Introduction

These mini cheesecakes are perfect bite-sized treats that are creamy, rich, and wonderfully versatile. With a buttery graham cracker crust and a smooth, tangy filling, they make an elegant dessert for any occasion.

Mini Cheesecakes with Graham Cracker Crust and Berry Garnish Recipe - Recipe Image

Ingredients

3/4 cup (75g) graham cracker crumbs (about 5 whole graham crackers, crushed)
3 tablespoons (42g) unsalted butter, melted
2 tablespoons (25g) granulated sugar
Pinch of table salt
Two 8-ounce packages (454g) cream cheese, at room temperature
3/4 cup (149g) granulated sugar
1 tablespoon (14g) King Arthur Pure Vanilla Extract
1/8 teaspoon table salt
1/4 cup (57g) sour cream, at room temperature
2 large eggs, at room temperature
2 teaspoons lemon juice
Fresh mixed berries, jam or curd of your choice, or melted chocolate for garnishing

Instructions

Step 1: Preheat the oven to 350°F. Lightly grease a standard muffin pan or line with baking cups.
Step 2: To make the crust, combine graham cracker crumbs, melted butter, sugar, and salt in a medium bowl. Mix until thoroughly combined.
Step 3: Divide the crumbs evenly among the prepared muffin wells, about a rounded tablespoon (11g) per well. Press firmly into the bottom.
Step 4: Bake for 8 to 10 minutes until set and just beginning to brown. Remove from oven, reduce temperature to 325°F, and let crust cool while preparing the batter.
Step 5: In a stand mixer or medium bowl, beat cream cheese, sugar, vanilla, and salt on medium speed for 3 to 5 minutes until smooth. Avoid high speed to prevent air bubbles.
Step 6: Stir in sour cream, then add eggs one at a time, mixing until smooth after each. Scrape sides of the bowl as needed. Add lemon juice and mix until fully incorporated.
Step 7: Evenly divide batter among the muffin wells, pouring about 1/4 cup (64g) on top of the cooled crust in each.
Step 8: Bake for 15 to 18 minutes until edges are set and centers jiggle slightly. Internal temperature should reach 150°F to 155°F.
Step 9: Cool cheesecakes on a rack for 30 to 45 minutes, then refrigerate uncovered in the pan for at least 3 hours or overnight.
Step 10: When ready to serve, remove from pan. If using baking cups, they will lift out easily. Without cups, loosen edges with a small offset spatula before removing. Garnish as desired.

Tips & Variations

Use full-fat cream cheese for the best creamy texture.
Allow all ingredients to reach room temperature to ensure smooth batter and prevent lumps.
Customize with your favorite toppings like fresh berries, fruit curds, or melted chocolate for added flavor and presentation.
For a gluten-free option, substitute gluten-free graham cracker crumbs in the crust.

Storage

Store any leftover mini cheesecakes covered in the refrigerator for up to 3 days. For longer storage, freeze them well-wrapped. To serve frozen cheesecakes, thaw overnight in the refrigerator. Reheat is not recommended as it may affect the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the mini cheesecakes ahead of time?

Yes, these mini cheesecakes can be prepared a day in advance and chilled overnight. This helps the flavors meld and the texture to firm up perfectly.

What if I don’t have a stand mixer?

You can use an electric hand mixer or even mix by hand with a sturdy whisk. Just be sure to beat the cream cheese and sugar thoroughly until smooth to avoid lumps.

Mini Cheesecakes with Graham Cracker Crust and Berry Garnish Recipe

Print Recipe

★★★★★

4.9 from 110 reviews

These Mini Cheesecakes offer a perfectly creamy and rich dessert with a buttery graham cracker crust, baked individually for easy serving and delightful presentation. Topped with fresh berries, jam, curd, or melted chocolate, they are a crowd-pleasing treat ideal for any occasion.

Author: Dana
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 3 hours 45 minutes
Yield: 12 mini cheesecakes 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

3/4 cup (75g) graham cracker crumbs (about 5 whole graham crackers, crushed)
3 tablespoons (42g) unsalted butter, melted
2 tablespoons (25g) granulated sugar
Pinch of table salt

Batter

two 8-ounce packages (454g) cream cheese, at room temperature
3/4 cup (149g) granulated sugar
1 tablespoon (14g) King Arthur Pure Vanilla Extract
1/8 teaspoon table salt
1/4 cup (57g) sour cream, at room temperature
2 large eggs, at room temperature
2 teaspoons lemon juice

Garnish

Fresh mixed berries, jam, curd of your choice, or melted chocolate

Instructions

Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Lightly grease a standard muffin pan or line with baking cups to prevent sticking.
Make the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and pinch of salt; mix thoroughly until evenly blended.
Press the Crust: Divide the crust mixture evenly among the muffin wells (about a rounded tablespoon per well). Firmly press the crumbs into the bottom of each well to form an even crust layer.
Bake the Crust: Bake the crusts for 8 to 10 minutes until set and beginning to brown. Remove from oven, reduce the temperature to 325°F (163°C), and cool the crust while preparing the filling.
Prepare the Batter: Using a stand mixer with a flat beater or an electric hand mixer in a medium bowl, beat the cream cheese, sugar, vanilla extract, and salt on medium speed until smooth, about 3 to 5 minutes. Avoid high speed to prevent air bubbles.
Add Sour Cream and Eggs: Stir in the sour cream. Add eggs one at a time, mixing until smooth after each addition. Scrape the sides of the bowl as needed. Add lemon juice and mix until evenly incorporated.
Fill the Pan: Evenly divide the batter over the cooled crusts, about 1/4 cup per muffin well. Use a scoop to maintain consistency.
Bake Mini Cheesecakes: Bake at 325°F (163°C) for 15 to 18 minutes, until the edges are set but the center still jiggles slightly. The internal temperature should be 150°F to 155°F (65°C to 68°C).
Cool and Chill: Remove from oven and cool on a rack for 30 to 45 minutes. Then refrigerate in the pan, uncovered, for at least 3 hours or overnight to fully set.
Serve and Garnish: Carefully remove cheesecakes from the pan. If baking cups were used, they will lift out easily. If not, loosen edges with a small offset spatula before removing. Garnish with fresh berries, jam, curd, or melted chocolate as desired.
Storage: Store leftovers covered in the refrigerator for up to 3 days, or freeze for longer storage.

Notes

Ensure all dairy ingredients are at room temperature to achieve a smooth batter and prevent lumps.
Do not overmix the batter to avoid incorporating too much air, which can cause cracks in the cheesecakes.
Allow the mini cheesecakes to chill thoroughly to develop the best texture and flavor.
Use a water bath if you want to further reduce cracking, though not necessary for mini cheesecakes.
For a quicker crust, pre-made graham cracker crusts can be used, adjusting quantities accordingly.
Customize toppings based on preference: fresh fruit, fruit preserves, or chocolate all complement the creamy filling beautifully.

Keywords: mini cheesecake, graham cracker crust, cream cheese dessert, individual cheesecakes, easy cheesecake recipe