Mini Cheesecakes are a quick and easy way to make decadent desserts bite sized! It has the same buttery sweet crust, and rich creamy filling as a big cheesecake, but in the size you can hold in your hand!
Cheesecake is an incredibly indulgent dessert and one that I love! Some of my favorites include this No Bake, Death by Chocolate and this Key Lime cheesecake.
Easy Mini Cheesecakes
These mini cheesecakes need to come with a warning. There’s something about the word “mini” that makes me think I can have as many as I want and it’s fine because it’s not as big as a whole slice. Watch out these rich velvety smooth sweet treats are addicting. Before you know it, you’ll have eaten way too many! Better make a double batch just to be safe. These are fun, pretty, and insanely delicious. When you put these on the table your loved ones are going to know it’s something special.
Everyone loves a great traditional cheesecake but they do take a little more time. That is when the mini cheesecakes are the perfect dessert! They taste just as good, but way easier to make and super cute to look at. You have to try them! And one of the best things about these mini cheesecakes is how versatile they are. See below for ideas on how to customize these scrumptious cakes for every occasion.
Ingredients for Mini Cheesecakes
All of theses ingredients are similar to what you would use in a regular cheesecake. I recommend using full fat or low fat cream cheese for the best texture. I always keep a block or two of cream cheese on hand so I’m ready to whip out these cheesecake bites or some churro cheesecake bars or pumpkin cheesecake snickerdoodles.
- Cream Cheese: Use full fat or reduced fat cream cheese, but I do not recommend non fat. Bring to room temperature to soften.
- Sour Cream: Helps break up the thickness of the cream cheese and creates a smoother silky filling.
- Lemon Juice: Balances the fatty cheesy taste of the cream cheese.
- Vanilla: Incredible flavor
- Sugar:Adds the necessary sweetness
- Eggs: This creates the binder and structure for the cheesecake.
- Optional Toppings: Whipped cream and fruit of choice
Graham Cracker Crust Ingredients
- Graham Cracker Crumbs: Crush store bought graham crackers in a ziplock bag and use a rolling pin or you can use a food processor to create the crumbs.
- Butter: Melt the butter.
- Sugar: Adds a bit of sweetness and crunch to the crust.
Making Incredibly Decadent Mini Cheesecakes
These cheesecake cups are super simple and easy to make, they just take a little bit of time. And they will be so worth all the time you take. I like to double the recipe so I can freeze some for another day.
- Prep: Preheat oven to 325 degrees. Line a 12 cup muffin tin with liners and set aside.
- To make the graham cracker crust: In a small bowl combine the crumbs, melted butter, and sugar.
- Fill: Add about a Tablespoon of the mixture into each cup and press down firmly.
- Bake: Bake for 5 minutes.
- To make the cheesecake filling: In a separate bowl beat together the cream cheese and sour cream.
- Combine: Add in the lemon juice, vanilla and sugar. Add in the eggs and beat until smooth.
- Fill: Using a large scoop fill each cup until almost full.
- Bake: for 16-20 minutes or until the cheesecakes are set in the middle.
- Remove: from the oven and cool. Refrigerate for 3 hours or overnight. Top with whipping cream and fruit if desired.
Tips for the Best Cheesecake Cupcakes
Cheesecake bites are perfect for parties, big get togethers or special occasions. It’s an easy way to serve cheesecake and free yourself up for other things. There’s just a few things to keep in mind to keep your mini cheesecakes in top form.
- Room Temperature Cream Cheese: Smooth filling begins with room temperature cream cheese. If you can set out your cream cheese a few hours before you will need it. Or you can heat the cream cheese in the microwave at 50% power for 20 second intervals till softened.
- Mix and Mix: Be sure to beat the sugar and cream cheese thoroughly so that your filling is smooth and not gritty.
- But don’t over beat: Once you add the egg, just mix until incorporated. Over beating the eggs will cause your cheesecakes to split.
