small cheesecake recipe
The Best small cheesecake recipe
What I love most about this recipe is how it balances sweetness and texture. The crust is buttery and crumbly, holding up well to the creamy filling without being too dense. My family always says it’s the kind of cheesecake that doesn’t taste like it’s been in the fridge for hours—it stays fresh and flavorful. And because it’s made in a small pan, it’s perfect for serving a few people or even just myself when I want something special. The health benefits make it even more appealing too. It’s made with real cream cheese and a touch of Greek yogurt, which adds protein and keeps it lighter than traditional cheesecake. I also like to use whole wheat graham crackers or almond flour for the crust, which adds a little extra nutrition without sacrificing taste. It’s a dessert that feels indulgent but is actually pretty balanced, which is why I keep making it again and again.
Mini Cheesecake Recipe
A delightful, no-bake mini cheesecake perfect for serving at gatherings or enjoying as a sweet treat. Each bite is creamy and rich with a light graham cracker crust.
🥘Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup granulated sugar
- 6 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 16 oz cream cheese, softened
- 1 cup heavy whipping cream
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp almond extract (optional)
- ½ cup whipped cream
- ½ cup fresh berries
- 1 tbsp powdered sugar
👨🍳Directions
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1
Preheat oven to 350°F (175°C). Mix graham crumbs, sugar, melted butter, and vanilla in a bowl until combined. Press firmly into the bottom of each mini muffin tin or silicone mold, pressing down to fill about ¾ of the way. -
2
In a separate bowl, beat cream cheese until smooth. Gradually add sugar while mixing. Add eggs one at a time, mixing well after each addition. Stir in vanilla and almond extract (if using). -
3
Pour the cheesecake mixture evenly over the crust in each mold. Smooth the top with a spatula. -
4
Place the muffin tin in a water bath (container with ~1 inch of hot water) and bake for 15–18 minutes. Let cool in the tin for 10 minutes, then transfer to a baking sheet to cool completely at room temperature. -
5
For the topping, whip the heavy cream with powdered sugar until soft peaks form. Fold in berries. Once cheesecakes are fully cooled, top each with a small dollop of whipped cream and a few berries.
🔧Equipment
- Mixing bowls (2)
- Electric mixer or whisk
- Rubber spatula
- Mini muffin tin or silicone molds
- Baking sheet (for cooling)
- Foil (to prevent sticking)
📊Nutrition Facts (per serving)
📝Notes
- For a lighter version, reduce sugar to ¾ cup and use Greek yogurt instead of cream cheese (substitute 1 cup Greek yogurt for cream cheese).
- Ensure molds are well-greased or lined with parchment paper to prevent sticking.
- Chill the cheesecakes in the fridge for at least 2 hours before serving for a firmer texture.
Watch Video Of How Mini Cheesecake Recipe Works
❓ Frequently Asked Questions About Mini Cheesecake
What is the best way to prevent a cheesecake from being too runny?
To avoid a runny cheesecake, ensure you use a reliable crust recipe (like graham cracker or chocolate crust) and bake it properly before adding the filling. Chill the cheesecake in the fridge for at least 4 hours (or overnight) to let the filling set fully. Using a high-quality, full-fat cream cheese and blending it smooth also helps achieve a thicker texture. Additionally, avoid overmixing the batter and ensure the oven is preheated to the correct temperature to prevent excessive liquid release.
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Can I make this cheesecake without a water bath?
Yes, you can make a basic cheesecake without a water bath, but the texture may be slightly less smooth and denser. The water bath helps create an even temperature around the cheesecake, preventing cracks and ensuring a firmer set. If you’re baking in a shallow dish, you can place it on a baking sheet lined with parchment paper and bake it at a slightly lower temperature (around 325°F/160°C) to mimic the effect. However, for the best results, a water bath is ideal.
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How do I know when the cheesecake is fully baked?
A fully baked cheesecake will have a firm texture when gently pressed and will not wobble when shaken slightly. To check, insert a toothpick or skewer into the center—it should come out clean with a few crumbs, not wet batter. The edges should also be set and slightly puffed. Overbaking can dry it out, so remove it from the oven just before it reaches this stage. If needed, cover with foil and let it cool slightly before removing from the pan.
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What can I substitute for graham crackers in the crust?How long should I bake the cheesecake at each stage?
For this small cheesecake recipe, preheat your oven to 325°F (160°C). Bake the crust for 8–10 minutes until golden and firm. Once the crust is set, pour the batter and bake for 40–45 minutes, or until the center is almost set but still slightly jiggly. The edges should be set, and the top may have a slight crack (this is normal). Let it cool in the oven with the lid slightly ajar for 10 minutes, then transfer to a wire rack to cool completely before chilling in the fridge for at least 4 hours (or overnight).
