Great Mini Cheesecakes

Whatever the holiday or weather, cheesecake seems to work. And mini cheesecakes provide the opportunity for you to prepare the exact number needed when you have feet under your table for a gathering.

When I discovered how easy these were, I was sold.

Mini Cheesecakes

Individual cheesecakes that are perfect to decorate for any time of the year or occasion.

5 from 2 votes

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Prep Time 15 minutes mins

Cook Time 17 minutes mins

Total Time 32 minutes mins

Course Dessert

Cuisine American

Servings 12 servings

Equipment

• 1 food processor, optional
• 1 oven
• 1 12 cup muffin tin
• 12 cupcake liners
• 1 mixer
• 1 Large Mixing Bowl
• 1 small mixing bowl
• measuring cups and spoons
• 1 scoop

Ingredients

  

• 1 1/2 C cracker crumbs 12 whole graham crackers
• 6 T butter, melted
• 16 oz cream cheese, softened
• 1/2 C sugar
• 1 t vanilla
• 2 large eggs, room temperature
• 1 T fresh lemon zest
• whipped cream for serving, optional
• fresh fruit and/or mint to garnish, optional

Instructions

 

• Preheat oven to 350°.
• Prep food items- melt butter, zest lemon, soften cream cheese, set out eggs to room temperature, and measure other ingredients.
  
• If not using prepared graham cracker crumbs, add 12 whole graham crackers to a food processor to make your own OR add to a zippered food bag and use a rolling pin to make crumbs for the crust.
  
• Add melted butter and graham cracker crumbs into a small mixing bowl and combine.
  
• Line muffin tin with 12 cupcake liners.
• Add 1-2 T (equal amounts) graham cracker crumbs to each cupcake liner, using a 1/4 C dry measuring cup to press crumbs evenly into each liner.
  
• In a large mixer bowl, add softened cream cheese and sugar and mix on high for 2 minutes until smooth.
• Add in vanilla, 1 t lemon zest, and egg and beat on low until incorporated and smooth.

  NOTE: save the rest of the lemon zest to garnish the cheesecakes.
• Use a scoop to equally add cheesecake filling to each muffin liner.
• Bake for 15-17 minutes in preheated 350° oven OR until the center of the cheesecake is only slightly jiggly.

  NOTE: Over baking occurs when they crack,
  
• Allow cheesecakes to cool to room temperature before adding them to the refrigerator. Chill for at least 4 hours before serving.
• To serve, remove cupcake liners (if desired) and top with whipped cream and/or fresh fruit.
  

Notes

A great delicious and individual serving size for cheesecakes that make preparing for the right amount much easier.

These are so fun to change out for the seasons or celebration with flavors and toppings.

TIPS:

• Don’t forget to refrigerate cheesecakes before serving.
• These may be frozen for up to 3 months…make sure that you add them to freezer bags or containers, adding parchment paper on top to keep from sticking or freezer burn.
• If freezing, thaw before serving.

Enjoy!

 

Keyword cheesecake, mini cheesecake

I shared a version of these on the VUE magazine and you can find that one by clicking here. I have added lemon zest into this recipe and loved it.

How would you change these mini cheesecakes for the seasons?

• Fall– add a great caramel glaze with apples
• Thanksgiving– add in pumpkin spice to the cheesecake with a few cinnamon pecans on top.
• Christmas– how about a bit of Christmas decoration or sprinkles?
• New Year’s– just a bit of festive decorations to top it.
• Valentine’s Day– how about topping with a chocolate covered strawberry?
• Easter– I got you…see what I mean?

A great grown up replacement for cupcakes for a birthday, tea party, retirement or graduation party.

Now…you choose how to decorate them!

Have fun baking, friends,

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