Mini Cheesecakes (Using Muffin Tin)
These mini cheesecakes are creamy, bite-sized, and baked in a muffin tin. One simple batter makes endless flavors — top with strawberries, blueberries, chocolate, or keep them plain. They’re freezer-friendly too, so you’ll always have cheesecake ready whenever the craving hits.
Print Recipe
Ingredients
For the crust
- 120g (1 cup) crushed graham cracker crumbs
- 25g (2 Tablespoons) granulated white sugar/ caster sugar
- 43g (3 Tablespoons) unsalted butter melted
For the cheesecake
- 450g full-fat brick cream cheese (not the spreadable ones) softened to room temperature
- 100g (1 cup) granulated sugar
- 60g (¼ cup) full-fat sour cream at room temperature
- 1 tsp freshly squeezed lemon juice
- 1 tsp pure vanilla extract
- 100g eggs (weight is without shell) (about 2 large eggs)
Choose your own toppings
- fresh fruits
- strawberry sauce
- whipped cream
- chocolate shavings
- canned pie filling (secret shortcut!)
Instructions
- Preheat oven to 350°F (177°C) and place a rack in the middle of the oven. Put paper cupcake liners in a muffin pan (12 spots).
- Mix the graham cracker crumbs, sugar, and melted butter in a bowl. It should look like sand at the beach. Scoop about 1 heaping tablespoon into each muffin cup and press it down really flat. Bake the crusts for 6 minutes, then take them out.120g (1 cup) crushed graham cracker crumbs, 25g (2 Tablespoons) granulated white sugar/ caster sugar, 43g (3 Tablespoons) unsalted butter
- In a big bowl, beat the cream cheese and sugar until smooth and creamy (about 2 minutes). Add the sour cream, lemon juice, and vanilla. Mix again. Add one egg, mix, then the other egg, and mix again. Don’t mix too much!450g full-fat brick cream cheese (not the spreadable ones), 100g (1 cup) granulated sugar, 60g (¼ cup) full-fat sour cream, 1 tsp freshly squeezed lemon juice, 1 tsp pure vanilla extract
- Pour the cheesecake batter into the muffin cups, filling each one almost to the top. (You don’t need to wait for the crust to cool down completely. It’s okay if the crust is still a little warm.)100g eggs (weight is without shell)
- Optional Step: If you want to be extra careful so they don’t sink too much, you can do a “water bath”: Boil some water. Put a big metal pan (like a roasting pan) on the very bottom rack of your oven. Pour about 1 inch of boiling water into that pan. Then put your muffin pan with cheesecakes on the middle rack. This makes steam in the oven and keeps them soft and creamy. (You can skip this step if you want — they’ll still turn out tasty!)Bake the cheesecakes for about 20 minutes. The edges should look set, but the middles should wiggle a little when you tap the pan.
- Take the muffin pan out and let the cheesecakes cool on the counter for about 45 minutes. Then put them in the fridge for at least 2 hours (or overnight). It’s normal if they sink a little in the middle as they cool.
- Add toppings, if desired. Pipe or spread whipped cream on top. Add berries, chocolate, caramel, or sprinkles, or leave them plain — whatever you like! Keep them in the fridge until you’re ready to eat.fresh fruits, strawberry sauce, whipped cream, chocolate shavings, canned pie filling (secret shortcut!)
Servings: 12 mini cheesecakes
