These New York-style mini cheesecakes require little prep time and all you need are 8 ingredients. It's the easiest way to make cheesecake and you don't have to worry about it cracking or not set. They also freeze very well! By the way, have you tried my cheesecake bars yet?
What pans do I need?
You will need six 1-cup-sized ramekins or a muffin pan. I show you both ways how to make them in ramekins and a muffin pan. The recipe is enough for six ramekin-sized cheesecakes or 12 muffin-sized cheesecakes.
Mix graham cracker crumbs, melted butter, and sugar until evenly moist and set aside.
If you make this recipe in ramekins, then layer them with parchment paper. Cut 6-inch large squares of parchment paper. Lay one square on top of a ramekin and cut out the corners that it looks like a big plus sign.
The inner corners of the cut paper should be the same size as the diameter of the ramekin bottom. Then push the paper into the bottom of the ramekin. Repeat until all ramekins are layered. See the photo below.
This trick makes it easier to line the ramekins and makes sure that you don't have too much paper overlapping on the sides. Spray a bit of nonstick spray underneath the paper so that it stays in place.
Then fill the graham cracker crust evenly into the ramekins. I always start by adding 1 tablespoon of graham cracker crust to each ramekin one after another until I run out of the crust. You could also weigh the crust and divide it by 6 for the most accurate result. But working with 1 tablespoon after another is fine.
Then press the crust into the bottom of the ramekins with the back of a flat-bottomed shot glass that the crust sticks together. If you don't have a shot glass, then use your fingers or the back of a spoon to do that.
You can also use a muffin pan, lined with 12 cupcake liners instead of the ramekins. Evenly fill the crust into the cupcake liners and press the crumbs into the bottom of the liners.
No matter if you do 6 ramekin-sized or 12 cupcake-sized cheesecakes, prebake the crust for 5 minutes. In the meantime, prepare the filling.
Mix cream cheese, flour, and sugar until creamy and combined. Then add egg and vanilla and stir to combine. Add heavy cream and mix to combine.
Spoon the filling evenly into the ramekins/liners with an ice cream scoop or tablespoon. Add 1 tablespoon of filling to each ramekin/liner after another until you run out of filling.
The baking time is 20-23 minutes for the ramekins and 13-15 minutes for the muffin pan.
By the way, if you love cheesecakes, I have great news for you! I've compiled a list with 43 of my favorite cheesecakes.
Expert tips for success
- Don't overmix the filling. Please resist the urge to mix it for too long and whip it up because the filling shouldn't have too much air incorporated. Mix at every step just until combined and smooth.
- Remove the pans from the oven when the filling is set and has a slight wobble in the center. The filling will continue to cook in the pans and sets as it cools.
- They are best eaten on the second day. So give them time to rest and set in the fridge overnight.
How to tell when they are done
To tell when are done, gently shake a ramekin. The edges should be set with a slight jiggle in the center. Do not check with a toothpick because this is not significant. They set as they cool. If you overbake them, they will be less creamy.
After chilling, wrap in plastic wrap tightly. Place them in freezer bags or containers and freeze for up to 1 month. To thaw, unwrap and place in an airtight container in the fridge overnight or let sit on the counter for 1 hour.
More cheesecake recipes to try
How to make Mini Cheesecakes
- ⅔ cups graham cracker crumbs
- ¼ cup unsalted butter, melted
- 1 tablespoon granulated white sugar
- 12 oz cream cheese, at room temperature
- ⅜ cup granulated white sugar
- 1 tablespoon all-purpose flour
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup heavy whipping cream
- Preheat oven to 350°F / 175°C. Line six 6oz sized ramekins with parchment paper or a muffin pan with 12 cupcake liners. Set aside.
- Crust: In a large bowl stir together all ingredients until evenly moist. Transfer crust to the prepared ramekins or muffin liners and press crumbs with the back of a flat-bottomed shot glass or the back of a spoon into the bottom and a bit up the sides. Prebake crust in both cases (ramekins or muffin liners) for 5 minutes.
- Filling: In a large mixing bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese on medium speed until creamy about 1-2 minutes. Add sugar and flour and mix until combined and no lumps remain. Stir in egg and vanilla until combined. Scrape down the bowl and add heavy cream. Mix until smooth and combined. Don't overmix at any step. Spoon filling evenly into the prebaked crust.
- Bake ramekin-sized cakes for 20-23 minutes. Bake cupcake-sized cakes for 13-15 minutes. The edges should be set and the center slightly jiggly. The centers firm up while cooling.
- Let cool to room temperature, then chill for 2 hours in the fridge. They will stay fresh in an airtight container at room temperature up to 3 days.
You can find the video in the post above. If you don't see a video, please check your browser settings.