Mini Cheesecakes Recipe
Written By Avi Green
Mini cheesecakes are the perfect individual dessert—creamy, rich, and easy to customize with your favorite toppings. This recipe includes both oven and air fryer methods for convenience.
Ingredients:
For the Crust:
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1 cup graham cracker crumbs
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3 tablespoons unsalted butter, melted
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2 tablespoons granulated sugar
For the Filling:
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8 ounces cream cheese, softened
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¼ cup granulated sugar
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1 large egg
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1 teaspoon vanilla extract
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2 tablespoons sour cream
Optional Toppings:
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Fresh berries
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Chocolate sauce
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Caramel drizzle
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Whipped cream
Instructions
Prepare the Crust: In a bowl, mix graham cracker crumbs, melted butter, and sugar until well combined. Press about 1 tablespoon of the mixture into the bottom of each muffin liner or ramekin. Chill in the refrigerator while you prepare the filling.
Make the Filling: Beat cream cheese and sugar together until smooth. Add the egg, vanilla extract, and sour cream, mixing until well incorporated. Avoid overmixing to prevent air bubbles.
Fill the Cups: Divide the cheesecake filling evenly among the prepared crusts, filling each about ¾ full.
Oven Method: Preheat your oven to 325°F (165°C). Place the muffin tin or ramekins on a baking sheet and bake for 15-18 minutes, or until the centers are slightly jiggly. Let cool at room temperature, then refrigerate for at least 2 hours before serving.
Air Fryer Method: Preheat your air fryer to 300°F (150°C). Place the ramekins or silicone muffin liners in the air fryer basket, ensuring they do not touch. Air fry for 10-12 minutes, checking for a slight jiggle in the center. Cool and refrigerate as with the oven method.
Add Toppings and Serve: Once chilled, top each mini cheesecake with your desired toppings, such as fresh berries, chocolate sauce, or whipped cream.
Tips for Perfect Mini Cheesecakes
Room Temperature Ingredients: Use softened cream cheese and room-temperature eggs for a smooth filling.
Nonstick Liners: Use parchment or silicone liners to make removal easier.
Storage: Store mini cheesecakes in an airtight container in the refrigerator for up to 5 days.
These mini cheesecakes are a delightful treat that’s easy to make and perfect for any occasion. Whether baked in the oven or air fried, they’re guaranteed to impress!