Mini cheesecakes have a rich, creamy filling and a flavorful graham cracker crust. This personal size dessert is perfect for Valentine’s Day!
This simple recipe is a must-try for Valentine’s Day. Mini cheesecakes are a single serving dessert made in a muffin tin. With just a few ingredients, this dessert is easy to make from scratch. The graham cracker crust is buttery and flavorful while the cheesecake filling is rich and creamy.
Why this recipe works: This recipe is a variation of my homemade cheesecake, which is a fan favorite. The cheesecake turns out perfect every time! The personal sized version meets those same standards.
How to make mini cheesecakes
- Preheat the oven to 350 F. Line two muffin tins with paper liners and set aside.
- Make the graham cracker crust: Whisk graham cracker crumbs and sugar. Mix in butter
- Bake graham cracker crusts at 350 F until fragrant, about 6 minutes. Allow to cool and lower oven temperature to 325 F.
- Make the cheesecake filling: Beat cream cheese and sugar together until fluffy. Mix in sour cream and vanilla, then add eggs. Divide filling among muffin cups.
- Bake the mini cheesecakes at 325 F for 18 to 20 minutes. Turn oven off and allow cheesecakes to cool in the oven for 20 minutes. Remove from oven and cool completely to room temperature.
- Chill the cheesecakes for 4 hours or overnight before serving.
Tips for this recipe
Before starting, make sure all your ingredients are at room temperature. This will make it easier to make a smooth cheesecake filling. I find it helpful to weigh my ingredients with a kitchen scale for accurate measuring too.
Another crucial aspect for cheesecake is oven temperature. The crust bakes at 350 F while the cheesecake bakes at 325 F. To make sure your oven temperature is accurate, use an oven thermometer in the oven.
For proper consistency, let the cheesecakes cool in the oven with the door cracked and the oven off for 20 minutes before taking the cheesecakes out and cooling to room temperature. Finally, chill the cheesecakes for a full 4 hours or overnight.
Frequently Asked Questions
The centers will be a little puffy and jiggly. The edges will be more firm. The filling will fully set as the cheesecakes cool.
Mini cheesecakes will last 3 days when stored in an airtight container in the refrigerator.
Yes. After the cheesecakes have cooled completely, place them in a freezer bag or airtight container and freeze for up to 2 months. Defrost in the refrigerator before serving.
Yes, you can put parchment paper in the muffin tin instead. As a last resort, grease the muffin tin with nonstick spray. After the cheesecakes have been chilled, run a knife around the edge of the cheesecake and pop them out of the pan.
I like topping cheesecake with strawberry sauce, but whipped cream and fresh berries work as well. Chocolate ganache is also a good choice.
Cheesecake is a popular dessert and loved by many. If you want to perfect making cheesecake from scratch, then try my classic cheesecake recipe. If you want something a little more chocolate-y, try these chocolate cheesecake bars with Oreo crust. Around the holidays, my go to cheesecake recipes are pumpkin cheesecake and eggnog cheesecake (both with gingersnap crust!) You always take the easy route and try no bake cheesecake bites as well.
Mini cheesecakes are such an easy dessert and are great to serve at parties and showers. The personal size is so fitting for entertaining! I also like baking these for Valentine’s Day and freezing any extra cakes for a later date. If you tried this recipe, leave a review below and tag @ifyougiveablondeakitchen on social media.
Graham Cracker Crust
- 9 graham cracker sheets, crushed into fine crumbs
- 3 Tablespoons granulated sugar
- 4 Tablespoons (56 g) unsalted butter, melted
- 2 cups (16 ounces or 226 g) cream cheese, room temperature
- ½ cup (100 g) granulated sugar
- ½ cup (113 g) sour cream, room temperature
- 1 teaspoon pure vanilla extract
- 2 large eggs, room temperature
Graham Cracker Crust
- Preheat oven to 350 F. Line a muffin tin with paper liners and set aside.
- In a medium bowl, whisk together graham cracker crumbs and sugar. Stir in melted butter until absorbed.
- Divide mixture among prepared muffin cups and press down firmly using the bottom of a glass or your hands.
- Bake graham cracker crust for 6 to 7 minutes or until golden and fragrant. Set aside to cool. Lower oven temperature to 325 F.
- In the bowl of a stand mixer (or using a hand mixer), beat cream cheese and sugar until light and fluffy, about 2 minutes. Add sour cream and vanilla and mix until combined, about 30 seconds. Add egg and mix until incorporated. Scrape down sides and bottom of the bowl as necessary.
- Divide batter among prepared muffin cups with graham cracker crust, filling each cup about three-quarters full. Tap the pan gently on the counter to remove air bubbles.
- Bake mini cheesecakes at 325 F for 18 to 20 minutes or until the tops are set. Turn the oven off, crack open the oven door and let the cheesecake cool for an additional 20 minutes before removing it from the oven and cooling to room temperature.
- Carefully remove cooled cheesecakes from the muffin pan and place in an airtight container to chill in the refrigerator for at least 4 hours. Serve cold with strawberry sauce or fresh strawberries and whipped cream.