Mini Cheesecakes {with a Graham Cracker Crust}

Mini Cheesecakes {with a Graham Cracker Crust}

You are currently viewing Mini Cheesecakes {with a Graham Cracker Crust}

These Mini Cheesecakes with a Graham Cracker Crust are filled with easy-to-make crust and smooth creamy cheesecake centers. Top them with your favorite topping for a fun mini dessert. 

mini cheesecake recipe

Mini Cheesecakes with Graham Cracker Crust

Mini Cheesecakes take me back to days of nostalgia. I don’t think there was one get-together without some form of a mini dessert. That dessert area was where I camped out and had my bellyful of these delicious bite-sized desserts.

What I love about this Mini Cheesecake Recipe

  • no water bath so it’s easy to make. Anyone can make them
  • the graham cracker crust is simple to make – just mix the ingredients and press them into the cupcake liner
  • they are ready to eat in under 30 minutes
  • top with any topping you can imagine

mini cheesecakes with a graham cracker crust

FAQ’s

What Toppings are Good for Cheesecake?

  • caramel drizzled
  • chocolate chips
  • chocolate sauce
  • any pie filling – cherry, apple, peach, and blueberry are all great choices
  • pecans
  • fresh fruit like strawberries, raspberries, blackberries, and blueberries
  • berry sauce
  • peanut butter sauce

How do you know when a mini cheesecake is ready?

  • Even though the center looks firm it should still jiggle
  • If you jiggle the cheesecake, there shouldn’t be any apparent liquid
  • your cheesecake center should still be creamy – not dry

Can I Use my Mini Muffin Tin?

Yes, and you will probably get about one-half dozen more cheesecakes

Is My Cheesecake Overbaked?

  • If the cheesecake is overbaked, it will have a dry crumbly texture. Cheesecake, in essence, is a custard. When you move the cheesecake, the center should slightly jiggle.

Will My Cheesecake Continue to Firm?

  • Cheesecakes with a slightly jiggly center will firm up if placed in a cooler temperature like a refrigerator or cooled off for several hours.

Can You Freeze Cheesecake?

Yes. Freeze cheesecake for up to 3 months

mini cheesecakes with a graham cracker crust

Are you ready to make this mini dessert? Let’s make sure you have everything you’ll need…

Ingredients for Mini Cheesecakes with Graham Cracker Crust

Crust:

  • crushed graham crackers – I just use original graham crackers without any cinnamon-sugar coating. It really doesn’t matter though. You can substitute for another style of graham cracker/ You will need to crush the graham crackers. Either use the old-fashioned method of a rolling pin and a zip-tight bag or use a blender to crush the graham crackers
  • granulated sugar
  • butter – melted – I used unsalted butter

Filling:

  • Cream Cheese – Softened – You can use original or 1/3 less fat
  • granulated sugar
  • sour cream – original not low fat
  • vanilla extract – I like to use pure vanilla extract
  • large eggs

Topping:

  • Canned Pie filling

How to Make Mini Cheesecakes

  • Stir the crust ingredients together – press crust into 12 muffin pan liners that are placed in a muffin tin
  • Make the cheesecake center – in a large mixing bowl – mix cream cheese, sour cream, vanilla extract, and eggs
  • Pour batter – evenly divide the cheesecake batter over graham cracker crust
  • Bake for about 30 minutes
  • Cool the cheesecake – Let the cheesecakes cool for at least 30 minutes
  • Transfer the cheesecake – move the mini cheesecakes to an airtight container and store in the refrigerator for about 3 hours
  • Serve with your choice of topping

More Dessert Recipes

Easy Berry Sauce Recipe

Upside Down Blueberry Skillet Recipe 

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mini cheesecake recipe

Mini Cheesecakes {with a Graham Cracker Crust}


  • Author: Melissa
  • Total Time: 39 minute
  • Yield: 1 dozen 1x

Description

Delicious and easy-to-make mini cheesecakes dessert.


Ingredients

Units Scale

Crust:

  • 1 cup of crushed graham crackers
  • 2 Tbsp. of granulated sugar
  • 3 Tbsp. of unsalted butter – melted

Filling:

  • 8 oz. Cream Cheese – Softened
  • 1/3 c. granulated sugar
  • 1 c. sour cream
  • 2 tsp. vanilla extract
  • 2 large eggs

Topping:

  • Canned Pie filling

Instructions

Crust:

  • In a medium-sized bowl, combine graham crackers, sugar, and butter
  • Line cupcake pans with 12 liners
  • Evenly divide the graham cracker mixture into the cupcake liners, pat down to firm

Filling:

  • In a large bowl, mix the cream cheese, sugar, sour cream, vanilla, and eggs
  • Spoon evenly into prepared crust
  • Place the muffin pans on top of a baking sheet
  • Bake at 350 for 25-30 minutes
  • Cool your cheesecakes at room temperature
  • Cover with plastic wrap and store in your refrigerator to chill the cakes

Notes

Checking for Doneness:

Cheesecakes should be done when the center is firm but still jiggles

Storing:

Store covered in the refrigerator for up to 5 days

Freezing:

Mini cheesecake can be frozen for up to 3 months. Thaw at room temperature

  • Prep Time: 10 minutes
  • Cook Time: 25-30 minutes

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