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–+ servings
Mini cheesecakes topping with an assortment of toppings arranged on a marble slab.
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Mini Cheesecakes

These adorable mini cheesecakes are always the hit of any party! Top these little beauties with anything from pie filling to caramel sauce to fresh fruit – you can’t go wrong.
Prep Time 20 minutes
Cook Time 15 minutes
Chill Time 3 hours
Total Time 3 hours 35 minutes
Servings 12 mini cheesecakes

Ingredients

For the Crust:

For the Filling:

Topping suggestions:

  • Pie filling or fruit sauce of your choice cherry, blueberry, lemon curd, strawberry sauce, etc.
  • Salted caramel sauce
  • Chocolate ganache
  • Fresh fruit

Instructions

  • Preheat oven to 350°F. Line a standard cupcake pan with paper cupcake liners.
  • Place graham crackers into the bowl of a food processor fitted with a metal blade. Pulse until they form fine crumbs. Add 2 tablespoons sugar and melted butter and pulse until all the ingredients are evenly distributed.
  • Evenly distribute the crumb mixture in the bottom of each baking cup. Press gently to form an even crust.
  • Bake crusts in preheated oven for 5 minutes. Place pan on wire rack to cool while you prepare the filling.
  • Beat cream cheese and sugar in a large bowl with an electric mixer until well mixed - about 2 minutes. Add eggs in one at a time and mix until incorporated. Scrape the sides of the mixing bowl and add in the vanilla bean paste or vanilla extract and mix until it is incorporated. Use a large cookie scoop (about 3 tablespoons) to evenly distribute the filling into baking cups.
  • Bake for 15-17 minutes or until just set. Allow cheesecakes to cool completely on a wire rack and then refrigerate for at least 3 hours. Just before serving, top with the pie filling or sauce of your choice.

Notes

  • If you do not have a food processor, you can place the graham crackers into a zip-top bag and crush the graham crackers with a food mallet or rolling pin. 
  • Check out my tips for how to soften cream cheese to make sure your cream cheese is the perfect temperature.
  • Store mini cheesecakes in an airtight container in the refrigerator for up to 3 days. Wait to top them until just before serving.