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Mini Cheesecakes Made in a Muffin Tin

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Mini Cheesecakes made in a muffin tin are bite‑sized, creamy treats with a buttery crust and smooth cheesecake filling — easy to bake and perfect for parties or make‑ahead desserts.

Ingredients

  • For the crust:
  • 1 ¼ cups graham cracker crumbs
  • 3 tbsp melted butter
  • 2 tbsp granulated sugar
  • For the cheesecake filling:
  • 16 oz full‑fat cream cheese, softened to room temperature
  • ½ cup granulated sugar
  • 2 large eggs
  • ¼ cup sour cream or Greek yogurt
  • 1 tsp vanilla extract
  • Optional: 1–2 tsp lemon juice or 1 tsp lemon zest (for brightness)
  • Optional toppings:
  • Fresh berries or fruit
  • Chocolate or caramel sauce
  • Whipped cream
  • Fruit preserves or jam

Instructions

  1. Preheat oven to 325 °F (163 °C). Line a 12‑cup muffin tin with paper liners (or grease each cup if not using liners).
  2. In a small bowl, combine graham cracker crumbs, melted butter, and sugar. Press about 1 tablespoon of this mixture into the bottom of each liner to form the crust. Lightly press to compact.
  3. Bake the crusts for 5 minutes, then remove from oven and let cool slightly while you prepare the filling. Reduce oven temperature (if your recipe calls for) or continue at 325 °F.
  4. In a mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, beating until incorporated. Stir in sour cream (or yogurt), vanilla — and lemon juice/zest if using — until just combined.
  5. Divide the cheesecake filling evenly among the prepared crusts, filling each cup nearly to the top.
  6. Bake for 16–20 minutes, or until the edges are set and the centers still have a slight jiggle when gently shaken.
  7. Turn off oven, open door slightly, and let cheesecakes cool in the oven for 10 minutes (optional but helps avoid cracks). Then remove from oven and let cool to room temperature.
  8. Refrigerate uncovered (or loosely covered) for at least 2 hours — or ideally 3–4 hours (or overnight) — until fully chilled and set.
  9. Before serving, add optional toppings like fresh fruit, whipped cream, jam or sauce as desired.

Notes

  • Use full‑fat cream cheese — it gives the richest and creamiest texture. Lower‑fat versions tend to yield a runnier filling. ([turn0search9](#))
  • Room‑temperature ingredients (cream cheese, eggs, sour cream) mix more smoothly — cold ingredients can lead to lumps or overmixing, which may cause cracking or sinking. ([turn0search4](#))
  • Don’t overbeat the filling. Once everything is combined and smooth, stop mixing so you don’t incorporate too much air — that can cause mini cheesecakes to puff and then collapse. ([turn0search11](#))
  • Muffin‑tin cheesecakes don’t necessarily need a water bath because the portions are small and shallow — making them less prone to cracking compared with large cheesecakes. ([turn0search18](#), [turn0search20](#))
  • The centers should remain slightly jiggly when you take them out — they’ll firm up as they cool. Overbaking causes a dry, crumbly texture. ([turn0search1](#), [turn0search15](#))
  • Store mini cheesecakes in a covered container in the fridge for up to 5 days. They also freeze well — wrap individually and thaw in refrigerator before serving. ([turn0search15](#), [turn0search6](#))

Nutrition

Find it online: https://recipesbyliza.com/mini-cheesecakes-made-in-a-muffin-tin/