Mini Cheesecakes Recipe (in muffin tin!)
The best Mini Cheesecakes Recipe starts with a buttery graham cracker crust and a rich, creamy filling with just the right tang. Baked in a muffin tin, they’re way easier (and way less work) than a full-size cheesecake! This recipe makes 12 perfect little bites, great for everything from casual hangouts to fancy parties.
Servings: 12
Calories: 277kcal
Equipment
Ingredients
Crust Ingredients
- 6 graham cracker sheets about ¾ cup crumbs
- 1.5 tablespoon sugar
- 3 tablespoon butter melted
Cheesecake Filling Ingredients
- 16 oz cream cheese softened
- ⅔ cup sugar
- 1.5 tablespoon flour
- 2 eggs
- 1 teaspoon vanilla
- ¼ cup sour cream
- ¼ cup heavy cream
Instructions
Crust Instructions
- Preheat the oven to 350 degrees. Line a standard muffin tin with foil cupcake liners.
- Pulse graham cracker sheets in the food processor until they are fine crumbs. Then add in the butter and sugar, pulsing until the mixture resembles damp sand. Alternatively, you can mix the crumbs, melted butter, and sugar together in a bowl.6 graham cracker sheets, 3 tablespoon butter, 1.5 tablespoon sugar
- Divide the mixture evenly into the 12 muffin cups, about 1 tablespoon per cup. Press the crust down firmly (a tamper makes this job easy breezy, but you could also use your hands or a small measuring cup).
- Bake the crusts for 5 minutes, then set aside to cool.
Filling Instructions
- Reduce the heat to 325℉ after the crust finishes baking.
- In a large bowl, add the cream cheese, sugar, and flour. Use a hand mixer to combine on med-low speed until smooth, 30-40 seconds.16 oz cream cheese, ⅔ cup sugar, 1.5 tablespoon flour
- Add the eggs one at a time, mixing on low until just combined each time and scraping the bowl well between additions.2 eggs
- Add the vanilla, sour cream, and heavy cream. Combine on low until just combined, scraping the bottom and sides of the bowl again.1 teaspoon vanilla, ¼ cup sour cream, ¼ cup heavy cream
- Divide the batter evenly into the 12 cupcake liners. They should be almost full.
- Bake at 325℉ for 18-20 minutes, or until the centers just barely jiggle. Be careful not to overbake.
- Cool fully at room temperature for 1-2 hours, then place in the fridge uncovered to chill for 2-3 more hours, or overnight. Serve with your favorite topping!
Notes
Tips & Tricks
- Start with fully softened cream cheese for the creamiest texture.
- Always chill your cheesecakes uncovered at first. This will prevent a thick layer of condensation forming on the top as it cools.
- It is always best to add your toppings right before serving.
- Foil liners are a must because they help you get those crisp lines that look so cute! I used the Reynolds ones that are white inside (it’s not a second paper liner, it is actually just white inside).
Nutrition
Serving: 1mini cheesecake | Calories: 277kcal | Carbohydrates: 21g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 81mg | Sodium: 201mg | Potassium: 86mg | Fiber: 0.3g | Sugar: 16g | Vitamin A: 737IU | Vitamin C: 0.1mg | Calcium: 56mg | Iron: 1mg
