Mini Cheesecakes

A mini cheesecake cut in half, and stacked on two additional small cheesecakes on a white plate.

These mini cheesecakes are dainty and rich and consist of a rich, creamy filling made from cream cheese, sugar, vanilla, and egg.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 18

Total Time 28

Servings cheesecakes

Calories 191kcal

Author Whitney Wright

Equipment

mini cheesecake pan

Ingredients

Graham Cracker Crust

1 1/3 cup graham cracker crumbs finely crushed
2 tablespoons granulated sugar
1/8 teaspoon salt
1/4 teaspoon ground cinnamon (optional)
6 tablespoons unsalted butter melted

Cheesecake Filling

8 oz cream cheese room temperature
1/4 cup granulated sugar
2 tablespoons sour cream or heavy cream, at room temperature
1 large egg room temperature
1 teaspoon vanilla extract

Instructions

Preheat oven to 350°F. Spray the bottom and sides of a mini cheesecake pan with nonstick cooking spray. (I linked the pan I use in the blog post and above the list of ingredients. You can click on it if you are viewing this on an electronic device).
In a medium bowl mix graham cracker crumbs, sugar, salt, and cinnamon and melted butter. Portion the mixture among the 12 cups of bitesize cheesecake pan. Press the crumbs firmly into the bottom of each well (about 1/8 cup each). Bake for 8-10 minutes, remove from the oven and let cool.
Reduce the oven temperature to 325°F.
Make the batter: Cream the cream cheese and granulated sugar on medium speed until smooth. Add the cream, egg, and vanilla extract and mix well. Place the batter in a ziplock bag or piping bag with the end snipped off. (This makes it easier to fill each well). Portion the batter into the cooled crusts, about 2 tablespoons in each.
Bake for 18-20 minutes, or until just set. Remove from the oven and let cool for 30 minutes. The tops will sink slightly. Once cooled, use a knife and go around the edges of each cheesecake to help loosen them. Carefully push at the base of each cavity until the cheesecakes are out of the pan. (Note: my mini cheesecakes came off the bottom metal disks easily, but if yours do not you can run a table knife between the crust and the metal disk to free the cheesecake). Cover, and chill the cheesecakes before serving.
For serving, garnish with fresh berries and powdered sugar, caramel sauce, whipped cream, jam, or pie filling.

Notes

Check at 18 minutes — you don't want the cheesecakes to brown (this will mean they are over baked and dry).

Store in an airtight container in the fridge for 3-4 days.

Nutrition