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MINI CHEESECAKE

Author:Keesha

This is the best recipe for mini cheesecake - smaller in size yet packed with delightful flavors. Watch it fly off the table in a matter of seconds!

Mini Cheesecake

Mini Cheesecake

This is the best recipe for mini cheesecake – smaller in size yet packed with delightful flavors. Using just 9 simple ingredients, these creamy melt-in-your-mouth cheesecake bites with graham crust are perfect for afternoon tea time or when serving for a small crowd. Watch it fly off the table in a matter of seconds!

I may be into smoothies, but I also treat myself every now and then with indulgent treats like these mini cheesecakes.

They’re the perfect baked dessert for your coffee or tea. From its graham crust down to its vanilla cream cheese filling, you’ll find yourself eating these treats one after the other.

These ones here are highly addicting! Now you don’t have to worry about eating the entire cheesecake ‘coz this time we got it in small portion size.

You can thank me later.

RECIPE FOR MINI CHEESECAKE

Let’s talk about this mini cheesecake recipe here. It’s your regular favorite cheesecake, but we’re just scaling it down.

CHEESECAKE FILLING

  • Cream Cheese – the base for our filling which gives our dessert that luxurious creamy feel and pleasantly sweet and tangy flavors.
  • Ricotta – one of my favorite cheeses as it has that creamy smooth and mild taste that highlights the flavors in our graham mini cheesecake.
  • Sugar – adds sweetness to our vanilla cream cheese filling. And it wouldn’t be a dessert without sugar, right?
  • Eggs – aside from helping our cheesecake achieve that smooth texture, eggs also act as a thickening agent to our filling. Feel free to swap it with applesauce if you have diet restrictions, but then, that’d slightly alter the taste of our cheesecake recipe.
  • Vanilla Extract – provides that mesmerizing sweet flavor and aroma.
  • Lemon Zest – a kick of lemon zest to tickle your taste buds. Feel free to swap it with lime or orange zest OR leave it out completely.

CRACKER CRUST

  • Graham – serves as the star of our cracker crust, however, feel free to swap it with any type of cookies. You can go with Oreo cookies, chocolate chip cookie OR any type of crackers for that matter. Sky is the limit!
  • Butter – holds together our cracker crust while adding that nice buttery flavor.
  • Ground Almond – adds more volume to our cracker crust. And, of course, who doesn’t want that added nutty flavor?

OTHER CHEESECAKE FLAVORS TO TRY

The beauty of making a cheesecake is that it’s very forgiving and it allows you to play around with the flavors.

You can start alternating the crust flavor from pie crust or to a much simpler cracker or cookie cheesecake crust. No biggie at all!

And if that’s not enough, you can throw in some crushed cookies or chopped Snickers into your filling for extremely decadent mini cheesecake bites!

CHEESECAKE TOPPINGS

If you’ve decided on what flavors to use for your filling, or in my case, if you decided to stick to the basics, then go crazy with the toppings!

Yes, I’m giving you all the rights to do so!

 You can add the following below as mini cheesecake toppings

  • strawberries, blueberries, or cranberries
  • lemon curd
  • chocolate ganache
  • compotes 
  • homemade jams
  • crushed Oreo cookies
  • crushed chocolate
  • salted caramel sauce
  • Nutella
  • chopped nuts

FREQUENTLY ASKED QUESTIONS

HOW CAN YOU TELL IF A MINI CHEESECAKE IS UNDERCOOKED?

Using your finger, touch the middle part of the cheesecake and press gently. If it’s too soft to touch with batter residue on your finger then it is still undercooked.

WHAT HAPPENS IF YOU OVER MIX CHEESECAKE?

The first rule of thumb when making a cheesecake is to NEVER ever over mix the filling. Over mixing will cause the cheesecake to crack and fall.

The best way to avoid this is to bring your ingredients to room temperature so they’d incorporate easily as you start the process.

HOW CAN I THICKEN MY CHEESECAKE?

Adding a bit of all-purpose flour into your cheesecake filling will help thicken it and reduce cracking.

Another step that you should also strictly follow is refrigerating first before slicing it. This helps the filling to settle and thicken up. 

HOW TO MAKE A MINI CHEESECAKE

This recipe for mini cheesecake is actually foolproof. If you’re a newbie when it comes to baking, you’re welcome to try this first.

To make these mini cheesecakes…

  • Assemble the graham cracker crust and bake it for 6 minutes.
  • Mix all the cheesecake filling ingredients with a hand mixer.
  • Pour the mixture into the muffin pan and bake for 50 minutes to an hour.
  • Cool the pan for an hour.
  • Remove the cheesecake from the pan and refrigerate them for 5-7 hours or overnight.
  • Top them with your desired cheesecake topping.

