Bite sized cheesecake baked in a mini muffin pan! Perfect for parties and special occasions.
Mini Cheesecake Bites
Yield: 24 mini cheesecake cups (or 12 standard size)
- 3/4 cup graham cracker crumbs
- 3 tablespoons brown sugar
- 3 tablespoons unsalted butter, melted
- 1 (8 ounce) packages cream cheese, room temperature
- 6 tablespoons granulated white sugar
- 1 egg, room temperature
- 1 teaspoon lemon juice
- 3/4 teaspoon vanilla extract
Fruit Topping (or use a can of pie filling/topping):
- 2 cups sweet cherries (pitted and very ripe), blueberries, or strawberries- fresh or frozen and thawed
- 1/4-1/2 cup water (the more ripe your fruit is the less water you will need)
- 1/2 cup granulated white sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
Preheat oven to 350 degrees F.
Line mini cupcake/muffin pan with 24 baking cups (or a regular size cupcake/muffin pan with 12 standard size baking cups). In a small bowl combine graham cracker crumbs, sugar, and melted butter. Press about a teaspoon of graham cracker crust crumbs into each of the baking cups (or a tablespoon for standard size).
Using an electric mixer, beat the cream cheese on medium speed until creamy. Reduce speed to low. Gradually add the sugar until incorporated. Beat in the egg until combine. Add lemon juice and vanilla. Spoon filling evenly over prepared crust, almost up to the top. Place a baking pan filled with water on the bottom rack of your oven, directly under the middle rack where your cheesecake pan will be. (The rising steam helps keep your cheesecake moist and reduces chances of cracking.)
Bake for about 15 minutes, until edges have set (or 20 minutes for cheesecake cups baked in a standard size cupcake/muffin pan). Do not over bake. Remove cheesecakes from the oven to cool on a wire rack. Once cooled, refrigerate at least 3 hours.
Prepare fruit topping. Combine all ingredients in a saucepan and bring to a boil. Reduce heat to a simmer and stirring constantly, cook until mixture has thickened, about 5-10 minutes. Let cool.
Top your cheesecakes with fruit topping. Cover leftovers with plastic wrap and store in the refrigerator for 3-4 days.
This is my famous cheesecake recipe that I make for just about every occasion. A creamy, rich and decadent cheesecake layered on top of a buttery brown sugar crust. I use it all the time because it is so versatile, and can be made into a variety of flavors. You can keep it traditional and top it with fruit or whipped cream, or get creative and add candy bar or cookie pieces, caramel, espresso powder, fruit zest, melted chocolate or extracts to create fun flavors to compliment any holiday or occasion!
New York Style Cheesecake
Yield: 4- 4" mini cheesecakes OR 1- 9" cheesecake
*Click here to learn how to make your own DIY Disposable Parchment Paper Cheesecake Pan!
- 2 cups graham cracker crumbs
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- 4 (8 ounce) packages cream cheese, room temperature (do not use light or low fat)
- 1 1/2 cups granulated white sugar
- 4 eggs, room temperature
- 1 cup sour cream
- 3/4 cup heavy whipping cream
- 1 tablespoon vanilla extract
- zest from one lemon
- 3 tablespoons cornstarch
Before you begin, make sure you check out my Cheesecake 101 post for tips, tricks and more for baking your best cheesecake ever!
Preheat oven to 325 degrees F. Grease bottom and sides of a 9" springform pan *Click here to learn how to make your own Disposable Cheesecake Pan!
In a small bowl combine graham cracker crumbs, sugar, and melted butter. Press into prepared pan.
Using an electric mixer, beat the cream cheese on medium speed until creamy. Reduce the speed to low, gradually add the sugar and beat until smooth. Do not over beat, this incorporates too much air into the batter, which can cause the cheesecake to rise and then sink during baking. Scrape down sides and bottom of bowl. On low speed, gently beat in the eggs one at a time, until incorporated. Add the sour cream, heavy cream, vanilla, lemon zest and cornstarch just until incorporated. Spoon cheesecake filling evenly over prepared crust.
To keep your cheesecake moist and reduce the chance of cracking, bake your cheesecake in a water bath/bain maire. This can be done by wrapping the bottom of your springform pan with heavy duty foil (to prevent water from getting in) and placing it in a larger pan. Fill the larger, outer pan with about 1 1/2- 2 inches of hot water and place in the middle rack for baking. For a superior cheesecake, do not skip this step.
Bake for about 1 hour. Do not over bake. Cheesecake will be done when the center is still a little jiggly and the edges are lightly golden. Once cheesecake is done baking, you must let it rest. Turn oven heat off. Open oven door slightly and let cheesecake cool and set inside the oven for about 1-3 more hours. The center will continue to cook and set as it cools down.
Remove cheesecake from oven and cool completely on a wire rack on the counter top. Once cheesecake is completely cooled, refrigerate at least 8 hours or overnight before serving. Loosen cheesecake from sides of pan by sliding a sharp knife around the edges and remove rim.
Top with whipped cream, melted chocolate, or fruit topping just before serving. Check out my simple fruit filling recipes from my mini pie post for a perfect cheesecake topping! Cover leftovers with plastic wrap and store in the refrigerator for 3-4 days.