Small Cheesecake Recipe: Savor the Flavor!

Small Cheesecake Recipe Savor the Flavor!
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Mouthwatering Small Cheesecake Recipe
Easy individual cheesecakes made in a muffin tin are Small Batch Mini Cheesecakes with a Graham Cracker Crust.

Hello foodies, Anne Carter is here at Beyond The Bayou Blog to share delicious recipes with you to make you love through recreating various food recipes. One such special recipe is today on my hand: Small Cheesecake.

Super creamy small batch cheesecake with a graham cracker crust for those occasions when you need a delicious dessert, for a small party. This a quick, easy, and simple recipe that yields around six slices of delicious cheesecake.

Are you all excited to learn something special today? If yes, just be ready with all your equipment and ingredients to create magic on your plate.

Why You Will Love This Recipe?

  1. Perfectly Sized Treats: Forget about oversized cheesecakes that lead to overindulgence. These mini cheesecakes are just the size to satisfy your sweet tooth without going overboard.
  2. Nostalgic Origins: The journey of these delightful treats began back in my college days when my roommate introduced me to the idea of making mini cheesecakes with a simple twist – using Nilla wafers instead of fussing with a traditional crust. Yes, that was way before Pinterest took over the world!
  3. Decade of Perfection: I’ve been honing this recipe for small-batch mini cheesecakes baked in muffin cups for over a decade. It’s been a delicious journey filled with experimentation and joy.
  4. Mini Strawberry Delight: One of the many variations of this recipe includes adding fresh strawberries for a burst of fruity flavor. Trust me, it’s a game-changer!
  5. No More Overindulgence: With this recipe, there’s no need to worry about overdoing it. Each batch yields just four mini cheesecakes with a delectable graham cracker crust. It’s the perfect portion control – two for you, two for me, and none left for temptation the next day (though resisting might be tough!).

Overview: How To Make Small Cheesecake?

Overview How To Make Small Cheesecake

Indulge in the best mini cheesecakes you’ve ever tasted with this easy-to-follow recipe! With just a handful of ingredients and a short prep time, you’ll have these delightful treats ready to enjoy in no time.

To start, preheat your oven and line four cups in a muffin pan with paper liners. Then, mix crushed graham crackers with melted butter to create a deliciously crunchy crust. Press the mixture firmly into the cups to form an even base.

In a separate bowl, beat together cream cheese, sugar, vanilla, and lemon juice until smooth and creamy. Add in the egg by hand, ensuring everything is well combined. Divide the batter evenly among the cups and bake for 20 minutes until perfectly set.

Once baked, allow the cheesecakes to cool gradually near the oven to prevent any drastic temperature changes. Then, chill them overnight in the fridge for the ultimate creamy texture. Before serving, add a decadent touch with melted chocolate and top each cheesecake with adorable strawberry hearts for a finishing touch that’s as cute as it is delicious!

Try More Cake Recipe!

Small Cheesecake Recipe Savor the Flavor!

Mouthwatering Small Cheesecake Recipe

Easy individual cheesecakes made in a muffin tin are Small Batch Mini Cheesecakes with a Graham Cracker Crust.
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Course: Dessert
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Calories: 353kcal
Author: Anne Carter
Servings: 6


  • Mixing Bowl
  • Whisk
  • Spoons
  • Springform Pan
  • Oven
  • Spatula


  • ½ cup crushed graham crackers
  • 2 tbsp melted unsalted butter
  • 4 oz cream cheese at room temperature
  • 5 tbsp granulated sugar
  • ½ tsp vanilla extract
  • ½ tsp fresh lemon juice
  • 1 large egg
  • Optional Topping:
  • cup chocolate chips
  • 1 tsp coconut oil
  • 2 fresh strawberries


  • Preheat oven to 325°F and line 4 muffin cups with paper liners.
  • Mix graham cracker crumbs and melted butter. Divide evenly into the muffin cups, pressing firmly for a crust.
  • In a medium bowl, beat cream cheese, sugar, vanilla, and lemon juice until well combined.
  • Gently stir in the egg by hand.
  • Divide batter among muffin cups and bake for 20 minutes.
  • Let cheesecakes cool near the oven to avoid drastic temperature changes, then chill them overnight in the fridge.


Calories: 353kcal | Carbohydrates: 19g | Protein: 5g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: -1g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 154mg | Potassium: 107mg | Fiber: 1g | Sugar: 15g | Vitamin A: 113IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 1mg
Keyword small cheesecake recipe, small cheesecake recipe with sour cream

What to Serve with Small Cheese Cake?

What to Serve with Small Cheese Cake

Tips for Making Perfect Cheesecake

  1. Cream Cheese Choice: Stick with the full-fat block of cream cheese for the richest flavor and creamiest texture. Skip the light or spreadable versions.
  2. Soften Your Cream Cheese: Make sure your cream cheese is nice and soft, not fridge-cold. This helps you whip up a smooth batter without any pesky lumps.
  3. Room Temperature Ingredients: Let all your ingredients hang out at room temperature before you start mixing. Cold ingredients can make your batter curdle or separate, leading to a lumpy cheesecake. And trust me, nobody wants that!
  4. Gentle Mixing: Keep your mixer on a low speed. We’re aiming for a smooth batter, not a fluffy one. Overmixing can introduce too much air, causing your cheesecake to bake unevenly or even crack.
  5. Consider a Water Bath: While not mandatory, a water bath can work wonders for your cheesecake. It helps it cook evenly and ensures that creamy texture we all love.
  6. Low and Slow Baking: Patience is key here. Bake your cheesecake at a low temperature for that perfect soft and creamy texture. High temperatures can make it too firm.
  7. Cool Gradually: Prevent cracks and sinking by letting your cheesecake cool slowly in the oven for about an hour before transferring it to the fridge.
  8. Chill Time: Give your masterpiece plenty of time to chill in the fridge before slicing into it. This helps it set up properly for that dreamy, sliceable texture.

Storing and Managing Leftover!

Small Cheesecake Recipe Savor the Flavor!

Storage Tips:

  • Keep your leftover cheesecakes in the fridge. They stay delicious for up to 24 hours after baking and still taste pretty darn good for up to 48 hours. After that, the crust might get a bit softer, but hey, it’s still yummy!
  • If you need to stretch it out, these cheesecakes can hang in there for at least 5 days, maybe even longer. Just keep in mind, that the cream might lose a bit of its fluffiness after about 24 hours. Check out the tips below for keeping it stable.


  • Did you get some naked cheesecake (no cream) left over? No worries! Pop it in the freezer; it’ll keep well for up to 3 months. Just remember to thaw it out before digging in.

Frequently Asked Questions (FAQs)

Q: Can I use low-fat cream cheese for this recipe?

A: Yes, you can use low-fat or even fat-free cream cheese, but keep in mind that it may affect the texture and richness of the cheesecake slightly.

Q: Can I substitute graham crackers for the crust?

A: Absolutely! Graham crackers are a common choice, but you can also use other cookies like digestive biscuits or even chocolate cookies for the crust.

Q: My cheesecake cracked on top. What did I do wrong?

A: Cracking can happen due to overmixing, overbaking, or sudden temperature changes. To prevent cracking, avoid overmixing the batter and baking the cheesecake in a water bath to create a more even temperature.

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