In my opinion, cheesecake is better in miniature form. A dense, rich slice is more than I can handle after a meal — but a muffin cup-sized portion is just right. These mini cheesecakes are ridiculously creamy, and feature that buttery graham cracker crust everyone agrees on. They're equal parts celebratory and homey, which is really the best kind of dessert.
The Easiest Mini Cheesecakes for Any Occasion
If you have a standard muffin tin, you can make these cheesecakes — you don't have to worry about whether or not you have a springform pan (the usual tool for cheesecake). What's great is since the cheesecakes are small, they need less time to bake, set, and chill than their larger version. In fact, they bake in less than 30 minutes and need just a few hours to cool and firm up.
The crust is a simple, press-in graham cracker crumb situation that's topped with a vanilla-scented, cream cheese-laden filling. While they're decorated with fresh raspberries and powdered sugar here, don't hesitate to get creative. Other berries, a dollop of jam, shaved chocolate, or even crushed Oreos make great alternative toppings.
Easy Mini Cheesecakes
Prep time: 15 minutes ; cooking time: 20 minutes to 25 minutes
whole graham crackers, broken into 1-inch pieces, or 3/4 cup graham cracker crumbs (about 3 3/4 ounces)
unsalted butter, melted and cooled
2 (8-ounce) packages
cream cheese, at room temperature
fresh raspberries (about 1/2 pint or 36 berries)
Powdered sugar, for dusting
Arrange a rack in the middle of the oven and heat to 325°F. Line a 12-cup standard muffin tin with paper liners.
Place the graham cracker pieces in the bowl of a food processor fitted with the blade attachment. Process into fine crumbs, about 30 seconds. Slowly add the butter and pulse to combine into moist crumbs. (If using graham cracker crumbs, just mix with the butter in a bowl.) Divide the mixture evenly among the muffin wells (a scant tablespoon per well) and press with your fingers to form a firm, even layer on the bottoms.
Place the cream cheese in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium speed until very smooth, about 2 minutes. Gradually beat in the sugar and salt until incorporated, about 1 minute more. Stop the mixer and scrape down the sides of the bowl.
With the mixer on medium speed, beat in the eggs 1 at a time, waiting until the first egg is fully incorporated before adding the second. Add the vanilla and beat until just combined. Divide the mixture evenly among the muffin cups (about 1/3 cup each).
Bake until the edges are set but the center still jiggles slightly, 20 to 25 minutes. Place the muffin tin on a wire rack and cool completely, about 1 hour. Cover with aluminum foil and refrigerate until completely chilled, at least 2 hours or overnight.
Uncover the muffin tin and carefully remove the mini cheesecakes. Top each with 3 raspberries and dust with powdered sugar before serving.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Make ahead: These mini cheesecakes can be frozen for up to 3 months. Thaw at room temperature for 30 minutes before serving.