Mini Cheesecake Recipe
This easy Mini cheesecake recipe makes individual servings of creamy cheesecake that are the perfect dessert for any occasion!
Mini cheesecakes offer all the creamy richness of a traditional cheesecake but in a smaller, more manageable form. Whether you’re planning a special dinner, a family gathering, or just want a sweet treat for yourself, these mini cheesecakes will surely impress.
You know we’re all about bite size appetizers, and I love that these cheesecakes are individual portions and easy to pick up and eat making them perfect for parties. They are also best if made 1-2 days in advance, which means less time spent in the kitchen while everyone else is having fun!
Table of contents
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Ingredients You’ll Need
- Cream cheese – You’ll want to use a full-fat cream cheese for the richest flavor.
- Sugar – white granulated sugar is all that you need to sweeten your cheesecake.
- Eggs – Cheesecake requires a lot of eggs. For this recipe you’ll need 5 large eggs which will make the cream cheese rise and bake into a creamy mini cake.
- Vanilla extract – This adds to the flavor of the cheesecake and brings out the sweetness. It also adds flavor to the sour cream topping.
- Sour cream – This is used for the cheesecake topping. A little sweetened sour cream adds moisture and sweetness to the cheesecake.
- Cherry Pie Filling – Cherry cheesecake is a classic and cherry pie filling is a simple way to add the classic topping. It is highly sweetened and goes really well with the sharp flavor of the cheesecake.
Alternate Cheesecake Toppings
This recipe uses the traditional cherry topping for our mini cheesecakes but there are so many options for toppings when it comes to cheesecake! Here are a few suggestions to get you started:
- Pie fillings – Apple, blueberry, blackberry, cherry, and peach make a delicious topping for cheesecakes.
- Jam and preserves – Any flavor jam or preserve can be used as a topping. Strawberry, orange marmalade, apricot, blackberry, and raspberry are just a few.
- Curd – Lemon curd, lime curd, mango curd, and orange curd are just a few of the bright citrus flavors you can add to your cheesecakes.
- Fresh Fruit – Of course you can always use fresh fruit! If you do this you’ll want to wait until the cheesecakes are baked and chilled then add the fruit right before serving.
- Sweet toppings – Caramel, chocolate, strawberry sauce, and pineapple sauce all make a great topping for cheesecake.
How to Make Mini Cheesecakes
Step 1 – Bring ingredients to room temp. Cut cream cheese into small cubes and place in a bowl. Crack eggs into a separate bowl. Set both aside and let them come to room temperature for 1 hour.
Step 2 – Prepare pan. Place cupcake/muffin liners into the cups of your muffin pans. This recipe makes 24 cheesecakes so you’ll most likely need 2 muffin tins.
Step 3 – Prepare oven. Preheat oven to 300 degrees F.
Step 4 – Sweeten cream cheese. Place softened cream cheese in a large bowl and add the sugar. Use a hand mixer or stand mixer to cream together until the mixture is smooth.
Step 5 – Add eggs. Add the room-temperature eggs to the cream cheese and sugar. Mix together until fully incorporated and the cream cheese mixture is smooth with no lumps.
Step 6 – Fill. Fill each muffin cup ½ to ¾ of the way full.
Step 7 – Bake. Bake at 300 degrees F for 30 minutes.
Step 8 – Make topping. While the cheesecakes bake mix together the sour cream, sugar, and vanilla in a small bowl. Set aside.
Step 9 – Add topping. After 30 minutes remove from the oven and spread 2 teaspoons of sour cream mixture and a heaping tablespoon of cherry pie filling (or your topping of choice) on the top of each cheesecake.
Step 10 – Cool. Place cheesecakes back in the oven and continue baking for 5 minutes.
Step 11 – Chill. Remove from the oven and let the cheesecakes cool for 30 minutes before placing in the cheesecakes in the refrigerator to chill for at least 4 hours. You want the cheesecakes to be cold all the way through before serving.
Step 12 – Serve. When ready serve the cheesecakes in the cupcake liners.
