I am Kathy and I keep a muffin pan ready for cheesecake day. These little bites bake fast and chill while we do life. This cheese cake recipe is my weeknight treat when guests surprise us or when I want dessert without a big fuss. We start with a crumbly graham base that smells like toasted sugar and warm butter. The filling turns glossy as it whips. I taste a bit and grin. That first spoonful hints at a cozy bakery and a quiet kitchen. If you love a 6 inch cheesecake recipe or you are scouting cake baking recipes that behave, this one plays nice. Cakes recipes easy keep a home cook calm. Cake homemade brings folks to the table. If you want cake flavor ideas try lemon zest or a swirl of berry sauce. Feeling playful, use cookie crumbs for the base. Got a box mix on the shelf. I have used it for crusts in a pinch and it worked fine, even for fans of bisquick dessert recipes. Bake, chill, top, smile. Then pass the plate and watch them vanish.
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
We bake small cheesecakes that set fast and taste rich. A cheese cake recipe works best when the batter stays smooth and the crust packs tight. I keep the steps short and the gear simple so weeknight baking stays calm.
You get a tender center with a tiny jiggle. You get a clean edge in each cup. You get a base that holds the first bite and the last crumb. Toppings stay flexible so family taste wins.
From me Kathy at Simply Cooked Recipes I guide you through quick prep and steady heat. We repeat what works so you can relax and still serve a tray that earns smiles.
2) Easy Mini Cheesecakes Recipe
I reach for this cheese cake recipe when time runs tight and cravings vote loud. The same cheese cake recipe saved more than one late dinner when friends stayed for dessert. The phrase mini but mighty fits the flavor and the texture and the pure comfort it brings to a table on a normal Tuesday.
We start with a crumb that snaps under the fork. Butter meets crumbs and forms a base that smells like warm cookies. I press with a flat glass and listen for that soft scrape that says the crust sits level.
The batter stirs smooth and tastes bright from vanilla. Sour cream adds a gentle tang. I mix slow to keep air out. This easy cheesecake recipe stands up to toppings from fresh berries to a spoon of lemon curd. On my site Simply Cooked Recipes we test small bakes so you can trust the timing.
3) Ingredients for Mini Cheesecakes
Graham cracker crumbs Fine crumbs press tight and give a tender snap. I measure by weight for a base that holds shape in the cup and still tastes light.
Granulated sugar A small scoop sweetens the crust and the filling. The crystals help crumbs cling so the base bakes even.
Unsalted butter Melted butter moistens the crumbs and adds that toasty smell. Warm butter blends better and leaves no dry spots.
Cream cheese Brick style cream cheese at room temp beats smooth. Cold blocks fight the mixer and leave lumps so I plan a short rest on the counter.
Sour cream A spoon of sour cream brings a soft tang and a creamy feel. It helps the filling set without a heavy bite.
Granulated sugar for filling The batter needs a touch more sweetness. I mix it in after the dairy turns silky so the grain dissolves quick.
Pure vanilla extract A small pour rounds the flavor. You taste comfort in each bite and it pairs great with fruit.
Large eggs Eggs bind the batter. I add one then the next on low speed so the mixture stays glossy and calm.
Optional toppings Whipped cream fresh berries lemon curd or caramel sauce. Pick one or layer two and watch plates come back clean.
4) How to Make Mini Cheesecakes
Step 1 Heat the oven to 325°F. Line a muffin pan with paper cups. This size keeps portions neat and makes chilling faster.
Step 2 Stir crumbs with sugar. Pour in melted butter and mix until the texture feels like damp sand. Divide the mixture into cups and press flat with a small glass.
Step 3 Bake the crusts for about five minutes. Pull the pan and set it aside. Keep the oven on so the next step flows fast.
Step 4 Beat cream cheese with sour cream until smooth. Add sugar and vanilla. Scrape the bowl. Add eggs one at a time on low speed and stop when blended.
Step 5 Fill each cup near the top. Bake until edges look set and centers show a tiny wiggle. Cool in the pan then chill until firm.
Step 6 Top and serve. Fresh fruit adds brightness. A spoon of curd brings zing. Your best cheese cake recipes easy trick is patience during chilling.
5) Tips for Making Mini Cheesecakes
Use room temp dairy. Soft cream cheese blends without lumps and gives a glossy finish. Cold batter traps air and can crack in the oven.
Mix on low. Slow mixing keeps the texture fine. Scrape the bowl so no bits hide. A calm batter bakes with an even top and tender crumb.
Pack the crust tight. A firm base supports clean bites. I press with a flat bottom cup for level sides. For a fun twist try cheesecake in muffin pan with cookie crumbs for flavor play.
6) Making Mini Cheesecakes Ahead of Time
I bake the crusts the night before. They sit at room temp and stay crisp. The next day I mix the batter and fill the cups. This plan spreads the work and keeps stress low.
Chill time builds flavor and texture. Four hours gives a clean slice. An overnight rest gives the best bite. This classic cheesecake recipe move helps when guests arrive after dinner.
For toppings prep fruit and sauces ahead. Keep whipped cream cold. Bring cheesecakes to the table and let folks pick their favorite. That choice turns a simple tray into a small dessert bar.
7) Storing Leftover Mini Cheesecakes
Store leftovers in a sealed container in the fridge. The texture holds for four to five days. Keep toppings separate so the surface stays smooth.
For longer storage freeze the cakes on a sheet until firm then wrap well. Thaw in the fridge and top before serving. This method saves surprise desserts for a busy week.
Warm a knife in water for clean cuts. Wipe between slices. If a top shows a small crack no worry. A swirl of sauce covers it and the taste stays perfect. Fans of graham crust and cream cheese will cheer the first bite and the last.
8) Try these Dessert recipes next
9) Mini Cheesecakes
Mini Cheesecakes The cheese cake recipe I make on repeat
Ingredients
For the graham cracker crust
- 1 cup graham cracker crumbs 120 grams
- 3 tablespoons granulated sugar 40 grams
- 3 and 1/2 tablespoons unsalted butter melted 50 grams
For the cheesecake filling
- 16 ounces brick style cream cheese room temperature 452 grams
- 1/3 cup sour cream room temperature 80 grams
- 1/2 cup granulated sugar 100 grams
- 1 teaspoon pure vanilla extract
- 2 large eggs room temperature
Instructions
For the graham cracker crust
- Heat oven to 325°F 163°C. Line a 12 cup muffin pan with paper liners.
- Mix crumbs with sugar. Stir in melted butter until the crumbs feel like wet sand.
- Divide between liners and press into a firm even base. Bake 5 minutes. Set aside. Keep oven at 325°F 163°C.
For the cheesecake filling
- Beat cream cheese with sour cream until smooth. Add sugar and vanilla and mix until combined. Scrape the bowl.
- Mix in eggs one at a time on low speed until just blended. Do not whip full of air.
- Fill each cup almost to the top. Bake 17 to 20 minutes until edges look set and centers have a tiny jiggle.
- Cool in the pan 1 hour. Chill in the fridge 3 to 4 hours or overnight. Add toppings and serve.
10) Nutrition
One mini cheesecake offers a balanced treat. Expect about two hundred twenty calories with a mix of protein fat and carbs that fits a small dessert. For lighter days use fresh berries as the only topping. For a richer plate add whipped cream. More nutrition details and extra testing notes live with me Kathy on Simply Cooked Recipes where we focus on home bakers who want steady results and calm steps. This cheese cake recipe stays flexible for gluten free crusts and sugar swaps that you already like and trust.
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