Looking for a dessert that wows guests without the stress? These easy mini cheesecakes are the perfect solution for your next holiday gathering.
They are creamy, sweet, and perfectly portioned for everyone. You will love how simple they are to serve. No slicing or messy plates are required here!
Why These Easy Mini Cheesecakes Work
You do not need a fancy springform pan for this recipe. A standard muffin tin works perfectly every single time. This makes it a great budget-friendly option for home cooks.
There is also no need for a messy water bath. These bake quickly and cool down much faster than a full cake. It is the ultimate time-saving dessert for busy families.
Simple Method
First, you will create a buttery graham cracker base. Then, you whip up a smooth cream cheese filling. Everything comes together in just a few easy steps. Even beginner bakers can achieve perfect results with this guide.
Ingredients You’ll Need
Most of these items are likely already in your pantry. Use fresh ingredients for the best flavor.
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted
- 12 ounces cream cheese, softened to room temperature
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup sour cream, room temperature
Step-by-Step Directions
- Preheat the oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, combine graham cracker crumbs, 2 tablespoons sugar, and melted butter.
- Press 1 tablespoon of the mixture into each liner, packing it down firmly.
- Bake the crusts for 5 minutes, then remove and set aside to cool.
- In a large bowl, beat softened cream cheese and 1/2 cup sugar until smooth.
- Add the egg, vanilla, and sour cream, then mix on low until just incorporated.
- Distribute the batter evenly among the 12 muffin cups, filling three-quarters full.
- Bake for 18 to 20 minutes until edges are firm but centers slightly jiggly.
- Allow the cheesecakes to cool completely in the tin for 1 hour.
- Refrigerate for at least 2 to 3 hours before removing from the liners.
Best Ways to Enjoy It
Top each cheesecake with a fresh berry or a dollop of whipped cream. A drizzle of chocolate sauce makes them feel extra special. These look beautiful arranged on a festive dessert platter.
Serve them at a holiday party or a casual family dinner. Kids love having their own individual treat to enjoy. They are always the first dessert to disappear!
Keep It Fresh
Store your leftovers in an airtight container in the refrigerator. They will stay fresh and delicious for up to five days. You can even make them ahead of time for your event.
If you want to freeze them, place them in a freezer-safe bag. Thaw them in the fridge overnight before you plan to serve. This keeps the creamy texture perfectly intact.
Recipe Tips
- Use room temperature ingredients to avoid lumps in your batter.
- Do not skip the cooling time at room temperature.
- Press the crust down with a small glass for an even base.
- Avoid overbeating the egg to prevent the tops from cracking.
- For a winter twist, add a pinch of cinnamon to the crust.
- Use a cookie scoop to fill the liners neatly and evenly.
- Double the batch if you are feeding a large holiday crowd.
Ways to Switch It Up
- Try using gingersnap crumbs for a spicy holiday flavor.
- Swirl a teaspoon of strawberry jam into the batter before baking.
- Use chocolate cookie crumbs for a rich, dark crust alternative.
- Add a little lemon zest for a bright, fresh summer feel.
Common Questions
Can I use low-fat cream cheese?
You can use it, but full-fat cream cheese provides the best texture. It makes the cheesecakes much richer and creamier for your guests.
How do I know when they are done?
The edges should look set and firm to the touch. The center should still have a slight jiggle when you move the pan.
Can I make these without liners?
It is best to use liners so they do not stick. Paper liners also make them much easier for guests to pick up.
I hope these little treats bring a smile to your family this season. They are so simple to make and even better to share. Happy baking!
— Lidia
Mini Cheesecakes
Ingredients
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted
- 12 ounces cream cheese, softened to room temperature
- 1/2 cup granulated sugar
- 1 large egg , room temperature
- 1 teaspoon vanilla extract
- 1/4 cup sour cream, room temperature
Instructions
- Preheat the oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, combine graham cracker crumbs, 2 tablespoons sugar, and melted butter until the mixture resembles wet sand.
- Press approximately 1 tablespoon of the crust mixture into the bottom of each liner, packing it down firmly with a spoon or small glass.
- Bake the crusts for 5 minutes, then remove from the oven and set aside to cool slightly.
- In a large mixing bowl, beat the softened cream cheese and 1/2 cup sugar on medium speed until smooth and free of lumps.
- Add the egg, vanilla extract, and sour cream, then mix on low speed until just incorporated, being careful not to overbeat.
- Distribute the cheesecake batter evenly among the 12 muffin cups, filling each about three-quarters full.
- Bake for 18 to 20 minutes, or until the centers are slightly jiggly but the edges are firm.
- Allow the cheesecakes to cool completely in the tin at room temperature for approximately 1 hour.
- Refrigerate the cheesecakes in the tin for at least 2 to 3 hours to ensure they are fully set before removing from the liners.
