Simple Mini Cheesecake Recipe (New York Type!)

This mini cheesecake recipe has a graham cracker cookie crust and creamy cheesecake filling. It’s all the pieces you like a couple of full-sized cheesecake, however in mini type and baked in a muffin tin!

As a lot as I really like making my vanilla cheesecake recipe, I don’t at all times love having an enormous cheesecake sitting round or having to arrange a water bathtub. However I do love the biting into a mini cheesecake.

So I resolve to create a mini cheesecake model that may be baked up simply in a muffin pan. Particular person cheesecakes, like my mini pumpkin cheesecakes, mini oreo cheesecakes, or mini key lime cheesecakes, or mini chocolate cheesecakes are excellent for particular events. However generally you simply need the basic.

There’s one thing a couple of mini dessert that I simply love. Everybody will get their very own dessert. No want for sharing. And having seconds is inspired. 

Why This Recipe Works

• Fantastic to freeze and make forward. You probably have leftovers you possibly can simply place right into a freezer bag and revel in later! Or make them the day earlier than and have them able to serve company.
• Made in a muffin tin. No springform pan or water bathtub wanted. Simply made in cupcake liners!
• Excellent for particular events – These little mini desserts can be an ideal social gathering dessert for Valentine’s Day, Christmas or women’ evening!

Components Wanted

• Graham crackers – If you happen to can’t discover graham crackers you should use digestive biscuits, cookies, or Nilla wafers. You can even use gluten free crackers.
• Butter – I used unsalted butter however salted butter may even work.
• Bitter cream – Use full-fat for greatest texture
• Cream cheese – You wish to soften the cream cheese to room temperature. Learn my full tutorial on methods to soften cream cheese rapidly. Use block model cream cheese for greatest texture.
• Granulated sugar – I used granulated sugar within the cheesecake filling and the crust. 
• Vanilla extract
• Eggs – Use room temperature eggs. Learn my full tutorial on methods to deliver eggs to room temperature quick.

How To Make Mini Cheesecakes

For the Crust:

Preheat oven to 350^oF (180^oC). Line two cupcake tins with cupcake liners.

Add graham crackers  to your meals processor and pulse till damaged into wonderful crumbs. If you happen to don’t have a meals processor, then place in a big plastic bag and smash with rolling pin.

Add melted butter and sugar and pulse to mix. 

Use a couple of tablespoon to switch the graham cracker crumbs to your cupcake tin. Press right into a flat layer. A shot glass works nice however any flat device, and even clear arms work! 

Bake for five minutes, till barely darker golden brown in colour. Take away from the oven and put aside. Decrease the oven temperature to 325^oF (160^oC).

For the Filling:

Add softened cream cheese and sugar to the bowl and blend along with an electrical mixer on medium pace till easy and mixed. I like to make use of my stand mixer fitted with a paddle attachment however the hand mixer additionally works. Scrape the bowl down with a spatula and proceed to combine till utterly homogenous.

Add bitter cream and vanilla extract and beat to mix.

Add the eggs beating to mix. Scrape the bowl down and blend till utterly easy.

Divide the batter between the 18 cupcake liners. Use a small ice cream scoop to switch the cheesecake combination to your cupcake tin. Fill about ¾ the way in which as much as the highest. I like to make use of a medium cookie scoop for this. 

Bake for 18-20 minutes. Take away from the oven and funky to room temperature for one hour then refrigerate for two hours or till agency. Take away from the muffin tin. Prime with whipped cream earlier than serving.

Recipe Suggestions

• Room-temperature substances. Ensure the heavy cream, eggs, and cream cheese are at room temperature. Room temperature substances will combine extra easily and create a creamier cheesecake filling.
• Use full-fat cream cheese. For the richest and creamiest mini chocolate cheesecakes, use full-fat cream cheese not low-fat.
• Ensure to not overbake. Don’t overbake your mini cheesecakes to keep away from a dry and crumbly texture; they need to be simply set within the middle when finished.
• Enable time to chill. Let your cheesecakes cool utterly earlier than serving to forestall them from falling aside.

Recipe Variations

• Bake in a mini cheesecake pan – As a substitute of baking in muffin cups
• Use brown sugar within the graham cracker crust as an alternative of granulated sugar.
• Add mini chocolate chips. Add 1/2 cup mini chocolate chips to the cheesecake batter.

