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Mini Cheesecakes Recipe

This easy Mini Cheesecakes Recipe transforms simple ingredients into delectable individual serving desserts. They’re perfect for serving at casual gatherings, holiday parties or as a sweet treat for any occasion. You’re sure to impress your family and friends when you serve these cheesecakes for dessert.

easy-mini-cheesecake-recipe

Easy Mini Cheesecakes Recipe

This recipe for individual serving cheesecakes is perfect as they can be dressed up any way that suits your fancy. They’re baked in a standard size 12 cup muffin-cupcake pan making them a fun individual serving dessert that’s cute as a button. How do you make Mini Cheesecakes in a cupcake pan: (Scroll down for full printable recipe.)

  • Prepare the Cupcake Pans – Preheat the oven to 350°F. Line 15 cups of two standard size muffin-cupcake pans with cupcake liners. Spritz the bottom of the liner with cooking spray.
  • Crust – In a small bowl, toss together crushed vanilla wafers, melted butter and sugar. Divide evenly between the muffin cups. Use a pastry tamper, shot glass or spoon to press firmly onto the bottom. Set into the refrigerator to chill for 10 minutes.
  • Make the Cheesecake Filling – Whip together the cream cheese and sour cream until smooth. Beat in sugar, cornstarch and vanilla then add eggs one at a time beating well after each addition.
  • Fill the Cups – Divide mixture evenly between cups filling 3/4 full.
  • Oven – Place into the oven and bake per the recipe until the top is dry to the touch.
  • Chill – Cool in the pan for 15 minutes then remove and chill in the refrigerator until completely cooled.
  • Top each cheesecake with your favorite flavor of pie filling and chill per the recipe until serving.
how-to-make-mini-vanilla-cheesecakes

How to Make the Best Mini Cheesecakes Recipe

  • Ingredients to make homemade Mini Cheesecakes Recipe: Plain cream cheese, sour cream, granulated sugar, crushed vanilla wafers or graham crackers, melted butter plus desired fruit toppings or pie filling for serving.
  • Kitchen gadgets you’ll need: Two standard size muffin-cupcake pans, mixing bowls, hand mixer or stand mixer, measuring cups and spoons, a pastry tamper or shot glass for pressing the crumbs into the bottom of the cupcake liners.
  • I use crushed graham crackers for this recipe in keeping with classic cheesecake. You could adapt using vanilla wafer crumbs, crushed Oreo cookie crumbs or chocolate cookie crumbs.
  • If you’d like to lighten these cheesecakes up a little, use the same amount of Neufchatel cheese in place of full fat cream cheese. When doing so, increase the cornstarch to 2 tablespoons. They may also take slightly longer to bake.
  • When these cheesecakes bake they will puff up and the tops may crack. Don’t panic, the filling settles while they cool and the cracks won’t be a problem at all. It’s just the nature of the baking process.
  • How do you top mini cheesecakes? You can top these cheesecakes with cherry, apple, strawberry or blueberry pie filling, a dollop of lemon or lime curd, drizzle them with melted chocolate or a variety of fresh fruit and whipped cream for serving.
  • Store Mini Cheesecakes chilled in the refrigerator for up to one week.
  • You can also bake, cool and freeze them for up to 2 months. When freezing, wait to top them after thawing and just before serving. They will thaw quickly at room temperature, in about 20 minutes or thaw them overnight in the refrigerator.
mini-blueberry-cheesecakes

More Southern Style Cheesecake Recipes to Make

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Mini Cheesecakes Recipe

Prep Time15 minutes
Cook Time25 minutes
Chill time2 hours
Total Time2 hours 40 minutes
Course: Dessert
Cuisine: American, Southern
Keyword: easy-mini-cheesecakes, mini-cheesecakes-recipe
Servings: 15 servings
Calories: 211kcal

Ingredients

  • 1 1/3 cup crushed graham crackers or vanilla wafers
  • 4 Tbsp salted butter melted
  • 3 Tbsp granulated sugar
  • Filling:
  • 2 8 oz blocks plain cream cheese
  • 2/3 cup sour cream
  • 2 tsp pure vanilla extract
  • 2/3 cup granulated sugar
  • 1 Tbsp cornstarch
  • 1/4 tsp salt
  • 2 large eggs
  • cherry, apple, strawberry or blueberry pie filling, lemon or lime curd, melted chocolate, fresh fruit and whipped cream for serving.

Instructions

  • Preheat oven to 350°F. Line 15 cups of a standard size muffin-cupcake pan with liners. Spritz the bottom with cooking spray.
  • In a small bowl, toss together crushed vanilla wafers, melted butter and sugar. Divide evenly between the muffin cups. Use a pastry tamper, shot glass or spoon to press firmly onto the bottom. Set into the refrigerator to chill for 10 minutes.
  • Meanwhile, in a medium size mixing bowl, whip together cream cheese and sour cream until smooth. Beat in sugar, cornstarch and vanilla then add eggs one at a time beating well after each addition.
  • Divide mixture evenly between cups filling 3/4 full. Place into the oven and bake for 22-25 minutes or until the top is dry to the touch.
  • Cool in the pan for 15 minutes then remove and chill in the refrigerator until completely cooled.
  • Top each cheesecake with your favorite flavor of pie filling and chill for 2-4 hours until serving.

Notes

  • When these cheesecakes bake they will puff up and the tops may crack. Don’t panic, the filling settles while they cool and the cracks won’t be a problem at all. It’s just the nature of the baking process.
  • If you’d like to lighten these cheesecakes up a little, use the same amount of Neufchatel cheese in place of full fat cream cheese. When doing so, increase the cornstarch to 2 tablespoons. They may also take slightly longer to bake.

Nutrition

Serving: 1serving | Calories: 211kcal | Carbohydrates: 19g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 64mg | Sodium: 217mg | Potassium: 43mg | Fiber: 0.2g | Sugar: 13g | Vitamin A: 153IU | Vitamin C: 0.1mg | Calcium: 24mg | Iron: 0.4mg
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