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A mini cheesecake in a paper liner topped with blackberries and a raspberry, similar to this mini cheesecake recipe
Chef Emma

Mini Cheesecakes

Classic mini cheesecakes baked in a standard 12-cup muffin tin with liners: a buttery graham cracker crust and a smooth vanilla cream cheese filling, baked low at 325°F with no water bath, then chilled until set.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 5 hours 15 minutes
Servings: 12 mini cheesecakes
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Graham cracker crust
  • 1 cup graham cracker crumbs about 100 g, from about 7 full sheets
  • 2 tbsp granulated sugar 25 g
  • 3 tbsp unsalted butter 43 g, melted
Filling
  • 16 oz full-fat brick cream cheese two 8-oz blocks / 452 g, softened
  • 1/2 cup granulated sugar 100 g
  • 1 tbsp all-purpose flour 8 g
  • 1 pinch fine salt
  • 1/3 cup full-fat sour cream 80 g, room temperature
  • 1 tsp pure vanilla extract
  • 2 large eggs room temperature

Equipment

  • Standard 12-cup muffin tin
  • 12 paper or foil liners
  • Stand mixer or hand mixer
  • Small flat-bottomed glass for pressing the crust

Method
 

  1. Heat the oven to 325°F (165°C) with a rack in the center. Line a standard 12-cup muffin tin with liners.
  2. Stir the graham crumbs, 2 tbsp sugar and melted butter until it looks like wet sand. Press a heaping 1 1/2 tbsp firmly into each liner with the bottom of a small glass.
  3. Bake the crusts 5 minutes, then set the tin on a rack.
  4. Beat the cream cheese on low speed about 1 minute until completely smooth, scraping the bowl. Add the sugar, flour and salt and beat on low 1 minute.
  5. Beat in the sour cream and vanilla on low, then the eggs one at a time, mixing only until each disappears. Scrape the bowl and fold by hand until smooth; don't overmix.
  6. Fill each liner almost to the top (a scant 1/4 cup each) and tap the tin on the counter 2 or 3 times to release air bubbles.
  7. Bake 18 to 22 minutes, until the edges are set and the centers jiggle slightly. Don't open the oven during the first 15 minutes.
  8. Turn off the oven, prop the door open a few inches and leave the tin inside 15 minutes. Cool on a rack 30 minutes.
  9. Refrigerate at least 4 hours or overnight. Peel off the liners and add toppings just before serving.

Notes

Mini-muffin tin: use 2 tsp crust and about 1 1/2 tbsp filling per cup for about 24, and bake 12 to 15 minutes. Jumbo tin: 6 cheesecakes, 25 to 30 minutes. Use room-temperature, full-fat brick cream cheese, sour cream and eggs. Don't taste the raw batter. Keep refrigerated, never at room temperature more than 2 hours; store covered up to 5 days or freeze plain (no toppings) up to 2 months. Calories are an estimate per mini cheesecake (1/12), without toppings, from USDA FoodData Central values.