These mini cheesecakes have a creamy filling and a crumbly graham cracker crust. They’re easy to make, and you can top these individual cheesecakes with fresh fruit for an light dessert anytime!
My little boy has been obsessed with cheesecake lately. It started about a month ago when we were out for lunch, and I let him talk me into ordering a slice for dessert. Because it was so rich, we were able to divide one slice between four of us, and my son was hooked!
He’s been pestering me to make homemade cheesecake ever since that day, and I finally gave in — sort of.
Instead of making a full cake, we made mini cheesecakes in a muffin tin. Well, actually we made them twice. The first time, I used a recipe that I used to make ages ago but haven’t made in a long time.
Basically, you make individual cheesecakes in muffin cups and use vanilla wafer cookies as the crusts. We tried that, and while the filling was fine, the crust was just too soggy.
We also had a hard time getting the little wafer cookies to fit the muffin cups, and I think that vanilla wafers have somehow gotten a lot smaller over the years.
Needless to say, the kiddos were not impressed, and neither was I!
So this time around, I made individual crusts from crushed graham crackers, and the little mini cheesecakes turned out much better.
Personally, I think it’s all about the crust.
I also let my little guy crack the eggs, which was brave of me. He did a good job, but I had to clean up the mess. Still, he’s learning, and that’s what counts!
The nice thing about making individual cheesecakes is that they only take about 20 minutes to bake!
Much, much better! And, I’m happy to report that my little guy and the rest of the kids absolutely loved them. So did I!
How to Make Individual Mini Cheesecakes
Mini Cheesecakes
Ingredients
- For the Crust
- 2/3 cup crushed graham crackers
- 1 tablespoon white sugar
- 2 tablespoons melted butter
- For the Filling
- 1 8-oz package plus 3 ounces softened cream cheese
- 1/4 cup white sugar
- 1 teaspoon vanilla extract
- 2 eggs
Instructions
- Preheat the oven to 350 degrees
- Line a 12-cup muffin tin with parchment or paper baking cups
For the Crust
- Mix the melted butter with the crushed graham crackers and 1 tablespoon of sugar
- Press about 1 tablespoon of the graham cracker crust mixture into each muffin cup, and bake for 5 minutes and set aside
For the Filling
- In a medium-sized mixing bowl, beat the sugar and cream cheese until smooth and creamy
- Add the vanilla extract
- Beat in the eggs, one at a time
- Pour the filling over the graham cracker crusts, and fill each muffin cup about 3/4 full
- Bake for 18 to 20 minutes or until filling is firm
- Remove from oven, and let cool, then cool in refrigerator for 2 hours
- Top with fresh strawberries and whipped cream, if desired, and enjoy!
Notes
Nutrition
These little mini cheesecakes are perfect with some whipped cream and strawberries. They’re light, fluffy and make a wonderful dessert for any spring occasion. I’m thinking maybe Mother’s Day — hint hint!
They would also be great for parties and potlucks.
Have super day, friends!
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Erin says
I just made these and they were absolutely delicious! I didn’t have graham crackers, so I substituted them with Oreos and loved it! I definitely recommend making this recipe!
Dee says
Thank you so much, Erin. I’m glad you liked them — I need to try Oreos next time!
Kimberly swanson says
These were perfect portion…. I made a cheesecake bar of options (cut up Reese’s,kit Kat’, strawberries, hot fudge and strawberry purée) was a hit!
Dee says
That sounds wonderful, Kimberly! I need to try that next time. 🙂
Kelly Y says
A Delicious little recipe. I used light cream cheese and a strawberry puree to top it off and it was great!
Dee says
That sounds amazing! Thanks for letting me know. 🙂
Tania says
There’s 1 tablespoon of white sugar mentioned but not where to put it? Is it supposed to go in the crust? Too late for that so hopefully they’re sweet enough!
Dee says
So sorry about that, Tania. I had some trouble when I changed recipe platforms, but I’ve updated the instructions. The tablespoon of sugar goes into the crust.
Walking on Sunshine Recipes says
Thanks for joining our Delicious Dishes Recipe Party this week! Hope to see you again next Tuesday! Loved all the recipes you shared this week, but these cheesecakes look delicious!
Dee says
Thanks so much! I know I need to make these again. 🙂
michelle @ blackberry babe says
These would be perfect for Mother’s Day or a wedding shower! Love them!
Dee says
Thanks, Michelle. I’m hoping my kids might make them for Mother’s Day! 😉
Deb @ Cooking on the Front Burner says
That’s so sweet your little guy helped! These mini cakes look great!
Dee says
Thanks, Deb. I’m trying to get the kids to help out in the kitchen more, and I guess my evil plan is working! 😉
Miz Helen says
I just love your yummy Mini Cheesecakes! Thanks so much for sharing with us at Full Plate Thursday. Have a great weekend and come back soon!
Miz Helen
Sandi (@fearless_dining) says
I love these little cheesecake bites….these are perfect for a party.
Matthew From Nomageddon says
Perfect for strawberry season!
Dee says
Strawberry season is probably my favorite! 🙂
Katerina @ Diethood says
I agree – it’s all in the crust!! I love a good cheesecake bite. 😀
Dee says
Definitely! Soggy crusts just aren’t good! 🙂
Justine | Cooking and Beer says
These little cheesecakes are too cute, and love how simple they are!
Dee says
Thanks! They really are super simple. 🙂
Lora @savoringitaly says
My son does that to me too with some desserts…if he saw these, this would be the one he wanted right away! These are so cute and look fantastic!
Dee says
My son loved them, and I’m happy he’s satisfied for now! 🙂
Morgan @ Morgan Manages Mommyhood says
Cheesecake is my faaavorite – I love that this is portion controlled!
Dee says
We’ve been having them for dessert, and the kids can’t complain about sizes not being equal! 🙂