Go Back
–+ servings
cheesecake bites

Mini Cheesecake Recipe

The Crispy Chef
Looking for a quick and tasty dessert? This mini cheesecake recipe is perfect. It's ready in just 30 minutes, making it ideal for any event. These bite-sized treats are sure to be a hit at any gathering.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 12 cheesecakes
Calories 140 kcal

Equipment

  • Muffin tray (12-cup standard non-stick)
  • Electric mixer
  • Measuring cups and spoons
  • Mixing bowls
  • Rubber spatula

Ingredients
  

For the Crust:

  • 1 cup graham cracker crumbs
  • 2 tbsp melted butter
  • 2 tbsp granulated sugar

For the Cheesecake Filling:

  • 8 oz full-fat cream cheese room temperature
  • 1/3 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 large egg room temperature

Optional Toppings:

  • Fresh berries
  • Chocolate drizzle
  • Caramel sauce
  • Whipped cream
  • Crushed nuts

Instructions
 

  • Preheat oven to 325°F (165°C). Line a muffin tray with cupcake liners.
  • Prepare the crust: In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix well.
  • Divide the crust mixture evenly among the muffin cups. Press down firmly to form a compact crust.
  • Bake crust for 5 minutes, then remove from oven and set aside.
  • Prepare the filling: Beat cream cheese until smooth. Add sugar and mix well.
  • Add the vanilla extract, then beat in the egg until just combined. Do not overmix.
  • Spoon the cheesecake filling into each muffin cup, filling them about 3/4 full.
  • Bake for 15-18 minutes, until the centers are slightly jiggly.
  • Allow cheesecakes to cool in the muffin tray, then transfer to the refrigerator for at least 2 hours before serving.
  • Add desired toppings before serving.

Notes

Bring all ingredients to room temperature for a smoother batter.
Avoid overmixing to prevent air bubbles and cracks.
Store in an airtight container in the fridge for up to 5 days.
Cheesecakes can be frozen for up to 2 months; thaw in the refrigerator overnight before serving.

Nutrition

Calories: 140kcalCarbohydrates: 12gProtein: 2gFat: 9gCholesterol: 30mgSodium: 80mgPotassium: 40mgFiber: 0.5gSugar: 8gVitamin A: 300IUCalcium: 30mgIron: 0.5mg
Keyword cheesecake bites, cheesecake in muffin tray, mini cheesecakes, philadelphia mini cheesecakes, small cheesecake bites
Tried this recipe?Mention @Thecrispycheff or tag #Thecrispychef!