Mini cheesecakes with graham cracker crust made in a muffin pan. Small batch mini cheesecake recipe makes 4 mini cheesecake cupcakes.
Before we get to the land of perfectly chocolate-glazed mini cheesecakes with heart strawberry cut-outs, we have to start at the beginning.
We all love cheesecake. We can all over-do it on cheesecake.
I’ve been playing with my recipe for small batch cheesecake made in muffin cups for probably a decade. To be exact–since the time my roommate in college made these by dropping in a nilla wafer instead of bothering with a crust. (I went to college before Pinterest existed, and yes, I am so very old).
The gracious thing about mini cheesecakes in muffin cups is that you can’t really over-do it. Especially when you’re only making a small batch. This recipe makes just 4 mini cheesecakes with graham cracker crust. Two mini cheesecake cupcakes for you, two mini cheesecake cupcakes for me, and then none for tomorrow when we should get back to our January diets.
Mini cheesecakes with graham cracker crust baking steps:
-Make sure your oven is at 325 instead of 350.
-After baking, let these babes cool near the oven. Crack the door and let the heat from the oven escape near the cheesecakes. In my experience, temperature extremes cause more cracks in cheesecakes than over-baking them. A gentle, even cooling situation will help you out here. But I mean, seriously: we’re going to slather them in chocolate, and shower them with strawberry hearts. If they crack on you, proceed with full steam ahead. This same rule applies for my small batch cheesecake in a loaf pan, too.
-Use a hand mixer to beat together all of the ingredients BEFORE you add the egg. When you add the egg, just stir it in with a spatula or wooden spoon. Beating the egg with the hand mixer can over-inflate the batter, causing it to puff in the oven. What comes up must come down, and often that will lead to cracks. Don’t do it!
I bake these, let them cool on the counter all afternoon, and then refrigerate them overnight. The next day, I add a spoonful of melted chocolate and start cutting out hearts from strawberries. It’s not as onerous as it looks: I used a mini pie crust vent cutter in the shape of the heart (the exact same one I used for the cover shot of my cookbook Sweet & Simple). Just cut 4 little planks from each strawberry, cut out a cute heart, and then use the rest of the strawberry in a smoothie. (You can toss the strawberry remnants in a freezer bag for later smoothies, too)
If you have any leftover strawberry hearts, float them in a cocktail. I just might have done that tonight, and I just might take photos next time and share that with you.
If this doesn’t say ‘be my Valentine,’ then I’m all out of ideas.
I’d marry you if you made me these mini cheesecakes with graham cracker crust.
Go on, give it a shot.
Mini Cheesecakes
Ingredients
- 1/2 cup crushed graham crackers (about 3 sheets)
- 2 tablespoon unsalted butter, melted
- 4 ounces cream cheese, at room temperature
- 5 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon fresh lemon juice
- 1 large egg
For the topping:
- 1/3 cup chocolate chips
- 1 teaspoon coconut oil
- strawberries
Instructions
- Preheat the oven to 325, and line 4 cups in a muffin pan with paper liners.
- In a medium bowl, beat together the cream cheese, sugar, vanilla and lemon juice. Beat very well until combined.
- Stir the egg in by hand (do not use a mixer for this step).
- Divide the batter between the cups, and bake for 20 minutes.
- Let the cheesecakes cool near the oven--no drastic temperature changes.
- Chill the cheesecakes overnight, covered in the fridge.
- Before serving, melt the chocolate and coconut oil either in a double boiler, or in the microwave in 20-second pulses, stirring each time.
- To make strawberry hearts, use a 1/2" tiny heart pie crust cookie cutter. Slice 2-3 planks off each strawberry, and cut out a heart from each. Reserve the rest of the berry of another use (smoothie time!).
- Decorate each cheesecake with a spoonful of melted chocolate, and sprinkle the hearts on the cheesecakes like you own the place.
