Simple Mini Cheesecake Recipe That is Perfect for Parties

Liputan6.com, Jakarta - Are you looking for a dessert that looks beautiful and tastes amazing? A mini cheesecake recipe is the perfect answer. These small treats are easy to make and everyone loves them. They are great for parties, special days, or just when you want something sweet.

The mini cheesecake recipe is basically the smaller version of the normal cheesecake. But since it's smaller, you need to use muffin tins or small molds to bake it, rather than a full pan like normal. And since it's smaller, it's a perfect option to serve during dinner or parties.

In this article, we will share our simple mini cheesecake recipe and tips to make it perfect. You will also learn about how to store the mini cheesecake correctly and some tasty flavors if you want some variations for your treat. We gathered the recipe and tips from various sources, Sunday (6/12/2025).

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Simple Mini Cheesecake Recipe

A simple mini cheesecake recipe is perfect for beginners because the steps are clear and the ingredients are easy to find. This recipe helps you make small cheesecakes with a creamy texture and a crunchy base.

Ingredients

- 1 cup crushed graham crackers

- 3 tablespoons melted butter

- 2 tablespoons sugar

- 16 oz cream cheese, softened

- 1/2 cup sugar

- 1 teaspoon vanilla extract

- 2 large eggs

- 2 tablespoons sour cream

- Paper cupcake liners

Instructions

1. Preheat your oven to 325°F (163°C). Line a muffin tray with paper liners so the mini cheesecakes are easy to remove later.

2. In a small bowl, mix the crushed graham crackers, melted butter, and sugar until the crumbs are moist. This step helps your mini cheesecake recipe have a firm crust.

3. Divide the crumb mixture evenly into each muffin cup. Press the crumbs firmly using the back of a spoon to create a solid base.

4. In a large bowl, beat the softened cream cheese until smooth. Add the sugar and continue mixing until the texture becomes creamy. This helps the filling stay soft and rich.

5. Add the vanilla extract, eggs, and sour cream. Mix gently until everything is combined. Be careful not to overmix so the mini cheesecakes stay light.

6. Spoon the filling into each muffin cup, filling them almost to the top. The filling should sit evenly so the cheesecakes bake smoothly.

7. Bake for 18 to 20 minutes. The centers should look slightly soft but not wet. When done, remove the tray from the oven and let the mini cheesecakes cool in the pan.

8. After they cool, place them in the refrigerator for at least 2 hours. This helps the texture become firm and creamy.

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Tips for Success

A mini cheesecake recipe becomes even better when you follow practical, helpful steps that improve the texture, look, and overall eating experience.

1. Use Room Temperature Cream Cheese: Soft cream cheese blends smoothly with other ingredients, giving the filling a creamy texture without lumps and helping the batter stay even while baking.

2. Tap the Muffin Tray Before Baking: Lightly tapping the tray releases small air bubbles trapped inside the batter, allowing each mini cheesecake to bake evenly and develop a smooth, attractive top.

3. Avoid Overbaking: Remove the cheesecakes when the centers look slightly soft. This helps them stay creamy after cooling instead of becoming dry, dense, or crumbly.

4. Chill Long Enough: Let the mini cheesecakes rest in the refrigerator for at least two hours so the filling becomes firm, smooth, and easier to serve without losing shape.

5. Let Them Cool Slowly: Allow the cheesecakes to cool gently in the pan before moving them. This prevents sudden temperature changes that often cause cracks on the surface.

6. Use Paper Liners: Paper liners help keep the shape neat and make it easier to remove each cheesecake without breaking the crust or damaging the edges.

7. Add Toppings Right Before Serving: Add fruit, cream, or sauces at the last minute to keep them fresh. This prevents moisture from softening the cheesecake surface or soaking into the crust.

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How to Store Mini Cheesecake

Storing a mini cheesecake recipe correctly helps keep the texture soft and the flavor fresh. Many people are unsure how long they can keep mini cheesecakes or how to store them safely.

To store mini cheesecakes in the refrigerator, place them in an airtight container. Keeping them covered protects them from strong smells and keeps the texture smooth. Mini cheesecakes can stay fresh in the fridge for up to 5 days.

If you want to store them for a longer time, you can freeze them. First, chill them fully in the refrigerator. Then wrap each cheesecake in plastic wrap and place them in a freezer-safe bag. They can stay frozen for up to 2 months. When ready to eat, thaw them in the refrigerator overnight.

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