Easy Mini Cheesecakes Recipe

Introduction

These easy mini cheesecakes are perfect individual treats that combine a buttery biscuit crust with a creamy, tangy filling. They’re simple to make and ideal for parties, snacks, or whenever you crave a rich dessert in a small package.

Ingredients

• 1 1/2 cups biscuit crumbs
• 1/4 cup unsalted butter (melted)
• 10.5 oz full-fat cream cheese (room temperature)
• 1/2 cup granulated sugar
• 2 large eggs (room temperature)
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• 1 1/2 tbsp all-purpose flour
• 3/4 cup full-fat sour cream (room temperature)

Instructions

1. Step 1: Preheat the oven to 320ºF (160ºC). Line a 12-cup muffin pan with paper liners.
2. Step 2: Crush the biscuits into fine crumbs. Combine them with the melted butter, then press the mixture evenly into the bottom of each paper-lined muffin cup to form the crust.
3. Step 3: Beat the room-temperature cream cheese gently on low speed until creamy. Avoid overmixing for a smooth texture.
4. Step 4: With the mixer still on low, gradually add sugar until fully incorporated and creamy.
5. Step 5: Add eggs one at a time, mixing only until just combined to minimize air and prevent cracks.
6. Step 6: Mix in vanilla extract, lemon juice, and flour just until combined.
7. Step 7: Add the sour cream and mix gently until smooth. Divide the batter evenly among the muffin cups over the crust.
8. Step 8: Bake on the lower two-thirds rack for 15 minutes, or until the edges are set but the centers still jiggle slightly when shaken gently.
9. Step 9: Allow the cheesecakes to cool completely in the pan on a wire rack. Then transfer them to the refrigerator and chill for at least 4 hours, preferably overnight.
10. Step 10: Serve chilled, adding your favorite toppings just before eating.

Tips & Variations

• Use graham crackers or digestive biscuits for the crust, or try chocolate cookies for a richer base.
• Room temperature ingredients help achieve a smooth batter without lumps.
• Avoid overmixing the batter to prevent cracks in your cheesecakes.
• Top with fresh berries, fruit compote, or a drizzle of chocolate for added flavor.

Storage

Store mini cheesecakes in an airtight container in the refrigerator for up to 3 days. Reheat is not recommended; these are best enjoyed chilled. You can also freeze them for up to 1 month—thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat cream cheese or sour cream?

For best texture and flavor, full-fat cream cheese and sour cream are recommended. Low-fat versions may affect creaminess and firmness.

What causes cracks in cheesecakes and how can I prevent them?

Cracks often form from overmixing or baking at too high a temperature. Mixing ingredients gently and baking at 320ºF (160ºC) helps keep the surface smooth and crack-free.

Easy Mini Cheesecakes Recipe

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★★★★★

4.6 from 132 reviews

Easy Mini Cheesecakes are delightful bite-sized treats featuring a buttery biscuit crust and a smooth, creamy cream cheese filling. Perfect for any occasion, these mini cheesecakes bake to a delicate texture with a slight jiggle in the center before chilling to a rich, velvety finish.

• Author: Rico
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 4 hours 30 minutes (including chilling time)
• Yield: 12 mini cheesecakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 1/2 cup biscuits crumbs (graham crackers or your choice)
• 1/4 cup unsalted butter, melted

Filling

• 10.5 oz full-fat cream cheese, room temperature
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• 1 1/2 tbsp all-purpose flour
• 3/4 cup full-fat sour cream, room temperature

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 320ºF (160ºC) and line a 12-cup muffin pan with paper liners to ensure easy removal and neat servings.
2. Make the Crust: Crush biscuits into fine crumbs and mix thoroughly with melted unsalted butter. Press this mixture evenly into the bottom of each lined muffin cup to form the crust.
3. Prepare Cream Cheese: Soften the full-fat cream cheese to room temperature for smooth blending. Beat gently on low speed just until creamy without overmixing.
4. Add Sugar: With the mixer on low, gradually add the granulated sugar a little at a time until fully incorporated and the mixture is creamy.
5. Incorporate Eggs: Add the eggs one at a time on low speed, mixing only until just incorporated to prevent excess air and cracking during baking.
6. Add Flavorings and Flour: Mix in vanilla extract, lemon juice, and all-purpose flour just until combined to maintain a smooth batter.
7. Mix in Sour Cream: Add the room-temperature sour cream and mix gently just until smooth, without overmixing.
8. Fill Muffin Cups: Divide the cream cheese batter evenly among the prepared muffin cups over the crust.
9. Bake: Place the pan on the lower two-thirds rack in the oven and bake at 320ºF (160ºC) for 15 minutes, or until the edges are set but the centers still jiggle slightly when gently shaken.
10. Cool and Chill: Remove from oven and allow cheesecakes to cool completely in the pan on a wire rack. Transfer to the refrigerator and chill for at least 4 hours, preferably overnight, for best texture.
11. Serve: Serve chilled, optionally topping just before eating with fresh fruit, whipped cream, or your favorite garnish.

Notes

• Ensure cream cheese and eggs are at room temperature to achieve a smooth filling.
• Do not overmix the filling to avoid cracking during baking.
• Press crust firmly for a stable base but avoid compacting too hard to keep it crumbly.
• The slight jiggle in the center after baking indicates perfectly baked cheesecake that will set while chilling.
• Chilling overnight enhances flavor and texture.
• Use paper liners for easy removal; silicone muffin cups can also be used.

Keywords: mini cheesecakes, easy cheesecake recipe, bite size cheesecake, dessert, cream cheese dessert