Description

These mini cheesecakes are perfectly creamy and delicious individual desserts baked in a standard 12-count muffin pan. Featuring a graham cracker crust and a smooth cream cheese filling with hints of vanilla and lemon, these bite-sized treats are ideal for portion control and easy serving. Optional steaming with a water bath ensures a silky texture and minimal cracking. Chill and garnish with whipped cream and fresh berries for an elegant presentation.

Ingredients

Scale

Crust

1 cup (120g) graham cracker crumbs (about 8 full sheet graham crackers)
2 Tablespoons (25g) granulated sugar
3 Tablespoons (43g) unsalted butter, melted

Filling

16 ounces (452g) full-fat brick cream cheese, softened to room temperature
1/2 cup (100g) granulated sugar
1/4 cup (60g) full-fat sour cream, at room temperature
1 teaspoon pure vanilla extract
1 teaspoon freshly squeezed lemon juice
2 large eggs, at room temperature

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Instructions

Preheat and prepare pan: Preheat oven to 350°F (177°C). Line a standard 12-count muffin pan with cupcake liners to prevent sticking and for easy removal.
Make crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. The mixture will have a sandy texture. Firmly press a heaping tablespoon of this crust mixture into the bottom of each cupcake liner to form the base. Bake these crusts for 6 minutes to set them before adding the filling.
Prepare filling: Using a handheld or stand mixer with paddle or whisk attachment, beat the softened cream cheese and 1/2 cup granulated sugar on medium-high speed for about 2 minutes until smooth and creamy. Add sour cream, lemon juice, and vanilla extract, mixing until fully incorporated. With the mixer running on medium speed, add eggs one at a time, beating just until combined after each addition to avoid over-mixing.
Fill crusts and optional water bath setup: Divide the cheesecake batter among the cupcake liners, filling each to the top. If using the water bath method to prevent sinking or cracking, boil water and pour about 1 inch into a large metal roasting pan placed on the bottom oven rack. Immediately place the filled muffin pan on the center rack above the water bath. Close the oven door to trap steam.
Bake cheesecakes: Bake for about 20 minutes until the edges are set and centers slightly jiggle when gently tapped. The water bath adds steam to create a moist environment, but the muffin pan should not touch the water.
Cool and chill: Set the pan on a cooling rack and allow cheesecakes to cool at room temperature for 45 minutes. Then transfer to the refrigerator and chill for at least 2 hours or up to 24 hours. To speed chilling, place in the freezer for 1 hour. Cover loosely if chilling longer than 2 hours. The cheesecakes may sink slightly during cooling, even with the water bath.
Decorate and store: Optionally pipe whipped cream on top using a Wilton 1M tip and garnish with fresh berries or mint. Whipped cream can be prepared and decorated up to 24 hours ahead. Keep cheesecakes refrigerated until serving. Store leftovers covered in the fridge for up to 5 days.

Notes

Use a standard 12-count muffin pan for this recipe; for extra mini cheesecakes, a mini muffin pan can be used but will require adjusted baking times.
The optional water bath creates a steamy oven environment that helps minimize cracking and sinking but isn’t mandatory.
Chilling is essential for the cheesecakes to set properly and develop flavor; avoid skipping this step.
Make sure all ingredients are at room temperature to ensure a smooth, lump-free batter.
Decorate with whipped cream and fresh berries or mint for an elegant presentation before serving.
Leftovers can be stored refrigerated up to 5 days or frozen for longer storage.

Nutrition

Serving Size: 1 mini cheesecake
Calories: 280
Sugar: 18g
Sodium: 150mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 0.5g
Protein: 5g
Cholesterol: 75mg