Quick and Elegant Mini Cheesecakes

Baked in a muffin pan, these Quick and Elegant Mini Cheesecakes will please all the guests at your dessert table. Creamy, light and decadent with your own individual topping!

Desserts, desserts, desserts! So many to choose from! When Jim and I have dinner parties, I always like to have an assortment of mini desserts for my guests to try. I have made these Quick and Elegant Mini Cheesecakes before, and they are a huge crowd pleaser!

How to make mini cheesecakes

These mini cheesecakes are super easy to whip up and yes, you make them in a muffin pan! Did you know that you can find graham cracker crumbs at your grocery store? Eliminating the need to grind up your graham crackers! Just grab a bowl, add your graham cracker crumbs, some sugar, melted butter and mix together. Your crust is almost done! Scoop into a lined muffin pan and bake!

Next up, is the delicious and easy filling. Whip up your cream cheese, sugar and vanilla until light and fluffy. Make sure your cream cheese is room temperature, this will help alleviate any lumps in your filling. Next add the sour cream. Using sour cream in your filling gives it that nice tang. In addition, it adds the needed moisture to your filling, giving it that light texture.

Almost done! Add in eggs, one at a time, and beat well after each addition. This helps to bind your filling together. Plus, it adds a nice silky texture to your cheesecake.

Lastly, you can omit this step if you want, but I think it adds even more flavor to your cheesecake. Mix together sour cream, vanilla and sugar. After the mini cheesecakes are almost done, add this mixture to the top of your cheesecake and bake until desired time has been reached. In my opinion, this last layer gives it the final touch. However, don’t feel like you need to do this last step. These mini cheesecakes are still delicious without the addition of the sour cream mixture on the top. Plus, it can be a little hard to spread.

Baking the mini cheesecakes

Unlike a full size cheesecake that takes at least an hour, maybe more, these mini cheesecakes can be baked in just 12-15 minutes! Plus, there’s no need for a water bath!

Once the cheesecakes are cooled, chill in the refrigerator until ready to use. Another great thing about these mini cheesecakes is that you can offer a variety of toppings to meet the likes of all your guests!

Can cheesecake be frozen?

Yes, just like The Cheesecake Factory freezes their cheesecakes, you can too! To freeze, store in an airtight container. I use a thick Rubbermaid container, to freeze all my treats! I try to avoid stacking the mini cheesecakes because I don’t want the top to get ruined. However, I don’t recommend freezing with any fruit topping because the fruit tends to get soggy after it is thawed. And no one wants a soggy cake!

Are you ready to try these Quick and Elegant Mini Cheesecakes? Then lets get started…

Quick and Elegant Mini Cheesecakes-Ingredients

Sour cream, sugar, graham cracker crumbs, pure vanilla extract, (Toppings-cherry pie filling, raspberries), eggs, cream cheese, butter, foil muffin liners.

Quick and Elegant Mini Cheesecakes Instructions-Crust

Preheat oven to 350 degrees. Line two muffin pans with about 20 foil liners. Over low heat melt the butter.

Add graham cracker crumbs, butter and sugar and mix until fully combined.

Add 1 tablespoon and 1 teaspoon to each liner.

Press into the liner. Bake at 350 degrees for 5 minutes or until lightly golden. Remove from oven and set aside. Reduce oven to 325 degrees.

Quick and Elegant Mini Cheesecakes-Filling

Using a hand mixer, beat cream cheese, sugar and vanilla extract until fluffy.

Add sour cream and beat well.

Drop in eggs, one at a time, beating well after each addition.

Fill each liner with filling, about 3/4 way full.

Bake the cheesecakes for about 12-15 minutes. Cheesecakes should be firm but slightly jiggly and moist in the center.

Quick and Elegant Mini Cheesecakes-Top Layer

In a small mixing bowl, add sour cream, vanilla and sugar. Use a spoon and mix until combined.

After the mini cheesecakes have been baking for about 12-15 minutes, remove from the oven. Add about 1 teaspoon of the sour cream mixture to the top of each cake. Let the heat melt the sour cream and then carefully spread over the top. Put them back into the oven for and additional 2-3 minutes. Overall cooking time will be approximately 15-18 minutes.

Once done, remove from oven. Cool in the pans for 5-10 minutes, then move to wire racks to cool completely. Once cooled, store in an airtight container in the refrigerator until ready to serve.

Cheesecake Toppings

Add your favorite toppings! Fruit toppings; raspberries, strawberries, blueberry, cherry pie filling. Hershey’s chocolate syrup, strawberry syrup or Smucker’s caramel sundae topping. Experiment and see what ones you like best!

My personal favorite; caramel sauce with raspberries.

To freeze, store in an airtight container for up to 3 months. Do not freeze with fruit topping, as the fruit tends to get soggy after its thawed.

For additional mini treats try my Cannoli Cupcakes and Easy Churro Apple Tartlets.