Satisfy your sweet tooth with these irresistible mini cheesecakes! Perfect for parties, potlucks, or a cozy night in, these bite-sized delights offer endless flavor possibilities. From classic New York-style to creative seasonal twists, there’s a recipe here for every craving. Let’s dive into 24 delightful ways to indulge in cheesecake bliss—your next favorite treat awaits!
Classic Vanilla Mini Cheesecakes
Wandering through the quiet afternoon, I find myself drawn to the kitchen, craving something sweet and simple—a small indulgence that feels like a gentle pause in the day. These little cheesecakes, with their creamy vanilla filling and crumbly crust, are just that: a comforting treat to savor slowly, one bite at a time.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
For the crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tbsp unsalted butter, melted
For the filling:
– 16 oz cream cheese, softened to room temperature
– 1/2 cup granulated sugar
– 2 large eggs
– 1 tsp vanilla extract
– 1/2 cup sour cream
Instructions
1. Preheat the oven to 325°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter until the mixture resembles wet sand.
3. Press about 1 1/2 tablespoons of the crust mixture firmly into the bottom of each liner, using the back of a spoon to create an even layer.
4. Bake the crusts for 5 minutes at 325°F, then remove from the oven and let cool slightly on a wire rack.
5. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
6. Gradually add 1/2 cup sugar to the cream cheese, beating until fully incorporated and no lumps remain.
7. Add the eggs one at a time, beating well after each addition until the mixture is uniform.
8. Mix in the vanilla extract and sour cream on low speed until just combined, being careful not to overmix to avoid a dense texture.
9. Divide the filling evenly among the crusts, filling each liner about 3/4 full.
10. Bake at 325°F for 20–25 minutes, or until the edges are set but the centers still jiggle slightly when gently shaken.
11. Turn off the oven, crack the door open, and let the cheesecakes cool inside for 1 hour to prevent cracking from sudden temperature changes.
12. Transfer the cheesecakes to the refrigerator and chill for at least 4 hours, or until firm.
Soft and velvety, these mini cheesecakes melt on the tongue with a rich vanilla flavor balanced by the buttery crust. Serve them chilled, perhaps topped with fresh berries or a drizzle of caramel for an extra touch of sweetness that makes each bite feel like a quiet celebration.
Chocolate Swirl Mini Cheesecakes
Perhaps it’s the quiet moments that call for something small and sweet, a little indulgence to hold in your hand while the world slows down around you. These chocolate swirl mini cheesecakes are just that—a tender, creamy bite swirled with dark ribbons of cocoa, perfect for savoring one at a time.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
For the crust:
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
For the filling:
- 16 ounces cream cheese, softened to room temperature
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/4 cup sour cream
For the chocolate swirl:
- 1/4 cup semi-sweet chocolate chips
- 1 teaspoon unsalted butter
Instructions
- Preheat your oven to 325°F and line a 12-cup muffin tin with paper liners.
- In a medium bowl, combine the graham cracker crumbs, 3 tablespoons of melted butter, and 1 tablespoon of sugar until the mixture resembles wet sand.
- Press about 1 tablespoon of the crumb mixture firmly into the bottom of each prepared muffin cup. Tip: Use the bottom of a small glass or measuring cup to compact the crust evenly for a solid base.
- Bake the crusts for 5 minutes at 325°F, then remove from the oven and let cool slightly on a wire rack.
- In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth, about 2 minutes.
- Add 1/2 cup of sugar and beat for another 1 minute until fully incorporated and creamy.
- Beat in the eggs one at a time, ensuring each is fully combined before adding the next, then mix in the vanilla extract and sour cream until just blended. Tip: Avoid overmixing after adding the eggs to prevent air bubbles that can cause cracking.
- Divide the cheesecake batter evenly among the 12 muffin cups, filling each about 3/4 full.
- In a small microwave-safe bowl, melt the chocolate chips and 1 teaspoon of butter together in 20-second intervals, stirring between each, until smooth.
- Drop small dollops of the melted chocolate mixture onto the top of each cheesecake batter portion.
- Use a toothpick or thin knife to gently swirl the chocolate into the batter in a circular motion. Tip: Swirl lightly and quickly to create distinct ribbons without fully blending the chocolate into the batter.
- Bake at 325°F for 20-25 minutes, until the edges are set but the centers still have a slight jiggle when gently shaken.
- Turn off the oven, crack the door open slightly, and let the cheesecakes cool inside for 1 hour to prevent sudden temperature changes.
- Transfer the muffin tin to a wire rack to cool completely to room temperature, then refrigerate for at least 4 hours, or preferably overnight, before serving.
They emerge from the chill with a velvety texture that melts softly against the crisp graham cracker base, the chocolate swirls offering a rich, bittersweet contrast to the tangy cream cheese. Try serving them slightly chilled with a dusting of cocoa powder or alongside a cup of strong coffee for a quiet afternoon treat.
Lemon Blueberry Mini Cheesecakes
Dusk settles softly outside my kitchen window, and I find myself craving something small, sweet, and bright to match the quiet evening. These little cheesecakes, with their sunny lemon and bursts of blueberry, feel like a perfect, personal indulgence. They come together with a gentle rhythm, each step a small, satisfying ritual.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 22 minutes
Ingredients
For the Crust
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tbsp unsalted butter, melted
For the Filling
– 16 oz (two 8-oz packages) full-fat cream cheese, softened to room temperature
– 2/3 cup granulated sugar
– 2 large eggs, at room temperature
– 1 tsp pure vanilla extract
– 1 tbsp fresh lemon zest
– 1/4 cup fresh lemon juice
For the Blueberry Swirl
– 1 cup fresh blueberries
– 2 tbsp granulated sugar
– 1 tsp fresh lemon juice
Instructions
1. Preheat your oven to 325°F. Line a standard 12-cup muffin tin with paper liners.
2. In a medium bowl, combine the graham cracker crumbs and 1/4 cup sugar. Pour the melted butter over the mixture and stir until the crumbs are evenly moistened and resemble wet sand.
