If you’re craving something creamy and comforting, this mini cheesecake is such a lovely little treat. It has all the richness of a classic New York–style cheesecake, just in a sweet, personal size that feels special without any fuss.
Ingredients
For the Crust
- ½ cup graham cracker crumbs
- 1 tbsp sugar
- 2 tbsp melted butter
For the Cheesecake Filling
- 4 oz cream cheese, softened
- 3 tbsp sugar
- 1 tsp lemon juice
- ½ tsp vanilla extract
- 1 large egg
Optional swap: Use crushed vanilla wafers instead of graham crackers for a softer, sweeter crust.
Steps
- Preheat your oven to 325°F and line a muffin tin with 4–5 paper liners (or use two small ramekins).
- Mix the crust ingredients until the crumbs look like damp sand, then press a tablespoon of mixture into each cup.
- Beat the cream cheese and sugar until smooth—don’t worry if it looks a little thick at first; it softens quickly.
- Add the lemon juice, vanilla, and egg, mixing gently until just combined.
- Spoon the filling over the crusts and smooth the tops lightly.
- Bake for 15–18 minutes, just until the centers barely jiggle. A tiny jiggle is perfect for creamy texture.
- Let them cool completely, then chill for at least 1 hour for the best flavor and firmness.
Chef’s Tips
- Avoid overmixing after adding the egg. It helps prevent cracking.
- Warm your cream cheese slightly. Soft cream cheese blends smoother and creamier.
- Chill before serving. Mini cheesecakes set beautifully after an hour in the fridge.
Variations
- Mini Strawberry Cheesecake: Add a spoonful of strawberry jam on top after baking.
- Chocolate Swirl: Drizzle a teaspoon of melted chocolate into the batter and swirl gently.
- Cookie Crust: Use crushed Oreos for a richer, darker base.