Indulge in bite-sized bliss with these delectable Mini Cheesecakes. Each individual sized cheesecake is the perfect combination crunchy sweet graham cracker crust and creamy tangy cheese cake. These sweet little treats are guaranteed to delight your taste buds.
These little Mini Cheesecakes are prefect for a party! Made in a single serving sizes theses cheesecake are a great way to serve guests dessert. Served on a buffet guests can just help themselves to one or two. Plus, the small size makes them perfectly tempting for guests who would otherwise turn down a slice of cake or pie. The size makes it “just a little something sweet” that everyone loves to finish off a meal.
How to make Mini Cheesecakes:
(Scroll down for full recipe)
Ingredients:
- graham cracker crumbs
- butter
- cream cheese
- sugar
- vanilla extract
- eggs
- Greek yogurt
- lemon juice
- heavy cream
- powdered sugar
- Fresh berries to decorate (optional)
Instructions:
- Soften the cream cheese on the counter until it reaches room temperature or about one hour.
- Preheat the oven to 350F.
- Fill a 12 cup muffin tin with cupcake liners. Then lightly spray them with cooking spray.
- Mix together the graham cracker crumbs and butter until well combined.
- Evenly distribute the mixture between the 12 cupcake liners, pushing it down into a compact, even layer in the bottom of each case.
- Add the room-temperature cream cheese to the bowl stand mixer or handheld mixer and beat on a medium speed until smooth.
- Add the sugar, vanilla extract, eggs, Greek yogurt, lemon juice and beat on a medium speed until light and fluffy about 4-5 minutes.
- Spoon the mixture on top of the graham cracker layers.
- Bake for 20-25 minutes or until the cheesecake is set.
- Cool to room temperature, then place in the fridge to chill for at least 6 – 12 hours.
- Add whipped cream and fresh berries before serving.
Substations and Variations:
Chocolate Crumb Crust: Swap the graham cracker crust for chocolate. To make the chocolate crust you’ll need chocolate wafers or other plain chocolate cookies. Do not use a sandwich type cookie with a filling.
Cinnamon Cookie Crust: Use Biscoff or other brand of speculoos to make a crust with a slight cinnamon flavor. The contrast between the sweet, tangy cheesecake filling and the cinnamon in the cookies is delicious!
Topping Suggestions for Cheesecake:
I topped these mini-cheesecakes with fresh berries and whipped cream for a patriotic look for Memorial Day weekend but you can these so many ways. Here are just a few suggestions:
Canned Pie Filling: Any flavor will work great try cherry, strawberry or blueberry.
Chocolate Syrup: Drizzle chocolate syrup over the top or drizzle over the top with strawberries or crushed Oreos for a little extra decadence.
Caramel Sauce: Drizzle over the cheesecake for added sweetness. Sprinkle a little flaky salt on the sauce to really bring out the flavor. Adding chopped pecans with the caramel will make your cheesecake really special.
Crushed Cookies: Oreos or chocolate chip cookies are delicious but think out side the box and try peanut butter cookies, chocolate mint cookies or even Golden Oreos. Try drizzling a little chocolate syrup over the cookies to really put it over the top.
Chopped Candy: Reece’s Peanut Butter Cups or Reece’s Pieces are always a great choice. The toffee of a Heath Bar is a yummy choice too.
Tips and Notes:
Prevent cracking: Gently tap the baking pan on the countertop before placing the oven to help remove air that causes cracks while baking.
Let it Chill: Cool the cheesecakes at room temperature first then move them to the fridge. It seems excessive to chill a for this length of time but it is necessary if you want the mini-cheesecakes to set completely.
Soften the Cream Cheese: To ensure you mini cheesecakes are smooth and lump free you will need to soften the cream cheese to room temperature before you begin.
Storage:
Store in the fridge in an airtight container for up to 5 days.
I hope you and your family will love this recipe as much as we do! If you do try this recipe please come back and leave a comment letting me know how much you liked it!
Happy Baking Y’all!
Susanne
Mini Cheesecakes
Ingredients
- 1 cup graham cracker crumbs
- ¼ cup melted butter
- 16 oz/3 ¾ cups cream cheese
- ⅔ cup sugar
- 1 tsp vanilla extract
- 2 large eggs
- ¼ cup Greek yogurt
- 1 tsp lemon juice
- 1 cup heavy cream
- ¼ cup powdered sugar
- Fresh berries to decorate optional
Instructions
-
Fill a 12 cup baking pan with cupcake liners and lightly spray them with cooking spray. Preheat the oven to 350F.
-
Mix together the graham cracker crumbs and butter until well combined.
-
Evenly distribute the mixture between the 12 cupcake liners, pushing it down into a compact, even layer in the bottom of each case.
-
Add the cream cheese to the bowl of an electric stand mixer and beat on a medium speed until smooth.
-
Add the sugar, vanilla extract, eggs, Greek yogurt, lemon juice and beat on a medium speed until light and fluffy – about 4-5 minutes.
-
Spoon the mixture on top of the graham cracker layers, distributing it evenly between the cupcake liners.
-
Bake for 20-25 minutes or until the cheesecake is set.
-
Leave to cool to room temperature, then place in the fridge to chill for at minimum of 4 hours or preferably overnight.
Recipe Notes
- Prevent cracking: Gently tap the baking pan on the countertop before placing the oven to help remove air that causes cracks while baking.
- Let it Chill: Cool the cheesecakes at room temperature first then move them to the fridge. It seems excessive to chill a for this length of time but it is necessary if you want the mini-cheesecakes to set completely.
- Soften the Cream Cheese: To ensure you mini cheesecakes are smooth and lump free you will need to soften the cream cheese to room temperature before you begin.
- Nutritional information is estimated. Amounts will vary based on ingredient choices and serving sizes.
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