3. Firmly press about 1 1/2 tablespoons of the crumb mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass or a measuring spoon to create a compact, level layer. Tip: Pressing firmly prevents the crust from crumbling when served.
4. Bake the crusts for 8 minutes. Remove from the oven and let cool on a wire rack while you prepare the filling. Keep the oven on.
5. For the blueberry swirl, combine the blueberries, 2 tablespoons sugar, and 1 teaspoon lemon juice in a small saucepan over medium heat. Cook, stirring frequently and gently mashing the berries with a spoon, for 5-7 minutes until the berries have burst and the mixture has thickened slightly into a sauce. Remove from heat and let cool completely.
6. In a large bowl, using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed for 1 minute until completely smooth and no lumps remain.
7. Add the 2/3 cup sugar and beat for another 2 minutes on medium speed until fully combined and creamy.
8. Add the eggs one at a time, beating on low speed just until each is incorporated. Scrape down the sides and bottom of the bowl with a rubber spatula after each addition.
9. Beat in the vanilla extract, lemon zest, and 1/4 cup lemon juice on low speed until just combined. Tip: Avoid overmixing after adding the eggs to prevent a dense, cracked cheesecake.
10. Evenly divide the cheesecake filling among the 12 muffin cups, filling each about 3/4 full.
11. Dollop 1/2 teaspoon of the cooled blueberry sauce onto the center of each cheesecake. Use a toothpick or skewer to gently swirl the blueberry into the filling, creating a marbled effect. Tip: Don’t over-swirl, or the colors will muddy.
12. Bake for 20-22 minutes. The cheesecakes are done when the edges are set but the centers still have a slight, gentle jiggle when you tap the pan.
13. Turn off the oven, crack the oven door open with a wooden spoon, and let the cheesecakes cool in the oven for 1 hour. This gradual cooling helps prevent surface cracks.
14. Transfer the muffin tin to a wire rack to cool completely, then refrigerate for at least 4 hours, or preferably overnight, to fully set.
Light and creamy with a bright, tangy lemon flavor, each bite gives way to sweet pockets of swirled blueberry. The buttery graham cracker crust provides the perfect crumbly contrast. For a beautiful presentation, serve them straight from the fridge, perhaps with a single fresh blueberry and a tiny mint leaf perched on top.
Strawberry Shortcake Mini Cheesecakes
Wandering through the kitchen on a quiet afternoon, I found myself craving something sweet yet simple, a treat that felt like a gentle embrace. These little cheesecakes, with their soft strawberry whispers and buttery crumb, are just that—a moment of calm sweetness to savor slowly.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
For the crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tbsp unsalted butter, melted
For the cheesecake filling:
– 16 oz cream cheese, softened to room temperature
– 1/2 cup granulated sugar
– 2 large eggs, at room temperature
– 1 tsp vanilla extract
For the strawberry topping:
– 1 cup fresh strawberries, hulled and diced
– 2 tbsp granulated sugar
– 1 tsp lemon juice
Instructions
1. Preheat your oven to 325°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter until the mixture resembles wet sand.
3. Press about 1 1/2 tablespoons of the crust mixture firmly into the bottom of each muffin cup, using the back of a spoon to create an even layer.
4. Bake the crusts for 8 minutes at 325°F, then remove from the oven and let cool slightly while you prepare the filling.
5. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
6. Add 1/2 cup sugar and beat for another minute until fully incorporated and no lumps remain.
7. Tip: Scrape down the sides of the bowl with a spatula halfway through mixing to ensure everything blends evenly.
8. Add the eggs one at a time, beating on low speed after each addition until just combined, then mix in the vanilla extract.
9. Spoon the cheesecake filling evenly over the cooled crusts, filling each cup about 3/4 full.
10. Bake at 325°F for 18-20 minutes, until the edges are set but the centers still have a slight jiggle when gently shaken.
11. Tip: Avoid opening the oven door during baking to prevent cracks from forming in the cheesecakes.
12. Remove from the oven and let the cheesecakes cool completely in the tin on a wire rack, about 1 hour.
13. While cooling, make the strawberry topping by combining the diced strawberries, 2 tbsp sugar, and lemon juice in a small bowl, stirring gently to coat.
14. Let the strawberry mixture sit at room temperature for 30 minutes to allow the juices to release and thicken slightly.
15. Once the cheesecakes are cooled, refrigerate them in the tin for at least 2 hours, or until fully chilled and firm.
16. Tip: For easier removal, run a knife around the edges of each cheesecake before lifting them out of the liners.
17. Just before serving, spoon the strawberry topping over each cheesecake, dividing it evenly among the 12 servings.
Now, these little delights rest in the fridge, their creamy texture melting softly against the crisp crust. Nestled under a blanket of juicy strawberries, they offer a balance of tangy and sweet that feels just right for a quiet moment—perhaps served with a dollop of whipped cream or simply enjoyed as they are, each bite a gentle reminder to slow down.
Salted Caramel Mini Cheesecakes
Musing over the quiet hum of the kitchen this afternoon, I found myself craving a small, sweet indulgence—something rich yet delicate, a treat that feels like a whispered secret. These salted caramel mini cheesecakes are just that, a perfect balance of creamy and crisp, meant to be savored slowly.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
For the crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tbsp unsalted butter, melted
For the filling:
– 16 oz cream cheese, softened to room temperature
– 1/2 cup granulated sugar
– 2 large eggs
– 1 tsp pure vanilla extract
For the salted caramel sauce:
– 1 cup granulated sugar
– 6 tbsp unsalted butter, cut into pieces
– 1/2 cup heavy cream
– 1 tsp sea salt flakes
Instructions
1. Preheat your oven to 325°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter until the mixture resembles wet sand.
3. Press about 1 1/2 tablespoons of the crumb mixture firmly into the bottom of each liner to form an even crust layer.
4. Bake the crusts for 8 minutes, then remove from the oven and let cool slightly on a wire rack—this helps prevent sogginess.
5. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
6. Gradually add 1/2 cup sugar while beating, then mix in the eggs one at a time until fully incorporated.
7. Stir in the vanilla extract until just combined, being careful not to overmix to avoid air bubbles in the batter.
8. Divide the filling evenly among the crusts, filling each liner about three-quarters full.
9. Bake for 18-20 minutes, or until the edges are set but the centers still have a slight jiggle when gently shaken.
10. Turn off the oven, crack the door open, and let the cheesecakes cool inside for 1 hour to prevent cracking from sudden temperature changes.
11. Transfer the tin to a wire rack to cool completely, then refrigerate for at least 4 hours, or overnight for best texture.
12. For the caramel sauce, heat 1 cup sugar in a heavy saucepan over medium heat, stirring constantly with a wooden spoon until it melts into an amber-colored liquid, about 5-7 minutes.
13. Immediately remove from heat and carefully whisk in the butter pieces until fully melted and smooth.
14. Slowly pour in the heavy cream while whisking continuously—the mixture will bubble vigorously, so stand back to avoid splatters.
15. Stir in the sea salt until dissolved, then let the sauce cool to room temperature before drizzling over the chilled cheesecakes.
Cool and creamy with a buttery crunch, these little delights offer a silken texture that melts on the tongue, punctuated by the sweet-salty kiss of caramel. Consider serving them slightly chilled with an extra pinch of sea salt on top, or alongside a cup of strong coffee to cut through the richness—each bite feels like a moment of quiet comfort.
Raspberry White Chocolate Mini Cheesecakes
Perhaps there’s something quietly magical about a dessert that feels both indulgent and delicate, a treat that fits in the palm of your hand yet holds layers of creamy, tangy, and sweet. On a slow afternoon, when the light slants just so, these little cakes become a moment of pure, simple joy—a pause worth savoring.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
For the crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tbsp unsalted butter, melted
For the filling:
– 16 oz cream cheese, softened to room temperature
– 1/2 cup granulated sugar
– 2 large eggs, at room temperature
– 1 tsp pure vanilla extract
– 1/2 cup white chocolate chips, melted and slightly cooled
For the topping:
– 1 cup fresh raspberries
– 2 tbsp granulated sugar
– 1 tsp fresh lemon juice
Instructions
1. Preheat your oven to 325°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter until the mixture resembles wet sand.
3. Firmly press 1 tablespoon of the crumb mixture into the bottom of each muffin cup to form an even crust layer.
4. Bake the crusts for 5 minutes at 325°F, then remove from the oven and let cool slightly on a wire rack.
5. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed for 2 minutes until completely smooth and lump-free.
6. Gradually add 1/2 cup sugar to the cream cheese, beating for 1 minute until fully incorporated and creamy.
7. Add the eggs one at a time, beating on low speed for 30 seconds after each addition until just combined.
8. Mix in the vanilla extract and the melted white chocolate on low speed until the batter is uniform and silky.
9. Evenly divide the filling among the muffin cups, filling each about 3/4 full.
10. Bake at 325°F for 18-20 minutes, until the edges are set but the centers still have a slight jiggle when gently shaken.
11. Turn off the oven, crack the door open, and let the cheesecakes cool inside for 1 hour to prevent cracking.
12. Transfer the muffin tin to a wire rack and let the cheesecakes cool completely to room temperature for 2 hours.
13. While cooling, make the raspberry topping: in a small saucepan over medium heat, combine the raspberries, 2 tbsp sugar, and lemon juice.
14. Cook the mixture for 5-7 minutes, stirring frequently and gently mashing the berries with a spoon until they break down into a saucy consistency.
15. Remove the saucepan from the heat and let the topping cool completely to thicken.
16. Refrigerate the cheesecakes in the muffin tin for at least 4 hours, or preferably overnight, until fully chilled and firm.
17. Carefully remove the cheesecakes from the liners and place them on a serving plate.
18. Spoon a generous teaspoon of the cooled raspberry topping over each cheesecake just before serving.
What emerges from the chill is a dessert of beautiful contrasts: the crisp graham cracker base gives way to a luxuriously smooth, rich filling that’s subtly sweetened by white chocolate, while the bright, tangy raspberry sauce cuts through with a burst of freshness. For a lovely presentation, garnish each mini cheesecake with a single whole raspberry and a delicate mint leaf, making them perfect for a quiet treat or a shared gathering.
Oreo Crust Mini Cheesecakes
Kindly, as the afternoon light fades, I find myself craving something small and sweet—a treat that feels both indulgent and personal, like a secret shared with oneself. These mini cheesecakes, nestled in a crumbly Oreo crust, are just that: a gentle project for a quiet moment, yielding little cups of creamy comfort. They come together with a soothing rhythm, each step a simple meditation in measuring, mixing, and waiting.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 18 minutes
Ingredients
For the crust:
– 24 Oreo cookies (with filling)
– 3 tablespoons unsalted butter, melted
For the filling:
– 16 ounces cream cheese, softened to room temperature
– 1/2 cup granulated sugar
– 1/2 cup sour cream, at room temperature
– 2 large eggs, at room temperature
– 1 teaspoon pure vanilla extract
For topping (optional):
– 1/2 cup heavy whipping cream, chilled
– 1 tablespoon powdered sugar
– 12 mini Oreo cookies
Instructions
1. Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners.
2. Place the 24 Oreo cookies in a food processor and pulse until they form fine crumbs, about 30 seconds.
3. Tip: For a finer crust without a food processor, seal the cookies in a zip-top bag and crush them with a rolling pin until no large pieces remain.
4. Transfer the Oreo crumbs to a medium bowl and pour in the 3 tablespoons of melted unsalted butter.
5. Stir the mixture with a fork until the crumbs are evenly moistened and clump together slightly when pressed.
6. Spoon about 1 1/2 tablespoons of the crumb mixture into each prepared muffin cup, pressing it firmly into an even layer with the bottom of a small glass or measuring cup.
