Mini Cheesecakes with Graham Cracker Crust Recipe
These best mini cheesecakes are creamy, smooth, and perfectly portioned in a convenient muffin tin. Featuring a buttery graham cracker crust and a rich vanilla-infused cream cheese filling, they bake gently in a water bath to ensure a delicate texture without cracks. Ideal for dessert parties or anytime you desire a classic cheesecake treat in miniature form.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 4 hours 15 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Crust
- 3/4 cup crushed graham crackers
- 1 tablespoon white sugar
- 2 tablespoons melted salted butter
Cheesecake Filling
- 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
- Preheat and Prepare: Preheat your oven to 350℉. Line a 12-count muffin tin with parchment paper liners or cupcake liners. If using a water bath, prepare a large baking sheet to hold the muffin tin and boil water to use later.
- Make the Crust: In a bowl, mix graham cracker crumbs with sugar. Stir in melted butter until combined. Distribute mixture evenly into the muffin liners and press to form compact crusts. Bake crusts for 5 minutes, then let them cool slightly.
- Prepare the Cheesecake Batter: Beat softened cream cheese and sugar with an electric mixer on high speed for 2 minutes until smooth and fluffy. Add vanilla, eggs, and salt, mixing on medium speed until just combined to prevent cracks.
- Assemble and Smooth the Batter: Pour cheesecake batter evenly over the crusts in the muffin tin. Tap the pan on the counter to release air bubbles and use a toothpick to swirl batter for an even surface.
- Bake with a Water Bath (Optional): Place muffin tin in a larger baking pan inside the oven. Carefully pour boiling water into the larger pan halfway up the muffin tin sides. Bake for 25-30 minutes until tops are rounded and centers are set but slightly jiggle.
- Cool and Chill: Remove from oven and water bath. Allow cheesecakes to cool at room temperature for 30 minutes, then refrigerate for at least 3 hours until fully set. Serve with toppings like whipped cream or berry sauce.
Notes
- Using room temperature ingredients helps achieve a smooth batter and prevents cracking.
- The water bath keeps the cheesecakes moist and prevents cracking during baking.
- Do not overmix the eggs into the batter to maintain a creamy texture.
- Chilling time is essential for the mini cheesecakes to set properly.
- Customize toppings such as fresh berries, caramel, or chocolate sauce for variety.
Keywords: mini cheesecakes, bite-sized cheesecake, graham cracker crust, creamy cheesecake, dessert, party dessert, classic cheesecake
