Mini Cheesecakes Recipe

The graham cracker crust on these mini cheesecakes is homemade, and the cheesecake filling is smooth and creamy. This recipe is very simple to follow, and it gives you a lot of different topping options.

[{"selector":"#anim-2d85ad04-0d35-4df9-b6ed-d1e71099b3af [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-1c8594c8-bbac-474e-b1eb-6c470677736d","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-f41430d7-5d8c-40d8-b98a-102fd6ec372d","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}]

INGREDIENTS

[{"selector":"#anim-b7b73128-5175-4549-ba96-a48ae510e844 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(-3.552713678800501e-15%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-6f24935b-d787-467c-b27d-2eca87a43edf","keyframes":{"transform":["translate3d(-103.36788%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-ab95b40a-c969-4b4a-946b-32e1ded0e2f3","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-24d11e49-c7b1-4f81-baa1-e19bec51eec2","keyframes":{"transform":["scale(0.15)","scale(1)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"forwards"}] [{"selector":"#anim-1db95608-b25d-4163-ab5c-c359c2b16b66","keyframes":{"transform":["translate3d(107.22222%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-1248aee3-c1c1-449f-a5cc-3ccac36f36a9","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-634b2240-adaa-4f6a-a5b8-ce078cebab8b","keyframes":{"transform":["scale(0.15)","scale(1)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"forwards"}] FOR THE GRAHAM CRACKER CRUST: – 1 cup (120 grams) graham cracker crumb – 3 tablespoons (40 grams) granulated sugar – 3 and 1/2 tablespoons (50 grams) unsalted butter melted FOR THE CHEESECAKE FILLING: – 16 ounces (452 grams) brick-style cream cheese softened to room temperature – 1/3 cup (80 grams) sour cream room temperature – 1/2 cup (100 grams) granulated sugar – 1 teaspoon pure vanilla extract – 2 large eggs room temperature

INSTRUCTIONS

[{"selector":"#anim-76f41c34-fb58-4c12-b7b0-f627ef26b114 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(-3.552713678800501e-15%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-34c43fbe-8562-493e-b4de-5279e987efc2","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-e8555cf6-1ff6-4823-99dc-8fa4aa550fcb","keyframes":{"transform":["translate3d(0px, -640.68116%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}]

Warm the oven up to 325°F (163°C). Use cupcake liners to line a 12-count muffin pan and set it aside.

[{"selector":"#anim-06ef53b5-e6ca-4724-abdd-ea5553970955 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-3f08fb11-35cc-499a-9689-54146e73a718","keyframes":{"transform":["translate3d(105.14905%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-a011a84d-c67e-4dd4-b9c4-b7a294497f50","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-2c718c3d-d1b2-4ac6-b79a-ad847b9960b5","keyframes":{"transform":["scale(0.15)","scale(1)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"forwards"}] Blue Rings 1

Mix sugar and graham cracker crumbs in a large bowl. Mix in melted butter until all crumbs are moistened. Spread the mixture evenly between all 12 liners and press it down.

[{"selector":"#anim-5061ea50-704b-43b9-abf9-aa5ac1638afd [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-6430790b-586c-4af3-b29a-0375b7531e29","keyframes":{"transform":["translate3d(105.14905%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-12ea8c7b-404f-406a-81cd-d4972b84af3b","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-2e60ebea-6a32-4429-8329-e1980b2475ca","keyframes":{"transform":["scale(0.15)","scale(1)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"forwards"}] Blue Rings 2

For 5 minutes, bake at 325°F (163°C). Take it out of the oven and set it aside. The oven should stay at 325°F (163°C).

[{"selector":"#anim-1b43f1ce-e94c-4114-828f-1695e6634563 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-7c1a60ad-a4c2-4b78-8a86-79219db947ea","keyframes":{"transform":["translate3d(105.96205%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-7b7663ab-374b-4b39-9b2a-1d820a363ace","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-2f12dbbf-555c-4331-b854-210fed54b4a8","keyframes":{"transform":["scale(0.15)","scale(1)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"forwards"}] Blue Rings 3

Mix cream cheese and sour cream until smooth in a stand mixer with the paddle attachment or large electric mixer bowl. Mix sugar and vanilla extract, scraping bowl sides. Combine eggs one at a time on low speed.

[{"selector":"#anim-a9f2c889-1ece-4fd9-8a13-55f7aa25fbab [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(-3.552713678800501e-15%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-149bb63f-29d1-427e-9b60-63a45e88a332","keyframes":{"transform":["translate3d(105.96205%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-2778c636-15e2-40ad-9859-bba5005e79bb","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-ed769e3b-ea48-4479-a89c-68957cff2cc9","keyframes":{"transform":["scale(0.15)","scale(1)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"forwards"}] Blue Rings 4

Fill the cupcake pan's 12 liners almost to the top with batter. Set the cheesecake tops by baking at 325°F (163°C) for 17–20 minutes.