7. Bake the crusts in the preheated oven for 5 minutes, then remove and let them cool on a wire rack while you prepare the filling.
8. In a large mixing bowl, beat the 16 ounces of softened cream cheese with an electric mixer on medium speed until completely smooth, about 2 minutes.
9. Tip: Ensure the cream cheese is truly soft to avoid lumps; if needed, let it sit out for 1-2 hours beforehand.
10. Add the 1/2 cup of granulated sugar to the cream cheese and beat on medium speed until well combined, about 1 minute.
11. Beat in the 1/2 cup of sour cream and 1 teaspoon of pure vanilla extract until just incorporated, about 30 seconds.
12. Add the 2 large eggs one at a time, beating on low speed after each addition until no streaks of egg remain, scraping down the sides of the bowl as needed.
13. Tip: Mix the filling gently and avoid overbeating to prevent air bubbles, which can cause cracks during baking.
14. Divide the filling evenly among the 12 crust-lined muffin cups, filling each about 3/4 full.
15. Bake in the preheated oven at 325°F (163°C) for 18 minutes, or until the edges are set but the centers still jiggle slightly when the pan is gently shaken.
16. Turn off the oven, crack the door open about 1 inch, and let the cheesecakes cool inside for 30 minutes to prevent sudden temperature changes.
17. Remove the pan from the oven and let the cheesecakes cool completely at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight until fully chilled and firm.
18. For the optional topping, combine the 1/2 cup of chilled heavy whipping cream and 1 tablespoon of powdered sugar in a chilled bowl.
19. Whip with an electric mixer on high speed until stiff peaks form, about 2-3 minutes.
20. Pipe or dollop the whipped cream onto each chilled cheesecake and top with a mini Oreo cookie before serving.
Now, these little delights emerge from the fridge with a velvety texture that melts softly on the tongue, balanced by the crisp, chocolatey bite of the crust. Their flavor is rich and tangy, with a hint of vanilla that whispers of comfort, perfect for savoring slowly with a cup of tea or gifting in a pretty box to brighten a friend’s day.
Pumpkin Spice Mini Cheesecakes
Unwrapping the quiet joy of autumn, these pumpkin spice mini cheesecakes capture the season’s gentle warmth in a single, perfect bite, a small indulgence that feels like a slow, cozy afternoon spent watching the leaves turn.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
For the crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tbsp unsalted butter, melted
For the filling:
– 16 oz cream cheese, softened to room temperature
– 3/4 cup granulated sugar
– 1 cup canned pumpkin puree (not pumpkin pie filling)
– 2 large eggs, at room temperature
– 1 tsp pure vanilla extract
– 1 tsp ground cinnamon
– 1/2 tsp ground ginger
– 1/4 tsp ground nutmeg
– 1/4 tsp ground cloves
Instructions
1. Preheat your oven to 325°F and line a standard 12-cup muffin tin with paper liners.
2. In a medium bowl, combine the graham cracker crumbs and 1/4 cup sugar.
3. Pour the melted butter over the crumb mixture and stir with a fork until the crumbs are evenly moistened and resemble wet sand.
4. Firmly press about 1 1/2 tablespoons of the crumb mixture into the bottom of each prepared muffin cup, using the bottom of a small glass or measuring cup to create a compact, even layer.
5. Bake the crusts for 5 minutes, then remove the pan from the oven and set it on a wire rack to cool slightly while you prepare the filling.
6. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth and creamy, about 2 minutes. Tip: Ensuring your cream cheese is truly at room temperature prevents a lumpy filling.
7. Add the 3/4 cup sugar to the cream cheese and beat on medium speed for another 1-2 minutes until fully combined and smooth.
8. Add the pumpkin puree, eggs, vanilla extract, cinnamon, ginger, nutmeg, and cloves to the bowl.
9. Beat the mixture on low speed just until all ingredients are fully incorporated and no streaks remain, about 1 minute. Avoid overmixing. Tip: Mixing on low and just until combined helps prevent incorporating too much air, which can cause the cheesecakes to crack.
10. Divide the filling evenly among the 12 muffin cups, pouring it over the pre-baked crusts.
11. Gently tap the pan on the counter 2-3 times to release any large air bubbles.
12. Bake for 18-22 minutes, or until the edges are set but the centers still have a slight, gentle jiggle when the pan is tapped. Tip: The carryover heat will finish setting the centers as they cool, so avoid baking until completely firm.
13. Turn off the oven, crack the oven door open with a wooden spoon, and let the cheesecakes cool inside for 1 hour to prevent sudden temperature changes.
14. Transfer the pan to a wire rack to cool completely to room temperature, then refrigerate for at least 4 hours, or preferably overnight, before serving.
These little cheesecakes emerge from the fridge with a texture that is luxuriously creamy yet perfectly sliceable, the smooth pumpkin filling spiced with warmth resting atop a crisp, buttery crust. The flavor deepens beautifully after a night’s rest, making them ideal for plating with a dollop of freshly whipped cream or a delicate drizzle of salted caramel for an extra touch of autumnal elegance.
Peanut Butter Cup Mini Cheesecakes
You know, sometimes the best moments come from the simplest cravings—a quiet afternoon, a memory of childhood treats, and the gentle pull to create something that feels like a hug in dessert form. These little bites blend the nostalgic comfort of peanut butter cups with the creamy indulgence of cheesecake, all in a miniature package that feels just right for savoring slowly.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
For the crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tbsp unsalted butter, melted
For the filling:
– 16 oz cream cheese, softened to room temperature
– 1/2 cup granulated sugar
– 2 large eggs
– 1 tsp vanilla extract
– 1/2 cup creamy peanut butter
For the topping:
– 12 mini peanut butter cups, unwrapped
– 1/4 cup semi-sweet chocolate chips
– 1 tsp coconut oil
Instructions
1. Preheat your oven to 325°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter until the mixture resembles wet sand.
3. Press 1 tablespoon of the crust mixture firmly into the bottom of each muffin cup using the back of a spoon to create an even layer.
