Mini Cheesecakes with fresh berries and some with chocolate drizzle.
Mini Cheesecakes

Mini Cheesecakes

Recipe by Molly Marzalek-Kelly
26 Reviews 4.2 out of 5 stars

Why bake one big cheesecake when you can hand a personal-sized treat to everyone at the table? This mini cheesecake recipe is small but mighty, with a buttery graham cracker crust and a creamy filling brightened with sour cream and a splash of lemon. Pile the adorable cheesecakes high with fresh berries, finish them with a dollop of your favorite jam or curd, or top them with a drizzle of melted chocolate, and you’ve got the cutest, easiest-to-serve cheesecakes around. 

Prep
30 mins
Bake
23 to 28 mins
Total
5 hrs
Yield
12 mini cheesecakes
The side of golden yellow Mini Cheesecakes topped with fresh berries and others with chocolate drizzle. - select to zoom
The side of golden yellow Mini Cheesecakes topped with fresh berries and others with chocolate drizzle. - select to zoom
A Mini Cheesecake on a plate seen from the side showing a smooth interior and short-crust on the bottom with fresh berries on top. - select to zoom
Two Mini Cheesecakes - one with fresh strawberry and blackberry, the other with chocolate - cut in half and placed next to each other. - select to zoom
Mini Cheesecakes arranged on a pedestal and plates with fresh berries and chocolate drizzle topping them. - select to zoom
Mini Cheesecakes drizzled with chocolate photographed looked down to show an almost abstract scene. - select to zoom
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Instructions

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  1. Preheat the oven to 350°F. Lightly grease a standard muffin pan or line with baking cups. 

  2. To make the crust: In a medium bowl, stir together all of the crust ingredients, mixing until thoroughly combined. 

  3. Divide the crumbs evenly among the prepared wells of the pan; a rounded tablespoon (about 11g) works well here. Press the crust firmly into the bottom of the pan. 

  4. Transfer to the oven and bake for 8 to 10 minutes, until the crust is set and just beginning to brown. Remove from the oven, reduce the temperature to 325°F, and allow the crust to cool while you prepare the batter.  

  5. To make the batter: In the bowl of a stand mixer fitted with the flat beater attachment, or working in a medium bowl with an electric hand mixer, beat the cream cheese, sugar, vanilla, and salt until smooth, about 3 to 5 minutes at medium speed. Avoid mixing on high speed to prevent creating air bubbles in the batter. 

  6. Stir in the sour cream, then add the eggs one at a time, mixing between each addition until the batter is smooth. Be sure to stop and scrape down the sides of the bowl as needed. Add the lemon juice and continue mixing until all the ingredients are evenly incorporated and the batter is smooth.  

  7. Divide the batter evenly among the wells of the pan, pouring or scooping about 1/4 cup (64g) of batter on top of the cooled crust in each well. (A 4-Tablespoon Scoop works well here.) 

  8. Bake the mini cheesecakes for 15 to 18 minutes, until the edges are set and there is a slight jiggle in the center. (It shouldn’t look fully set.) A digital thermometer should read at least 150°F to 155°F.  

  9. Remove the mini cheesecakes from the oven and let cool on a rack for 30 to 45 minutes before transferring cheesecakes, still in the pan, to the refrigerator to chill, uncovered, for at least 3 hours and up to overnight.

  10. When ready to serve, remove the mini cheesecakes from the pan. If baking cups were used, the cheesecakes will lift easily out of the pan. If baking cups were not used, run a small offset spatula around the edge of each mini cheesecake to loosen before turning out of the pan. Garnish with mixed berries, jam, curd, or a drizzle of melted chocolate, if desired. 

  11. Storage information: Store any leftover mini cheesecakes, covered, in the refrigerator for up to 3 days; freeze for longer storage.  

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