Easy-to-make, baked mini cheesecakes. This made from scratch mini cheesecake recipe makes 12-18 individual cheesecakes, using a store bought cookie as the bottom crust, and is baked in a cupcake pan. You can have these made start to finish in under an hour!
These cheesecakes can be made using any toppings or add-in’s that you like. Instead of the traditional graham cracker crust, I used a store bought cookie. It needs to be small to fit at the bottom of the liner and should be a crunchy cookie. Oreo cookies are a great option, as a whole cookie works perfect for the size of the cupcake liners in the cupcake tin. I found mini sprinkle sugar cookies at my grocery store and those worked for me…especially because I was adding sprinkles to my cheesecakes.
If you want to make a graham cracker crust, I’ll leave a link to another recipe which contains directions on making a graham cracker crust for these mini cheesecakes.
Mini Cheesecakes
Print RecipeIngredients
- 2 (8-ounce) packages cream cheese, room temperature
- 1/2 cup white granulated sugar
- 2 tablespoons brown sugar
- 1-1/2 teaspoons vanilla extract (I used Rodelle Gourmet Vanilla Extract)
- 2 eggs, beaten, room temperature
- 1/4 cup mix in’s or desired toppings (optional)
- 12-18 whole mini store bought cookies
Instructions
Preheat oven to 350-degrees. Line two cupcake pans with 12-18 cupcake liners (the amount of batter to fill each liner will vary on the thickness of your store bought cookie). Add a whole cookie to the bottom of each cupcake liner. Set aside.
In the bowl of your stand mixer, affixed with the paddle attachment, add both packages of room temperature cream cheese. Beat cream cheese until smooth and creamy. Add the white and brown sugar to the cream cheese and beat on medium-high speed until combined and creamy. Slowly add the vanilla extract to the cream cheese mixture. Beat until combined.
Scrape down the sides of the bowl and beat mixture until there are no lumps and mixture is smooth and creamy. Change the mixer to low speed and slowly add the beaten eggs, mixing on medium speed, until completely combined.
Remove bowl from mixer and fold in your desired mix-in’s (if using). Fill the cupcake liners almost to the top of the liners, with the cheesecake mixture. Bake in 350-degree oven for 15-18 minutes or until centers are set. Do not over bake.
Remove baked cheesecakes from the oven and set the cupcake tin on a wire rack to cool for at least 30-minutes.
Once cheesecakes are cool and set, remove the cheesecakes from the cupcake tin and place on a tray or plate in the refrigerator. After cheesecakes have completely cooled in the refrigerator, loosely cover with plastic wrap.
Notes
Store in refrigerator, loosely covered. Mini cheesecakes stay fresh for 3-4 days. If adding a topping, do so prior to serving and not before otherwise the topping may make the cheesecakes soggy.
Looking to make your own graham cracker crust for these cheesecakes? Check out THIS recipe for a great crust recipe.
PIN ME ⬇️
No Comments