4. Bake the crusts for 5 minutes at 325°F until lightly set, then remove from the oven and let cool slightly on a wire rack.
5. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed for 2 minutes until smooth and creamy.
6. Add 1/2 cup sugar and beat for another 1 minute until fully incorporated and no lumps remain.
7. Beat in the eggs one at a time, mixing for 30 seconds after each addition until just combined to avoid overbeating.
8. Mix in the vanilla extract and peanut butter on low speed until the filling is uniform in color and texture.
9. Divide the filling evenly among the muffin cups, filling each about 3/4 full.
10. Place one mini peanut butter cup gently into the center of each cheesecake, pressing down slightly until it’s partially submerged.
11. Bake at 325°F for 18-20 minutes until the edges are set but the centers still have a slight jiggle when shaken.
12. Turn off the oven, crack the door open, and let the cheesecakes cool inside for 30 minutes to prevent cracking from sudden temperature changes.
13. Transfer the muffin tin to a wire rack and let cool completely to room temperature for about 1 hour.
14. Refrigerate the cheesecakes uncovered for at least 4 hours, or preferably overnight, to firm up fully.
15. In a small microwave-safe bowl, melt the chocolate chips with coconut oil in 15-second intervals, stirring between each, until smooth.
16. Drizzle the melted chocolate over the chilled cheesecakes with a spoon or piping bag for a decorative finish.
17. Let the chocolate set for 10 minutes at room temperature before serving.
Luxuriously creamy with a subtle peanut butter swirl, these cheesecakes offer a rich, velvety texture that contrasts beautifully with the crunchy graham cracker base. For a playful twist, try garnishing with a sprinkle of sea salt or crushed peanuts just before serving to highlight the sweet-and-salty harmony.
Matcha Green Tea Mini Cheesecakes
Gently, as the afternoon light fades, there’s a quiet comfort in creating something small and beautiful—a moment to slow down with a whisk and a bowl. These little cakes blend the earthy whisper of matcha with the creamy dream of cheesecake, offering a peaceful pause in a busy day.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
For the crust
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tbsp unsalted butter, melted
For the filling
– 16 oz cream cheese, softened to room temperature
– 2/3 cup granulated sugar
– 2 large eggs, at room temperature
– 1 tsp pure vanilla extract
– 1 tbsp matcha green tea powder
– 1/2 cup sour cream
Instructions
1. Preheat your oven to 325°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, combine the graham cracker crumbs and 1/4 cup sugar.
3. Pour the melted butter over the crumb mixture and stir until it resembles wet sand.
4. Press about 1 1/2 tablespoons of the crust mixture firmly into the bottom of each liner using the back of a spoon. Tip: Pressing firmly prevents the crust from crumbling later.
5. Bake the crusts for 8 minutes, then remove from the oven and let cool slightly on a wire rack.
6. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
7. Gradually add the 2/3 cup sugar while beating, scraping down the sides of the bowl as needed.
8. Add the eggs one at a time, beating just until incorporated after each addition to avoid overmixing.
9. Mix in the vanilla extract and sour cream until the batter is uniform.
10. Sift the matcha powder into the batter to prevent clumps, then fold it in gently with a spatula until evenly green. Tip: Sifting ensures a smooth, vibrant color without bitter bits.
11. Divide the filling evenly among the crust-lined cups, filling each about 3/4 full.
12. Bake at 325°F for 20-25 minutes, until the edges are set but the centers still jiggle slightly when shaken. Tip: The slight jiggle means they’ll set perfectly as they cool without cracking.
13. Turn off the oven, crack the door open, and let the cheesecakes cool inside for 1 hour to prevent sudden temperature changes.
14. Transfer to the refrigerator and chill for at least 4 hours, or overnight for best texture.
Kindly, these mini cheesecakes emerge with a velvety texture that melts softly, carrying the subtle grassy notes of matcha balanced by creamy sweetness. Serve them chilled with a dusting of extra matcha powder or a drizzle of white chocolate for an elegant touch, perfect for quiet gatherings or a solitary treat.
Coconut Lime Mini Cheesecakes
Beneath the quiet hum of the kitchen light, there’s a simple joy in creating something small and sweet, a little escape folded into each bite. These mini cheesecakes, with their whisper of coconut and bright kiss of lime, feel like a gentle pause, a moment of calm crafted with care. They come together without fuss, perfect for when you need a touch of sweetness that feels both familiar and new.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 18 minutes
Ingredients
For the crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tbsp unsalted butter, melted
For the filling:
– 16 oz cream cheese, at room temperature
– 2/3 cup granulated sugar
– 2 large eggs, at room temperature
– 1/4 cup sour cream
– 1/4 cup coconut milk
– 2 tbsp all-purpose flour
– 1 tbsp lime zest
– 3 tbsp fresh lime juice
– 1 tsp pure vanilla extract
For the topping (optional):
– 1/2 cup heavy whipping cream
– 2 tbsp powdered sugar
– Toasted coconut flakes
– Lime slices
Instructions
1. Preheat your oven to 325°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until the mixture resembles wet sand.
3. Firmly press about 1 1/2 tablespoons of the crumb mixture into the bottom of each prepared muffin cup to form an even crust layer.
4. Bake the crusts for 8 minutes, then remove from the oven and let cool on a wire rack while you prepare the filling. Tip: Letting the crusts cool slightly helps prevent a soggy bottom.
5. In a large bowl, use an electric mixer on medium speed to beat the cream cheese and 2/3 cup granulated sugar together until completely smooth and creamy, about 2 minutes.
6. Add the eggs one at a time, beating well after each addition until just incorporated.
7. Beat in the sour cream, coconut milk, flour, lime zest, lime juice, and vanilla extract until the batter is uniform and no streaks remain. Tip: Scrape down the sides of the bowl with a spatula to ensure everything is evenly mixed.
8. Divide the filling evenly among the 12 muffin cups, filling each about 3/4 full.
9. Bake for 18-20 minutes, or until the edges are set and the centers jiggle only slightly when the pan is gently shaken.
