My kids beg me to make these again and again! Disclosures, Disclaimers, and Private Policy, Easy Mini Cheesecake Recipes (Small Batch). 2. Add ROOM TEMPERATURE cream cheese to stand mixer fitted with a whisk attachment and mix at medium speed to cream. Start off with really room temperature cream cheese. Evenly distribute the batter between all 12 liners in the cupcake pan, filling each one almost all the way to the top. You can garnish the cake with dollops of whipped cream, berries, melted chocolate, pie filling, or enjoy plain. Mini cheesecakes are almost too good to be true! These delicious mini cheesecakes with a crunchy graham cracker pecan crust bake up in no time and are almost too easy to make! You can use digestive biscuits, or almost any cookie you enjoy the make the crust, it’s very forgiving. Turn oven off but leave door closed and allow cake to rest for an additional 20 minutes in the oven. Continuing my cheesecake ... Read More. 7. If you love apples then try my, Classic sour cream topping (just mix 2 cups of sour cream with 1/3 cup powdered sugar and a teaspoon of vanilla). 1/3 cup strawberry or raspberry jam swirled in. These delicious mini cheesecakes with a crunchy graham cracker pecan crust bake up in no time and are almost too easy to make! I recommend using full-fat cream cheese and sour cream for a richer texture and flavor. Bake the cheesecakes in a standard 12-count muffin pan. 6. Line a 12-count muffin pan with cupcake liners and set aside. Like the big version, pre-bake the crust and make sure your cheesecake batter ingredients are at room temperature. These delicious mini cheesecakes with a crunchy graham cracker pecan crust bake up in no time and are almost too easy to make! Add the eggs and yolks one at a time while mixing on medium speed waiting for the each to be incorporated before adding the next. Use a shot glass or other small flat tool to press the crust down. Modified: Jan 2, 2020 by John Kanell. Bake at 350F for 18 minutes or until almost browned on top. Cool while you make the filling. Once cooled you can add a dollop of whipped cream and some berries, melted chocolate, pie filling or just enjoy plain! Scrape down one last time and beat until completely smooth. Make sure you’re using full-fat cream cheese. Cool for 1 hour at room temperature then cover and refrigerate at least 4 hours or overnight before garnishing. If you want to republish a recipe, please link back to the post for the recipe. In the mood to bake a small cheesecake? In a large mixing bowl, stir together the graham cracker crumbs and sugar. 8 ounces (1 block or 8 tablespoons) full-fat cream cheese, room temperature and not cold to the touch (do not sub fat free), 1 egg, room temperature and not cold to the touch. 8. I use a food processor to crush them into crumbs. Your email address will not be published. I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. You can sweep away any strays from the side for a cleaner look if desired. try your favorite cookies in place of the Graham crackers! Beat the cream cheese and sugars until completely smooth. Add the melted butter and mix until all of the crumbs are moistened. Cream cheese: It’s not cheesecake without cream cheese! Preheat oven to 325F. 1. Beat in the egg for 1 minute or until smooth (do not overbeat). Remove blades and use a spatula to mix butter in completely. Tag me Today! Oreos are a popular addition. I love them plain but topped with some whipped cream or a dollop or pie filling! © Homemade In The Kitchen. If you have any questions or would like permission, please contact me. Remove from oven, set aside. Press into a flat layer using a shot glass or small flat tool. Graham cracker crumbs: Traditionally cheesecake has a graham cracker crust, so I stuck with that. This post may contain affiliate links. Granulated sugar: Adds a bit of sweetness to balance out the tanginess of the cream cheese. All images and content are copyright protected and registered with the United States Copyright Office. Each little cheesecake topped graham cracker crust is baked in a muffin cup and can be served plain or topped with chocolate ganache, soft caramel, strawberry sauce, lemon curd, peanut butter frosting, or even edible flowers. They should be filled to the top. Bake at 325°F (163°C) for 17-20 minutes or until the tops of the cheesecakes are set. Bake 22-25 minutes or until tops and edges are firm, the center slightly jiggles when moved, and internal temperature is 150F. Use a tablespoon to transfer the mixture to your cupcake tin. Small Batch Mini Cheesecakes with a graham cracker crust are easy individual cheesecakes baked in a muffin pan. Chill before adding the filling in. These look SO good on a dessert table, especially if you make two to three different toppings for them. This blog is where I share all of my kitchen creations! Scrape bowl down and mix until completely homogenous. Substitute the crackers for 1 1/2 cups of quick oats. Line cupcake tins with papers. Line a muffin pan with 5 paper liners. To get the graham cracker crust firmly packed into the liners. Don't be frightened if your cheesecake seems underdone after baking, it will firm up. Keep oven temperature at 325°F (163°C). Bake 5-8 minutes or until set and no longer looks wet. Don’t be frightened if your mini cheesecakes seem underdone after baking, they will firm up. Bake at 350F for 18-20 minutes. Have you Tried this Recipe? 4. You can also do this in a large bowl with an electric hand mixer. 3. Please read our disclosure policy. You can certainly use Oreo or another cookie. In both cases you should store in the cupcake papers without toppings for best results. In a large mixing bowl on high speed, beat together the cream cheese and sugar until light and fluffy, about 2-3 minutes. In a small bowl, mix together the graham cracker crumbs and melted butter until moistened and clumpy. Egg: As with all baking recipes, use a large egg. Bake at 325°F (163°C) for 5 minutes. Add the sugar and the salt to the bowl and mix on medium until creamy. You can enjoy them warm or chilled but just make sure you don't add whipped cream onto warm cheesecake as it will melt right away! Press roughly 2 tablespoons crumbs into the bottom of each paper liner. 1/2 cup chocolate chips mixed into the filling. If the cream cheese is too firm the batter will not be smooth. Beat in the vanilla. Cheesecake filling with graham cracker crust made in cupcake tins. Pie filling. Oreos are super-popular but I would be remiss if I didn’t suggest shortbread cookies. Remove from the oven and allow to cool in the pan for 1 hour. Bake for about 8 minutes at 350, or until fragrant and a a slightly darker golden color. COPYRIGHT © 2015 - 2020 PREPPY KITCHEN | PRIVACY POLICY. To make the filling add the room temperature cream cheese, salt, and sugar to the bowl or your stand mixer fitted with a paddle attachment. Preheat oven to 325°F (163°C). 6 Inch Chocolate Cheesecake Recipe. Use a little more than 1 Tablespoon of both the crust and batter in each mini cheesecake.