This cheese cake recipe is the one I bake when I want something simple that still feels special. It fits right in with a 6 inch cheesecake recipe, 2 Ingredient Desserts, Baked Goods To Sell, Cake Baking Recipes, Cake Homemade, and even Cake Mix Desserts. I keep it in my back pocket for birthdays, bake sales, or slow Sundays at home. I like how these little cheesecakes bake fast and cool fast. I do not need a water bath. I do not stress over cracks. I mix, scoop, and bake. The tops set smooth and the centers stay soft. I top them with berries or chocolate when I feel like it, or I leave them plain and let the cream cheese shine. When I started Elena Cooks, I wanted recipes that feel real and doable. This one checks every box. We get rich flavor, a tender crumb, and that classic cheesecake tang. I have made them late at night in my own kitchen, tired and covered in flour, and they still turn out right. That is my kind of dessert.
Table of Contents
- 1) Key Takeaways
- 2) Easy Mini Cheesecakes Recipe
- 3) Ingredients for Mini Cheesecakes
- 4) How to Make Mini Cheesecakes
- 5) Tips for Making Mini Cheesecakes
- 6) Making Mini Cheesecakes Ahead of Time
- 7) Storing Leftover Mini Cheesecakes
- 8) Try these Dessert recipes next!
- 9) Mini Cheesecakes
- 10) Nutrition
1) Key Takeaways
This cheese cake recipe gives you rich flavor in a small and simple form. I bake these when I want a dessert that feels classic yet easy to serve. We get a creamy center, a soft crumb crust, and a smooth top that looks lovely with fruit or chocolate.
You do not need fancy tools. You mix, scoop, bake, and chill. That is it. The texture stays soft and dense like a classic cheesecake recipe, yet each cup feels light in your hand. They work for family dinners, a mini cheesecake tray for friends, or even baked goods to sell at a school event.
If you have tried a 6 inch cheesecake recipe and felt nervous about cracks, these little ones solve that problem. They bake fast and cool fast. The result feels like a homemade cheesecake recipe made with care in your own kitchen.
2) Easy Mini Cheesecakes Recipe
This cheese cake recipe is the one I turn to when I need dessert without stress. I have baked this cheese cake recipe late at night, half tired, apron dusted with flour, and it still comes out right. That is why I call it my go to cheese cake recipe. It tastes like a cheesecake recipe from scratch, yet it feels simple and friendly.
On Elena Cooks at https://www.elenacooks.com I share recipes that fit real life. We do not chase perfection. We chase good flavor and simple steps. These creamy baked cheesecake cups deliver that. The crust holds firm. The filling sets smooth. Each bite feels cool and rich with that gentle tang we love in a classic dessert.
If you enjoy cake baking recipes or cake homemade treats, you will feel at home here. The batter comes together in one bowl. The bake time stays short. You can dress them up for a party or keep them plain for a quiet night. They even sit well next to cake mix desserts on a dessert table, yet they taste far more special.
3) Ingredients for Mini Cheesecakes
Graham cracker crumbs give us that sweet and slightly nutty base. I press them down and feel that sandy texture under my spoon. When they bake with butter, the smell fills the kitchen and sets the mood for dessert.
Melted butter binds the crumbs into a firm crust. I stir until the mix looks like damp sand. When I press it into the liners, it holds shape and forms a solid base for the filling.
Cream cheese is the star. I let it sit on the counter so it softens. When I beat it, it turns smooth and thick. That smooth blend gives us the rich body we expect in a small batch cheesecake for parties.
Granulated sugar adds gentle sweetness. It balances the tang of the cheese without making the filling too sweet.
Eggs bring structure. I add them one at a time and mix just until blended. That keeps the batter light and prevents too much air.
Vanilla extract adds warmth. A small splash goes a long way and rounds out the flavor.
Sour cream gives a soft finish and a creamy feel on the tongue. It helps create that smooth center we expect from a homemade cheesecake recipe.
4) How to Make Mini Cheesecakes
Step 1 Preheat your oven to 325 degrees. Line a muffin pan with paper liners. This keeps the cakes neat and easy to lift.
Step 2 Stir graham crumbs with melted butter and sugar. Press a spoonful into each liner. Pack it down so the base feels firm and even.
Step 3 Beat the cream cheese in a large bowl until smooth. Add sugar and mix. Add eggs one at a time. Stir in vanilla and sour cream. The batter should look thick and silky.
Step 4 Spoon the filling over each crust. Fill close to the top. Tap the pan on the counter to release air bubbles.
Step 5 Bake for about 18 to 20 minutes. The centers should look set with a soft jiggle in the middle.
Step 6 Cool at room temperature, then chill in the fridge for at least two hours. This rest gives us that dense texture we love in a classic cheese dessert.
5) Tips for Making Mini Cheesecakes
I let the cream cheese soften before I mix. Cold cheese forms lumps. Soft cheese blends smooth and gives a clean finish.
I mix on low speed once I add the eggs. Too much air can cause cracks. A gentle hand keeps the tops smooth and neat.
I place the pan on the center rack. Even heat helps each cake bake at the same rate. If the tops rise then settle, that is fine. The center will stay creamy and rich, just like in a classic cheesecake recipe.
For flavor twists, I top them with berries, chocolate, or a spoon of caramel. Each topping adds color and appeal, which helps if you plan to offer them as baked goods to sell.
6) Making Mini Cheesecakes Ahead of Time
I often bake these a day before a gathering. They chill well and hold shape. The flavor deepens as they rest in the fridge.
If I plan a party, I keep them plain until the day I serve. I add fruit or sauce just before guests arrive. That keeps the tops fresh and bright.
They travel well too. I pack them in a firm container and keep them cool. For anyone who loves 2 Ingredient Desserts but wants more depth, this cheese cake recipe gives that extra richness without extra stress.
7) Storing Leftover Mini Cheesecakes
I store leftovers in an airtight container in the fridge. They stay fresh for up to four days. The texture remains dense and creamy.
If I want to freeze them, I wrap each cake in plastic wrap and place them in a sealed box. They thaw well in the fridge overnight.
When I serve again, I let them sit on the counter for a few minutes. The filling softens slightly and brings back that smooth feel we love in a cheesecake recipe from scratch.
8) Try these Dessert recipes next!
9) Mini Cheesecakes
Mini cheese cake recipe You Will Make On Repeat
Ingredients
For the Crust
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 4 tablespoons melted butter
For the Filling
- 16 ounces cream cheese, room temperature
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
Instructions
- Preheat the oven to 325 degrees F. Line a muffin pan with paper liners.
- Stir graham cracker crumbs, sugar, and melted butter in a bowl until the texture looks like wet sand.
- Press about one tablespoon of the crust mixture into each liner and pack it down with the back of a spoon.
- Beat the cream cheese in a large bowl until smooth and creamy.
- Add sugar and mix until fully blended.
- Mix in eggs one at a time, then stir in vanilla and sour cream.
- Spoon the filling over each crust, filling each cup almost to the top.
- Bake for 18 to 22 minutes until the centers look set but still slightly soft.
- Cool at room temperature, then chill in the fridge for at least two hours before serving.
10) Nutrition
Serving Size 1 mini cheesecake, Calories 210, Sugar 12 g, Sodium 180 mg, Fat 15 g, Saturated Fat 9 g, Carbohydrates 16 g, Fiber 0 g, Protein 4 g, Cholesterol 65 mg
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