If you’re looking for a dessert that’s adorable, easy to make, and always a crowd-pleaser, this Miniature Baked Cheesecakes Recipe is about to become your new favorite. These little bites of creamy, tangy cheesecake sit atop a buttery graham cracker crust, and each one can be dressed up with your favorite toppings. Whether you’re hosting a party or just want a sweet treat for yourself, you’ll love how simple they are to whip up, and how every single bite delivers big cheesecake flavor in a perfect, personal size.
Ingredients You’ll Need
The beauty of this Miniature Baked Cheesecakes Recipe is that it calls for a handful of classic ingredients, each playing an essential role in building the ultimate dessert. From the crunchy crust to the velvety filling, make sure you gather everything below for the best results.
- Graham cracker crumbs: These bring that signature sweet and slightly nutty base to each cheesecake, creating the perfect foundation.
- Granulated sugar: A touch in the crust and more in the filling ensures just-right sweetness all the way through.
- Unsalted butter, melted: This binds the crust together and adds a rich, buttery flavor you can’t skip.
- Cream cheese, softened: The star of the show—be sure it’s soft for an ultra-creamy, lump-free filling.
- Eggs: These help set the cheesecake and give it that smooth, custardy texture.
- Vanilla extract: For that classic, fragrant cheesecake aroma and flavor boost.
- Sour cream: A scoop adds tang and luxurious creaminess to the filling.
- Pinch of salt: Just a little elevates all the flavors and balances the sweetness.
- Optional toppings: Fresh fruit, fruit compote, whipped cream, or a chocolate drizzle are all fantastic finishing touches.
How to Make Miniature Baked Cheesecakes Recipe
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 325°F and lining a standard 12-cup muffin tin with paper liners. This step is key for easy removal later—no one wants to battle with stuck cheesecakes! Lining the pan also gives each cheesecake a neat, bakery-worthy appearance.
Step 2: Make the Graham Cracker Crust
In a small bowl, stir together your graham cracker crumbs, 2 tablespoons of sugar, and melted butter until the crumbs are evenly moistened. Scoop about 1 tablespoon of this mixture into each muffin liner and gently press it down—using the back of a spoon or your fingers—to form a compact crust. Bake these for 5 minutes, then let them cool slightly while you prepare the filling.
Step 3: Beat the Cheesecake Filling
In a large bowl, beat the softened cream cheese and 1/2 cup granulated sugar until the mixture is smooth and creamy—no lumps allowed! Add the eggs one at a time, beating well after each one to ensure everything is fully incorporated. Finish by mixing in the vanilla extract, sour cream, and a pinch of salt. Scrape the sides of the bowl to make sure everything gets combined into a silky, luscious batter.
Step 4: Fill and Bake
Divide your cheesecake filling evenly among the muffin cups, filling each about three-quarters full. Pop the tin into the oven and bake for 16 to 18 minutes. You’re looking for centers that are just set and still have a slight jiggle—don’t worry, they’ll firm up as they cool. Let the cheesecakes cool in the pan for about 15 minutes, then move them to a wire rack to cool completely.
Step 5: Chill and Top
Once cooled, transfer your mini cheesecakes to the refrigerator for at least 2 hours to set fully. When you’re ready to serve, top each with fresh fruit, a dollop of whipped cream, a spoonful of fruit compote, or a drizzle of chocolate—whatever your heart desires!
How to Serve Miniature Baked Cheesecakes Recipe
Garnishes
The Miniature Baked Cheesecakes Recipe is truly a blank canvas for creativity—fresh berries, glossy fruit compote, fluffy whipped cream, or a zigzag of chocolate sauce all transform these little cheesecakes into showstoppers. You can even sprinkle on some toasted nuts or a dusting of powdered sugar for a festive touch.
Side Dishes
Pair these cheesecakes with a platter of fresh fruit, a medley of crisp cookies, or a scoop of vanilla ice cream for an indulgent dessert spread. If you’re serving coffee or tea, these mini cheesecakes make the perfect sweet companion without overpowering the rest of your menu.
Creative Ways to Present
Try arranging your Miniature Baked Cheesecakes Recipe on a tiered dessert stand for a party-ready display, or nestle each one into a decorative cupcake wrapper for special occasions. For an eye-catching buffet, offer a “toppings bar” and let guests customize their own cheesecakes.
Make Ahead and Storage
Storing Leftovers
Once your cheesecakes have chilled and been topped (or not!), store any leftovers in an airtight container in the refrigerator. They’ll stay fresh and delicious for up to 3 days, making them ideal for prepping ahead for parties or snacking throughout the week.
Freezing
If you’d like to stash some away for later, these cheesecakes freeze beautifully. Place them (without toppings) on a baking sheet to freeze until solid, then transfer to a freezer-safe container or bag. They’ll keep well for up to a month—just thaw overnight in the fridge before serving and add your favorite toppings fresh.
Reheating
No reheating needed! Cheesecakes are best enjoyed chilled or at cool room temperature. If you’ve frozen them, simply let them thaw in the refrigerator for several hours or overnight before serving. For the best texture, avoid microwaving, which can make the filling weep or turn rubbery.
FAQs
Can I use a different type Dessert
Absolutely! Swap out the graham cracker crumbs for crushed chocolate cookies, vanilla wafers, or even gingersnaps for a fun twist. Just keep the same butter and sugar ratios for the best results.
What’s the best way to avoid cracks in my mini cheesecakes?
Mini cheesecakes are less prone to cracking than large ones, but to play it extra safe, avoid overbaking and let them cool gradually. The slight jiggle in the centers is your friend—they’ll set perfectly after chilling.
Can I make this Miniature Baked Cheesecakes Recipe gluten-free?
Definitely! Just substitute gluten-free graham crackers (or your favorite gluten-free cookies) for the crust. All other ingredients are naturally gluten-free, so you’re good to go.
How can I add flavors or mix-ins to the cheesecakes?
Feel free to swirl in a bit of fruit preserves, lemon zest, or a flavored extract into the cheesecake batter before baking. You can even stir in mini chocolate chips or finely chopped nuts for extra texture.
Can I double this recipe for a crowd?
Yes, the Miniature Baked Cheesecakes Recipe scales up beautifully. Just use two muffin pans and bake them side by side, rotating halfway through if needed for even baking. Perfect for parties, showers, or holidays!
Final Thoughts
There’s just something irresistible about a dessert you can hold in your hand, and this Miniature Baked Cheesecakes Recipe proves it every time. Whether you keep them simple or dress them up with toppings, you’ll love how easy, delicious, and downright adorable these cheesecakes are. Give them a try—you’ll be hooked after the first bite!
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Miniature Baked Cheesecakes Recipe
- Total Time: 35 minutes (plus at least 2 hours chilling time)
- Yield: 12 mini cheesecakes 1x
- Diet: Non-Vegetarian
Description
Delight in these Miniature Baked Cheesecakes, perfect individual treats combining a buttery graham cracker crust with a creamy, smooth cheesecake filling. Easy to make and customizable with various toppings, these cheesecakes are a charming dessert for any occasion.
Ingredients
Crust
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
Filling
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- Pinch of salt
Optional Toppings
- Fresh fruit
- Fruit compote
- Whipped cream
- Chocolate drizzle
Instructions
- Prepare the crust: Preheat the oven to 325°F and line a 12-cup muffin tin with paper liners. In a small bowl, combine the graham cracker crumbs, 2 tablespoons of sugar, and melted butter, stirring until evenly moistened. Press about 1 tablespoon of this mixture into the bottom of each muffin liner to form the crust. Bake for 5 minutes, then remove from the oven to cool slightly.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese and 1/2 cup sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, sour cream, and a pinch of salt until fully combined.
- Fill the molds: Divide the cheesecake filling evenly among the muffin cups, filling each about 3/4 full.
- Bake the mini cheesecakes: Bake for 16 to 18 minutes, or until the centers are just set and slightly jiggly. Remove the pan from the oven and allow cheesecakes to cool in the pan for 15 minutes.
- Cool and chill: Transfer the mini cheesecakes to a wire rack to cool completely. Refrigerate for at least 2 hours before serving.
- Add toppings and serve: Just before serving, top with your choice of fresh fruit, fruit compote, whipped cream, or a drizzle of chocolate for added flavor and presentation.
Notes
- These mini cheesecakes can be made up to 2 days in advance and stored in the refrigerator.
- For variety, use flavored extracts such as almond or lemon instead of vanilla.
- Swirl in fruit preserves or jam into the filling before baking to add fruity flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 12g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg
