Small Cheesecake Recipe: Perfect Mini Desserts Every Time
Welcome to my kitchen! Today, I’m sharing my small cheesecake recipe, a dessert that’s always a hit at gatherings and quiet evenings alike. I first tried making individual cheesecakes during a holiday party years ago when I realized my regular 9-inch cheesecake wouldn’t feed everyone without being cut into tiny slivers. That’s when I discovered the magic of these easy mini cheesecake portions – perfectly portioned, beautifully presented, and surprisingly simple to make. This recipe is perfect for anyone who loves homemade small cheesecakes and wants something easy, delicious, and fun to bake without the commitment of a full-sized dessert.
What I adore about these simple cheesecake bites is their versatility. You can customize each one with different toppings, making them ideal for picky eaters or when you want variety on your dessert table. Plus, there’s something special about serving guests their own individual cheesecake dessert – it feels elegant without requiring hours in the kitchen. Whether you’re hosting a dinner party, celebrating a birthday, or simply craving that creamy, tangy cheesecake flavor, these miniature versions deliver all the satisfaction without the fuss. Let’s dive in and see why this small cheesecake recipe is a must-try!
Table of Contents
Quick Recipe Facts
Prep Time: 15 minutes
Cook Time: 18-20 minutes
Total Time: 4 hours 35 minutes (includes chilling)
Servings: 12 mini cheesecakes
Difficulty: Easy
Calories: Approximately 220 per cheesecake
This recipe is surprisingly quick and easy – perfect for busy afternoons! Once you prep your ingredients for a smooth baking experience, you’ll be amazed at how quickly these come together.
Ingredients
For this small cheesecake recipe, you’ll need the following ingredients. You can swap graham crackers with digestive biscuits or even Oreo cookies for a different flavor profile. I personally love the classic graham cracker base, but experimenting is half the fun of baking!
For the Crust:
- 1 cup graham cracker crumbs (about 8-10 crackers)
- 3 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
- Pinch of salt
For the Cheesecake Filling:
- 16 ounces (two 8-oz packages) cream cheese, softened to room temperature
- ½ cup granulated sugar
- 2 large eggs, room temperature
- ½ cup sour cream
- 1 teaspoon pure vanilla extract
- 1 tablespoon all-purpose flour
- Pinch of salt
Optional Toppings:
- Fresh berries (strawberries, blueberries, raspberries)
- Cherry pie filling
- Chocolate ganache
- Caramel sauce
- Whipped cream
Pro tip: Using room temperature ingredients is crucial for these homemade small cheesecakes. Cold cream cheese creates lumps, and your filling won’t be as silky smooth.
Instructions
Step 1: Prepare Your Pan
Preheat your oven to 325°F (163°C) – this moderate temperature helps your small cheesecake recipe bake evenly without cracking. Line a 12-cup muffin tin with paper liners or use a silicone muffin pan for easy removal. I prefer paper liners because they make serving and cleanup a breeze.
Step 2: Make the Crust
In a medium bowl, combine graham cracker crumbs, sugar, melted butter, and a pinch of salt. Mix until the texture resembles wet sand. Spoon about 1 tablespoon of the mixture into each muffin cup, pressing down firmly with the back of a spoon or a small glass to create a compact base. This step is essential – a firmly packed crust won’t crumble when you bite into your individual cheesecake dessert.
Step 3: Beat the Cream Cheese
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed for about 2 minutes until smooth and creamy with no lumps. Scrape down the sides of the bowl halfway through to ensure everything is well incorporated.
Step 4: Add Sugar and Dry Ingredients
Add the sugar, flour, and salt to the cream cheese. Beat on low speed just until combined. Don’t overbeat at this stage – overworking the batter incorporates too much air, which can cause cracks later. For soft, creamy cheesecakes, gentle mixing is your friend.
Step 5: Incorporate Eggs
Add the eggs one at a time, beating on low speed after each addition just until the yellow disappears. Using room temperature eggs helps them blend more smoothly into the mixture without curdling.
Step 6: Finish the Filling
Add the sour cream and vanilla extract, mixing on low speed until just combined. The batter should be smooth, creamy, and slightly thick. Give it one final scrape around the bowl with a spatula to catch any bits stuck to the sides.
Step 7: Fill the Muffin Cups
Divide the cheesecake batter evenly among the prepared muffin cups, filling each about ¾ full. An ice cream scoop works wonderfully for this – it makes portioning quick and consistent. I like using a medium cookie scoop for perfectly sized portions.
Step 8: Bake
Bake for 18-20 minutes, or until the centers are just set but still slightly jiggly. The edges should look set and may be very lightly golden. Remember, these easy mini cheesecake treats will continue to set as they cool, so don’t overbake them or they’ll become dry.
Step 9: Cool Gradually
Turn off the oven and crack the door open slightly. Let the cheesecakes sit in the warm oven for 10 minutes. This gradual temperature change prevents sudden cooling, which is a common cause of cracks. After 10 minutes, remove them from the oven and let them cool completely at room temperature for about 1 hour.
Step 10: Chill
Once cooled, transfer the entire muffin tin to the refrigerator and chill for at least 3 hours, or preferably overnight. This chilling time allows the flavors to develop and the texture to become perfectly creamy and sliceable.
Step 11: Remove and Serve
Gently lift each cheesecake out of the muffin tin using the paper liners. If you used a silicone pan, they should pop out easily. Add your favorite toppings just before serving for the best presentation.
Pro Tips
Tip 1: Don’t skip bringing ingredients to room temperature. Cold cream cheese will never blend smoothly, no matter how long you beat it. I usually set mine out about an hour before baking.
Tip 2: Use a water bath if you want extra insurance against cracking. Place the muffin tin in a larger baking pan and add hot water to come halfway up the sides. This creates steam in the oven for gentler, more even baking.
Tip 3: Test for doneness by gently shaking the pan. The centers should jiggle slightly like Jell-O, but the edges should be completely set. If the entire surface wobbles like liquid, they need a few more minutes.
Tip 4: For chocolate mini cheesecakes, melt 4 ounces of semi-sweet chocolate and fold it into the batter after adding the sour cream. This creates a rich, decadent variation on the classic.
Tip 5: Grease the paper liners lightly with cooking spray if you want them to peel away even more cleanly. Trust me, it makes a difference when you’re serving these at a party!
Tip 6: Make these ahead! These simple cheesecake bites taste even better the next day after the flavors have melded. They’re perfect for stress-free entertaining.
Serving Suggestions
These homemade small cheesecakes are incredibly versatile when it comes to serving. Here are my favorite ways to present them:
- Serve chilled with fresh berries arranged on top – strawberries, blueberries, and raspberries look beautiful and add a fruity freshness that complements the rich cream cheese
- Drizzle with chocolate ganache or caramel sauce for an indulgent treat
- Top with a dollop of whipped cream and a mint leaf for elegant presentation
- Pair with coffee or tea for an afternoon pick-me-up
- Create a cheesecake bar at parties where guests can choose their own toppings
- Dust with cocoa powder or powdered sugar for a simple, classic look
These serving ideas elevate your dessert experience from simple to spectacular. The beauty of individual portions is that everyone can customize their own!
Storage & Reheating
Proper storage keeps your small cheesecake recipe results tasting fresh and delicious:
- Refrigerator: Store in an airtight container for up to 5 days. Place parchment paper between layers if stacking to prevent them from sticking together.
- Freezer: These freeze beautifully! Wrap each cheesecake individually in plastic wrap, then place in a freezer-safe container or bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
- Serving from frozen: If you’re in a hurry, let them sit at room temperature for about 30 minutes. They’ll have a firmer, almost ice cream cake texture that’s equally delicious.
Avoid leaving these at room temperature for more than 2 hours, especially if your kitchen is warm. The cream cheese filling needs to stay properly chilled for food safety and optimal texture. Leftover cheesecakes stay perfectly moist and creamy when stored properly in the fridge.
