Looking for a foolproof individual cheesecake recipe that’s rich, creamy, and incredibly easy to make? These Mini Classic Cheesecakes deliver all the flavor of a traditional cheesecake in a convenient single-serve size—perfect for parties, holidays, or anytime sweet cravings.
Why You’ll Love This Recipe
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High-protein and low-carb friendly (when made with sugar alternatives)
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No need for a water bath or springform pan
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Great for meal prep, parties, or holiday dessert trays
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Freezer-friendly and easy to customize
Ingredients Breakdown
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Cream cheese (8 oz / 227g, softened): The creamy base that makes the cheesecake smooth and rich.
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Granulated sugar (1/2 cup / 100g): Sweetens the cheesecake filling evenly.
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Vanilla extract (1 tsp / 5ml): Adds warm, aromatic flavor.
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Large eggs (2, about 100g): Bind and help the cheesecake set while keeping it tender.
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All-purpose flour (1/4 cup / 30g): Adds slight structure to the filling for a perfect texture.
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Heavy cream (1/4 cup / 60ml): Adds richness and silkiness to the batter.
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Graham cracker crumbs: Forms the buttery, crunchy crust that complements the creamy filling.
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Melted butter: Binds the crust crumbs and adds flavor.
Tips and Tricks
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Use room-temperature cream cheese for a smooth, lump-free batter.
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Don’t overbake—slight jiggle in the center means they’re perfect.
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Add a muffin tin water bath underneath in the oven for extra moisture and fewer cracks.
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For clean edges, wipe your knife between cuts if serving without liners.
Variations and Customizations
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Low-Carb/Keto: Use almond flour crust and replace sugar with erythritol.
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Fruit Swirl: Add a spoonful of raspberry or blueberry jam before baking.
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Chocolate Lovers: Mix in mini chocolate chips or drizzle with ganache after chilling.
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Lemon Zest or Extract: Add citrus brightness to the batter.
Pairing Suggestions
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Fresh berries and whipped cream
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Coffee or espresso
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Chocolate or caramel drizzle
Storage Instructions
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Refrigerator: Store covered in the fridge for up to 5 days.
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Freezer: Freeze individually wrapped cheesecakes in an airtight container for up to 1 month. Thaw in the refrigerator overnight.
Popular Questions
Can I make these in a regular muffin tin?
Yes! Just use paper liners and reduce the crust amount to about 1 tablespoon per cup.
Can I double the recipe?
Absolutely—this recipe scales well for parties or events.
Do I need to use flour?
It helps prevent cracking, but you can omit it for a gluten-free option (or use a GF substitute).