Best 11 Individual Mini Cheesecakes Recipes

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Indulge in the delectable world of individual mini cheesecakes, where each bite is a symphony of creamy, velvety goodness. These miniature masterpieces are not only visually stunning but also a culinary delight, offering a perfect balance of flavors and textures. With a variety of recipes to choose from, this article caters to every taste bud, whether you prefer classic New York-style cheesecakes, luscious chocolate-infused variations, or refreshing fruit-topped delights. Embark on a culinary journey as we explore the art of crafting these individual gems, promising an unforgettable dessert experience.

Here are our top 11 tried and tested recipes!

MINI CHEESECAKES



Mini Cheesecakes image

These aren't done with graham wafers, but with vanilla wafer cookies. They are fast, easy and excellent! Top with your favorite fruit pie filling.

Provided by Ginny

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 1h40m

Yield 12

Number Of Ingredients 6

12 vanilla wafers
2 (8 ounce) packages cream cheese, softened
2 eggs
2 tablespoons lemon juice
⅔ cup white sugar
1 (21 ounce) can cherry pie filling, or flavor of choice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Line muffin tins with 12 paper baking cups. Place a vanilla wafer in each one.
  • In a medium mixing bowl beat cream cheese until fluffy. Add eggs, lemon juice, and sugar. Beat until smooth and thoroughly combined.
  • Fill each baking cup 2/3 full with cream cheese mixture.
  • Bake in preheated oven for 15 to 17 minutes. Cool on a rack. Top with fruit pie filling. Pipe whipped cream or sweetened cream cheese into a rosette on top of each cheesecake just prior to serving, if desired.

Nutrition Facts : Calories 271.2 calories, Carbohydrate 30.5 g, Cholesterol 72.1 mg, Fat 15 g, Fiber 0.4 g, Protein 4.3 g, SaturatedFat 8.8 g, Sodium 149.5 mg, Sugar 11.3 g

MINI CHEESECAKES I



Mini Cheesecakes I image

Easy and so good for holidays, weddings, or whatever the occasion! It is also good with other flavors of fruit pie filling.

Provided by Janice

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 45m

Yield 48

Number Of Ingredients 6

1 (12 ounce) package vanilla wafers
2 (8 ounce) packages cream cheese
¾ cup white sugar
2 eggs
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line miniature muffin tins (tassie pans) with miniature paper liners.
  • Crush the vanilla wafers, and place 1/2 teaspoon of the crushed vanilla wafers into each paper cup.
  • In a mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Fill each miniature muffin liner with this mixture, almost to the top.
  • Bake for 15 minutes. Cool. Top with a teaspoonful of cherry pie filling.

Nutrition Facts : Calories 95.3 calories, Carbohydrate 11.8 g, Cholesterol 18 mg, Fat 4.8 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 2.5 g, Sodium 54.2 mg, Sugar 3.2 g

MINI CHEESECAKES FROM PHILADELPHIA®



Mini Cheesecakes from PHILADELPHIA® image

Mini cheesecakes topped with whipped cream, blueberries, and lemon zest make elegant little individual desserts.

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 3h20m

Yield 18

Number Of Ingredients 10

1 cup HONEY MAID Graham Cracker Crumbs
2 tablespoons sugar
3 tablespoons butter or margarine, melted
3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
¾ cup sugar
1 teaspoon vanilla
3 medium (blank)s eggs
1 cup whipping cream
2 cups blueberries
1 tablespoon lemon zest

Steps:

  • Heat oven to 325 degrees F.
  • Mix graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin pan cups.
  • Beat cream cheese, remaining 3/4 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crusts.
  • Bake 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
  • Beat whipping cream with mixer on high speed until stiff peaks form; spread gently onto cheesecakes. Top with blueberries and lemon zest.

