Mini Cheesecakes
Mini Cheesecakes! Cute, individual portions of creamy New York cheesecake over a crunchy graham cracker crust. Bake them in a muffin tin! So fun!
Hey there!! I’m finally back from vacation!
We had a FANTASTIC week at the shore. It was so nice to get away and just relax. The weather was perfect, and we spent lots of time lounging on the beach and at the pool. And we ate tons of yummy food! I hated to leave.
I’ve actually been home for a week now! But I needed to take last week to deal with some projects around the house. Namely, I’ve set up a mini studio in my basement so that I can get back to making videos again! It’s been a while since I made a video. After my niece passed away in March it just felt like too much… but I think I’ve figured out a way to make it work again, without having to take so much time away from my family. So hopefully I’ll be updating this post with a how-to video over the next week or so. Yay!
So now that I’m back, I’m kicking off the last half of summer with these cute little mini cheesecakes. Aren’t they fun? They’re a classic New York-style cream cheese cheesecake, individually portioned and baked in a cupcake pan, over a buttery, crunchy Graham cracker crust. They’re just perfect for a party!
Cheesecake is a top favorite for me, and I’ve got lots of recipes to prove it! Check out this no-bake cheesecake too, and this chocolate cheesecake and this Oreo cheesecake! All of these recipes can be adapted and made in a muffin tin, just like I’ve done here!
HOW TO MAKE MINI CHEESECAKES
There are 2 main components to this recipe: the crust and the filling. Let’s start with the crust!
THE GRAHAM CRACKER CRUST
I’m just using my favorite Graham cracker crust recipe. It’s buttery and crunchy, and there’s the slightest whisper of cinnamon. It’s a gorgeous contrast to the dense, creamy cheesecake filling.
- Graham cracker crumbs (or whole Graham crackers, see my note in the recipe card below)
- Light brown sugar
- Cinnamon
- Salt, and
- Melted butter
As you probably noticed, I forgot to photograph the cinnamon! Oops! Honestly, it’s ok to leave it out, but I think it adds a really nice flavor.
Just put the crumbs, sugar, cinnamon, and salt in a big bowl, and stir to combine.
Then pour in the melted butter and stir it all together.
This recipe makes a lot of crust, so if you like that then you’re in luck! But if you prefer a thinner layer of crust, you might not need the whole batch.
I placed about 1.5 tablespoons of the mixture into the wells of my muffin tin, then pressed it gently down with my fingertips.
Set this aside, while you get going on the filling!
THE CHEESECAKE
This recipe makes a traditional, cream cheese New York-style cheesecake. It’s so creamy and decadent- you’re gonna love it!
The ingredients you’ll need are:
- Cream Cheese
- Sugar
- Cornstarch
- Eggs
- An additional egg yolk
- Cream, and
- Vanilla
Start by placing the cream cheese, sugar, and cornstarch in a large mixing bowl, and beat them together until smooth. You don’t need to whip it like crazy- in fact, it’s better if you don’t because air bubbles can lead to cracking. Just as soon as it’s smooth and combined, move on to the next step.
Use a silicone spatula to scrape the bottom and sides of your bowl, then add the first egg. It’s really important to add the eggs one at a time, and to scrape down the bowl and beater after each addition, so you don’t get lumps!
Once all the eggs have been worked in, you can stir in the last yolk, the cream, and the vanilla.
Now just pour the batter into the cupcake pans, right over the crust. YUM!
You can fill the wells of the pan almost all the way to the tippy-top. The cheesecakes will expand in the oven a bit as they heat up, but they don’t really rise as a regular cake would.
Bake the mini cheesecakes for about 30 minutes, or until they’re set around the edges but still a bit wobbly at their centers. Then, allow them to chill and give them a pretty garnish!
MINI CHEESECAKE VARIATIONS
You can play around and have a lot of fun with this recipe. Try some different toppings and crusts, and really put your own unique twist on it! Here are a few suggestions.
TOPPINGS
I’ve kept things really simple here, and just topped my cheesecake cupcakes with a sliced fresh strawberry. But you could also use other toppings! Some of my favorites include:
- Blueberry
- Raspberry
- Cherry
- Reese’s Peanut Butter Cups
- Strawberry Jam
- Dulce de Leche or Salted Caramel Sauce
- Apple Butter
- Chocolate Glaze or Hot Fudge Sauce
- Lemon Curd
Any of these toppings would be fantastic!
CRUST
You have several crust options as well. I love a classic Graham cracker crust, but this recipe could be made with a vanilla wafer or Oreo crust too.
In fact, if you use Oreos, you don’t even have to crush them or add butter to them at all. A whole Oreo will fit perfectly into the bottom of a cupcake pan, so you can just drop one in and layer the filling right over top.
