Mini Cheesecakes with Berry Topping Recipe
These Mini Cheesecakes are perfect individual-sized treats featuring a buttery graham cracker crust and a creamy, smooth cheesecake filling. Baked until just set with a slight jiggle in the center, they are deliciously rich yet light, and can be garnished with fresh berries, jam, curd, or melted chocolate for a personalized touch. Ideal for parties, special occasions, or any time you want a classic dessert in convenient portions.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Total Time: 4 hours 10 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Crust
- 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
Batter
- 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
Garnishes (optional)
- fresh mixed berries
- jam or curd of your choice
- melted chocolate
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (177°C). Lightly grease a standard muffin pan or line it with baking cups to prevent sticking.
- Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and a pinch of salt. Stir until fully combined and crumbly.
- Form crust bases: Evenly divide the crust mixture among the muffin wells, about a rounded tablespoon (11g) each. Press firmly to form an even crust base.
- Bake the crust: Bake the crust in the preheated oven for 8 to 10 minutes until set and lightly browned. Remove and reduce oven temperature to 325°F (163°C). Allow the crusts to cool while preparing the filling.
- Prepare the batter: Using a stand mixer with flat beater or a hand mixer, beat cream cheese, sugar, vanilla extract, and salt on medium speed until smooth, about 3 to 5 minutes. Avoid using high speed to prevent air bubbles.
- Add sour cream and eggs: Stir in the sour cream, then add eggs one at a time, mixing to incorporate fully between each addition. Scrape down bowl sides as needed. Mix in lemon juice until smooth and homogeneous.
- Fill crusts: Spoon about 1/4 cup (64g) of batter on top of each cooled crust in the muffin pan.
- Bake the cheesecakes: Bake at 325°F for 15 to 18 minutes. The edges should be set but the centers should still have a slight jiggle. Check with a digital thermometer to ensure the internal temperature reaches 150°F to 155°F (65°C to 68°C).
- Cool and chill: Cool the cheesecakes on a wire rack for 30 to 45 minutes. Then refrigerate uncovered in the pan for at least 3 hours or up to overnight to fully set.
- Serve and garnish: Remove mini cheesecakes from the pan. If using baking cups, they will lift out easily. If not, gently loosen edges with an offset spatula before removing. Garnish with fresh berries, jam, curd, or melted chocolate as desired.
- Storage: Store any leftovers covered in the refrigerator for up to 3 days or freeze for longer preservation.
Notes
- Allow all dairy ingredients to come to room temperature for best mixing results and smooth texture.
- Press the crust firmly to avoid a crumbly bottom.
- Do not overbeat the cheesecake batter to prevent air bubbles and cracking.
- The slight jiggle in the center after baking ensures creamy texture without overcooking.
- Chilling time is essential to help the cheesecakes set properly.
- Use a digital thermometer to accurately check doneness.
- Store leftovers in a sealed container in the fridge or freeze for extended storage.
Keywords: mini cheesecakes, graham cracker crust, individual cheesecakes, baked cheesecake, creamy cheesecake, easy dessert, party dessert
