How to Make Mini Cheesecakes

half dozen baked mini cheesecakes in ramekins and on serving plates

5 from 11 votes

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!

Prep Time10

Cook Time20

Chill4

Total Time4 30

Course: Dessert

Cuisine: American

Servings: servings

Calories: 414kcal

Author: Also The Crumbs Please

Ingredients

Crust

⅔ cups graham cracker crumbs
¼ cup unsalted butter, melted
1 tablespoon granulated white sugar

Filling

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

US Customary - Metric

Instructions

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.

Nutrition