Introduction

These best mini cheesecakes are creamy, rich, and perfectly portioned for any occasion. With a crunchy graham cracker crust and smooth cheesecake filling, they make a delightful treat that’s easy to bake and impress.

A small cheesecake sits on a white plate with three clear layers: a bottom crumbly light brown crust, a thick middle creamy white cheese layer, and a glossy red strawberry sauce layer on top that drips down the side. One half of a fresh strawberry with green leaves is placed standing upright on the sauce, adding a bright red and green contrast. To the side of the cake, there is a vintage silver fork resting on the plate. The plate is on a folded white cloth napkin, all placed on a white marbled surface. In the background, there are fresh strawberries slightly out of focus and a stack of white plates. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup crushed graham crackers
1 tablespoon white sugar
2 tablespoons melted salted butter
16 ounces softened full-fat cream cheese
1/2 cup white sugar
1 teaspoon vanilla essence
2 eggs at room temperature
A small pinch of salt

Instructions

Step 1: Preheat your oven to 350℉ and line a 12-count muffin tin with parchment paper or cupcake liners. If using a water bath, prepare a large baking sheet to hold the muffin tin and boil water for later.
Step 2: In a bowl, combine the crushed graham crackers and 1 tablespoon sugar. Stir in the melted butter until fully mixed. Divide this mixture evenly among the liners and press down to form a crust. Bake for 5 minutes, then let cool slightly.
Step 3: In a large bowl, beat the softened cream cheese and 1/2 cup sugar on high speed for 2 minutes until fluffy and smooth, scraping down the sides as needed. Add vanilla, eggs, and a pinch of salt, mixing on medium speed just until combined to avoid cracking.
Step 4: Spoon the cheesecake batter evenly over the crusts in the muffin tin. Gently tap the pan on the counter to remove air bubbles, then use a toothpick to smooth the surface.
Step 5: (Optional) For a water bath, place the baking sheet in the oven, set the muffin tin inside, and carefully pour boiling water into the baking sheet until halfway up the sides of the muffin tin. Bake for 25-30 minutes, until tops are rounded and centers no longer jiggle.
Step 6: Remove from oven and water bath. Let cool for 30 minutes at room temperature, then refrigerate for at least 3 hours until fully set. Serve with desired toppings and enjoy.

Tips & Variations

Use full-fat cream cheese for the creamiest texture and best flavor.
Add fresh berries or chocolate chips to the batter for a fun twist.
A water bath helps prevent cracks, but it’s optional if you prefer a simpler method.
For easier release, chill the cheesecakes fully before removing liners.

Storage

Store leftover mini cheesecakes in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 1 month; thaw in the fridge before serving. Reheat gently at room temperature or enjoy chilled.

How to Serve

A small round cheesecake sits on a white plate on a white marbled surface with a folded white cloth under the plate. The cheesecake has three layers: a brown crumb crust at the bottom, a thick creamy white middle layer, and a glossy red strawberry sauce on top that drips down one side. Garnishing the sauce are two fresh strawberry halves, one standing upright. To the right of the cheesecake is a vintage silver fork resting on the plate. In the softly blurred background are a stack of white plates with flatware and a couple of whole strawberries. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecakes without a water bath?

Yes, you can bake them directly in the oven without a water bath. The water bath helps prevent cracking by providing gentle, even heat, but careful mixing and not overbaking also reduce cracks.

How do I prevent the cheesecake from cracking?

Use room temperature ingredients, avoid overmixing eggs, bake at the right temperature, and consider using a water bath. Cooling the cheesecakes gradually and chilling them thoroughly also helps maintain smooth tops.