“Discover the ultimate Mini Cheesecakes Recipe! These easy-to-make, individual desserts feature a creamy cheesecake filling, buttery graham cracker crust, and delicious caramel topping. Perfect for parties, holidays, or any occasion, these bite-sized treats are a crowd-pleaser. Learn how to make the best mini cheesecakes step-by-step with tips for flawless results every time!”

Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs (from about 12 whole crackers)*
- 6 tablespoons unsalted butter, melted
- 1/2 teaspoon ground cinnamon
For the Mini Cheesecakes:
- 16 ounces cream cheese (two 8-ounce packages), softened
- 3 large eggs, at room temperature
- 14 ounces sweetened condensed milk
Topping Ingredients:
- 1 cup caramel sauce
- 1 cup heavy whipping cream, chilled
- 1 tablespoon granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon, for garnish (optional)
Instructions
How to Make the Crust:
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a 24-count muffin tin with standard cupcake liners.
- Prepare the crust mixture: In a medium bowl, combine graham cracker crumbs, melted butter, and cinnamon. Stir until the crumbs are evenly moistened.
- Fill the liners: Divide the crumb mixture evenly among the cupcake liners, using about 1 tablespoon per liner. Press the crumbs firmly into the base and slightly up the sides using your fingers or the back of a small spoon.
How to Make Mini Cheesecakes:
- Mix the filling: In a large mixing bowl, beat softened cream cheese and eggs on high speed for 5 minutes until smooth and well combined. Scrape down the sides of the bowl as needed. Add the sweetened condensed milk and mix on low speed until fully blended, about 2 minutes.
- Fill the liners: Divide the cheesecake filling evenly among the cupcake liners, filling each about 3/4 full (a level ice cream scoop works well for this).
- Bake: Bake in the preheated oven for 15 minutes. The cheesecakes should be set but still have a slight jiggle in the center. Avoid over-baking; if you see cracks forming, they are overdone.
- Cool and chill: Allow the cheesecakes to cool to room temperature in the muffin tin. Spoon 1/2 to 1 tablespoon of caramel sauce over each cheesecake. Refrigerate for at least 2 hours or until fully chilled.
- Add whipped cream: Top each cheesecake with whipped cream using a piping bag fitted with a large star tip. Lightly dust with cinnamon if desired. Serve with or without the cupcake liners.
How to Make Whipped Cream:
- In a large mixing bowl, combine chilled heavy whipping cream, sugar, and vanilla extract.
- Beat with an electric mixer on high speed for about 2 minutes, or until the cream is whipped and fluffy.
Tips
- Ensure cream cheese is softened to room temperature to achieve a smooth and creamy filling.
- Use a level ice cream scoop for evenly sized cheesecakes.
- Cool the cheesecakes completely before adding caramel and whipped cream to prevent melting.
- To make graham cracker crumbs, pulse whole crackers in a food processor or crush them in a sealed plastic bag with a rolling pin.
Variations and Substitutions
- Crust: Swap graham crackers for crushed cookies like Oreos or digestive biscuits for a different flavor.
- Toppings: Try fruit preserves, chocolate ganache, or fresh berries instead of caramel sauce.
- Cheesecake flavor: Add a splash of lemon juice or zest to the filling for a tangy twist.
- Dairy-free: Use dairy-free cream cheese and whipped topping for a lactose-free option.
FAQs
Can I make these ahead of time? Yes! These mini cheesecakes can be made a day in advance and stored in the refrigerator. Add whipped cream just before serving.
Can I freeze them? Absolutely. Freeze the cheesecakes without toppings in an airtight container for up to 3 months. Thaw in the refrigerator before serving and add toppings fresh.
Why did my cheesecakes crack? Cracking can occur from over-baking or mixing at too high a speed. Ensure the filling is just blended and keep an eye on the baking time.
Serving Suggestions
- Serve these mini cheesecakes as part of a dessert platter at parties or gatherings.
- Pair with coffee or tea for a delightful after-dinner treat.
- Add seasonal fruits or edible flowers for an elegant presentation.
Why You’ll Love This Recipe
- Easy to make: With simple ingredients and straightforward steps, this recipe is beginner-friendly.
- Perfect portions: Individual servings make it convenient for parties or on-the-go desserts.
- Versatile: Endless topping and flavor variations allow you to customize to your preference.
- Irresistible flavor: The creamy cheesecake paired with the buttery crust and sweet toppings is a guaranteed hit!
Mini Cheesecakes Recipe
24
servings15
minutes15
minutesIngredients
For the Crust:
1 1/2 cups graham cracker crumbs (from about 12 whole crackers)*
6 tablespoons unsalted butter, melted
1/2 teaspoon ground cinnamon
For the Mini Cheesecakes:
16 ounces cream cheese (two 8-ounce packages), softened
3 large eggs, at room temperature
14 ounces sweetened condensed milk
Topping Ingredients:
1 cup caramel sauce
1 cup heavy whipping cream, chilled
1 tablespoon granulated sugar
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon, for garnish (optional)
Directions
- How to Make the Crust:
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a 24-count muffin tin with standard cupcake liners.
- Prepare the crust mixture: In a medium bowl, combine graham cracker crumbs, melted butter, and cinnamon. Stir until the crumbs are evenly moistened.
- Fill the liners: Divide the crumb mixture evenly among the cupcake liners, using about 1 tablespoon per liner. Press the crumbs firmly into the base and slightly up the sides using your fingers or the back of a small spoon.
- How to Make Mini Cheesecakes:
- Mix the filling: In a large mixing bowl, beat softened cream cheese and eggs on high speed for 5 minutes until smooth and well combined. Scrape down the sides of the bowl as needed. Add the sweetened condensed milk and mix on low speed until fully blended, about 2 minutes.
- Fill the liners: Divide the cheesecake filling evenly among the cupcake liners, filling each about 3/4 full (a level ice cream scoop works well for this).
- Bake: Bake in the preheated oven for 15 minutes. The cheesecakes should be set but still have a slight jiggle in the center. Avoid over-baking; if you see cracks forming, they are overdone.
- Cool and chill: Allow the cheesecakes to cool to room temperature in the muffin tin. Spoon 1/2 to 1 tablespoon of caramel sauce over each cheesecake. Refrigerate for at least 2 hours or until fully chilled.
- Add whipped cream: Top each cheesecake with whipped cream using a piping bag fitted with a large star tip. Lightly dust with cinnamon if desired. Serve with or without the cupcake liners.
- How to Make Whipped Cream:
- In a large mixing bowl, combine chilled heavy whipping cream, sugar, and vanilla extract.
- Beat with an electric mixer on high speed for about 2 minutes, or until the cream is whipped and fluffy.
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