mini cheesecake recipe

These delectable Andes Mini Cheescakes are party worthy, freezer friendly, and absolutely adorable. Enjoy these chocolate graham cracker crust mint filled cheesecakes topped with chocolate and Andes Mint candies.

Andes Mint Mini Cheesecakes

Nonstick baking spray

chocolate graham cracker crumbs

sugar

butter

(8 ounce) boxes of cream cheese softened

mint extract

green food coloring

chocolate chips

Andes mints coarsely chopped.

Preheat oven to 325 degrees and spray mini cheesecake pan with non stick baking spray.

Combine graham crackers, 2 tablespoons sugar and butter. Divide in the mini cheesecake pan evenly. Press down gently with a spoon.

In a stand mixer blend cream cheese and 1/4 cup plus 2 tablespoons sugar until smooth and creamy. Add the egg, mint extract and food coloring: mix just until incorporated on low. Spoon cream cheese mixture over the chocolate graham crackers; dividing evenly.

Bake for 20 minutes. Turn off the oven, prop open the oven door with a wooden spoon and allow the cheesecakes to cool down slowly for only about 5-10 minutes then remove from the oven.

Remove from oven and chill for several hours or overnight before removing from pan.

Melt chocolate chips in microwave according to manufacturers instructions. Top each mini cheesecake with a heaping tablespoon of chocolate and a few pieces of Andes mints.

Made this with my Norpro pans.  Comes out taller and I was able to push up out of pan sooner but hard to find cupcake wrappers to serve in with that size.  Also be very careful about losing bottom disc for holes as really not available.  I had to cut a circle out of a silicone pan to replace one. Many recipes leak thru bottom so put foil on bottom shelf or have to use use short wrappers.

I love Andes mints!  These were wonderful!

We really loved these! The chocolate graham crackers are so good with the mint flavor of the cheesecake!

You turned my favorite chocolate into a great cheesecake! Love this!!

These are dangerously good! I could eat an entire batch myself! Love them!!

Mini Banana Pudding Cheesecakes are an easy to make dessert recipe from Serena Bakes Simply From Scratch.

Mini Banana Pudding Cheesecake

Crushed Nilla Wafer Cookies or Graham Crackers

Sugar

Melted Butter

Cream Cheese, Room Temperature

Ripe Mashed Bananas

Vanilla Extract

Eggs

Whipped Cream

Slices Banana

Mini Nilla Wafer Cookies

These easy Mini S'mores Cheesecakes are made with a graham cracker crust, chocolate filling, melted chocolate and toasted marshmallows on top! It's such a fun fall recipe - with or without the campfire!

Mini S'mores Cheesecakes

(134 grams) graham cracker crumbs

tbsp (26 grams) sugar

tbsp (56 grams) butter, melted

(339 grams) cream cheese, room temperature

(104 grams) sugar

tbsp (42 grams) natural unsweetened cocoa powder

(115 grams) sour cream

tsp vanilla extract

tbsp (30 milliliters) milk

eggs

hershey’s chocolate bars

12-14 regular sized marshmallows

Preheat oven to 325°F (162°C). Add cupcake liners to a cupcake pan.

. Combine the crust ingredients and divide the mixture between the cupcake liners (about 1 1/2 to 2 tablespoons per cup) and press into the bottoms.

. Bake crusts for 8-10 minutes then remove from oven. Allow to cool while you make the filling.
CHEESECAKE FILLING AND TOPPING

p id=&#8221;instruction-step-5&#8243;>1. Reduce oven to 300°F (148°C).
2.

In a large bowl, mix the cream cheese, sugar and cocoa powder until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
3.

Add the sour cream, vanilla extract and milk. Beat on low speed until well combined.
4.

Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
5.

Divide the batter between the cupcake liners and fill most of the way.
6.

Bake cheesecakes for 15-17 minutes, then turn off oven and leave the door closed for another 15 minutes.
7.

Crack the oven door and allow cheesecakes to cool for 10 minutes, then put in the fridge to finish cooling.
8.

Once the cheesecakes are cooled and firm, place a couple rectangles of chocolate on top of each, then a marshmallow.
9.

Place the cheesecakes on a cookie sheet and broil until the chocolate is melted and marshmallows are lightly browned. Cheesecakes are best if served immediately. Leftovers can be refrigerated for 3-4 days.

