Mini Cheesecakes

Pin & Save for Later!

Mini Cheesecakes are the perfect little indulgences that pack all the flavor of a full-sized cheesecake into a cute, one-bite wonder.

Whether you’re planning your Christmas dessert spread or looking for a Thanksgiving treat that will have everyone talking, these mini desserts are a must-have.

They’re not only creamy and delicious but also a fantastic make-ahead option for any holiday dinner.

Get ready to impress your guests with this easy and delightful dessert!

Mini Cheesecakes Ingredients

The beauty of these Mini Cheesecakes lies in their simplicity.

Each ingredient is essential to achieving that creamy, melt-in-your-mouth texture we all love.

• Graham crackers: The classic base for cheesecakes, providing a crunchy contrast to the creamy filling.
• Butter: Adds richness and helps bind the graham cracker crumbs into a solid crust.
• Cream cheese: The star of the show, delivering that smooth, tangy flavor we crave in cheesecakes.
• Sugar: Sweetens the cream cheese and balances its tanginess.
• Egg: Gives structure and a silky texture to the filling.
• Vanilla extract: Enhances the flavor, making the cheesecakes even more irresistible.
• Cherry pie filling or whipped cream: Optional toppings that add a touch of sweetness and a pop of color.

Tips and Notes

Here are some helpful tips to ensure your Mini Cheesecakes turn out perfectly every time:

• Room temperature ingredients: Make sure your cream cheese and egg are at room temperature before mixing. This ensures a smoother batter and avoids lumps.
• Don’t overmix: When you add the egg, mix just until combined. Overmixing can lead to cracks in your cheesecakes.
• Baking time: Keep an eye on the cheesecakes towards the end of the baking time. They should be firm around the edges with a slight jiggle in the center.
• Cooling is key: Allow the cheesecakes to cool completely at room temperature before refrigerating. This helps prevent condensation and soggy crusts.

How to Make Mini Cheesecakes

1. Preheat the oven to 325°F. Line a muffin pan with paper liners or grease the cups thoroughly if you’re not using liners.
2. Prepare the crust by mixing the graham cracker crumbs with the melted butter in a small bowl. Press about 2 tablespoons of the mixture into the bottom of each muffin cup, ensuring an even layer. Bake the crusts for 5-7 minutes until they are set and lightly golden. Set aside to cool.
3. Make the filling by beating the softened cream cheese and sugar together in a large bowl until smooth and creamy. This should take about 2-3 minutes. Be sure to scrape down the sides of the bowl to incorporate all the ingredients evenly.
4. Add the egg to the cream cheese mixture and beat just until combined. Avoid overmixing to keep the texture smooth. Stir in the vanilla extract.
5. Fill the cups by spooning the cream cheese mixture over the cooled crusts. Fill each cup almost to the top.
6. Bake the mini cheesecakes for 20-25 minutes, or until the edges are firm and the centers have a slight jiggle. They will continue to set as they cool.
7. Cool completely at room temperature before transferring the cheesecakes to the refrigerator. Chill for at least 4 hours, or overnight for best results.
8. Garnish and serve by topping the cheesecakes with cherry pie filling or a dollop of whipped cream if desired. Enjoy your creamy, bite-sized treats!

Storage

• Refrigerate: Store the mini cheesecakes in an airtight container in the refrigerator for up to 5 days.
• Freeze: To freeze, wrap each cheesecake individually in plastic wrap, then place them in a freezer-safe bag. They can be frozen for up to 2 months. Thaw in the refrigerator before serving.
• Serve chilled: These cheesecakes are best enjoyed straight from the fridge or after a few minutes at room temperature.

These Mini Cheesecakes are the perfect make-ahead treat for any holiday gathering. Whether you’re serving them at Christmas, Thanksgiving, or any other special occasion, they’re sure to be a hit!

More Desserts to Try!

Pin & Save for Later!