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decorated mini cheesecakes
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5 from 5 votes

How to make Mini Cheesecakes

Little hands-on preparation time and 8 ingredients required to make this recipe!
Prep Time10 mins
Cook Time20 mins
Chill2 hrs
Total Time2 hrs 30 mins
Course: Dessert
Cuisine: American
Keyword: How to make Mini Cheesecakes, Mini Cheesecakes Recipe
Servings: 6 servings
Calories: 361kcal

Ingredients

Crust

  • cups graham cracker crumbs (80g)
  • ¼ cup butter, melted (56g)
  • 1 tablespoon granulated white sugar (12g)

Filling

  • 12 oz cream cheese, room temperature (339g)
  • cup granulated white sugar (75g)
  • 1 tablespoon all-purpose flour (7g)
  • 1 large egg
  • 1 vanilla bean* (or 1 teaspoon vanilla extract)
  • ¼ cup heavy cream (60ml)

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.

Video

Notes

*First, cut off the straight end of the vanilla bean. Then place the tip of your knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise with a sharp knife. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.

Nutrition

Calories: 361kcal