Mini cheesecakes are almost too good to be true! When decorated they truly look dazzling on the table and they’re so delicious. Perfectly sweet and creamy cakes with a crunchy base filled with toasted pecans make for an amazing treat. I love them plain but topped with some whipped cream or a dollop or pie filling!
How to make Mini Cheesecakes
1. Add the Graham Crackers, toasted pecans, sugar, and cinnamon to the bowl of your food processor and pulse until finely chopped.
2. Drizzle in the melted butter while pulsing then carefully remove the blade and scrape the bowl and mix the butter in completely
3. Add about a tablespoon of the crust into each cupcake paper.
4. 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.
5. 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.
6. 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.
7. 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!
8. 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.
Frequently Asked Questions
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 love this recipe try these out!
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!
Mini Cheesecakes
Ingredients
For the Crust
- 16 Graham Crackers more if you'd like a thicker crust
- 1/2 cup pecans 35g, toasted
- 4 tbsp unsalted butter 56g, melted
- 1/4 cup sugar 24g
- 1/2 tsp cinnamon 1g
For the Cheesecake
- 1 pound cream cheese 454g, room temperature
- 1/4 tsp salt
- 1 cup sugar 200g
- 1 tsp vanilla extract 5mL
- 2 eggs large, room temperature
- 2 egg yolks
- 1/3 cup sour cream
Instructions
For the Crust:
- Preheat oven to 350F. Line cupcake tins with papers.
- Add Graham crackers and toasted pecans to your food processor and pulse until broken into small pieces. Add sugar and cinnamon then pulse until mixed in completely. Pour in melted butter while pulsing processor. Remove blades and use a spatula to mix butter in completely. See post above for instructions on making this without a processor or stand mixer.
- Use a tablespoon to transfer the mixture to your cupcake tin. Press into a flat layer using a shot glass or small flat tool. Bake for about 8 minutes at 350, or until fragrant and a a slightly darker golden color. Remove from oven, set aside.
For the Filling:
- Add ROOM TEMPERATURE cream cheese to stand mixer fitted with a whisk attachment and mix at medium speed to cream.
- Add the sugar and the salt to the bowl and mix on medium until creamy. Scrape bowl down and mix until completely homogenous.
- Add sour cream and vanilla extract, mix well then add the eggs and yolks one at a time, allowing each to incorporate before adding the next. Scrape the bowl down and mix until completely smooth.
- Use an ice cream scoop to transfer the cheesecake mixture to your cupcake tin. Fill about 3/4 the way up to the top.
- Bake at 350F for 18-20 minutes. Turn oven off but leave door closed and allow cake to rest for an additional 20 minutes in the oven. Remove from oven and cool to room temperature. You can enjoy them warm or chilled but just make sure you don't add whipped cream onto warm cheesecake as it will melt right away!
- You can garnish the cake with dollops of whipped cream, berries, melted chocolate, pie filling, or enjoy plain.
Video
Notes
Pro tips to make the perfect cheesecake
- 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 cake.
- Don't be frightened if your cheesecake seems underdone after baking, it will firm up.
- try your favorite cookies in place of the Graham crackers! Oreos are a popular addition.
