Mini Cheesecakes

Creamy cheesecakes with a graham cracker crust made easy in a muffin tin and swirled with raspberry jam or topped with whipped cream and berries.

Course Dessert

Cuisine American

Keyword how to make mini cheesecakes, mini cheesecake bites, mini cheesecake recipe

Prep Time 25

Cook Time 12

Servings servings

Calories 269kcal

Author Beth Pierce

Preheat oven to 325 degrees. Line a 12-count muffin tin with paper liners.
In a medium bowl, stir together the graham cracker crumbs, sugar, and melted butter. Divide the graham cracker crust between the paper liners and press it down with a small measuring cup or shot glass.
Bake for 7-8 minutes. Remove from the oven and let them cool while you make the cheesecake batter.
Using a stand mixer with the paddle attachment or handheld mixer on medium speed, beat the cream cheese until smooth and lump free. Add the sugar and beat until combined. Add the sour cream and vanilla extract and beat until combined. Scrape down the bowl and beater several times during the process.
Reduce the speed to low and add the eggs one at a time, mixing just until incorporated. Divide the cheesecake batter between the paper liners filling almost all the way up.
Spoon the raspberry jam into a microwavable bowl. Heat for 7-10 seconds in the microwave to loosen the jam up. Put three small drops of raspberry jam on each cheesecake. Pull a shish kabob stick or toothpick right through the drops creating a swirl.
Bake for 17 minutes in a preheated oven. Without removing the cheesecakes from the oven, turn the oven off and prop the door open with a wooden spoon. Let the cheesecake cool down in the turned-off oven for 10-15 minutes. Let the cheesecakes fully cool on the counter before refrigerating for 4 hours up to overnight.

In this particular batch of cheesecakes, I did half swirled with raspberry jam and the other half topped with whipped cream and berries.
Use a 1/4 cup measuring cup or shot glass to pack the graham cracker crumbs down in the paper liners.
Let the cream cheese, sour cream, and eggs come to room temperature.
For optimal flavor, use full-fat cream cheese and sour cream.
Always reduce the mixer speed to low before adding the eggs one at a time. Mix just until incorporated. Overbeating after the eggs can incorporate too much air into the mixture, which may cause the cheesecake to fall and/or crack.
Do not overbake the mini cheesecake bites. Bake for 17-18 minutes or until the edges are set. The cakes will finish setting as they cool.
Prop the oven open with a wooden spoon and let the oven cool down slowly, so the cheesecakes do not crack or fall. However, only leave it in the oven to cool down for 10-15 minutes.
Let the cheesecakes cool for about an hour before refrigerating for a least 4 hours up to overnight. Top with whipped cream and fresh fruit.
Always store cheesecake in the refrigerator until ready to serve. Store leftovers in an airtight container in the fridge for up to 4 days.
To freeze, first fully cool. Then store in a sturdy freezer container for up 2 months. Thaw in the refrigerator overnight.