- Don’t open the oven: It can be tempting to peek in on these cute mini cheesecakes while baking, don’t. The blast of cold air will not be good for your delicate cheesecakes.
- Don’t worry: Your mini cheesecakes will look underdone a bit. It’s ok, they will firm up as they cool.
Variations For Cheesecake Bites
This cheesecake bite recipe is the perfect base for toppings and mix-Ins. Make these divine cheesecake cups to your liking, decorate and top them for any special occasion.
- Mix-Ins: The options here are endless. Simply stir in your mix in of choice before pressing into the cupcake liners. Think Oreos, Reese’s Peanut Butter Cups, chocolate chips, or chop up your favorite candy bar or cookie and mix it in.
- Crust: You can use crushed Oreos, Nilla wafers, or animal crackers for a different spin on your crust. Depending on your filling or topping you might want to mix it up. For a super fast hack, place a whole Nilla wafer, golden or chocolate Oreo at the bottom of your mini cheesecake pan for the crust instead. You can skip pre cooking the crust too.
- Toppings: Besides the obvious whipped cream you can top these beautiful mouthfuls with all sorts of scrumptious flavors. Fruit of all sorts, berries are a favorite here. Try mango and pineapple with a sprinkle of coconut for a tropical twist. Pie fillings are great too, think cherry, blueberry and lemon. And don’t forget the sauces! Chocolate, fudge, salted caramel, strawberry or try this incredible maple sauce! And then there are the chopped nuts, candies, and sprinkles that can also top them!
- Have a Cheesecake Bar! A fun way to serve these mini cheesecakes is to make them plain and have several toppings for everyone to choose from. Everyone can go through and pick their own toppings then!
Storing Your Classic Mini Cheesecakes
Cheesecake stores extremely well in the fridge. You can even make these up to 2 days ahead of when you’ll need them.
- Fridge: Store in the fridge in an airtight container for best results. A Tupperware type container works best, they can sweat in plastic and become soggy. They will keep for up to 5 days.
- Freezer: Do not top your cheesecakes before freezing them. Keep in an airtight freezer safe plastic bag for up to 3 months in the freezer. Thaw in the fridge before using and top as desired.
More Mini and Bite Sized Foods to Love
Everything is more fun when it’s in so called “fun size.” From appetizers to main dishes and desserts, small finger foods are easy to eat and fun to make. Kids love it when food is just their size, and adults love the illusion that we’re eating less, which is sometimes true. Amazing food comes in all sorts of shapes and sizes, try these mini or bite sized recipes of some the best food around!
- Garlic Butter Herb Steak Bites
- The Best Southwest Chicken Egg Rolls
- The Easiest and Best Hush Puppies
- Homemade Mini Peach Cobbler
- Easy Mini Burritos
Graham Cracker Crust:
- 1 cup graham cracker crumbs
- 4 Tablespoons Butter melted
- 3 Tablespoons Sugar
- 2 8 ounce packages cream cheese, softened
- 1/4 cup sour cream
- 1 teaspoon lemon juice
- 1 teaspoon vanilla
- 1/2 cup sugar
- 2 large eggs
- Whipped cream and fruit of choice optional toppings
Preheat oven to 325 degrees. Line a 12 cup muffin tin with liners and set aside.
To make the graham cracker crust:
In a small bowl combine the crumbs, melted butter, and sugar. Add about a Tablespoon of the mixture into each cup and press down firmly. Bake for 5 minutes.
To make the cheesecake filling:
In a separate bowl beat together the cream cheese and sour cream. Add in the lemon juice, vanilla and sugar. Add in the eggs and beat until smooth. Using a large scoop fill each cup until almost full.
Bake for 16-20 minutes or until the cheesecakes are set in the middle. Remove from the oven and cool. Refrigerate for 3 hours or overnight. Top with whipping cream and fruit if desired.
The Recipe Critic
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