If you’re on the hunt for a dessert that’s easy, elegant, and guaranteed to disappear at any gathering, this Mini Cheesecake Recipe is your golden ticket. With a buttery graham cracker crust and a rich, velvety filling, these individual cheesecakes are the bite-sized showstoppers your dessert table has been missing.

Whether you’re hosting a party, celebrating a holiday, or simply treating yourself on a Tuesday, these cheesecakes are a breeze to make and even easier to love.

Why You’ll Love This Mini Cheesecake Recipe

Made in a muffin pan—no special equipment needed.
Individual cheesecakes that are perfect for sharing (or not).
Classic graham cracker crust adds that nostalgic, buttery crunch.
Perfect party desserts for any occasion.

What You’ll Need

For the Crust:

1 cup graham cracker crumbs
4 tbsp unsalted butter, melted

For the Cheesecake Filling:

16 oz full-fat cream cheese, softened
1/2 cup granulated sugar
1 tsp vanilla extract
2 large eggs

For the Topping:

Whipped cream
Fresh fruit of your choice (berries are a classic!)

How to Make These Creamy Individual Cheesecakes

Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners.
In a bowl, mix graham cracker crumbs and melted butter until the mixture resembles wet sand.
Spoon 1–2 tablespoons into each liner and press down firmly to form the crust. Bake for 5 minutes, then set aside to cool.
In a mixing bowl, beat cream cheese and sugar with an electric mixer until smooth (about 1–2 minutes).
Add vanilla and eggs, mixing gently just until combined. Avoid overmixing to prevent cracking.
Divide the batter evenly among muffin cups, filling almost to the top.
Bake for 15–17 minutes, until centers are slightly jiggly.
Let cool to room temperature, then refrigerate for at least 4 hours or overnight.
Before serving, top with whipped cream and fresh fruit.

Tips for the Best Mini Cheesecakes

Use room temperature ingredients for a smoother batter.
Don’t skip chilling—this helps the texture set and enhances flavour.
Want variety? Add a spoonful of fruit jam or chocolate ganache before baking.
Store-bought whipped cream is fine, but homemade is next-level.

A Little Backstory to Sweeten the Deal

I first whipped up this recipe when I needed a make-ahead dessert for a bridal shower. I was short on time and long on people to impress, so I simplified my go-to cheesecake recipe into mini portions. The results? Creamy, crowd-pleasing bites that vanished faster than you can say “seconds.” Now they’re a go-to for everything from birthdays to backyard BBQs.

What to Serve with These Party-Perfect Cheesecakes

Serve them with coffee, tea, or a glass of bubbly. You can keep them classic with fresh fruit or go all out with toppings like caramel drizzle, crushed cookies, or a dollop of lemon curd.

Storing and Serving Later

Keep your mini cheesecakes in the fridge, covered, for up to 5 days. To freeze, wrap each one tightly and store in a freezer-safe container for up to a month. Thaw overnight in the fridge before serving.

FAQs: Mini Cheesecake Must-Knows

Can I use a different crust?

Yes! Try crushed Oreos, gingersnaps, or vanilla wafers.

Do I need to bake them in a water bath?

Nope! These mini cheesecakes bake perfectly in a muffin tin.

Can I make them ahead of time?

Absolutely. They actually taste better after a night in the fridge.

Can I double the recipe?

Yes! Just use two muffin pans or bake in batches.

Final Slice: Why This Is the Best Mini Cheesecake Recipe

When it comes to individual cheesecakes, this Mini Cheesecake Recipe has it all: buttery graham cracker crust, creamy filling, and easy assembly. Whether you’re baking for a party or prepping treats for the week, these little desserts pack a big flavour punch in a small, delightful package. Trust us—your dessert game just got an upgrade.

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