Introduction
These mini cheesecake cupcakes deliver all the rich, creamy satisfaction of a classic cheesecake in a perfectly portioned, no-fuss single serve. You get a buttery graham cracker crust and a dense, smooth filling in every bite, making them ideal for parties, potlucks, or satisfying a personal craving without the commitment of a whole cake.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes (plus cooling time)
Servings: 12 mini cheesecakes
Ingredients
- 3/4 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter ((melted))
- 2 8 ounce packages cream cheese ((full fat recommended, at room temperature))
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 eggs ((room temperature))
- cherry pie filling ((optional topping))
Instructions
- Preheat your oven to 325°F (165°C). Line a standard 12-cup muffin tin with paper or foil liners.
- In a small bowl, mix the graham cracker crumbs and 2 tablespoons of granulated sugar. Stir in the melted butter until the mixture resembles wet sand.
- Spoon about 1 heaping tablespoon of the crumb mixture into the bottom of each prepared muffin cup. Press the crumbs down firmly with the bottom of a small glass or spoon to create a compact crust.
- In a large bowl, beat the room-temperature cream cheese with an electric mixer on medium speed until completely smooth and creamy, about 2 minutes.
- Beat in the 1/2 cup of granulated sugar and the vanilla extract until fully combined.
- Add the room-temperature eggs, one at a time, beating on low speed after each addition until just incorporated. Be careful not to overmix.
- Divide the cheesecake filling evenly among the crusts, filling each cup nearly to the top.
- Bake for 18-20 minutes, or until the centers are just set and no longer look wet. They may puff up slightly but will settle as they cool.
- Let the cheesecakes cool completely in the pan on a wire rack, then transfer them to the refrigerator to chill for at least 2 hours before serving.
- Top each chilled mini cheesecake with a dollop of cherry pie filling just before serving, if desired.
Variations
- Classic Topping Bar: Serve plain and offer a topping bar with options like fresh berries, lemon curd, or salted caramel sauce.
- Chocolate Swirl: Use a toothpick to swirl a tablespoon of melted chocolate into the filling in each cup before baking.
- Lemon Zest: Add the zest of one lemon to the cream cheese filling for a bright, citrus flavor.
- Cookie Base: Swap the graham cracker crumbs for an equal amount of crushed vanilla wafers, chocolate cookies, or gingersnaps.
Tips for Success
- Ensure the cream cheese and eggs are truly at room temperature for a silky-smooth filling without lumps.
- Press the crumb crust firmly and evenly into each cup to prevent it from crumbling when you eat it.
- For ultra-neat removal, use a small offset spatula or butter knife to gently lift the cheesecakes from the liners after chilling.
Storage & Reheating
FAQ
Can I use low-fat cream cheese?
While you can, full-fat cream cheese is highly recommended for the best texture, flavor, and to prevent a grainy filling.
Why did my cheesecakes crack?
Overmixing or overbaking are the most common causes. Ensure you mix on low speed once eggs are added, and remove them from the oven as soon as the centers are set.
Do I have to use liners?
Liners are highly recommended for easy removal and clean-up. If you grease the pan well, you can try without, but they may be difficult to get out cleanly.
Can I make these ahead of time?
Absolutely! These are an excellent make-ahead dessert. Prepare and chill them completely, then add toppings right before serving.
How do I know they are done baking?
The edges will be slightly puffed and set, and the centers should look just set—they will still jiggle slightly if you tap the pan, but should not look wet or liquidy.
My crust is crumbly. What happened?
You likely need to press the crumb mixture more firmly into the cups before adding the filling.