Get the Recipe:
Mini Cheesecakes
Mini Cheesecakes are bite-size versions of everyone's favorite dessert. Made with a sweet, crumbly graham cracker crust, a rich vanilla cheesecake filling, and the toppings of your choice!
Ingredients
For the crust:
- 1 ½ cups (150 g) graham cracker crumbs
- ¼ cup (50 g) granulated sugar
- 6 tablespoons (85 g) unsalted butter, melted
For the filling:
- 8 ounces (226 g) cream cheese, at room temperature
- ¼ cup (50 g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the toppings:
- Fruit preserves
- Caramel sauce
- Chocolate ganache
- Whipped cream
- Chopped nuts
- Sprinkles
- Toffee bits
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Instructions
To make the crust:
- Preheat oven to 350°F (175°C). Generously grease or line a 24-cup mini muffin pan with paper liners. (Or use a 12-cup mini cheesecake pan)
- Mix the graham cracker crumbs, sugar, and butter until combined. Press the crust into the bottom and about halfway up the sides of the prepared pan.
To make the filling:
- Using an electric mixer on medium-low speed, beat the cream cheese, sugar, egg, and vanilla until well-blended and smooth.
- Divide the batter evenly, pouring or spooning it over the crusts. Bake 12-14 minutes or until set.
- Cool the cheesecakes completely. Chill for at least 2 hours, then add your desired toppings. Serve immediately or return the topped mini cheesecakes to the refrigerator until you're ready to serve them.
Notes
- To refrigerate. Store mini cheesecakes in an airtight container in the refrigerator for 3 to 5 days. Let them come to room temperature before serving for the best taste and texture.
- To freeze. These cheesecake bites freeze beautifully; store them in an airtight container in the freezer for up to 2 months and let them thaw in the refrigerator before serving.
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