Nutrition Facts : Calories 249.5 calories, Carbohydrate 18.5 g, Cholesterol 92.6 mg, Fat 18.9 g, Fiber 0.4 g, Protein 4 g, SaturatedFat 10.5 g, Sodium 208.8 mg, Sugar 12.6 g

INDIVIDUAL MINI CHEESECAKES



Individual Mini Cheesecakes image

I thought this sounded like an interesting dessert idea for small families. For baking this recipe uses 8 ounce clean cans, which is an interesting way to re-cycle cans and is a great idea for Earth Day. This is a high altitude recipe - adjustments need to be made cooking at sea level in the oven temp and cooking time. Overnight cooling time is not included in times. Recipe source: local newspaper

Provided by ellie_

Categories     Cheesecake

Time 2h30m

Yield 3 serving(s)

Number Of Ingredients 17

2 cups frozen raspberries, thawed but not drained
1/4 cup sugar
butter (for baking) or margarine, for greasing cans (for baking)
1/2 cup chocolate wafer, crushed (10 cookies)
1 teaspoon sugar
2 tablespoons butter, melted
1 (8 ounce) package cream cheese, room temperature
1/4 cup sugar
1 egg
1 egg yolk
2 teaspoons water
1 tablespoon whipping cream
1/2 teaspoon vanilla
1/4 cup whipping cream, plus
2 tablespoons whipping cream
5 ounces bittersweet chocolate, chopped
fresh raspberry, garnish

Steps:

  • Place a fine sieve over a small saucepan and press the thawed raspberries and juices through it, extracting as much liquid as possible. Stir in sugar. Bring mixture to a boil over medium high heat, stirring constantly until sugar dissolves. Boil liquid, stirring constantly,until mixture is reduced to 3 tablespoons (20 minutes). Remove from heat and set aside, cooling completely.
  • Preheat oven to 325-degrees F. Grease inside of cans with butter. Place cans on parchment paper, tracing circles to fit inside cans. Line bottom of cans with paper circles. Place cans on cookie sheet and set aside.
  • Place the crushed cookies and sugar in a small bowl and mix with a fork. Add melted butter to crumbs and stir with fork unil crumbs are moistened. Spoon crumb mixture into cans, dividing evenly among the three cans, pressing down with fingers. Bake for 10 minutes. Remove from oven but keep oven on.
  • Place cream cheese and sugar in mixing bowl and beat with electic mixer on medium speed for 45 seconds or until mixture is creamy. Add egg, yolk and water, reduce mixer speed to low and beat until combined (20 seconds). Beat in the prepared raspberry reduction (the raspberries that were boiled down and set aside), cream and vanilla (15 seconds) until blended. Spoon batter into cans, dividing evenly among the three cans. Return to oven and bake until set (25-30 minutes). Remove from oven and transfer cheese cakes to cooling rack. Cool completley in cans. Cover and refrigerate 6 hours or overnight to cool completely.
  • The next day- pour cream (1/4 cup plus 2 tablespoons) into saucepan and bring to a boil over medium high heat. Remove from heat and add chocolate, swirling to incorrporate chocolate into cream. Let stand one minute. Stir with a whisk until chocolate is completely melted and mixture is smooth. Use immediately.
  • To serve - run a knife around the insides of the cans to loosen cheesecakes. Turn cakes out and remove paper circles, placing cakes upright on cooling rack. Spoon chocolate sauce over cheesecakes, using a spatula or knife to smooth it over top and sides of cakes. Arrange a few raspberries on each cake, if desired. Refrigerate until firm (20 minutes or up to 4 days). Transfer cakes to individual dessert plates.

Nutrition Facts : Calories 876.2, Fat 52.4, SaturatedFat 29.3, Cholesterol 269.1, Sodium 481, Carbohydrate 96.3, Fiber 8, Sugar 79.1, Protein 10.6

MINI RASPBERRY SWIRL CHEESECAKES



Mini Raspberry Swirl Cheesecakes image

These heavenly, individual-sized raspberry swirl cheesecakes are perfect for any occasion.

Provided by Angela

Categories     Cheesecake Cupcakes

Time 35m

Yield 16

Number Of Ingredients 7

1 (9 inch) prepared graham cracker crust
2 (8 ounce) packages cream cheese, softened
¾ cup white sugar
½ teaspoon vanilla extract
1 pinch salt
2 large eggs
8 teaspoons raspberry puree

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Line 16 muffin cups with paper liners.
  • Crumble the prepared graham cracker crust; evenly distribute crumbs into the bottom of the prepared muffin cups. Press crumbs down to create a firmer crust.
  • Blend cream cheese in a bowl with an electric mixer until smooth. Add sugar and mix until well blended. Mix in vanilla and salt. Add eggs, one at a time, mixing on low speed after each addition until blended.
  • Distribute cream cheese mixture evenly among the muffin cups; it should be about 3 tablespoons for each cup. Add 1/2 teaspoon raspberry puree on top of each cheesecake. Use a toothpick to gently swirl the puree to create a marble design on each one.
  • Bake in the preheated oven until filling is set, about 25 minutes. Remove from the oven and let cool on a wire rack.
  • Refrigerate before serving.

