Baked Mini Cheesecakes

Introduction

These baked mini cheesecakes deliver the classic rich, creamy dessert in a perfectly portioned single-serve form. They are surprisingly simple to make and are ideal for parties, potlucks, or when you just want a quick and satisfying treat. You’ll love the convenience of the graham cracker crust and the tangy, smooth filling.

Prep & Cook Time

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 12 cheesecakes

Ingredients

• 1½ cups graham cracker crumbs (about 16 graham crackers or 150g )
• 1/4 cup melted butter (such as salted )
• 1 tbsp brown sugar (or white)
• 8 oz cream cheese, room temperature (250g)
• 2 eggs, room temperature
• 3/4 cup plain greek yogurt, room temperature (such as 3.6% fat)
• 1/2 cup granulated sugar
• 1 tbsp vanilla powder (use half this amount if you prefer less rich vanilla flavor)
• 1 tbsp lemon juice
• 1 tsp cornstarch
• 1/4 tsp salt
• Toppings: whipped cream, fruit, etc.

Instructions

1. Preheat your oven to 350°F (175°C). Line a 12-cup standard muffin tin with paper liners.
2. Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and brown sugar. Mix until the crumbs are evenly moistened.
3. Firmly press about 1½ tablespoons of the crumb mixture into the bottom of each prepared muffin cup. Use the back of a spoon or a small measuring cup to create a compact, even layer. Set aside.
4. Make the filling: In a large bowl, beat the room-temperature cream cheese with an electric mixer on medium speed until completely smooth and creamy, about 1-2 minutes.
5. Add the granulated sugar and beat for another minute until well combined. Scrape down the sides of the bowl as needed.
6. Add the room-temperature greek yogurt, vanilla powder (use half this amount if you prefer less rich vanilla flavor), lemon juice, cornstarch, and salt. Beat on low speed until the batter is smooth and uniform.
7. Divide the cheesecake batter evenly among the 12 muffin cups, pouring it over the prepared crusts.
8. Bake for 15-18 minutes, or until the edges are set and the centers still have a slight wobble when gently shaken.
9. Turn off the oven, crack the oven door open, and let the cheesecakes cool inside for 1 hour to prevent cracking.
10. Transfer the muffin tin to a wire rack to cool completely. Then, refrigerate the cheesecakes for at least 2-3 hours, or overnight, before serving.
11. Remove from the liners, add your desired toppings like whipped cream or fresh fruit, and serve.

Variations

• Chocolate Crust: Swap the graham cracker crumbs for an equal amount of crushed chocolate wafer cookies for a richer base.
• Marble Swirl: Before baking, add a small dollop of chocolate syrup or fruit preserves to each cup and use a toothpick to gently swirl it into the batter.
• Cookie Base: Forgo the crust altogether and press a small whole cookie (like an Oreo or shortbread) into the bottom of each liner before adding the batter.
• Serving Style: Serve the cheesecakes as parfaits by crumbling them into a glass with layers of fresh berries and whipped cream.

Tips for Success

• Room Temperature is Key: Ensuring the cream cheese, eggs, and yogurt are at room temperature prevents a lumpy batter and helps the cheesecakes bake evenly.
• Don’t Overmix: Mix the batter just until ingredients are combined, especially after adding the eggs. Overbeating incorporates too much air, which can cause the cheesecakes to rise and then fall dramatically.
• Cool Gradually: The step of cooling the cheesecakes in the turned-off oven is crucial for a smooth, crack-free top.
• Use a Cookie Scoop: For perfectly even crusts and filling, use a medium cookie scoop for the crumb mixture and an ice cream or large cookie scoop for the batter.

Storage & Reheating

FAQ

Can I use sour cream instead of Greek yogurt?

Yes, full-fat sour cream can be used as a 1:1 substitute for the Greek yogurt.

My cheesecakes have cracks. What went wrong?

Cracks usually occur from overmixing the batter (adding too much air), overbaking, or cooling too quickly. The gradual cooling in the oven helps prevent this.

Can I make these without a muffin tin?

Yes, you can bake them in small ramekins or oven-safe jars. Adjust the baking time slightly as needed based on the size of your containers.

Why is room temperature so important for the dairy ingredients?

Room-temperature ingredients blend together smoothly and easily, creating a homogeneous batter that bakes into a creamy, dense texture rather than a grainy or curdled one.

Can I double this recipe?

Absolutely. Simply double all ingredients and use two muffin tins, rotating their positions in the oven halfway through baking for even results.

Do I have to use liners?

Liners make removal incredibly easy and clean. If you don’t have them, generously grease the muffin tin cups and consider using a thin spatula to help lift the cheesecakes out after they are fully chilled.