Best Mini Cheesecake Recipes

NEW YORK-STYLE MINI CHEESECAKE BITES

Steps:

• Heat oven to 350ºF.
• Place 1 cookie, flat side down, in each of 24 paper-lined mini muffin pan cups. Beat cream cheese, sugar and vanilla with mixer until blended. Add sour cream and flour; mix well. Add egg; beat on low speed just until blended. Spoon over cookies.
• Bake 13 to 15 min. or until centers are almost set.
• Cool 1 hour before removing from pan. Refrigerate 2 hours.
• Top with pie filling just before serving.

MINI LEMON CHEESECAKE TARTS

Steps:

• In a small bowl, beat 3 ounces cream cheese, 1/2 cup butter and lemon zest until blended. Gradually add flour, mix well. Refrigerate, covered, 1 hour or until firm., Preheat oven to 325°. Shape dough into 1-in. balls; press onto the bottom and up sides of 24 ungreased mini muffin cups., For filling, in a small bowl, beat 1/2 cup sugar and remaining cream cheese until smooth. Beat in 1 teaspoon lemon juice and vanilla. Add egg; beat on low speed just until blended. Fill cups half full with cream cheese mixture. Bake 18-22 minutes or until set. Carefully run a knife around tarts to loosen from pan. Cool in pans on wire racks., Meanwhile, in a small saucepan, combine cornstarch and remaining sugar; whisk in water. Bring to boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; gently stir in food coloring and remaining lemon juice and butter. Cool to room temperature., Remove cooled tarts from pans. Spoon on topping; top with raspberries. Store in an airtight container in the refrigerator.

MINI PUMPKIN CHEESECAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Mix sugar, cinnamon, nutmeg, cloves, pumpkin pie spice, and flour in a small bowl.
• Beat cream cheese in a large bowl until fluffy. Beat in eggs, pumpkin puree, sour cream, vanilla extract, almond extract, and sugar and spice mixture; mix until smooth and thoroughly combined. Spoon mixture evenly into the mini pie crusts.
• Bake in preheated oven until cheesecakes are set, about 30 minutes. Cool on wire racks for 10 minutes. Refrigerate for 90 minutes before serving.
• To serve, top each mini cheesecake with whipped cream and a pinch of cinnamon.

MINI CHEESECAKE CUPS

Steps:

• In a large bowl, beat the cream cheese until smooth. Gradually add sugar, vanilla and salt and mix well. Add eggs, one at a time, beating well after each addition. , Spoon into paper-lined miniature muffin cups, 2 tablespoons in each. Bake at 325° for 20-25 minutes or until set. Cool completely. , In a small bowl, combine sour cream and confectioners' sugar until smooth; spread over cheesecakes. Decorate with fruit and/or nuts. Chill for at least 1 hour. Store in the refrigerator.

MINI CHEESECAKE BITES

Steps:

• Preheat oven to 350 degrees.
• Place foiled muffin cups into mini-muffin tin (12 total).
• Add one vanilla wafer to each muffin cup.
• In a medium bowl, mix cream cheese, sugar and vanilla on medium speed until smooth.
• Add eggs, one at a time, mixing well after each addition, then mix until creamy.
• Fill each muffin cup 3/4 full.
• Bake 12 to 15 minutes or until the center is set and bounces back after lightly tapping it.
• Cool completely on wire rack.
• Refrigerate at least 3 hours, overnight is best.
• Top with fresh sliced berries, or berries with powdered sugar, whip cream or berry glaze before serving. Even try your favorite candy bar crushed.

MINI CHEESECAKE CUPS WITH SOUR CREAM TOPPING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 6-cup muffin tin. Line the bottoms with parchment paper cut into circles.
• Mix graham cracker crumbs, butter, and sugar together in a small bowl. Distribute mixture evenly into the muffin cups and press firmly to form the crusts.
• Bake in the preheated oven for 5 minutes. Leave oven on and let crusts cool for 5 minutes.
• Meanwhile, beat cream cheese, sugar, egg, lemon juice, milk, flour, and vanilla extract together in a medium bowl until light and fluffy. Mix in egg; pour batter into the prepared muffin cups.
• Bake in the preheated oven for 15 minutes.
• Mix sour cream with sugar and vanilla extract in a small bowl. Top each cake with a small dollop of the mixture and continue baking until topping is set, about 10 minutes more.
• Allow the cheesecakes to cool completely at room temperature before removing from the tin, at least 1 hour. Refrigerate.

MINI KEY LIME CHEESECAKE WITH RASPBERRY SAUCE

Steps:

• For the crust: Preheat the oven to 300 degrees F. Spray the bottoms of 24 cupcake-size silicon molds with cooking spray (or two 12-cup muffin pans) and place them on a baking sheet.
• To make the crust, in a small mixing bowl, stir together the crumbs, sugar and melted butter, then press the mixture firmly into the bottom of each mold. Set aside.
• For the filling: Using an electric mixer, beat the cream cheese and sour cream until smooth and creamy. Add the eggs 1 at a time, beating well after each addition. Add the sugar, lime zest, lime juice, cornstarch and vanilla and beat until smooth.
• Pour the filling into the prepared crusts. Bake until the tops are lightly brown, about 20 minutes. Let cool, then cover and refrigerate for at least 2 hours before serving.
• For the sauce: Meanwhile, to make the sauce, process the raspberries, sugar and lime zest in a food processor or blender until smooth. Chill for at least 1 hour before drizzling over the cheesecake and serving.

NO-BAKE BLUEBERRY CHEESECAKE MINI TARTS

Steps:

• In a medium bowl with an electric hand mixer or in a stand mixer afixed with the paddle attachment, beat together the brown sugar, sour cream, and vanilla on medium speed until smooth, about one minute.
• Add the cream cheese and lemon zest and continue beating until smooth, about one more minute.
• Add the heavy whipping cream and beat for about one more minute until slightly fluffy and smooth.
• Fill mini tart shells with cream cheese filling. You can spoon in the filling, or place the filling in a freezer bag, snip off the end, and pipe it in.
• Top each tart with three blueberries. Serve.

INDIVIDUAL MINI CHERRY CHEESECAKE CUPS

Steps:

• Preheat oven to 350.
• Place 2 1/2 inch paper or foil liners in 24 muffin cups.
• For crust, combine dry cake mix and melted butter in large bowl.
• Beat at a low speed with an electric mixer for one minute (mixture will be crumbly).
• Divide mixture evenly in muffin cups (level but do not press).
• For filling, combine cream cheese, eggs, 3/4 cup sugar and vanilla extract in a medium bowl.
• Beat at medium speed with an electric mixer until smooth.
• spoon evenly into muffin cups.
• Bake at 350 for 20 minutes or until mixture is set.
• For topping, combine sour cream and 1/4 cup sugar in a small bowl.
• Spoon evenly over cheesecakes.
• Return to oven for 5 minutes.
• Let cool for 15 minutes.
• Garnish each cheesecake with cherry pie filling.
• Refrigerate until ready to serve.

MINI PUMPKIN CHEESECAKE PIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• In a medium bowl, mix the cream cheese, pumpkin puree, brown sugar, maple syrup, graham cracker crumbs, and pumpkin pie spice.
• Cut out pumpkin shapes from the crust with a pumpkin cookie cutter. Arrange them on a parchment paper-lined baking sheet.
• Brush the beaten egg over half of the pumpkin shapes.
• Spoon a heaping teaspoon of pumpkin mixture onto the center of each shape. Place the other half of the pumpkin shapes on top of the bottom pumpkin shape and the pumpkin mixture. Press along the edges with your fingers.
• Using a fork, seal the edges of each pumpkin completely and lightly prick the tops.
• Brush the top of the pumpkins with the beaten egg.
• Bake for 25 minutes, or until golden brown.
• Cool mini pies on a wire rack.
• In a large measuring cup, combine powdered sugar, vanilla extract, and pumpkin pie spice. Add milk one tablespoon at a time until you reach a smooth consistency.
• Drizzle the glaze over each mini pie.
• Enjoy!

LOW FAT MINI CHEESECAKE CUPCAKES

Steps:

• Beat the cream cheese, eggs, lemon juice, vanilla and sugar until creamy.
• Place a wafer in each cup and fill 3/4 full with mixture.
• Bake 325F for 25 minutes.
• Cool and refrigerate.
• When ready to serve place some strawberries on top with a little syrup.

MINTY MINI CHEESECAKE BITES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with cupcake liners.
• Spread a heaping teaspoon of crushed cookies over the bottom of each muffin cup.
• Beat cream cheese and sugar in a large bowl using a electric mixer until smooth. Blend in milk. Add eggs, 1 at a time, mixing well after each addition. Add sour cream, flour, and vanilla extract; mix until smooth. Fill each muffin cup half-full with batter.
• Bake in the preheated oven until the center of a cupcake no longer jiggles when pressed, 25 to 35 minutes. Let cool, 1 to 2 hours.

MINI CHEESECAKE JARS

Steps:

• Preheat oven to 325 degrees. Make the cheesecakes: Beat cream cheese with a mixer on medium speed until smooth. Add sugar. Beat on medium speed for 3 minutes more. Reduce speed to low. Add eggs, 1 at a time, beating well after each addition. Raise speed to medium. Add sour cream, lemon juice, and 1/4 teaspoon salt. Beat for 3 minutes.
• Divide batter among six 6-ounce jars, filling each two-thirds full. Transfer jars to a deep baking dish; add enough boiling water to dish to reach halfway up the sides of the jars. Cover dish with foil; cut 8 slits into top to vent. Bake until set in the center, about 25 minutes. Let cool. Refrigerate overnight to set.
• Meanwhile, make the graham topping: Stir together graham-cracker crumbs and butter. Bake on a parchment-lined baking sheet for 10 minutes. Let cool.
• Top each cheesecake with 1 tablespoon plus 1 1/2 teaspoons preserves. Divide graham topping among jars (about 1 heaping tablespoon each).

CHERRY CHEESE TARTS- RECIPE FOR CHICAGO 12 CUP MINI CHEESECAKE P

Steps:

• Preheat oven to 375°F Place one disc in each cup of the cheesecake pan. Lightly grease the pans with butter or use a non-stick spray.
• Blend cream cheese with the egg, vanilla and 1/4 cup sugar. Set aside.
• Mix the ground nuts woth the melted butter and 3 tablespoons of sugar.
• Press the nut crumb into the base of 12 cups. Press the crumbs into the base and about 1/3 ways up the side of each cup.
• Fill evenly with the cheesecake mixture.
• Bake 14 minutes.
• Remove the pan from the oven and place on a rack to cool for 20 minutes.
• The tops will all as they cool.
• Lightly loosen the cheese tarts around the edges and carefully remove the cheesecakes by pushing the handle of a wooden spoon through the hole at the bottom of each cup.
• When cool, take the disc off the bottom of each cheesecake using a butter knife.
• Place 3 or 4 cherries on the top of each tart.
• Refrigerate until ready to serve. Makes 1 dozen cheesecakes.

PUMPKIN CHEESECAKE TART OR MINI BITES

Steps:

• Preheat oven to 350°F.
• Place an ovenproof glass pie plate in oven, 1/2 to 3/4 with water
• Prepare crust: by combining crust ingredients in a small bowl. Mix to combine with a fork.
• For 9" tart: Add the graham crumbs into a 9" tart pan. Spread along the bottom and at least halfway up the sides, taking care to even out the crust and tamp down, I used the bottom of a metal measuring cup.
• For mini tarts: Add one rounded tablespoon of moist crust crumbs into each mini cheesecake space. Use a small bottle (such as a spice bottle, or a shot glass) to press down the crumbs, to form a crust.
• Prepare the filling: Beat the cream cheese until very smooth. Add pumpkin, eggs, sour cream, sugar and spices. Blend until well combined. Add flour and vanilla, and beat until well combined and no lumps.
• Pour or spoon filling into prepared crusts. / Divide batter among the muffin tins.
• TART, bake for 25-30 minutes. Remove from oven and cool.
• MINI CHEESECAKES, bake in pre-heated oven for 17- 20 minutes. Remove from oven and cool.
• When completely cooled, cover lightly with plastic wrap and refrigerate for 2 hours minimum.
• Serving options: Top with a dollop of whipped cream or if using a topping (you can pipe it on with a frosting bag & tip) , Cool Whip works best and holds up for hours, even overnite. DELISH!

MINI CHEESECAKE TARTS

Steps:

• 1. Mix cream cheese, sugar, vanilla and eggs together until smooth.
• 2. Press 1 vanilla wafer into each paper cup.
• 3. Spoon cheese mixture over wafer.
• 4. Bake for 10 minutes at 350.
• 5. Cool, place pie filling on top. Refrigerate.
• 6. You can change the pie filling flavors to your liking.

MINI LEMON CHEESECAKE TARTS RECIPE

Steps:

• In a small bowl, beat 3 ounces cream cheese, 1/2 cup butter and lemon peel until blended. Gradually add flour, mix well. Refrigerate, covered, 1 hour or until firm.
• Preheat oven to 325°. Shape dough into 1 1/4 inch balls; press onto the bottom and up sides of 24 ungreased mini muffin cups.
• For filling, in a small bowl, beat 1/2 cup sugar and remaining cream cheese until smooth. Beat in 1 teaspoon lemon juice and vanilla. Add egg; beat on low speed just until blended. Fill cups half full with cream cheese mixture. Bake 18-20 minutes or until set. Carefully run a knife around tarts to loosen from pan. Cool in pans on wire racks.
• While the tarts are cooling, in a small saucepan, combine cornstarch and remaining sugar; whisk in water. Bring to boil, stirring constantly for 1 to 2 minutes or until thickened. Remove from heat. Gently stir in food coloring and remaining lemon juice and butter. Cool to room temperature.
• Remove cooled tarts from pans. Spoon on topping; top each tart with a raspberry. Store in an airtight container in the refrigerator.

MINI PUMPKIN CHEESECAKE WITH PRALINE TOPPING

Steps:

• 1. Pre-heat oven to 325. Spray the wells of a 12 cup miniature cheesecake pan with non stick cooking spray. Combine crust ingredients and mix well. Divide the crumb mixture evenly into each of the cups and press firmly into the bottoms.
• 2. In a small bowl, combine the pumpkin, cinnamon, and pumkin pie spice, and then set aside. Using slow speed, beat the cream cheese until smooth. Add the sugars and continue beating until smooth and creamy, scraping the sides as needed. Add the pumpkin mixture and mix until blended. Add the egg and egg white and beat on slow just until well blended. Spoon this mixture over the crusts, dividing it evenly among the 12 cups. Tap the pan lightly on the counter a few times to remove large air bubbles and to make sure cups are filled evenly. Bake for approximately 23-24 minutes or until filling is set. Allow cheesecakes to cool completely and then remove them from the pan. Refrigerate for several hours before removing the bottom disks from the cheesecakes.
• 3. To make the topping, combine all ingredients in a small saucepan and bring to boil. Reduce heat and simmer for 5 minutes. After the mixture has cooled slightly, spoon a small amount onto the tops of the cooled cheesecakes. Any leftover topping can be stored in the refrigerator and used for ice cream, etc.

MINI PUMPKIN CHEESECAKE TARTS

Steps:

• Remove the shells from the freezer and let them thaw at room temperature for 15 minutes.
• Meanwhile, combine the pumpkin, whipped topping, and pumpkin pie spice in a medium bowl, whisking until smooth. Add the pudding mix and whisk until smooth and thick.
• Spoon about 1 tablespoon of the filling into each of the shells (you can also pipe the filling with a pastry bag or a plastic sandwich bag with one corner snipped off), then top the tarts with whipped topping and a sprinkling of the pumpkin pie spice, if you like.

MINI STRAWBERRY CHEESECAKE BITES

Steps:

• Beat cream cheese, powdered sugar, and strawberry jam together. Spoon cream cheese filling into shortbread crusts and top with diced strawberries. Top with pink sanding sugar or warmed strawberry jam, if using, and serve.