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Baked mini cheesecake with graham cracker crust and fresh berries on white plate.
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Easy Mini Cheesecakes
Prep Time
45 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
 
These Mini Cheesecakes with a graham cracker crust have a smooth and creamy texture. This easy mini cheesecakes recipe doesn’t require a water bath, and the individual cheesecakes have a few different options for toppings and crusts!
Course: Dessert
Cuisine: American
Keyword: mini cheesecakes
Servings: 12 mini cheesecakes
Author: Michelle
Ingredients
Crust:
  • 1 1/2 cups graham cracker crumbs (about 10-12 graham cracker sheets)
  • 1/4 cup granulated sugar
  • 6 Tbsp unsalted butter, melted
  • 1/2 tsp vanilla extract
Cheesecake:
  • 2 8oz cream cheese bricks, softened to room temperature
  • 1/2 cup granulated sugar
  • 2 eggs, at room temperature
  • 2 tsp vanilla extract
Toppings:
  • Whipped Cream
  • Fresh Berries
  • Curd
  • Ganache
Instructions
  1. Preheat the oven to 350 degrees and line a 12-cup muffin tin with paper liners. Set aside.
  2. Crust:
  3. Mix graham cracker crumbs and sugar together. Add in the melted butter and vanilla extract. Mix until combined.
  4. Add about 1-2 Tbsp of graham cracker crumbs in each muffin cup. Using the back of a Tbsp or your hands, press the crust into an even layer in each cup. (If you like a thick graham cracker crust, use about 2 Tbsp in each muffin cup. For a thinner crust, use 1 Tbsp.) Set aside.
  5. With a standing mixer or a hand mixer, beat cream cheese until fluffy and very smooth.
  6. Next, add in the sugar. Mix until fully incorporated, scraping down the sides of the bowl as needed.
  7. Next, add in the eggs one at a time, beating well after each addition.
  8. Lastly, add in vanilla extract. Mix until everything is combined and the cheesecake mixture is silky smooth (remember to scrape down the sides as needed).
  9. Divide the cheesecake batter evenly among the 12 muffin cups, filling each cup about 2/3 - 3/4 of the way full.
  10. Bake for 16-20 minutes, or until the edges of each cheesecake have set and the centers of each mini cheesecake jiggles slightly when the pan is gently moved.
  11. Turn off the oven, crack open the oven door, and let the cheesecakes slowly cool in the oven for 30-45 minutes (this helps prevent each cheesecake from cracking).
  12. Continue to let the cheesecakes cool to room temperature on the counter.
  13. Then, chill in the fridge at least 4 hours, or ideally overnight.
  14. Serve plain or topped with your choice of toppings.
  15. Keep leftovers in an airtight container in the refrigerator.