Introduction

These Mini Cheesecakes are a delightful treat that’s perfect for gatherings or a personal indulgence. With a buttery graham cracker crust and a smooth, creamy filling, they’re easy to make and beautifully portioned for sharing or savoring alone.

Mini Cheesecakes with Berry Topping Recipe - Recipe Image

Ingredients

3/4 cup (75g) graham cracker crumbs (about 5 whole graham crackers, crushed)
3 tablespoons (42g) unsalted butter, melted
2 tablespoons (25g) granulated sugar
Pinch of table salt
Two 8-ounce packages (454g) cream cheese, at room temperature
3/4 cup (149g) granulated sugar
1 tablespoon (14g) King Arthur Pure Vanilla Extract
1/8 teaspoon table salt
1/4 cup (57g) sour cream, at room temperature
2 large eggs, at room temperature
2 teaspoons lemon juice
Fresh mixed berries, jam or curd of your choice, or melted chocolate, for garnishing

Instructions

Step 1: Preheat the oven to 350°F. Lightly grease a standard muffin pan or line with baking cups.
Step 2: To make the crust, combine graham cracker crumbs, melted butter, sugar, and a pinch of salt in a medium bowl, stirring until fully blended.
Step 3: Divide the crust mixture evenly among the muffin wells (about a rounded tablespoon per well). Press firmly into the bottom.
Step 4: Bake the crusts for 8 to 10 minutes until set and lightly browned. Remove from oven, reduce temperature to 325°F, and let crusts cool.
Step 5: In a stand mixer or bowl with hand mixer, beat cream cheese, sugar, vanilla, and salt on medium speed until smooth, 3 to 5 minutes. Avoid high speed to prevent air bubbles.
Step 6: Stir in sour cream, then add eggs one at a time, mixing after each addition until smooth. Scrape down the sides as needed. Add lemon juice and mix until fully combined.
Step 7: Spoon about 1/4 cup of batter over each cooled crust, filling the wells evenly.
Step 8: Bake for 15 to 18 minutes until edges are set and centers slightly jiggle. Internal temperature should reach 150°F to 155°F.
Step 9: Remove from oven and cool on a rack for 30 to 45 minutes. Then refrigerate uncovered in the pan for at least 3 hours or overnight.
Step 10: To serve, lift cheesecakes out of the pan if using baking cups, or loosen edges with a spatula before removing. Garnish as desired with berries, jam, curd, or melted chocolate.

Tips & Variations

For extra flavor, add a teaspoon of lemon zest to the batter along with the lemon juice.
Swap the graham cracker crust for crushed digestive biscuits or Oreo crumbs for a different twist.
To prevent cracking, avoid overmixing and do not bake at too high a temperature.
Mini cheesecakes can be topped with fresh fruit or a spoonful of your favorite preserves right before serving.

Storage

Store leftover mini cheesecakes covered in the refrigerator for up to 3 days. For longer storage, freeze them tightly wrapped—thaw in the refrigerator before serving. Reheat at room temperature or enjoy chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these mini cheesecakes ahead of time?

Yes, these cheesecakes can be baked a day ahead and chilled overnight, which can improve their flavor and texture. Simply store them covered in the refrigerator until ready to serve.

What if I don’t have a stand mixer?

You can use an electric hand mixer to beat the batter. Just be sure to mix on medium speed to avoid incorporating too much air, which can cause cracks.