How to make Mini Cheesecakes
Add the Graham Crackers, toasted pecans, sugar, and cinnamon to the bowl of your food processor and pulse until finely chopped.
Drizzle in the melted butter while pulsing then carefully remove the blade and scrape the bowl and mix the butter in completely
Add about a tablespoon of the crust into each cupcake paper.
Use a shot glass or other small flat tool to press the crust down. You can sweep away any strays from the side for a cleaner look if desired.
To make the filling add the room temperature cream cheese, salt, and sugar to the bowl or your stand mixer fitted with a paddle attachment. Beat together until completely mixed then scrape the bowl down and beat once more. You can also do this in a large bowl with an electric hand mixer.
Add the eggs and yolks one at a time while mixing on medium speed waiting for the each to be incorporated before adding the next. Then scrape the bowl down and add the sour cream, and vanilla. Scrape down one last time and beat until completely smooth.
Use an ice cream scoop to fill the cupcake papers about 3/4 the way up. Bake at 350F for 18 minutes or until almost browned on top. The cheesecakes will puff up a bit during baking then deflate slightly as they cool. Allow to rest in the oven for about 20 minutes with the door closed then remove and allow to cool to room temperature. These are best if chilled for a few hours so they firm up and stay intact when you pull the papers off but they’re delicious at room temp too!
Once cooled you can add a dollop of whipped cream and some berries, melted chocolate, pie filling or just enjoy plain!
Pro Tips for Homemade mini cheesecakes
Start off with really room temperature cream cheese. Leave it out the night before or zap it in the microwave for 20 seconds at 50% power. If the cream cheese is too firm the batter will not be smooth. Beat the cream cheese and sugars until completely smooth. Try not to open the oven, the rush of cold air into the oven will not be good for your delicate mini cakes. Don’t be frightened if your mini cheesecakes seem underdone after baking, they will firm up. Try your favorite cookies in place of the Graham crackers! Oreos are a popular addition. These look SO good on a dessert table, especially if you make two to three different toppings for them. I loved whipped cream and berries, shaved chocolate, pie filling, and chocolate ganache as options.
Try these additions to mix things up a bit!
1/2 cup chocolate chips mixed into the filling. 1/3 cup strawberry or raspberry jam swirled in. 1/3 cup lemon curd either swirled in or smeared on top after baking.
What can I use instead of Graham Crackers?
You can use digestive biscuits, or almost any cookie you enjoy the make the crust, it’s very forgiving. Oreos are super-popular but I would be remiss if I didn’t suggest shortbread cookies
How can I make gluten-free mini cheesecakes?
Substitute the crackers for 1 1/2 cups of quick oats. Make the recipe as directed below BUT you will bake the crust at 350F for 18 minutes or until golden brown. Chill before adding the filling in.
How long will these keep for?
These mini cheesecakes will keep for three days in the fridge or two months in the freezer. In both cases you should store in the cupcake papers without toppings for best results. Make sure to cover if in the refrigerator or in a freezer bag if in the freezer.
What can I decorate these with?
A big dollop of whipped cream is a great place to start! Add an artful grouping of sliced strawberries, raspberries, blueberries, blackberries, and mint. Shaved chocolate Chocolate ganache Pie filling. If you love apples then try my apple pie filling on top, it’s heavenly! Classic sour cream topping (just mix 2 cups of sour cream with 1/3 cup powdered sugar and a teaspoon of vanilla) Salted caramel
How can I get a flat bake for my mini cheesecakes?
If you reduce the temperature they bake at to 320 and bake them for about 12 minutes longer you should get a flatter top but since you will almost certainly be topping them the surface doesn’t matter as much. If you’ve tried this mini cheesecake recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
