Mini Cheesecake Recipe
Mini cheesecakes with fresh berry topping are creamy, smooth, and perfectly portioned desserts made with a buttery graham cracker crust and a rich, crack-free cheesecake filling. Tested over nine times, this recipe delivers bakery-quality results with minimal effort and maximum flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours 40 minutes
- Yield: 12 mini cheesecakes
- Category: Desserts
- Cuisine: American
Ingredients
**Graham Cracker Crust**
Graham cracker crumbs – 1 cup
Granulated sugar – 2 tablespoons
Ground cinnamon – ¼ teaspoon
Unsalted butter, melted – 4 tablespoons
**Cheesecake Filling**
Full-fat cream cheese, room temperature – 16 oz
Granulated sugar – ¾ cup
Sour cream or Greek yogurt, room temperature – ½ cup
Cornstarch – 1 teaspoon
Fresh lemon juice – 1 tablespoon
Vanilla extract – 2 teaspoons
Large eggs, room temperature – 2
**Berry Topping**
Fresh strawberries, sliced – 1 cup
Fresh blueberries – ½ cup
Fresh blackberries – ½ cup
Granulated sugar – 2 tablespoons
Fresh lemon juice – 1 teaspoon
Instructions
**Prepare the Crust**
Preheat oven to 325°F and line a 12-cup muffin pan with paper liners. Mix graham cracker crumbs, sugar, cinnamon, and melted butter until combined.
**Bake the Crust**
Press about 2 tablespoons of crust mixture into each liner. Bake for 7 minutes, then remove and cool slightly.
**Mix Cheesecake Filling**
Beat cream cheese and sugar on low speed until smooth. Add sour cream, cornstarch, lemon juice, and vanilla, mixing just until combined.
**Add Eggs**
Mix in eggs one at a time on low speed, stopping as soon as incorporated.
**Bake Cheesecakes**
Fill liners nearly to the top. Bake for 20 minutes until edges are set and centers jiggle slightly.
**Cool and Chill**
Cool at room temperature for 1 hour, then refrigerate for at least 2 hours.
**Prepare Berry Topping**
Toss berries with sugar and lemon juice. Let sit 30 minutes to release juices.
**Serve**
Spoon berry topping over chilled cheesecakes just before serving.
Notes
• All dairy and eggs must be room temperature for a smooth batter.
• Always mix on low speed to avoid adding air and causing cracks.
• Centers should jiggle slightly when done—they will firm up as they chill.
• Use paper liners for easy removal and clean presentation.
• Cheesecakes can be made 2 days ahead without the topping.
Find it online: https://pinchofwarmthbakes.com/mini-cheesecake-recipe/