Easy Mini Cheesecake Recipe: Quick & Delicious Dessert Bites

Name: Easy Mini Cheesecake Recipe: Quick & Delicious Dessert Bites
Prep time: 20 min
Cook time: 20 min
Total time: 105 min
Yield: 12
Cuisine: American
Ingredients: 1 1/2 cups Graham cracker crumbs (finely crushed); 1/4 cup Melted butter (unsalted); 2 tablespoons Granulated sugar (for crust); 450 grams Cream cheese (softened, full-fat); 1/2 cup Granulated sugar (for filling); 1 unit Large egg; 1 teaspoon Vanilla extract; 1 tablespoon Lemon juice (freshly squeezed, optional); as needed garnish Whipped cream (for topping); as needed garnish Sprinkles (for garnish)

Learn how to make adorable and delicious mini cheesecakes in just a few simple steps. Perfect for parties, dessert platters, or a sweet treat anytime. This easy-to-follow recipe will guide you through creating creamy, delightful mini cheesecakes with a buttery graham cracker crust and your favorite toppings.

#Cheesecake

#Mini Dessert

#Easy Recipe

#Baking

#Sweet Treat

#Party Food

Perfectly baked mini cheesecakes with golden crusts.

Recipe Information

20m

Prep Time

20m

Cook Time

1h 45m

Total Time

Servings

Easy

American

English

Nutrition (per serving)

320

Calories

Protein

28g

Carbs

22g

Fat

A delightful mini cheesecake topped with fluffy whipped cream.

Ingredients

Servings: 12

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Close-up of a mini cheesecake garnished with colorful sprinkles.

Instructions

0/4 completed

1
Preheat your oven to 160°C (325°F). Line a 12-cup muffin pan with paper liners. In a bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until well combined. Press about 1 tablespoon of the mixture evenly into the bottom of each paper liner to form the crust.
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5m
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Preheat your oven to 160°C (325°F). Line a 12-cup muffin pan with paper liners. In a bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until well combined. Press about 1 tablespoon of the mixture evenly into the bottom of each paper liner to form the crust.
5m
For an extra firm crust, you can pre-bake for 5 minutes.
2
In a large bowl, using an electric mixer, beat the softened cream cheese with 1/2 cup of granulated sugar until smooth and creamy, about 2-3 minutes. Add the large egg and vanilla extract (and optional lemon juice), mixing on low speed until just combined. Do not overmix.
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7m
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In a large bowl, using an electric mixer, beat the softened cream cheese with 1/2 cup of granulated sugar until smooth and creamy, about 2-3 minutes. Add the large egg and vanilla extract (and optional lemon juice), mixing on low speed until just combined. Do not overmix.
7m
Ensure cream cheese is at room temperature to prevent lumps.

3
Divide the cream cheese filling evenly among the prepared crusts in the muffin pan, filling each about three-quarters full. Bake for 18-22 minutes, or until the edges are set and the centers are just slightly jiggly.
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25m
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Divide the cream cheese filling evenly among the prepared crusts in the muffin pan, filling each about three-quarters full. Bake for 18-22 minutes, or until the edges are set and the centers are just slightly jiggly.
25m
Do not overbake, as cheesecakes continue to set as they cool.
4
Remove the muffin pan from the oven and let the mini cheesecakes cool completely in the pan on a wire rack. Once cooled, transfer to the refrigerator and chill for at least 1 hour, or until firm. Before serving, top with whipped cream and sprinkles as desired.
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1h 5m
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Remove the muffin pan from the oven and let the mini cheesecakes cool completely in the pan on a wire rack. Once cooled, transfer to the refrigerator and chill for at least 1 hour, or until firm. Before serving, top with whipped cream and sprinkles as desired.
1h 5m
For best results, chill overnight to allow flavors to meld.