When it comes to bringing a touch of joy to any occasion, Mini Cheesecakes III are in a league of their own. These adorable, creamy treats have all the decadence and tang of traditional cheesecake but in convenient, personal-sized portions. Whether you’re hosting a party or simply craving a homemade dessert, they’re impossibly easy to whip up and irresistibly delightful to eat. Every bite is a perfect balance of crunchy graham cracker crust, luscious filling, and your choice of delicious toppings, making Mini Cheesecakes III an instant favorite wherever they appear.
Ingredients You’ll Need
What makes Mini Cheesecakes III so special is that they use simple, pantry-friendly ingredients, yet every component delivers on taste and texture. Each ingredient plays a starring role in making sure these cheesecakes are creamy, rich, and beautiful every time.
- Graham cracker crumbs: These create the classic, buttery crunch at the base of each cheesecake and hold up well to the creamy filling.
- Granulated sugar: Used in both the crust and the filling, sugar sweetens and balances the tanginess of the cream cheese.
- Unsalted butter, melted: Binds the crumb crust and brings a lovely richness to each bite.
- Cream cheese, softened: The star of Mini Cheesecakes III, cream cheese makes the filling ultra smooth and decadently creamy.
- Pure vanilla extract: Adds warmth and depth, a little vanilla goes a long way in enhancing the cheesecake flavor.
- Large eggs: These help set the filling, giving the cheesecakes structure while keeping them supple and tender.
- Sour cream: Brings a welcome tang and extra creaminess—the secret to a more sophisticated cheesecake flavor.
- All-purpose flour: Just a touch for added structure, ensuring each little cake bakes up with a velvety, cohesive texture.
- Fresh fruit, pie filling, or chocolate sauce (optional): The finishing touch; toppings let you customize each cheesecake, adding color and extra flavor.
How to Make Mini Cheesecakes III
Step 1: Get Everything Ready
Start by preheating your oven to 325°F so it’s hot and ready when your cheesecakes go in. Line a 12-cup standard muffin tin with paper liners—this is what gives Mini Cheesecakes III their signature cute-and-tidy shape, and also makes cleanup a breeze.
Step 2: Make the Graham Cracker Crust
In a small bowl, combine the graham cracker crumbs, 3 tablespoons of granulated sugar, and melted unsalted butter. Stir until everything is evenly moistened and the mixture looks a bit like wet sand. Spoon about one tablespoon of the mixture into each paper liner and press down firmly—you can use the bottom of a glass or your fingertips for this. This gives you a sturdy, flavorful base for the creamy layers to come.
Step 3: Whip Up the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until perfectly smooth—no lumps allowed if you want that gorgeous creamy texture! Add in the remaining 1/2 cup sugar and vanilla extract, mixing until everything is silky and uniform. Now, beat in the eggs one at a time, using low speed and just until each is incorporated. Overbeating can introduce air bubbles, so keep it gentle. Finally, stir in the sour cream and flour until you have a smooth, inviting batter.
Step 4: Fill the Muffin Tins
Spoon the cheesecake mixture evenly into the crust-lined muffin cups. Fill them nearly to the top so each bite of Mini Cheesecakes III is rich and satisfying. The filling will settle perfectly as it bakes.
Step 5: Bake to Perfection
Bake your mini cheesecakes for 20 to 22 minutes. The trick is to watch for the centers to be just set—don’t wait until they look dry, as you want a creamy texture. Let the cheesecakes cool in the pan for about 10 minutes, then gently lift them out and finish cooling on a wire rack. This helps prevent cracking and ensures a smooth finish.
Step 6: Chill and Top
For best texture, chill the cheesecakes in the refrigerator for at least 2 hours. This is when all the flavors meld together and the filling firms up to that dreamy consistency. Once chilled, top each Mini Cheesecakes III with your favorite fresh fruit, pie filling, or a drizzle of chocolate sauce for a show-stopping presentation.
How to Serve Mini Cheesecakes III
Garnishes
The garnish is like the final brushstroke on a masterpiece. For Mini Cheesecakes III, top with a jewel-like raspberry, a glossy cherry from pie filling, or a sunny slice of strawberry. A sprinkle of powdered sugar, lemon zest curls, or a swirl of chocolate sauce also bring color, flavor, and instant crowd appeal.