10. Turn off the oven, crack the door open about 1 inch, and let the cheesecakes cool inside for 1 hour to prevent cracking. Tip: This gradual cooling helps them set gently.
11. Transfer the muffin tin to a wire rack to cool completely, then refrigerate for at least 4 hours, or preferably overnight, until fully chilled and set.
12. For the optional topping, whip the heavy cream and powdered sugar with a mixer on high speed until stiff peaks form, then dollop onto chilled cheesecakes and garnish with toasted coconut flakes and lime slices.
Reflecting on the final result, the texture is beautifully smooth and creamy, with a subtle grain from the crust that gives way to the bright, tangy lime and the mellow, tropical note of coconut. They’re lovely served straight from the fridge, perhaps with a cup of tea, or you could arrange them on a platter with extra lime zest sprinkled over the top for a simple, elegant presentation.
Nutella Hazelnut Mini Cheesecakes
Just now, as the afternoon light slants through my kitchen window, I find myself craving something small, sweet, and deeply comforting. It’s the kind of quiet moment that calls for a simple indulgence, a little treat to savor slowly. So, I gather the ingredients for these miniature delights, where creamy cheesecake meets the warm, chocolatey embrace of Nutella and the satisfying crunch of toasted hazelnuts.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
For the Crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tbsp unsalted butter, melted
For the Filling:
– 16 oz (two 8-oz packages) full-fat cream cheese, softened to room temperature
– 1/2 cup granulated sugar
– 2 large eggs, at room temperature
– 1 tsp pure vanilla extract
– 1/2 cup Nutella hazelnut spread
For the Topping:
– 1/4 cup chopped hazelnuts
– Additional Nutella for drizzling (about 2 tbsp)
Instructions
1. Preheat your oven to 325°F (163°C) and line a 12-cup standard muffin tin with paper liners.
2. In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 6 tbsp melted unsalted butter until the mixture resembles wet sand.
3. Firmly press about 1 1/2 tbsp of the crust mixture into the bottom of each prepared muffin cup, using the back of a spoon to create an even layer.
4. Bake the crusts in the preheated oven for 8 minutes, then remove and let them cool on a wire rack while you prepare the filling. Tip: Letting the crusts cool slightly helps prevent a soggy bottom.
5. In a large mixing bowl, beat 16 oz of softened cream cheese with an electric mixer on medium speed until completely smooth, about 2 minutes.
6. Add 1/2 cup granulated sugar to the cream cheese and beat for another 1 minute until well combined and creamy.
7. Beat in 2 large eggs, one at a time, ensuring each is fully incorporated before adding the next, and then mix in 1 tsp pure vanilla extract.
8. Gently fold 1/2 cup of Nutella into the cream cheese mixture until just swirled, creating a marbled effect. Tip: Avoid overmixing to maintain distinct ribbons of Nutella.
9. Divide the filling evenly among the 12 crust-lined muffin cups, filling each about 3/4 full.
10. Bake in the 325°F (163°C) oven for 18-20 minutes, until the edges are set but the centers still have a slight jiggle. Tip: The centers will firm up as they cool, so avoid overbaking.
11. Remove the cheesecakes from the oven and let them cool completely in the tin on a wire rack for 1 hour.
12. Transfer the cooled cheesecakes to the refrigerator and chill for at least 4 hours, or preferably overnight, to set fully.
13. Just before serving, sprinkle 1/4 cup of chopped hazelnuts over the tops of the cheesecakes.
14. Warm 2 tbsp of additional Nutella in the microwave for 15-20 seconds until fluid, then drizzle it over the cheesecakes with a spoon.
Each bite offers a delightful contrast: the crisp, buttery crust gives way to a luxuriously smooth and tangy filling, punctuated by pockets of rich, chocolate-hazelnut swirl. Enjoy them chilled straight from the fridge, or let them sit out for 10 minutes to soften slightly for an even creamier texture. For a festive touch, serve them on a platter garnished with whole hazelnuts or a dusting of cocoa powder.
Key Lime Mini Cheesecakes
Under the soft glow of the kitchen light, there’s a quiet joy in creating something small and sweet, a moment to pause and savor the simple act of baking. These little cheesecakes, with their bright, tangy heart, feel like a whisper of sunshine captured in a jar, perfect for when you need a gentle treat to lift your spirits.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
For the crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tbsp unsalted butter, melted
For the filling:
– 16 oz cream cheese, softened to room temperature
– 2/3 cup granulated sugar
– 2 large eggs, at room temperature
– 1/3 cup key lime juice, freshly squeezed if possible
– 1 tsp vanilla extract
For the topping (optional):
– 1 cup heavy whipping cream
– 2 tbsp powdered sugar
– Lime zest for garnish
Instructions
1. Preheat your oven to 325°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until the mixture resembles wet sand.
3. Press about 2 tablespoons of the crumb mixture firmly into the bottom of each liner, using the back of a spoon to create an even layer. Tip: Chilling the crusts in the freezer for 10 minutes helps them hold their shape during baking.
4. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
5. Gradually add 2/3 cup granulated sugar to the cream cheese, beating until fully incorporated and no lumps remain.
6. Add the eggs one at a time, beating on low speed after each addition until just combined, to avoid overmixing.
7. Mix in the key lime juice and vanilla extract until the filling is uniform and slightly thickened.
8. Divide the filling evenly among the prepared crusts, filling each liner about 3/4 full. Tip: Tap the tin gently on the counter to release any air bubbles for a smoother texture.
9. Bake in the preheated oven for 18–20 minutes, or until the edges are set but the centers still have a slight jiggle when shaken.
10. Turn off the oven, crack the door open, and let the cheesecakes cool inside for 1 hour to prevent cracking. Tip: This gradual cooling helps them set without sinking.
11. Transfer the cheesecakes to a wire rack to cool completely, then refrigerate for at least 4 hours, or overnight, until firm.
12. For the optional topping, whip the heavy cream and powdered sugar with a mixer on high speed until stiff peaks form, about 3–4 minutes.