Health & Nutrition Info
While these are definitely a treat, you can make some modifications for a healthier version:
- Reduced fat option: Use reduced-fat cream cheese and light sour cream. The texture will be slightly less rich but still delicious.
- Sugar substitutes: Replace granulated sugar with your preferred sugar substitute, adjusting the amount according to package directions. I’ve had success with monk fruit sweetener.
- Gluten-free: Use gluten-free graham crackers or almond flour mixed with melted butter and a touch of sugar for the crust.
- Portion control: One mini cheesecake is approximately 220 calories, making it easier to enjoy a treat without overindulging.
This healthier approach to homemade small cheesecakes is perfect for weekend treats when you want to balance indulgence with mindful eating. Remember, desserts are meant to be enjoyed – these individual portions naturally help with portion control.
Why This Small Cheesecake Recipe Works
The secret to success with these miniature desserts lies in a few key techniques. First, the muffin tin format ensures even baking – each cheesecake is the same size and receives consistent heat. Second, the lower oven temperature (325°F instead of the typical 350°F) prevents the tops from cracking or browning too much. Third, the gradual cooling process helps the filling set without sudden temperature changes that cause structural issues.
I’ve made these countless times, and they’re genuinely foolproof once you understand the basics. The individual serving size means no stress about cutting perfect slices, and you can make them days ahead of when you need them. They’ve saved me during last-minute dinner parties and impressed guests at planned celebrations alike.
Conclusion
Try this small cheesecake recipe and let me know how it turned out! These easy mini cheesecake treats have become a staple in my dessert rotation, and I hope they’ll become one of yours too. They’re perfect for any occasion – from casual family dinners to elegant dinner parties. The creamy texture, customizable toppings, and convenient individual portions make them a winner every time.
Don’t forget to snap a photo and share it with me! I love seeing how you customize your simple cheesecake bites with different toppings and flavors. Leave a comment below sharing your favorite topping combination, rate this recipe if you tried it, and check out my other dessert recipes for more inspiration.
Happy baking! 🍰
FAQ
Q: Can I freeze this recipe?
A: Absolutely! Your small cheesecake recipe results freeze beautifully for up to 2 months. Wrap each one individually in plastic wrap, then store in a freezer-safe container. Thaw in the refrigerator overnight before serving, or let sit at room temperature for 30 minutes for a firmer texture.
Q: What if I don’t have a muffin tin?
A: You can use small ramekins or silicone molds instead. Adjust the baking time slightly – smaller ramekins may need less time, while larger ones may need a few extra minutes. Just watch for that slight jiggle in the center.
Q: Can I make these ahead of time?
A: Yes! These individual cheesecake desserts are perfect for making ahead. They actually taste better after sitting in the fridge overnight as the flavors develop. Make them up to 3 days in advance and add toppings just before serving.
Q: How can I adjust the sweetness?
A: Feel free to reduce the sugar in the filling to ⅓ cup if you prefer less sweet desserts, especially if you’re topping them with sweet sauces or fruit. You can also increase it slightly if you have a serious sweet tooth, but I find ½ cup hits the perfect balance.
Q: Why did my cheesecakes crack?
A: Cracking usually happens from overmixing air into the batter, baking at too high a temperature, or cooling too quickly. Make sure to mix on low speed, bake at 325°F, and allow them to cool gradually in the turned-off oven with the door cracked.
Q: Can I make these without sour cream?
A: Yes! Replace the sour cream with an equal amount of Greek yogurt or additional cream cheese. The texture will be slightly different but still delicious. Some people also use heavy cream as a substitute.
Q: Do I need to use a water bath?
A: Not necessarily for these mini versions. The small size and shorter baking time make them less prone to cracking than full-sized cheesecakes. However, if you want extra insurance, you can certainly use one.
Q: Can I double this recipe?
A: Absolutely! This recipe scales beautifully. Double all ingredients to make 24 mini cheesecakes. Just make sure you have enough muffin tins or bake them in batches.
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