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mini cheesecakes
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Easy Mini Cheesecake Recipe

5 from 3 votes
Prep Time :15 minutes
Cook Time :20 minutes
Cheesecake Cool Time :2 hours
Total Time :2 hours 35 minutes
Serves: 8
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Ingredients

Cream Cheese Filling

  • 8 oz cream cheese 1 block, room temperature
  • 1 large eggs room temperature
  • 1/4 cup granulated sugar
  • 1/4 cup full fat yogurt room temperature
  • 1 tsp vanilla bean paste
  • 1 tsp lemon juice optional (recommended if adding fruit toppings)
  • 1/2 tsp lemon zest optional (recommend if adding fruit toppings)

Crust

  • 1/2 cups graham cracker crumbs about 4-5 full sheets of crackers
  • 2 tbsp unsalted butter melted
  • 1 tablespoon granulated sugar
US Customary - Metric

Instructions

Make your Crust

  • Preheat the oven to 325F. Prepare a 12-count muffin pan and line with paper muffin liners. Set aside.
  • Place your cookies in a food processor or blender and grind them until they are fine crumbs. Alternatively, you can put your cookies in a gallon-size plastic bag and crush the cookies with a rolling pin until fine.
  • Place your graham cracker crumbs in a medium bowl. Add your sugar and melted butter. Mix until well combined. Then, evenly scoop the crumbs in each lined cups (about 1.5 tablespoon each). Note, only about 8 cups will be filled. Next, bake the cups for about 5-7 minutes. Once done. Remove from the oven and set aside.

Make Cream Cheese Filling

  • In a large bowl, blend your cream cheese until smooth. Add sugar and beat until well incorporated. Add the vanilla, lemon juice and zest, yogurt, and egg. Blend until well combined. Scrap the sides of the mixing bowl with a rubber spatula to ensure all of the filling is incorporated and well mixed.
  • Next, evenly divide the filling into the muffin holes. The batter will not rise much, so you can fill them close to the top. Next, bake the mini cheesecakes in the preheated oven for about 18-20 minutes or until the mini cheesecakes are set on the edges and still a bit wobbly in the middle. Do not over bake.
  • Remove the mini cheesecakes from the oven and let cool on the counter for about 45 minutes. Then, place the mini cheesecakes in the refrigerator and let them and cool for at least 1.5 hours.
  • Once the cheesecakes are cooled, top them with homemade whipped cream and assorted berries or your favorite toppings. Then, enjoy!

Notes

  1. Use room temperature ingredients to ensure you don't have cracks.
  2. Don't overcook your mini cheesecakes -- they should still have a slight jiggle in the center when you take them out to cool.
  3. I prefer use lemon juice and zest when I intend to eat the cheesecake plain or with fruit-based toppings. If using caramel or chocolate, I tend to not use lemon juice or zest.
 
 

Nutritional Information

Serving: 1 mini cheesecakeCalories: 192kcal (10%)Carbohydrates: 14g (5%)Protein: 3g (6%)Fat: 14g (22%)Saturated Fat: 8g (50%)Polyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 58mg (19%)Sodium: 135mg (6%)Potassium: 68mg (2%)Fiber: 0.2g (1%)Sugar: 11g (12%)Vitamin A: 506IU (10%)Vitamin C: 0.4mgCalcium: 45mg (5%)Iron: 0.4mg (2%)