[{"selector":"#anim-669c860f-b94e-40b5-8f51-1f44a956208f [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-5d659f3e-44cb-4055-93cf-f9f238a619eb","keyframes":{"transform":["translate3d(105.96205%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-92787830-9274-486d-a31b-700734cdc170","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-607fa11f-f24e-4b86-9a4e-e6b3c99cc26e","keyframes":{"transform":["scale(0.15)","scale(1)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"forwards"}] Blue Rings 5

Cool in the pan for 1 hour after removing from the oven. Remove from pan and refrigerate in an airtight container for 3–4 hours or overnight.

[{"selector":"#anim-a9b29478-ab75-4f59-9666-ffca0bf1d6cd [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(-3.552713678800501e-15%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-38f7eb4b-ba21-4909-af57-514341becd0f","keyframes":{"transform":["translate3d(105.96205%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-9d5f7f23-3d23-4ed3-ac17-1ec41f80bc08","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-fe903f97-99b1-41ef-bf6c-8a8516a2f603","keyframes":{"transform":["scale(0.15)","scale(1)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"forwards"}] Blue Rings 6

also see

[{"selector":"#anim-508b60b5-7780-405c-831f-fac62c808900","keyframes":[{"offset":0,"transform":"translate3d(0, -444.79737%, 0)","easing":"cubic-bezier(.5, 0, 1, 1)"},{"offset":0.29,"transform":"translate3d(0, 0%, 0)","easing":"cubic-bezier(0, 0, .5, 1)"},{"offset":0.45,"transform":"translate3d(0, -125.077020444%, 0)","easing":"cubic-bezier(.5, 0, 1, 1)"},{"offset":0.61,"transform":"translate3d(0, 0%, 0)","easing":"cubic-bezier(0, 0, .5, 1)"},{"offset":0.71,"transform":"translate3d(0, -42.522628572%, 0)","easing":"cubic-bezier(.5, 0, 1, 1)"},{"offset":0.8,"transform":"translate3d(0, 0%, 0)","easing":"cubic-bezier(0, 0, .5, 1)"},{"offset":0.85,"transform":"translate3d(0, -15.968225583%, 0)","easing":"cubic-bezier(.5, 0, 1, 1)"},{"offset":0.92,"transform":"translate3d(0, 0%, 0)","easing":"cubic-bezier(0, 0, .5, 1)"},{"offset":0.96,"transform":"translate3d(0, -6.938838972%, 0)","easing":"cubic-bezier(.5, 0, 1, 1)"},{"offset":1,"transform":"translate3d(0, 0%, 0)","easing":"cubic-bezier(0, 0, .5, 1)"}],"delay":0,"duration":600,"fill":"both"}] [{"selector":"#anim-bb0355d4-64f1-40c2-b2f3-917d65e46678 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-006f6676-c1fb-423a-ba7e-ef1cf472657b","keyframes":{"transform":["translate3d(114.51104%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":1000,"easing":"cubic-bezier(.2, 0, .8, 1)","fill":"both"}] [{"selector":"#anim-3af067be-62a4-482f-8ff2-06ea4f1c2435","keyframes":{"transform":["rotateZ(180deg)","rotateZ(0deg)"]},"delay":0,"duration":1000,"easing":"cubic-bezier(.2, 0, .5, 1)","fill":"forwards"}] [{"selector":"#anim-e87c0c08-3227-4805-b335-62803e245b77","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-6cbb2866-30c2-4e28-b2e8-daaa6d045ca6","keyframes":{"transform":["translate3d(0px, 163.82273%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Learn more

Mini Cheesecakes Recipe

The graham cracker crust on these mini cheesecakes is homemade, and the cheesecake filling is smooth and creamy. This recipe is very simple to follow, and it gives you a lot of different topping options.

INGREDIENTS

INSTRUCTIONS

Warm the oven up to 325°F (163°C). Use cupcake liners to line a 12-count muffin pan and set it aside.

Mix sugar and graham cracker crumbs in a large bowl. Mix in melted butter until all crumbs are moistened. Spread the mixture evenly between all 12 liners and press it down.

For 5 minutes, bake at 325°F (163°C). Take it out of the oven and set it aside. The oven should stay at 325°F (163°C).

Mix cream cheese and sour cream until smooth in a stand mixer with the paddle attachment or large electric mixer bowl. Mix sugar and vanilla extract, scraping bowl sides. Combine eggs one at a time on low speed.

Fill the cupcake pan's 12 liners almost to the top with batter. Set the cheesecake tops by baking at 325°F (163°C) for 17–20 minutes.

Cool in the pan for 1 hour after removing from the oven. Remove from pan and refrigerate in an airtight container for 3–4 hours or overnight.

also see

also see

Homemade Peppermint Patties Recipe