13. Pipe or dollop the whipped cream onto the chilled cheesecakes and garnish with a sprinkle of lime zest.
Delicate and creamy, these mini cheesecakes offer a perfect balance of tart key lime and sweet, buttery crust that melts on the tongue. Serve them chilled straight from the fridge for a refreshing bite, or let them sit out briefly to soften slightly, enhancing their lush texture. For a playful twist, top each with a thin slice of candied lime or a drizzle of white chocolate to contrast the bright citrus notes.
Espresso Mini Cheesecakes
Wandering through my kitchen this afternoon, I found myself craving something small yet indulgent, a treat that could pause the afternoon’s rush with a quiet moment of richness. These espresso mini cheesecakes are just that—a gentle blend of creamy comfort and a whisper of coffee, perfect for savoring slowly. They come together with a simplicity that feels almost meditative, each step a small ritual toward something sweet.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
For the crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tbsp unsalted butter, melted
For the filling:
– 16 oz cream cheese, softened to room temperature
– 2/3 cup granulated sugar
– 2 large eggs
– 1/4 cup sour cream
– 1 tsp vanilla extract
– 2 tbsp instant espresso powder
– 1/4 tsp salt
For garnish (optional):
– Whipped cream
– Chocolate shavings
Instructions
1. Preheat your oven to 325°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until the mixture resembles wet sand.
3. Press about 1 1/2 tablespoons of the crumb mixture firmly into the bottom of each muffin cup to form an even crust layer.
4. Bake the crusts for 8 minutes at 325°F until lightly set, then remove from the oven and let cool slightly on a wire rack.
5. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed for 2 minutes until smooth and creamy.
6. Gradually add 2/3 cup granulated sugar to the cream cheese, beating for another 2 minutes until fully incorporated and no lumps remain.
7. Add the eggs one at a time, beating well after each addition until the mixture is homogeneous.
8. Mix in the sour cream, vanilla extract, instant espresso powder, and salt until just combined, being careful not to overmix to avoid a dense texture.
9. Divide the filling evenly among the muffin cups, filling each about 3/4 full.
10. Bake at 325°F for 20-25 minutes, or until the edges are set but the centers still have a slight jiggle when gently shaken.
11. Turn off the oven, crack the door open, and let the cheesecakes cool inside for 1 hour to prevent cracking from sudden temperature changes.
12. Transfer the muffin tin to a wire rack to cool completely to room temperature, then refrigerate for at least 4 hours or overnight until firm.
13. Before serving, garnish each mini cheesecake with a dollop of whipped cream and a sprinkle of chocolate shavings if desired.
Musing over these little delights, I love how the espresso powder weaves a deep, aromatic note through the velvety filling, balanced by the crisp graham cracker base. They emerge from the fridge with a firm yet creamy texture that melts softly on the tongue. For a playful twist, try drizzling them with a caramel sauce or serving alongside a shot of cold brew to echo the coffee essence.
Mango Passionfruit Mini Cheesecakes
Nestled in the quiet of my kitchen, I find myself drawn to the gentle art of creating something small and sweet, a moment of calm in the bustling day. These mini cheesecakes, with their promise of tropical sunshine, feel like a whispered secret, a personal indulgence to be savored slowly. They are a simple joy, born from the vibrant dance of mango and passionfruit.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
For the crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tbsp unsalted butter, melted
For the filling:
– 16 oz cream cheese, softened to room temperature
– 2/3 cup granulated sugar
– 2 large eggs, at room temperature
– 1 tsp pure vanilla extract
– 1/2 cup sour cream
For the topping:
– 1 cup mango puree (from about 2 ripe mangoes)
– 1/2 cup passionfruit pulp (from about 4-5 passionfruits)
– 1 tbsp fresh lemon juice
– 1/4 cup water
– 2 tsp unflavored powdered gelatin
Instructions
1. Preheat your oven to 325°F. Line a 12-cup standard muffin tin with paper liners.
2. In a medium bowl, combine the graham cracker crumbs and 1/4 cup sugar. Pour the melted butter over the crumbs and mix with a fork until the mixture resembles wet sand.
3. Firmly press about 1 1/2 tablespoons of the crumb mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to create an even, compact layer. Tip: Chilling the crusts in the freezer for 10 minutes before baking helps prevent crumbling.
4. Bake the crusts for 8 minutes. Remove from the oven and let cool on a wire rack. Leave the oven on.
5. In a large bowl, using an electric mixer on medium speed, beat the softened cream cheese until completely smooth, about 2 minutes.
6. Gradually add the 2/3 cup sugar and beat until fully incorporated and creamy.
7. Add the eggs one at a time, beating on low speed after each addition until just combined. Scrape down the sides of the bowl as needed.
8. Beat in the vanilla extract and sour cream on low speed until the batter is uniform. Tip: Avoid overmixing after adding the eggs to prevent incorporating too much air, which can cause cracks.
9. Divide the filling evenly among the cooled crusts, filling each cup nearly to the top.
10. Bake for 18-20 minutes, or until the edges are set but the centers still have a slight jiggle when gently shaken.
11. Turn off the oven, prop the door open slightly with a wooden spoon, and let the cheesecakes cool in the oven for 1 hour. This gradual cooling helps prevent sinking and cracking.
12. Transfer the tin to a wire rack to cool completely, then refrigerate for at least 4 hours, or preferably overnight.
13. For the topping, sprinkle the gelatin over the 1/4 cup water in a small bowl and let it bloom for 5 minutes.
14. In a small saucepan, gently warm the mango puree, passionfruit pulp, and lemon juice over low heat until just steaming, about 3-4 minutes.
15. Remove from heat and whisk in the bloomed gelatin until it is completely dissolved and the mixture is smooth.
16. Let the topping cool to room temperature, then spoon it over the chilled cheesecakes. Tip: For a cleaner pour, let the topping thicken slightly until it coats the back of a spoon before adding it.
