Mini cheesecakes are the perfect little desserts—creamy, smooth, and individually portioned for easy serving. With a buttery cookie crust and a rich cream cheese filling, this basic recipe is incredibly versatile and can be topped with fruit, chocolate, or caramel depending on what I’m craving.
Why You’ll Love This Recipe
I love this recipe because it’s simple, reliable, and always a crowd-pleaser. These mini cheesecakes bake quickly, chill well, and are easy to customize. Whether I’m prepping dessert for a party, a holiday, or just making a sweet treat for myself, these bite-sized cheesecakes never disappoint.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
for the crust:
digestive biscuits, graham crackers, or speculoos cookies, crushed
unsalted butter, melted
sugar (optional)
for the cheesecake filling:
cream cheese, softened
granulated sugar
vanilla extract
eggs
sour cream or Greek yogurt
lemon juice (optional, for brightness)
optional toppings:
fresh berries
fruit compote or jam
chocolate ganache
whipped cream
caramel sauce
directions
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I preheat the oven to 325°F (160°C) and line a muffin tin with paper liners.
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I mix the crushed cookies, melted butter, and sugar (if using) together, then press a spoonful of the mixture into the bottom of each liner to form a crust. I bake the crusts for 5 minutes, then set aside.
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In a mixing bowl, I beat the cream cheese and sugar until smooth. I add the eggs one at a time, mixing gently.
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I stir in the sour cream (or Greek yogurt), vanilla, and lemon juice until just combined.
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I pour the filling over the pre-baked crusts, filling each cup about ¾ full.
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I bake for 15–18 minutes, or until the centers are set but slightly jiggly.
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I cool the cheesecakes at room temperature, then refrigerate for at least 2 hours (or overnight) before adding toppings and serving.
Servings and timing
This recipe makes about 12 mini cheesecakes. Prep time is 15 minutes, bake time is 15–18 minutes, and chill time is at least 2 hours.
Variations
Sometimes I stir a bit of lemon zest or melted chocolate into the batter for a twist. I’ve also layered fruit preserves over the crust before adding the filling. For a more indulgent version, I top them with ganache and chopped nuts or swirl in raspberry puree before baking.
storage/reheating
I store the mini cheesecakes in an airtight container in the fridge for up to 5 days. They can also be frozen (without toppings) for up to 2 months—just thaw in the fridge before serving. No reheating needed—they’re best served cold or at room temperature.
FAQs
Can I use a cookie other than graham crackers?
Yes, I’ve used digestive biscuits, speculoos, or even chocolate cookies. All work well as a base.
Do I need a water bath for mini cheesecakes?
No, the small size makes a water bath unnecessary. They bake evenly without it and don’t usually crack.
Can I make these without liners?
I recommend using liners for easy removal, but I’ve also used a well-greased silicone muffin tray with success.
Can I add toppings before baking?
Some swirls like fruit puree or chocolate can be added before baking, but fresh fruit and sauces are best added after chilling.
Can I make them ahead of time?
Absolutely. I often make them the day before and keep them chilled until ready to serve.
Conclusion
Mini Cheesecakes (Basisrecept) are the perfect make-ahead dessert—creamy, compact, and endlessly customizable. Whether I dress them up with berries, drizzle them with chocolate, or serve them plain, they always deliver that classic cheesecake flavor in a fun, bite-sized form.
Print
Mini Cheesecakes (Basisrecept)
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: About 2 hours 30 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Mini Cheesecakes are the perfect bite-sized desserts—creamy, smooth, and topped just how you like them. With a buttery cookie crust and a rich cream cheese filling, these individually portioned treats are easy to make, chill beautifully, and can be customized with berries, ganache, caramel, or whipped cream. A simple, no-fail recipe that’s great for any occasion!
Ingredients
- For the crust:
- 1 cup crushed digestive biscuits, graham crackers, or speculoos cookies
- 3 tbsp unsalted butter, melted
- 1 tbsp sugar (optional)
- For the filling:
- 16 oz (450g) cream cheese, softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- ¼ cup sour cream or Greek yogurt
- 1 tsp lemon juice (optional, for brightness)
- Optional toppings:
- Fresh berries
- Fruit compote or jam
- Chocolate ganache
- Whipped cream
- Caramel sauce
Instructions
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Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
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Mix crushed cookies, melted butter, and sugar (if using). Press about 1 tbsp of crust mixture into each liner. Bake for 5 minutes; set aside to cool.
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In a bowl, beat softened cream cheese and sugar until smooth and creamy.
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Add eggs one at a time, mixing gently after each addition.
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Stir in sour cream (or Greek yogurt), vanilla, and lemon juice until just combined.
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Spoon filling over crusts, filling each cup about ¾ full.
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Bake for 15–18 minutes, or until centers are set but slightly jiggly.
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Cool at room temperature, then refrigerate at least 2 hours before topping and serving.
Notes
- Add lemon zest or melted chocolate to the batter for flavor variations.
- Swirl in fruit puree before baking for a fruity twist.
- For extra indulgence, top with ganache and nuts.
- Can be frozen (without toppings) for up to 2 months—thaw before serving.
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