If you have a soft spot for creamy, dreamy desserts that are the perfect size for any occasion, this Mini Cheesecakes from a Muffin Pan Recipe is going to become your new favorite. These delightful little treats are packed with rich cream cheese flavor, resting on a buttery graham cracker crust, all baked right in a standard muffin pan for easy portion control. Whether you’re serving them at a party or sneaking a bite for yourself, these mini cheesecakes hit all the right notes of indulgence and simplicity.
Ingredients You’ll Need
The magic of these mini cheesecakes lies in how simple and essential the ingredients are. Each one brings something special that contributes to the perfect balance of taste, texture, and a beautiful golden color that invites you to take the first bite.
- Graham cracker crumbs (1 cup / 120g): The foundation of your crust offering a sweet, crunchy base for contrast.
- Granulated sugar (2 Tablespoons + 1/2 cup): Adds just the right amount of sweetness both in the crust and filling.
- Unsalted butter (3 Tablespoons / 43g), melted: Binds and enriches the crust for that irresistible buttery flavor.
- Full-fat brick cream cheese (16 ounces / 452g), softened: The heart of your cheesecake, delivering a creamy, luscious texture.
- Full-fat sour cream (1/4 cup / 60g), room temperature: Brings softness and a subtle tang that balances the sweetness.
- Pure vanilla extract (1 teaspoon): Enhances the overall flavor with its warm, fragrant notes.
- Freshly squeezed lemon juice (1 teaspoon): Adds a bright, fresh kick to brighten up the creamy filling.
- Large eggs (2), room temperature: Essential for structure and that perfect custardy set.
How to Make Mini Cheesecakes from a Muffin Pan Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 350°F (177°C) and lining a standard 12-count muffin pan with cupcake liners. Combine the graham cracker crumbs, sugar, and melted butter in a medium bowl. The texture will be sandy and crumbly, which is exactly what you want. Firmly press about a heaping tablespoon of this mixture into each liner to form a crisp base. Bake the crusts for 6 minutes—it helps to lock in that buttery crunch and slightly toast the crumbs for extra flavor.
Step 2: Whip Up the Filling
Using a mixer fitted with a paddle or whisk attachment, beat the softened cream cheese and sugar together until silky smooth and free of lumps, about 2 minutes on medium-high speed. This step is key to getting that perfect creamy mouthfeel. Add the sour cream, lemon juice, and vanilla extract, mixing until everything blends seamlessly. With your mixer on medium speed, add the eggs one at a time, mixing just until combined after each addition. Over-mixing here can cause cracks later, so be gentle but thorough.
Step 3: Fill the Muffin Cups and Optional Water Bath
Divide the luscious cheesecake batter evenly among the liners, filling each one all the way to the top. Don’t worry if the crust is still a bit warm from pre-baking; it won’t affect your filling. For a worry-free, crack-free cheesecake, you can try the optional water bath technique: boil enough water to fill about an inch in a large metal roasting pan placed on the bottom oven rack. This introduces steam into the oven, keeping the minis moist and smooth during baking.
Step 4: Baking Perfection
Bake the cheesecakes for around 20 minutes until the edges are set and the centers jiggle slightly when you gently tap the pan. This wiggle ensures they’re perfectly creamy inside without being underbaked. Once done, rest the pan on a cooling rack and let the mini cheesecakes cool at room temperature for about 45 minutes before chilling them in the refrigerator for at least 2 hours (or up to 24 hours) to fully set. You can even pop them in the freezer for an hour if you’re in a hurry!
Step 5: Adding the Finishing Touches
Get creative with your toppings once the cheesecakes have chilled! Pipe whipped cream over the tops using a Wilton 1M tip for that elegant swirl look, or simply spread a dollop. Then add fresh berries, a sprig of mint, or any other favorite garnish. These mini cheesecakes shine even brighter with a thoughtful finishing touch and can be decorated up to 24 hours ahead, making them perfect for entertaining in style.
How to Serve Mini Cheesecakes from a Muffin Pan Recipe
Garnishes
Minimalist yet stunning garnishes like fresh berries, citrus zest, or a drizzle of honey transform these mini cheesecakes into little gems. Whipped cream, toasted nuts, or edible flowers add an extra dose of charm and flavor to really wow your guests.
Side Dishes
Pair these sweet treats with fresh fruit salad or a drizzle of berry compote. For a sophisticated twist, serve alongside a dollop of mascarpone or a small scoop of vanilla ice cream for a delightful balance of textures and temperatures.
Creative Ways to Present
Arrange your mini cheesecakes on a tiered dessert stand for a stunning visual impact. Alternatively, place each cheesecake in a decorative cupcake wrapper and serve them in individual mini dessert plates to make every bite feel special and personalized.
Make Ahead and Storage
Storing Leftovers
Store any leftover mini cheesecakes in an airtight container in the refrigerator for up to 5 days. This keeps them perfectly fresh and creamy, ready whenever you want a little sweet indulgence.
Freezing
These cheesecakes freeze beautifully! Place them in a single layer in a freezer-safe container and freeze for up to 1 month. When you’re ready to enjoy, thaw overnight in the refrigerator.
