Mini Cheesecakes

Article By Layla Khoury-Hanold

Mini cheesecakes are edible proof that good things come in small packages. With a classic, tangy cream cheese filling and buttery graham cracker trust, these mini cheesecakes are an easy, flavor-packed dessert. Mini cheesecakes are an ideal canvas for a variety of toppings, and the filling is endlessly customizable, so you can experiment with different swirls, spices and mix-ins to suit your flavor preferences and dessert whims. With this easy mini cheesecakes recipe, you’ll learn how to make a smooth, flavorful filling, how to ensure a crisp, non-crumbly graham cracker crust, and the key baking technique for producing a velvety texture.

How to Make Mini Cheesecakes Like a Pro

Press crumbs firmly for a cohesive crust. To avoid a crumbly crust, make sure to press the graham cracker crumbs firmly into the bottom of the muffin cups. Food Network recipe developer Julian Plovnick recommends using the bottom of a 1/4 cup measuring cup to press the crumbs and pack them in.

Blind bake your crust for the best texture. “Blind baking your crust ensures that the base stays crispy in the oven once that batter is added,” Plovnick says. “Just make sure to fully cool the crusts before pouring in the filling.”

Swap in vanilla wafers for a quick cheesecake crust. If you don’t have time to make a graham cracker crust, vanilla wafer cookies are a great alternative. “Just place one cookie in the bottom of each muffin cup before pouring the batter over the top—no blind baking needed,” Plovnick says.

Bring filling ingredients to room temp for optimal texture. If your cream cheese and eggs are too cold, your filling ingredients won’t incorporate properly which can result in a lumpy batter.

Reach for a block of cream cheese. Plovnick recommends choosing a block of cream cheese over the spreadable kind. “Spreadable cream cheese contains additives and is often whipped for a lighter texture, which can cause deflation of the cheesecakes in the oven,” he says.

Boost flavor and visual appeal with vanilla bean paste. “Vanilla bean paste adds a deep vanilla flavor, as well as a beautiful, speckled look to the cheesecake filling that you don’t get with extract,” Plovnick says.

Rely on a water bath for smooth tops and a velvety texture. Also known as a bain marie, a water bath helps create a humid, evenly heated baking environment that yields a smooth, velvety cheesecake. "The steam prevents the cheesecake from browning on top, as well as drying out and cracking,” Plovnick says. “Make sure the level of the water only goes halfway up the sides of the muffin tin to avoid any splashing into the cheesecakes themselves.”

Cool the mini cheesecakes in steps. Once the cheesecakes are done baking, let them cool in the oven with the oven door cracked, then transfer them to a cooling rack to cool to room temperature. Then you’ll need to refrigerate them to chill and set up, at least 4 hours.

How to Store Cheesecake

To store mini cheesecakes, wrap cheesecakes tightly in plastic wrap and an airtight container to prevent them from drying out. Store the wrapped cheesecakes in the refrigerator for up to 5 days or in the freezer for up to 2 months. To defrost cheesecakes, transfer the cheesecakes from the freezer to the refrigerator and allow them to thaw overnight.

Cheesecake Topping Ideas

These easy mini cheesecakes make for an ideal canvas for a variety of toppings, including fresh fruit, macerated berries, pie filling, a swirl of jam, fresh whipped cream or sauces such as caramel, chocolate or strawberry.