TIPS IN MAKING CHEESECAKES

Let’s remove your self-doubt if you can make homemade cheesecake by knowing these tips below by heart.

  • I highly recommend sticking to the recipe – no fat-free options or what not. There’s a reason why cheesecake happened to be a very rich and decadent dessert.
  • Bring all your ingredients at room temperature so it’d be easier for you to mix them.
  • DO NOT over mix the batter or you’ll end up cracks on cheesecakes.
  • If you can’t find graham crackers in your area, feel free to swap it with digestive biscuits or go for cookies as the cheesecake crust base.
  • Your crust should be tight fit. Use the bottom of a glass or your measuring cups to press hard the crust.
  • Bake the graham crust to seal everything down and to avoid soggy cheesecakes.
  • Allow the cheesecake to settle and cool in the refrigerator at least 5 hours or preferably overnight.

HOW TO STORE AND HOW LONG DO THEY LAST?

If in rare cases you have leftover cheesecakes (which I highly doubt so), just store them in the fridge for 2-3 days.

You may also freeze them for up to 3 months. And when ready to serve, just let it thaw in the fridge overnight.

MORE BAKED RECIPES LIKE THIS

MINI CHEESECAKE

Keesha
This is the best recipe for mini cheesecake – smaller in size yet packed with delightful flavors. Watch it fly off the table in a matter of seconds!
5 from 1 vote
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Dessert
Cuisine International
Servings 12
Calories 293 kcal

Ingredients
 
 

  • 1 ¼ cups Cream cheese
  • 1 cup Ricotta
  • cup Sugar
  • 2 Eggs
  • ½ teaspoon Vanilla extract
  • ½ Lemon zest

FOR THE GRAHAM CRACKER CRUST

  • 1 ¼ cup Cookies
  • ½ cup Butter
  • ¼ cup Ground almonds

Instructions
 

  • FOR THE GRAHAM CRACKER CRUST
  • Preheat the oven to 370°F / 180°C. And line a 12-count muffin pan with cupcake liners and set aside.
  • Take out the graham crackers and mince them with a blender or rolling pin. Then take a mixing bowl, pour the crushed crackers, stir in the melted butter, and ground almond. Mix it well together.
  • Fill each lined cupcake with the minced graham cracker with about 2- 2 1/2 tablespoons. Press it firmly using your fingers or the bottom of a shot glass.
  • Bake for 6 minutes. Remove from the oven and set aside. Reduce the oven temperature at 300°F / 140°C.

HOW TO MAKE THE CHEESECAKE FILLING

  • In a large bowl using an electric mixer, mix the cream cheese and ricotta together until smooth and creamy. Add the sugar, vanilla extract, and lemon zest and mix until thoroughly combined. Scrape down the sides of the bowl as needed to make sure everything is mixed well. Mix in the eggs at low speed until well combined.
  • Evenly distribute the batter between all 12 liners in the cupcake pan, filling each one almost all the way to the top.
  • Bake at 300°F / 140°C for 50 minutes to 1 hour or until the tops of each mini cheesecake is set.
  • Remove from the oven and allow to cool in the pan for 1 hour. Carefully remove from the pan and chill in an airtight container in the refrigerator for 5-7 hours or overnight.
  • Decorate it with fresh fruits; I used strawberries and blackberries.

Notes

  • I highly recommend sticking to the recipe – no fat-free options or what not. There’s a reason why cheesecake happened to be a very rich and decadent dessert.
  • Bring all your ingredients at room temperature so it’d be easier for you to mix them.
  • DO NOT over mix the batter or you’ll end up cracks on cheesecakes. 
  • If you can’t find graham crackers in your area, feel free to swap it with digestive biscuits or go for cookies as the cheesecake crust base.
  • Your crust should be tight fit. Use the bottom of a glass or your measuring cups to press hard the crust.
  • Bake the graham crust to seal everything down and to avoid soggy cheesecakes.
  • Allow the cheesecake to settle and cool in the refrigerator at least 5 hours or preferably overnight.

Nutrition

Serving: 1 mini cheesecakeCalories: 293kcalCarbohydrates: 25gProtein: 7gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 70mgSodium: 243mgPotassium: 109mgFiber: 1gSugar: 11gVitamin A: 487IUVitamin C: 2mgCalcium: 96mgIron: 1mg
Tried this recipe?Let me know how it was!

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