Reheating
Since mini cheesecakes are best served chilled, we recommend enjoying them straight from the fridge or lightly thawed if frozen. If you prefer, let them sit at room temperature for 10-15 minutes to soften slightly, but avoid microwaving as it can affect the texture.
FAQs
Can I use a different crust instead of graham crackers?
Absolutely! You can substitute crushed digestive biscuits, vanilla wafers, or even pretzels for a salty-sweet twist. Just ensure to use about the same quantity and melt enough butter to bind it properly.
Do I have to use full-fat cream cheese and sour cream?
Full-fat versions provide the creamiest texture and best flavor. Low-fat or fat-free alternatives might result in a less rich and potentially grainy cheesecake.
What’s the purpose of the lemon juice in the filling?
Lemon juice adds a bright, fresh acidity that cuts through the richness of the cream cheese, balancing the flavors and enhancing the overall profile of the cheesecake.
Can I make mini cheesecakes in a mini muffin pan?
Yes! You can use a mini muffin pan for bite-sized versions. Note that the baking time will be shorter—monitor closely to avoid overbaking. See the recipe notes for adjustments.
How do I prevent cracks on the cheesecake tops?
Using the optional water bath adds steam to the oven environment, which helps prevent cracking. Also, don’t over-mix the batter and avoid overbaking. Cooling gradually at room temperature before chilling also reduces cracking.
Final Thoughts
There’s something so satisfying about these Mini Cheesecakes from a Muffin Pan Recipe—they’re bite-sized perfection in every way. Whether you’re a cheesecake veteran or trying it for the first time, these little wonders offer a perfect blend of creamy, tangy, and sweet that melts in your mouth. Give this recipe a whirl and see how they quickly become a staple in your dessert arsenal, delighting friends and family with each delicious bite.
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Mini Cheesecakes from a Muffin Pan Recipe
- Total Time: 3 hours, 15 minutes
- Yield: 12 mini cheesecakes
Description
These mini cheesecakes are a delightful dessert that offers creamy, rich flavor in perfectly portioned individual servings. Baked in a standard 12-count muffin pan with a buttery graham cracker crust, they are simple to prepare and ideal for parties, gatherings, or whenever you want a sweet treat without overindulging. The recipe includes an optional water bath technique to keep the cheesecakes smooth and prevent cracking, and they can be topped with whipped cream and fresh berries for an elegant finish.
Ingredients
Crust
- 1 cup (120g) graham cracker crumbs (about 8 full sheet graham crackers)
- 2 Tablespoons (25g) granulated sugar
- 3 Tablespoons (43g) unsalted butter, melted
Filling
- 16 ounces (452g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/4 cup (60g) full-fat sour cream, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon freshly squeezed lemon juice
- 2 large eggs, at room temperature
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (177°C) and line a standard 12-count muffin pan with cupcake liners to prevent sticking and make removal easy.
- Make the crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter until the mixture is sandy and well combined. Press about a heaping tablespoon of this crust mixture firmly into each cupcake liner to form the base. Bake the crusts for 6 minutes to set them.
- Prepare the filling: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened cream cheese and sugar on medium-high speed until completely smooth and creamy, about 2 minutes. Add sour cream, lemon juice, and vanilla extract, beating until fully combined. On medium speed, add the eggs one at a time, mixing just until combined after each addition. Avoid over-mixing to keep the texture smooth.
- Optional water bath setup: Boil a sufficient amount of water to fill a large metal baking or roasting pan (such as a 9×13-inch pan) to about 1 inch deep. Place this pan on the bottom oven rack. This will create a steamy environment that helps prevent cracks and excess sinking in the cheesecakes without the water directly touching them.
- Fill and bake: Divide the cheesecake batter evenly among the prepared liners, filling each all the way to the top. Quickly pour the boiling water into the roasting pan on the lower rack, then immediately place the cheesecakes on the center rack. Close the oven to trap steam inside and bake for about 20 minutes until the edges are set but the centers still slightly jiggle when tapped.
- Cool and chill: Remove the cheesecakes from the oven and place the pan on a cooling rack. Let them cool at room temperature for 45 minutes. Then transfer to the refrigerator and chill for at least 2 hours or up to 24 hours. For faster chilling, you can place them in the freezer for 1 hour. If chilling longer than 2 hours, loosely cover the cheesecakes. Note that some sinking may occur as they cool, even with the water bath.
- Decorate and serve: Top the mini cheesecakes with whipped cream piped using a Wilton 1M tip or a knife, then garnish with fresh berries, mint, or other toppings as desired. Whipped cream can be prepared and applied up to 24 hours before serving. Keep decorated cheesecakes refrigerated until serving.
- Store leftovers: Store any leftover cheesecakes covered in the refrigerator for up to 5 days to maintain freshness.
Notes
- For extra mini cheesecakes, use a mini muffin pan and adjust baking time accordingly (usually shorter).
- The optional water bath helps prevent cracks and sinking but can be skipped if desired.
- Use full-fat cream cheese and sour cream for best texture and flavor.
- Room temperature eggs and dairy ingredients blend more smoothly to avoid lumps.
- Decorate cheesecakes with whipped cream, fresh berries, mint leaves, or other favorite toppings.
- Whipped cream can be piped or spread in advance and refrigerated.
- Do not over-mix the batter to prevent incorporating too much air, which can cause cracking.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
