introduction
This mini cheesecake is very creamy and easy to make. It uses a small crust and a smooth filling so each bite feels rich. For extra tips and a full guide, see the mini cheesecake recipe page.
why make this recipe
Make this recipe when you want a small, fast dessert that feels special. It is great for one or two people, for a quick treat, or for a small gift. You will use simple ingredients and get a silky texture. You can also read more about small-batch cheesecakes on the easy mini cheesecake tips page.
how to make The creamiest mini cheesecake recipe ever!
Follow two clear steps: make the graham crust, then make the cheesecake batter. Keep the cream cheese soft and mix gently for the creamiest result.
Ingredients :
1/4 cup crushed graham crackers, 1 tbsp sugar, 1 tbsp butter (melted), 4 oz cream cheese (at room temperature ), 2 & 1/2 tbsp sugar, 1 1/2 tbsp sour cream or creme fraiche, 1 1/2 tbsp heavy cream, 1/4 tsp vanilla, 1/2 tsp flour, 1 egg (at room temperature)
Directions :
Make the graham crust:
- Mix crushed graham crackers, 1 tbsp sugar, and melted butter.
- Press the mix into small tart pans or a muffin cup lined with a paper liner.
- Chill the crust for a few minutes to set.
Make the cheesecake batter:
- Beat the room temperature cream cheese until smooth.
- Add 2 & 1/2 tbsp sugar and beat until creamy.
- Mix in sour cream, heavy cream, and vanilla.
- Add the flour and mix lightly.
- Add the egg and stir until the batter is smooth. Do not overmix.
- Pour the batter over the chilled crust.
- Bake at a low temperature (about 300°F / 150°C) until the edges set but the center still jiggles slightly.
- Let cool, then chill in the fridge for at least 2 hours.
how to serve The creamiest mini cheesecake recipe ever!
Serve cold or at cool room temperature. Top with fresh berries, a spoon of jam, or a dusting of cocoa or powdered sugar. You can also add a small dollop of whipped cream.
how to store The creamiest mini cheesecake recipe ever!
Store in an airtight container in the fridge for up to 3 days. For longer storage, freeze them on a tray until firm, then wrap each one and freeze for up to 1 month. Thaw in the fridge before serving.
tips to make The creamiest mini cheesecake recipe ever!
- Use room temperature cream cheese and egg for a smooth batter.
- Mix gently after adding the egg to avoid air bubbles.
- Bake at low heat to prevent cracks.
- Chill well before serving to set the texture.
variation (if any)
- Add lemon zest or a drop of lemon juice for a bright flavor.
- Fold in a tablespoon of chocolate chips for a richer treat.
- Swap sour cream for creme fraiche for a slightly tangier taste.
FAQs
Q: Can I make this without a springform or tart pan?
A: Yes. Use a muffin tin with liners or small ramekins. Just watch the baking time.
Q: Why did my cheesecake crack?
A: Baking too hot or mixing too fast can cause cracks. Bake low and mix gently.
Q: Can I use low-fat cream cheese?
A: You can, but full-fat cream cheese gives the creamiest texture.
Q: How long should I chill before serving?
A: Chill at least 2 hours, but longer (4 hours or overnight) is better.
Conclusion
This mini cheesecake is a simple, rich dessert that you can make any time. For a small-batch version and extra tips, see 4-Inch Cheesecake Recipe (Easy Small Batch Dessert). For a video guide on making a very creamy cheesecake, check Cheesecake Recipe – Make the creamiest cheesecake ever! – VIDEO.
Mini Cheesecake
Ingredients
Method
- Mix crushed graham crackers, 1 tbsp sugar, and melted butter.
- Press the mix into small tart pans or a muffin cup lined with a paper liner.
- Chill the crust for a few minutes to set.
- Beat the room temperature cream cheese until smooth.
- Add 2 & 1/2 tbsp sugar and beat until creamy.
- Mix in sour cream, heavy cream, and vanilla.
- Add the flour and mix lightly.
- Add the egg and stir until the batter is smooth. Do not overmix.
- Pour the batter over the chilled crust.
- Bake at a low temperature (about 300°F / 150°C) until the edges set but the center still jiggles slightly.
- Let cool, then chill in the fridge for at least 2 hours.