Cheesecake Minis Recipe

Preheat and prepare pan

Preheat oven to 325°F (163°C). Line a 12-cup standard muffin tin with paper liners or spray thoroughly with nonstick spray.

Combine graham cracker crumbs, sugar, melted butter, and salt in a medium bowl. Mix until the mixture resembles wet sand and holds together when pressed.

Divide the crumb mixture evenly among the 12 prepared cups (about 2 to 2 1/2 tablespoons per cup). Use the back of a tablespoon or a small measuring cup to firmly press the crumbs into a compact 1/4-inch thick disk in each cup.

Bake crusts for 6–8 minutes until fragrant and lightly set. Remove from oven and let cool on a wire rack while you prepare the filling. Reduce oven temperature to 300°F (150°C) if your oven runs hot.

Bring cream cheese to room temperature for at least 30 minutes before starting to ensure a smooth filling. Place the cream cheese in a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment.

Beat the cream cheese on low-to-medium speed until smooth and free of lumps, about 1–2 minutes. Scrape down the bowl.

Add the 2 tablespoons granulated sugar and the 1 teaspoon vanilla extract and continue beating until incorporated, 30–45 seconds.

Add the eggs one at a time, beating only until each is incorporated. Avoid overmixing to prevent incorporating too much air (which can cause cracks).

Fold in the sour cream, the optional flour (for stability), lemon zest (if using), and the 1/8 teaspoon salt with a spatula or on the lowest mixer setting just until smooth. The final batter should be creamy and slightly pourable but not runny.

Using a small ice cream scoop or two spoons, spoon the filling over the pre-baked crusts, filling each cup about 3/4 full (roughly 2 tablespoons of filling each). Smooth the tops with the back of a spoon or an offset spatula.

Tap the pan gently on the counter a few times to release any large air bubbles. If desired, remove any obvious bubbles by popping them with a toothpick.

Bake at 300°F (150°C) for 15–18 minutes, or until the centers are set but still slightly jiggly (they will firm up while cooling). Rotate the pan halfway through if your oven has hot spots.

Turn the oven off, crack the oven door open, and leave the minis in the oven for 10 minutes to cool gradually (this helps prevent cracks). Then remove them to a wire rack to cool to room temperature, about 30–45 minutes.

Once at room temperature, chill the cheesecake minis in the refrigerator for at least 2 hours, preferably 4 hours or overnight, to fully set and develop flavor.

Before serving, top each chilled mini cheesecake with about 1 teaspoon of fruit preserves or pie filling, or place 1–2 fresh berries on top. Add a small dollop of whipped cream if desired.

Serve chilled. Store leftover minis covered in the refrigerator for up to 4 days.