Serving Ideas

• Add Caramel. Drizzle a little bit of caramel sauce over the baked cheesecakes after they’ve cooled for an additional layer of sweetness.
• Prime with chocolate ganache – For somewhat chocolate, make a fast home made ganache and unfold excessive.
• Prime with whipped cream – Make a home made whipped cream and pipe on high of every cheesecake earlier than serving. Serve with some contemporary raspberries for an actual deal with!
• Serve with contemporary fruit.  Prime every cheesecake with a sliced strawberry, raspberry or blueberry.
• Prime with a strawberry sauce (home made or canned). You can even make or use a cherry topping.
• Prime with lemon curd.

Storage Directions

As soon as the cheesecakes have cooled utterly, refrigerate them in an hermetic container for as much as 2 days.

You can even freeze these cheesecakes. As soon as the cheesecakes have cooled utterly, wrap them individually in plastic wrap after which place them in a freezer-safe bag or container. Freeze the cheesecakes for as much as 3 months. To thaw, let the cheesecakes sit within the fridge in a single day.

Recipe FAQs

Extra Recipes To Attempt

If you happen to’re craving extra cheesecake make sure you attempt my strawberry cheesecake recipe! It’s made with a Golden oreo cookie crust and contemporary strawberry sauce.

And a surefire crowd pleaser is my Oreo cheesecake. Full with an Oreo cookie crust, Oreo cheesecake filling and ganache on high!

For the Crust:

• Preheat oven to 350°F (180°C). Line two cupcake tins with cupcake liners.

• Add graham crackers to your meals processor and pulse till damaged into wonderful crumbs. 1 ¼ cups (150 g) Graham Crackers

• Add melted butter and sugar and pulse to mix. 4 tablespoons (½ stick, 57 g) unsalted butter 3 tablespoons granulated sugar

• Use a couple of tablespoon to switch the combination to your cupcake tin. Press right into a flat layer. A shot glass works nice however any flat device, and even clear arms work!

• Bake for five minutes, till barely darker golden brown in colour. Take away from the oven amd put aside. Decrease the oven temperature to 325oF (160oC).

For the Filling:

• Add softened cream cheese and sugar to the bowl and blend along with an electrical mixer on medium pace till easy and mixed. I like to make use of my stand mixer fitted with a paddle attachment however the hand mixer additionally works. Scrape the bowl down with a spatula and proceed to combine till utterly homogenous. 16 ounces (2 blocks) cream cheese ¾ cup (150 g) granulated sugar

• Add bitter cream and vanilla extract and beat to mix. 2 teaspoons vanilla extract ½ cup (113 g) bitter cream

• Add the eggs beating to mix. Scrape the bowl down and blend till utterly easy. 2 massive eggs

• Divide the batter between the 18 cupcake liners. Use a small ice cream scoop to switch the cheesecake combination to your cupcake tin. Fill about ¾ the way in which as much as the highest. I like to make use of a medium cookie scoop for this.

• Bake for 18-20 minutes. Take away from the oven and funky to room temperature for one hour then refrigerate for two hours or till agency. Take away from the muffin tin. Prime with whipped cream earlier than serving.

• Making Forward: You could make mini cheesecakes forward of time. As soon as the cheesecakes have cooled utterly, refrigerate them in an hermetic container for as much as 2 days.
• Freezing: As soon as the cheesecakes have cooled utterly, wrap them individually in plastic wrap after which place them in a freezer-safe bag or container. Freeze the cheesecakes for as much as 3 months. To thaw, let the cheesecakes sit within the fridge in a single day.
• Graham crackers – If you happen to can’t discover graham crackers you should use digestive biscuits, cookies, or Nilla wafers. You can even use gluten free cracker
• Butter – I used unsalted butter however salted butter may even work.
• Bitter cream – Use full-fat for greatest texture.
• Cream cheese – You wish to soften the cream cheese to room temperature

 

Energy: 198kcal | Carbohydrates: 17g | Protein: 3g | Fats: 14g | Saturated Fats: 8g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 4g | Trans Fats: 0.1g | Ldl cholesterol: 54mg | Sodium: 130mg | Potassium: 61mg | Fiber: 0.2g | Sugar: 13g | Vitamin A: 482IU | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 0.4mg