- Find my favorite Graham cracker crust recipe here: Graham Cracker Crust.
- My vanilla wafer crust recipe can be found here: Vanilla Bean Cheesecake.
- Find my Oreo cookie crust recipe here: Chocolate Peppermint Cheesecake Bars.
And if you can’t find Graham crackers where you live, you can either make your own: Homemade Graham Crackers, or Lotus Biscoff cookies are a great substitute. As are Maria cookies.
TROUBLESHOOTING: WHY DID MY MINI CHEESECAKES SINK?
It’s a good idea to allow your cheesecakes to cool down as slowly as possible. I will often turn off the oven and leave the cheesecakes in there (with the door ajar), to allow them to come down to room temperature nice and slow.
Once the oven is stone-cold, transfer them to the fridge to chill.
This will really help your mini cheesecakes to stay level, and it will prevent cracking as well.
HOW TO STORE MINI CHEESECAKES
These cuties can stay out on your dessert table for several hours, but if you have any leftovers, it’s best to wrap them up tightly or place them in an airtight container in the fridge. They should keep there for 1 to 2 weeks.
CAN YOU FREEZE BAKED MINI CHEESECAKES?
Cheesecakes freeze beautifully, so they are a great make-ahead dessert!
Once they’ve had a chance to chill in the fridge, place them in an airtight container and wrap it with plastic wrap or place it in a plastic bag.
The mini cheesecakes will keep in the freezer for 1 to 2 months.
Thaw them in the fridge and enjoy!
Here are a few more of my favorite cheesecake recipes:
- Pumpkin Chocolate Swirl Cheesecake
- Oreo Cheesecake Brownie Bars
- Triple Berry Honey Yogurt Breakfast Cheesecakes
- Double Chocolate Brownie Cheesecake
Plus lots more on the “Cheesecakes” page of my recipe index!
As an amazon associate I earn from qualifying purchases.
Mini Cheesecakes
Ingredients
For the Graham Cracker Crust
- 1 1/2 cups (126 g) Graham cracker crumbs*
- 1/4 cup (55 g) light brown sugar,, loosely packed
- 1/2 teaspoon ground cinnamon, (optional)
- 1/8 teaspoon kosher salt
- 1/2 cup (113.5 g) unsalted butter, , melted
For the New York Cheesecake Filling
- 24 ounces (680.39 g) cream cheese, (3 8-ounce bricks), softened
- 1 cup (200 g) granulated sugar
- 3 tablespoons (44.36 g) cornstarch
- 4 eggs, (large)
- 1 egg yolk, (large)
- 1/4 cup (59.15 ml) heavy cream
- 2 teaspoons vanilla extract
- strawberries, (optional garnish)
Instructions
To Make the Graham Cracker Crust
- Place the graham cracker crumbs, brown sugar, cinnamon, and salt in a large bowl and stir to combine.
- Pour the melted butter into the bowl, and stir the mixture together until mixed.
- Line muffin tins with papers, and divide the mixture equally between 16 wells, pressing gently into the bottom.
To Make the New York Cheesecake Filling
- Preheat the oven to 275 degrees F.
- Place the cream cheese, sugar, and cornstarch in a large mixing bowl and mix on medium-low speed until smooth.
- Add the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition.
- Stir in the additional egg yolk, cream, and vanilla.
- Pour the batter over the crust, and rap sharply on the counter a few times to release any air bubbles.
- Bake for 30 to 35 minutes, or until the mini cheesecakes are set around the edges but still a little wobbly toward the centers.
- Chill for 2 hours, then garnish with fresh strawberries (if desired).
Hi Allie, welcome back from vacation. I am glad you were able to get away and spend quality time with your family. I had no idea that your niece passed earlier this year, I am so sorry. Please don’t feel like you have to crank out videos (which are excellent by the way), do them when you can. I love your blog with or without videos, your pictures are amazing and so are your recipes. I don’t bake as much as I used to (kids are all grown and DH and I have to watch our weight) but that doesn’t stop me from reading your blog and collecting your recipes! You are my go to baking blog!!! You saved my Christmas baking last year with your gingerbread cookie recipe (what an amazing recipe). Thank you for all the time and effort you put into sharing your talents.
Aw thank you so much Miriam! Your kind words of encouragement really mean so much. I’m so happy you enjoy reading, even though you and your husband are watching your weight! I am too by the way!
Made these lovelies many years ago when I was a stay at home mom, & my kids loved them. lost recipe.
So glad you have it back again now! Hope you enjoy!
Please include the proportions of ingredients to be used in the cheesecake recipe
I’m not sure what you mean Marlene- all of the quantities are listed in the recipe card at the bottom of the post, as are the directions. ??