Side Dishes
The richness of Mini Cheesecakes III pairs beautifully with fresh fruit salad, a selection of berries, or even a crisp cookie. For a bolder touch, pair them with a small scoop of tart sorbet or a drizzle of tangy berry coulis.
Creative Ways to Present
Arrange the mini cheesecakes on a tiered dessert stand for parties or tuck each one into its own decorative cupcake box for a sweet take-home favor. Try topping each cheesecake differently for a beautiful rainbow effect, or set up a “decorate your own” cheesecake station with toppings at a gathering.
Make Ahead and Storage
Storing Leftovers
Mini Cheesecakes III keep wonderfully in the refrigerator. Store any leftovers in an airtight container for up to 4 days. The flavor actually deepens after a day, making them even more tempting, and their size means you can sneak one as a sweet snack whenever the craving hits.
Freezing
You can easily freeze Mini Cheesecakes III for future enjoyment. Once fully cooled, wrap each cheesecake tightly in plastic wrap and place them in a zip-top freezer bag. They’ll stay fresh for up to one month. Thaw them overnight in the fridge so you’re always ready for dessert, even at a moment’s notice.
Reheating
No reheating required—just let them come to room temperature or enjoy them chilled straight from the fridge. If you prefer a slightly softer texture, let a cheesecake sit out for 10-15 minutes before serving. Add fresh toppings just before eating for the best look and flavor.
FAQs
Can I make Mini Cheesecakes III gluten-free?
Absolutely! Simply substitute gluten-free graham crackers for the crust, and everything else in the recipe is already gluten-free. You won’t lose out on any flavor or texture at all.
Why did my cheesecakes crack in the middle?
Tiny cracks can happen if the cheesecakes are overbaked or cool too quickly. Make sure not to overmix the batter, bake just until set, and let them cool gently in the pan before moving them. Even if they do crack, a little topping hides all!
Can I double the recipe for a crowd?
You sure can! Double all the ingredients and bake in two muffin tins. Since Mini Cheesecakes III bake so quickly, you can easily make a big batch for a party or event without much extra effort.
What’s the best way to get the crust really firm?
Press the crust mixture down firmly in each liner using the back of a spoon or a small glass. This helps it stick together and ensures it doesn’t crumble when you remove the cheesecake from the wrapper.
Can I use low-fat cream cheese or a cream cheese substitute?
You can use low-fat cream cheese if you prefer, but the cheesecakes may be slightly less creamy. Avoid fat-free versions, which can make the texture chalky rather than rich and smooth.
Final Thoughts
Once you try Mini Cheesecakes III, it’s hard not to fall in love with their creamy centers and endless topping options. These little cheesecakes pack all the love of a big dessert into bite-sized happiness, making them perfect for sharing or savoring solo. I can’t wait for you to bake a batch—one taste, and you’ll want them in your regular dessert rotation!
Print
Mini Cheesecakes III Recipe
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes (plus chilling)
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
These Mini Cheesecakes III are a delightful treat perfect for any occasion. Creamy and rich, these individual cheesecakes are easy to make and can be customized with your favorite toppings.
Ingredients
Cheesecake Base:
- 1 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted
Cheesecake Filling:
- 2 (8-ounce) packages cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
Toppings (Optional):
- fresh fruit
- pie filling
- chocolate sauce
Instructions
- Preheat oven: Preheat oven to 325°F. Line a 12-cup muffin tin with paper liners.
- Prepare crust: Mix graham cracker crumbs, 3 tablespoons sugar, and melted butter. Press mixture into each cupcake liner.
- Make filling: Beat cream cheese until smooth. Add sugar, vanilla, eggs, sour cream, and flour; mix until smooth.
- Fill cups: Spoon filling over crusts, filling nearly to the top.
- Bake: Bake for 20-22 minutes until set. Cool, then chill for at least 2 hours.
- Serve: Top with desired toppings before serving.
Notes
- Cheesecakes can be frozen for up to 1 month.
- Thaw in the refrigerator before serving.
- For a gluten-free version, use gluten-free graham crackers.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 230
- Sugar: 14g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 65mg
