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–+ servings
Close up of the mini cheesecakes.

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
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine International
Servings 12
Calories 293 kcal

Ingredients
 
 

  • 1 ¼ cups Cream cheese
  • 1 cup Ricotta
  • ⅓ 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!