Nutrition Facts : Calories 218.4 calories, Carbohydrate 20.2 g, Cholesterol 54.1 mg, Fat 14.1 g, Fiber 0.3 g, Protein 3.6 g, SaturatedFat 7.1 g, Sodium 187 mg

MINI CHEESECAKES WITH VANILLA WAFERS



Mini Cheesecakes with Vanilla Wafers image

Easy and so good for holidays, weddings, or whatever the occasion!

Provided by Janice Reesman

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 1h

Yield 48

Number Of Ingredients 6

1 (12 ounce) package vanilla wafers
2 (8 ounce) packages cream cheese
¾ cup white sugar
2 eggs
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line miniature muffin tins (tassie pans) with miniature paper liners.
  • Crush the vanilla wafers and place 1/2 tablespoon of the crushed vanilla wafers into the paper lined miniature muffin tins.
  • Cream together with an electric mixer the cream cheese, sugar, eggs and vanilla. Fill each miniature muffin liner with this mixture, almost to the top.
  • Bake at 350 degrees F (175 degrees C) for 15 minutes. Cool and then top with a teaspoonful of cherry (or any other flavor) pie filling.

Nutrition Facts : Calories 95.3 calories, Carbohydrate 11.8 g, Cholesterol 18 mg, Fat 4.8 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 2.5 g, Sodium 54.2 mg, Sugar 3.2 g

MINI LEMON CHEESECAKES



Mini Lemon Cheesecakes image

This is a great recipe- a combination of smooth creamy sweet cheese, zingy lemon and crunchy biscuit base. However it is so versatile, you can add any flavourings and change it to suit your tastes (however I think the lemon tastes best!). I made up this recipe whilst searching out a good snack. This recipe makes 12 mini cheesecakes.

Provided by elliewriggy

Time 30m

Yield Makes Cakes

Number Of Ingredients 7

You need:
- 2 tubs of 200g Cream Cheese (I use Philedelphia)
- 50g of icing sugar (a good shaking)
- 2 lemons (juice and rind)
- Splash of double cream (if your cheesecake seems runny, add more of this and stir so more air is incorporated into it, however if it is thick, this is good, the thicker the better!)
- Chunk of butter (50-75g)
- Half a pack of digestive biscuits (150g ish, you can use any biscuits, however)

Steps:

  • Mix all of the cheesecake ingredients together (the cream cheese, lemon, icing sugar and double cream) make sure it is well mixed, and you are getting lots of air into the mixture. Also make sure the lemon juice and rind is mixed in evenly into the mixture.
  • Heat up your butter until it is melted (either on the hob or in the microwave).
  • Mash up your biscuits into tiny pieces and put them in a bowl and mix in your melted butter.
  • Press your biscuit base into moulds (you can use cake cases or no mould, but I find it easier to use one than not).
  • Pile your cheesecake mix on top of the biscuit base in each mould, smoothing down the mixture on top and then leave in the fridge until serving (leave in the fridge for a minimum of half an hour, as the cheesecake is much better when served cool). When they are ready to serve, simply pop them out of the moulds, and enjoy!

INDIVIDUAL CHEESECAKES



Individual Cheesecakes image

Make and share this Individual Cheesecakes recipe from Food.com.

Provided by Nikki Dinki Cooking

Categories     Cheesecake

Time 35m

Yield 6-8 Individual Cheesecakes, 6-8 serving(s)

Number Of Ingredients 9

6 -8 mini graham cracker tart crusts
2 bars cream cheese (8oz each)
1/3 cup sugar
1/2 cup sugar
1/8 cup cornstarch
1/8 cup heavy whipping cream
1/4 cup heavy whipping cream
1 1/2 teaspoons vanilla extract
1 egg

Steps:

  • In a food processor or mixer combine 1 Bar of Cream Cheese, 1/3 Cup Sugar and 1/8 Corn Starch until just combined.
  • Add 1 more Bar of cream cheese and combine.
  • Add 1/8+1/4Heavy Whipping Cream, 1/2 cup Sugar and Vanilla Extract and mix till just combined.
  • Finally add 1 Egg and combine.
  • Pour mixture into store bought individual graham cracker crusts and bake in a water bath for 25-30min in a 350degree oven.
  • Let cool till they are at room temperature and than refrigerate for at least 1hr.