Wow!..So yummy..my favorite cheesecake flavor by far...and this recipe looked better than all the others! Thanks again!

This easy Mini Cheesecakes recipe has all the flavor of a classic cheesecake in an easy to eat, personal size package. Wonderfully creamy and sweet cheesecake with just the right amount of tang sits atop a mini homemade graham cracker crust. Customize with your favorite toppings for a ton of different flavors!

Mini Cheesecake Recipe

graham cracker crumbs

light brown sugar (packed (granulated sugar can also be used))

cream cheese (room temperature)

sugar sugar

sour cream (full fat, greek yogurt can be used instead)

vanilla extract

eggs (room temperature)

whipped cream

fresh fruit

hot fudge

caramel sauce

Preheat the oven to 325°F. Line two cupcake tins with liners. Set aside.

Combine the graham cracker crumbs, melted butter and sugar in a small bowl and stir to combine. (You can also add the graham crackers to a food processor and blend with the brown sugar until processed. Then add the melted butter and pulse to combine.)

Spoon 1 ½ tablespoons of the crust mixture into each liners. Use the bottom of a measuring cup or glass to press the crust firmly into each liner.

Bake the crusts for 9 to 12 minutes or until the crust just begins to turn golden brown.

Remove from the oven and allow the crusts to cool completely.

Prepare Graham Cracker Crusts:

Combine cream cheese and powdered sugar in the bowl of a stand mixer or large bowl and beat with the stand mixer or hand mixer until light and fluffy, scraping down the sides of the bowl as needed.

Add in the sour cream and vanilla extract and beat until fully combined, scraping down the sides of the bowl as needed.

Add in the eggs, one a time, and mix just until combined. Do not overbeat.

Transfer about ¼ cup of the cheesecake filling into each of the prepared crusts, or until about ¾ full.

Bake mini cheesecakes for 15 to 20 minutes or until the edges are just set and the middle is very slightly jiggly. Check every minute or so to ensure the cheesecakes don't get overbaked.

Remove from the oven and set on a cooling rack and allow to cool to room temperature. Cover cheesecake lightly with plastic wrap and chill in the refrigerator for at least 2 hours before serving.

Serve with whipped cream, fresh fruit, hot fudge or caramel sauce. Enjoy!

Make Cheesecakes

https://content.jwplatform.com/videos/hXG5mdH1.mp4

This easy Mini Cheesecakes recipe has all the flavor of a classic cheesecake in an easy to eat, personal size package. Wonderfully creamy and sweet cheesecake sits atop a mini homemade graham cracker crust. Customize with your favorite toppings for a ton of different flavors!

Mini Cheesecakes

These delicious mini cheesecakes have a crunchy graham cracker pecan crust and rich and creamy filling that bakes up in no time. They are super easy to make, and you can add your favorite toppings!

graham crackers (full sheets (135 grams))

pecans ((30 grams))

cinnamon

unsalted butter (melted (56 to 70 grams))

(8-ounce cream cheese (room temperature)

sugar ((100 grams))

salt

sour cream (room temperature (60 grams))

Preheat the oven to 350°F. Line a 12-cup regular muffin pan with paper liners.

To the large bowl of a food processor, add the graham crackers and toasted pecans. Pulse until they are broken into small pieces. Add sugar and cinnamon, then pulse until combined. Pour 4 tablespoons of the melted butter evenly over top of the graham crackers, then pulse until it is evenly distributed. (If needed, remove blades and use a silicone spatula to mix in completely.)

Pinch the crumbs between your thumb, pointer and middle fingers. If they feel moist and stick together when released from the pinch, they are ready to be pressed in the pan. If they feel dry, sandy, and lose their shape when released, stir in the extra tablespoon of melted butter.

Divide the graham cracker mixture evenly amongst the 12 muffin cups (about 2 packed tablespoons in each). Press each into a flat layer using a shot glass or small flat measuring cup. Bake for 8 to 10 minutes, or until fragrant and slightly darker in color. Remove from the oven and set aside to cool slightly while you make the filling.

Make the Crust:

Add the cream cheese to the bowl of a stand mixer fitted with a whisk attachment and mix at medium speed for 2 to 3 minutes until creamy and smooth.

Add the sugar and the salt to the bowl and mix on medium for about 1 minute until creamy. Scrape the bowl down and mix for another minute until the ingredients are completely combined.