17. Return the cheesecakes to the refrigerator for at least 30 minutes to set the topping before serving.
These delicate treats offer a wonderfully creamy texture that yields softly to the fork. The bright, tangy passionfruit cuts beautifully through the rich, smooth cheesecake, while the mango adds a lush, tropical sweetness that lingers. Try serving them on a platter scattered with edible flowers for a touch of whimsical elegance.
Cherry Almond Mini Cheesecakes
Here, in the quiet of a winter afternoon, I find myself drawn to the kitchen, craving something small, sweet, and deeply comforting. These little cheesecakes, with their whisper of almond and bright pop of cherry, feel like edible promises of cozy gatherings and stolen moments of peace.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 22 minutes
Ingredients
For the Crust
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tbsp unsalted butter, melted
For the Filling
– 16 oz (two 8-oz packages) full-fat cream cheese, softened to room temperature
– 2/3 cup granulated sugar
– 2 large eggs, at room temperature
– 1 tsp pure vanilla extract
– 1/2 tsp pure almond extract
For the Topping
– 1 (21 oz) can cherry pie filling
Instructions
1. Preheat your oven to 325°F (163°C) and line a standard 12-cup muffin tin with paper liners.
2. In a medium bowl, combine the 1 1/2 cups graham cracker crumbs and 1/4 cup granulated sugar.
3. Pour the 6 tbsp of melted unsalted butter over the crumb mixture and stir with a fork until the mixture resembles wet sand and holds together when pinched.
4. Firmly press about 1 1/2 tablespoons of the crust mixture into the bottom of each prepared muffin cup, using the bottom of a small glass or measuring cup to create an even, compact layer. Tip: Packing the crust firmly prevents it from crumbling when the cheesecakes are removed.
5. Bake the crusts on the middle oven rack for 6 minutes, then remove and let cool on a wire rack while you prepare the filling. Reduce the oven temperature to 300°F (149°C).
6. In a large bowl, using a hand mixer or stand mixer fitted with the paddle attachment, beat the 16 oz of softened cream cheese on medium speed for 1 minute until completely smooth and creamy.
7. Add the 2/3 cup granulated sugar and beat on medium speed for another 2 minutes until fully incorporated and no graininess remains.
8. Add the 2 large eggs, one at a time, beating on low speed just until each egg is blended in before adding the next. Overbeating incorporates too much air, which can cause cracks.
9. Beat in the 1 tsp pure vanilla extract and 1/2 tsp pure almond extract on low speed until just combined.
10. Evenly divide the filling among the 12 crust-lined cups, filling each about 3/4 full.
11. Bake on the middle rack at 300°F (149°C) for 16-18 minutes. The centers should look set but still have a slight jiggle when the pan is gently shaken. Tip: This gentle baking temperature is key for a creamy texture without cracks.
12. Turn off the oven, crack the oven door open with a wooden spoon, and let the cheesecakes cool in the oven for 1 hour. This gradual cooling helps prevent sinking.
13. Transfer the muffin tin to a wire rack to cool completely to room temperature, then refrigerate for at least 4 hours, or preferably overnight, to fully set.
14. Just before serving, spoon about 1 tablespoon of cherry pie filling onto the center of each chilled mini cheesecake.
Light and creamy with a subtle nuttiness, the filling contrasts beautifully with the crisp, buttery crust and the sweet-tart burst of cherry. Let them sit out for 10 minutes before serving to soften slightly, or garnish each with a single toasted almond sliver for an elegant, crunchy finish.
Red Velvet Mini Cheesecakes
Yielding to the quiet of a winter afternoon, I find myself craving a small, sweet indulgence—something that feels both festive and comforting, like a holiday memory captured in a single bite. These red velvet mini cheesecakes, with their vibrant hue and creamy texture, are just that: a gentle nod to tradition, yet perfectly sized for a moment of solitary reflection or a cozy gathering.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
For the crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tbsp unsalted butter, melted
For the filling:
– 16 oz cream cheese, softened to room temperature
– 2/3 cup granulated sugar
– 2 large eggs, at room temperature
– 1 tsp vanilla extract
– 1 tbsp unsweetened cocoa powder
– 1 tbsp red food coloring
– 1/2 cup sour cream
Instructions
1. Preheat your oven to 325°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter until the mixture resembles wet sand.
3. Press about 1 1/2 tablespoons of the crust mixture firmly into the bottom of each liner, using the back of a spoon to create an even layer.
4. Bake the crusts for 5 minutes at 325°F, then remove from the oven and let them cool slightly on a wire rack.
5. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
6. Gradually add 2/3 cup sugar to the cream cheese, beating until fully incorporated and no lumps remain.
7. Add the eggs one at a time, beating well after each addition until the mixture is uniform.
8. Mix in the vanilla extract, cocoa powder, and red food coloring until the batter is evenly colored and smooth.
9. Gently fold in the sour cream with a spatula until just combined, being careful not to overmix.
10. Divide the filling evenly among the prepared crusts, filling each liner about 3/4 full.
11. Bake at 325°F for 20–25 minutes, or until the edges are set but the centers still have a slight jiggle when gently shaken.
12. Turn off the oven, crack the door open, and let the cheesecakes cool inside for 1 hour to prevent cracking.
13. Transfer the muffin tin to a wire rack to cool completely, then refrigerate for at least 4 hours or overnight before serving.
Upon unwrapping these little gems, you’ll discover a velvety-smooth filling that melts on the tongue, with a subtle cocoa undertone balanced by the tang of cream cheese. The buttery crust provides a satisfying crunch, making each bite a harmonious blend of textures. For a whimsical touch, serve them with a dusting of powdered sugar or a dollop of whipped cream, letting their rich red hue shine against a simple white plate.
Conclusion
Venturing into these 24 delightful mini cheesecake recipes offers a world of sweet indulgence, perfect for any occasion. We hope you find a new favorite to whip up and share. Don’t forget to leave a comment telling us which recipe you loved most and pin this roundup on Pinterest to save for your next baking adventure. Happy baking!