Nutrition Information:
Serving Size:
1Amount Per Serving: Calories: 1187 Total Fat: 83g Saturated Fat: 51g Cholesterol: 188mg Sodium: 583mg Carbohydrates: 102g Sugar: 96g Protein: 11g
Ohh my husband LOVES cheesecake, but often eats way too much of it so this is perfect for him!
Ah I just got the recipe to make for Valentine’s!! self-control and husband-control is something that is becoming crucial for us!
My grandma used to make mini cheesecakes with nilla wafer crusts and top them with blueberry pie filling, so delicious!
cutest! everything is better in heart form!
My pet unicorn says that she’ll only eat foods garnished with strawberry mini hearts now, so thanks.
Well, that’s really why I created the recipe, for your pet unicorn and all <3
Does this recipe use standard muffin or mini muffin?
Great question, Jen–standard muffin pan :)
Hey girl- these look amazing! Yummy!
I just want to say thank you for these recipes for two. It’s portioned out and doesn’t over do anything. I’ve made things and had too much of it left over. I had gotten the cinnamon rolls for two and they were amazing! Took care of my need for cinnamon rolls! These cheese cakes look awesome and can’t wait to try them out!
I’m so glad, Sophia! Thanks for writing :)
Just Wondering, is that 5 TBS of sugar ??? or should it be 5 tsp?
Thanks.
I only used 5 teaspoons and they were awesome. None leftover. They were perfect. Follow the recipe as written except I used 5 teaspoons of sugar and ate them the same day. Thanks for another great recipe! Will make again and again.
It says 5 tablespoons not teaspoons
Looks delicious. What kind of chocolate chips do you use?
Hi Katie–sorry for not being clear. Just regular semisweet chips :)
Where can I find a 1/2″ tiny heart pie crust cookie cutter? I’m very to excited to try this recipe!
Hi Crystal! Here’s a fun link: https://www.amazon.com/gp/product/B0162AGTWE/ref=as_li_tl?ie=UTF8&tag=dessertfort0b-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B0162AGTWE&linkId=17f10bdd473159079ecaca90f1822fba
Just put these in the oven. My cheesecake batter seemed a little too much for four. I’ve made 6 ( would have been5.5 if that was possible). Will surely update as to how it turned out. Love you!
Omg, I made it and I ate it and I’m a happier person now..????
Just a little input , the 5 tbsp sugar is a bit more than needed. Maybe if bittersweet chocolate is used then it would balance out. I used strawberry jam on two and milk chocolate on two so mine were pretty sweet overall.
I baked mine at 160c for 25 min.
Also as I like a little denser cheesecake, I added a 1/2 tsp of corn flour.
This is a great recipe for satisfying cheesecake cravings.
That was the end of my diet…every time when I visit this website I find so many recipes and they look so delicious. It is not fair… :(
The other cheese cake recipe use a bit of flour. Can I add some flour to make it a bit cake-y, and less cheesy?
I don’t know, Amira…I only tested the recipe as you see written. If you make changes, I can’t guarantee that it will work. Sorry!
Love this recipe! Made it twice in one week (second time kids were home from college-doubled beautifully). I made a quick sauce from ‘mature’ raspberries first time and thinned down strawberry jam for topping the second time….cannot recommend this recipe enough!
Can you guess at length of time in Instant Pot? Made the famous #17 in mine at Christmas and it was a beauty! Would love to do minis in the IP.
I can’t, I’m sorry. I haven’t tried it. Are you in the Instant Pot Facebook group? Someone in there would probably know :)
Hi!! Can I use 2 of the 3 inches ramekins instead of 4 muffin cups? Thanks!!
Hi Malala,
I haven’t tried those dishes specifically, but I think you could…they’ll take a different amount of time to bake, so check them early :)
I don’t see the butter in the instructions. Is it for the crust?
Hi, isn’t the recipe missing the begining with how to do the crust (I assume crakers & butter together) and how much to put in each tin and ‘how to’?
Thanks Christina, this looks really cute and sounds so much better than a huge cheesecake we would have to eat many days to finish ;-)
Wow, I used 5 tablespoons of sugar before I read the comments. Hope it still turns out delicious!