Add the sour cream and vanilla extract. Mix well for 2 more minutes, scraping down the bowl as needed, until the mixture is completely smooth. Add the eggs one at a time, mixing on medium-low between each addition, allowing each to incorporate before adding the next. Scrape the bowl down and mix once again until completely smooth.

Make the Filling:

Use an ice cream scoop to transfer a scant ¼ cup of the cheesecake mixture to each of the cupcake tins. (They should be nearly full, but no more than ¼ inch from the top of the paper cup.)

Bake at 350°F for 15 to 17 minutes, until the centers of each cheesecake jiggle just slightly when the pan is gently shaken. Remove the pan from the oven and let cool to room temperature in the pan. Remove the mini cheesecakes from the pan and serve immediately or refrigerate for about 2 hours, until chilled. Garnish the cheesecakes with dollops of whipped cream, fresh berries, chocolate sauce, cherry pie filling, or enjoy them plain.

Assemble and Bake:

John, your recipes have been a cherished part of our household for over a year now. I've tried so many—from your incredible burger buns to this latest treat—and each one has brought joy to our table. I absolutely LOVE your videos. You have such a natural charm and warmth in the way you share your recipes, and it truly shines through. Everything I’ve made from you has been a hit at home—thank you for that!
For these mini cheesecakes, I added caramel, blueberries, and your lemon curd as the three flavor variations. The kids (ages 9 and 12) devoured them with delight!

one thing about your recipe. fool-proof!!!

Completely forgot to bake the crust first, (Oopsies!) but they still turned out great! I used more graham crackers to replace the pecans since my wife is allergic to most nuts, and it worked just fine. For people curious, I halved the recipe and it filled 12 average sized cup cake tins. Thank you for this recipe!

Read different recipes of mini cheesecakes and finally tried this one. Brilliant! My base was oreo cookies and needed no topping as they were already perfect :) Thank u :)

My daughter asks me to make these every year for her birthday. Thank you for providing a recipe that will hopefully pass through generations.

John, I made these mini cheesecakes and top them with big chocolate ganache and I have to say I’ve never had a recipe of yours that I did not like. Thank you.

This recipe is fantastic. We found that halving the amounts made 36 mini cheesecakes.

SO delicious!! The perfect dessert! I have never been disappointed with any preppy kitchen recipe! I made these cheesecakes with my little brother who is 9. He was so excited to eat them, he couldn't hardly focus while baking them. He was nearly drooling over the batter. 💙😂

This cheesecake recipe is AMAZING! I adore cheesecake and have never had one this delicious! I will definitely be making this one again and again!

Just made these last night! The best dessert I’ve EVER made! Topped with chocolate ganache and fresh raspberries!

Thank you John for this amazing recipie. I made it yesterday and my son absolutely loved it! I always wanted to make a cheesecake but never tried to. These mini cheesecakes sounded so adorable and your video made it doable for me. 

 I used walnuts in place of pecans and left out the additional egg yolks ( I made half recipie, so put two whole eggs instead)
 For topping , I used fresh raspberry compote. They looked pretty and tasted delicious.
Only thing, all my paper cups curled up a bit on the edge on one side, so the cheesecakes didn't turn out round. Could you please suggest something for this?
Many thanks!

It's crazy delicious and love to try it again with oreo crumbs.. do I need any adjustments on the receipe if I want to make it with oreo crumbs?

Made these...AGAIN.  They are popular with the fam!

https://www.youtube.com/watch?v=2eIvASaCIzk

These delicious mini cheesecakes with a crunchy graham cracker pecan crust bake up in no time and are almost too easy to make! You can top them with whipped cream, berries, pie filling, melted chocolate, chopped nuts or serve plain!!

Recipe: https://preppykitchen.com/mini-cheesecakes/

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Top 5 mini cheesecake recipe recipes from across the web

The most viewed mini cheesecake recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Andes Mint Mini Cheesecakes

Mini Banana Pudding Cheesecake

Mini S'mores Cheesecakes

Mini Cheesecake Recipe

Mini Cheesecake Recipe

Top 5 mini cheesecake recipe recipes from across the web

The most viewed mini cheesecake recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Andes Mint Mini Cheesecakes

Mini Banana Pudding Cheesecake

Mini S'mores Cheesecakes

Mini Cheesecake Recipe

Mini Cheesecake Recipe

The most viewed mini cheesecake recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine