These Miniature Baked Cheesecakes are rich, creamy, and perfectly portioned. They’re ideal for parties, bake sales, or your recipe website audience in the UK & USA. With a buttery graham cracker base and smooth cheesecake filling, these bite-sized treats are guaranteed to impress!
🕒 Prep & Bake Time
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Prep Time: 20 minutes
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Bake Time: 18–22 minutes
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Cooling Time: 1 hour
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Chill Time: 2 hours
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Total Time: About 3 hours 30 minutes
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Servings: 12 mini cheesecakes
🧰 Equipment Needed
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12-cup muffin tin
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Paper cupcake liners
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Mixing bowls
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Hand or stand mixer
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Measuring cups & spoons
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Cooling rack
🥄 Ingredients
For the Crust:
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1 cup graham cracker crumbs
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2 tablespoons granulated sugar
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4 tablespoons unsalted butter (melted)
For the Cheesecake Filling:
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16 oz (450g) cream cheese (softened)
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½ cup granulated sugar
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2 large eggs (room temperature)
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1 teaspoon vanilla extract
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¼ cup sour cream
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1 tablespoon lemon juice
📝 Ingredient Notes
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Cream Cheese: Use full-fat for the creamiest texture.
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Room Temperature Ingredients: Prevent lumps and ensure smooth batter.
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Lemon Juice: Adds brightness but doesn’t overpower flavor.
👩🍳 Instructions
Step 1: Prepare the Crust
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Preheat oven to 325°F (160°C).
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Line muffin tin with paper liners.
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Mix graham crumbs, sugar, and melted butter.
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Press about 1 tablespoon into each liner.
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Bake for 5 minutes, then set aside.
Step 2: Make the Filling
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Beat softened cream cheese until smooth.
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Add sugar and mix until creamy.
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Add eggs one at a time, mixing gently.
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Stir in vanilla, sour cream, and lemon juice.
Step 3: Bake
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Divide filling evenly over crusts.
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Bake 18–22 minutes until centers are slightly jiggly.
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Turn off oven and let sit inside for 10 minutes.
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Cool at room temperature, then refrigerate 2 hours.
🍓 Topping Ideas
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Fresh strawberries or blueberries
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Cherry pie filling
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Salted caramel drizzle
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Chocolate ganache
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Whipped cream
🧮 Nutrition Facts (Per Mini Cheesecake – Approximate)
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Calories: 210
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Fat: 16g
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Carbohydrates: 14g
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Protein: 4g
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Sugar: 11g
💡 Tips for Perfect Mini Cheesecakes
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Don’t overmix after adding eggs (prevents cracks).
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Avoid overbaking — slight jiggle is perfect.
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Chill fully before removing liners.
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For ultra-smooth texture, strain batter before filling cups.