Nutrition Facts : Calories 732.8, Fat 34, SaturatedFat 9.5, Cholesterol 51.4, Sodium 653.2, Carbohydrate 103.3, Fiber 1.7, Sugar 70.5, Protein 6

INDIVIDUAL MINI CHERRY CHEESECAKES



Individual Mini Cherry Cheesecakes image

Make and share this Individual Mini Cherry Cheesecakes recipe from Food.com.

Provided by RecipeNut

Categories     Cheesecake

Time 25m

Yield 12 serving(s)

Number Of Ingredients 7

2 (8 ounce) packages cream cheese
3/4 cup sugar
2 eggs
1 teaspoon lemon juice
1 teaspoon vanilla
12 vanilla wafers
1 (21 ounce) can cherry pie filling

Steps:

  • Mix softened cream cheese, sugar, eggs, lemon juice and vanilla in bowl.
  • Place wafer in bottom of each of 12 cupcake papers (in cupcake tin).
  • Spoon in cream cheese mixture 3/4 full.
  • Bake in 375 degree oven for 15 minutes.
  • Let cool.
  • Top each with cherry pie filling and refrigerate for 1 hour or more.

Nutrition Facts : Calories 276.3, Fat 15, SaturatedFat 7.9, Cholesterol 72.7, Sodium 160.8, Carbohydrate 32.3, Fiber 0.4, Sugar 13.8, Protein 3.7

INDIVIDUAL MINI CHEESECAKES



Individual Mini Cheesecakes image

Make and share this Individual Mini Cheesecakes recipe from Food.com.

Provided by Renate

Categories     Cheesecake

Time 2h20m

Yield 12 serving(s)

Number Of Ingredients 9

1 (8 ounce) package Philadelphia Cream Cheese, regular
2 (8 ounce) packages Philadelphia Cream Cheese, fat free
1 cup fat free sour cream
3 egg whites
1 egg yolk
3 -5 drops yellow food coloring (optional)
1/2 tablespoon vanilla extract
2 inches lemons, rind of, real thin, best done with a vegetable peeler (square inches)
12 (1 g) packets Splenda sugar substitute

Steps:

  • Bring cream cheese to room temperature.
  • In food processor beat all ingredients 15 minutes.
  • Heat oven to 200ºF.
  • Fill individual ramekin bowls (6 oz.) to make 12 servings.
  • Fill an ovensafe dish with water and place on lowest rack in oven.
  • Place ramekin bowls on cookie sheet and place on next rack up.
  • Bake at 200ºF for 1 hour.
  • Turn oven off.
  • Leave cheesecake in oven for another hour.
  • Remove from oven and let cool.
  • Place in large Zip-Lock bags and store in refrigerator, will keep up to 3 weeks.

Nutrition Facts : Calories 230.6, Fat 20.4, SaturatedFat 12.8, Cholesterol 80, Sodium 197.6, Carbohydrate 5.8, Sugar 2.6, Protein 6.4

MINI CHEESECAKE CUPS



Mini Cheesecake Cups image

Since there's no crust, these mini cheesecakes are extra easy to fix. Plus, there's no cutting required and they travel well to various gatherings.-Jeannette Mack, Rushville, New York

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 4 dozen.

Number Of Ingredients 8

3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
5 large eggs
1 cup sour cream
1/4 cup confectioners' sugar
Mandarin oranges, pineapple tidbits, halved maraschino cherries and/or chopped nuts

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.

Nutrition Facts :

Tips:

  • Use high-quality ingredients: Fresh, high-quality ingredients will result in a better-tasting cheesecake. This means using full-fat cream cheese, pure vanilla extract, and real butter.
  • Don't overbeat the cheesecake batter: Overbeating the batter will incorporate too much air, which can cause the cheesecake to rise too much in the oven and then fall when it cools, resulting in cracks.
  • Bake the cheesecake in a water bath: This will help to prevent the cheesecake from cracking and will also help it to cook evenly.
  • Let the cheesecake cool completely before serving: This will allow the cheesecake to set properly and will also help to prevent it from falling.

Conclusion:

These individual mini cheesecakes are the perfect dessert for any occasion. They are easy to make, delicious, and can be customized to your liking. Whether you are looking for a classic cheesecake flavor or something more unique, there is a recipe in this article that is sure to please everyone. So next time you are in the mood for a sweet treat, give these individual mini cheesecakes a try.

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