Why It’s Important to Use Room Temperature Cream Cheese and Eggs
It’s essential to use room-temperature cream cheese and eggs to get a smooth cheesecake batter. Room temperature sometimes referred to as softened, cream cheese will whip up quickly with the sugar to give you a smooth base. If you add cold eggs to the cream cheese, you’ll get a lumpy cream cheese mixture that won’t cook correctly. By allowing your eggs to come to room temperature along with the cream cheese, you’ll get the best results when you mix up your cream cheese mixture.
How to Store Mini Cheesecakes
- Remove the cheesecakes from the muffin pan, leaving them in their cupcake liners.
- Place them in an airtight container and store on a flat surface in the refrigerator until ready to serve.
Mini cheesecakes can typically be stored in the refrigerator for up to 4-5 days without significant loss of quality. If you need to store them for a longer period, consider freezing them (instructions below).
How to Freeze Mini Cheesecakes
By following these steps, you can freeze mini cheesecakes without compromising their flavor or texture, ensuring that you always have a delicious dessert option on hand whenever you need it.
- Cool the Cheesecakes: Cool and chill cheesecakes following the steps in the recipe.
- Wrap Each Cheesecake: Take each mini cheesecake and double-wrap it gently but tightly with plastic wrap. Ensure that the wrap covers the entire surface of the cheesecake, leaving no part exposed.
- Place on a Baking Sheet (Optional): If you have space in your freezer, you can place the individually wrapped mini cheesecakes on a baking sheet. This prevents them from sticking together as they freeze.
- Store in an Airtight Container or Freezer Bag: Once wrapped, place the wrapped mini cheesecakes into an airtight container or a labeled freezer-safe bag. Squeeze out any excess air from the bag before sealing it.
- Freeze: Put the container or bag in the freezer and make sure it’s placed on a flat surface where the cheesecakes won’t get crushed. Ideally, they should be stored in a single layer to prevent damage.
Thawing Mini Cheesecakes:
When you’re ready to enjoy your frozen mini cheesecakes, follow these steps to thaw them properly:
- Remove from Freezer: Take the desired number of mini cheesecakes from the freezer.
- Unwrap: Carefully unwrap the plastic wrap or aluminum foil from each cheesecake while they are still frozen.
- Transfer to Refrigerator: Place the unwrapped frozen cheesecakes on a plate or in a covered container and transfer them to the refrigerator. Allow them to thaw slowly in the fridge for several hours or overnight.
- Serve: Once the mini cheesecakes have fully thawed, they are ready to be served. You can add fresh toppings or enjoy them as is.
- 24 ounces Cream cheese
- 1 cup Sugar
- 5 large Eggs
- ½ teaspoon Vanilla extract
- 8 ounces Sour cream
- ½ teaspoon Vanilla extract
- ¼ cup Sugar
- 21 ounces Cherry Pie Filling, See note #1
- Cut cream cheese into small cubes and place in a bowl. Crack eggs into a separate bowl. Set both aside and let them come to room temperature for 1 hour.
- Place cupcake/muffin liners into the cups of your muffin tins. This recipe makes 24 cheesecakes so you’ll most likely need 2 muffin tins.
- Preheat oven to 300 degrees F.
- Place softened cream cheese in a large bowl and add the sugar. Use a hand mixer or stand mixer to cream together until the mixture is smooth.
- Add the room-temperature eggs to the cream cheese and sugar. Mix together until fully incorporated and the cream cheese mixture is smooth with no lumps.
- Fill each muffin cup ½ to ¾ of the way full.
- Bake at 300 degrees F for 30 minutes.
- While the cheesecakes bake mix together the sour cream, sugar, and vanilla in a small bowl. Set aside.
- After 30 minutes remove from the oven and spread 2 teaspoons of sour cream mixture and a heaping tablespoon of cherry pie filling (or your topping of choice) on the top of each cheesecake.
- Place cheesecakes back in the oven and continue baking for 5 minutes.
- Remove from the oven and let the cheesecakes cool for 30 minutes before placing in the cheesecakes in the refrigerator to chill for at least 4 hours. You want the cheesecakes to be cold all the way through before serving.
- When ready serve the cheesecakes in the cupcake liners.
- The amount of cherries in a can of cherry pie filling varies between brands so you may want to purchase extra pie filling to ensure you have enough filling for 24 cheesecakes.