Miniature Cheesecake Recipe |

Miniature Cheesecake Recipe

These mini cheesecakes feature a homemade graham cracker crust with a smooth and creamy cheesecake filling. This recipe is incredibly easy to prepare and also includes several topping options to use!

Today’s mini cheesecake recipe is one of my favorite mini desserts because it is so versatile. The graham cracker crust is incredibly simple to assemble and the cheesecake filling is super smooth and creamy. Plus, they only take around 25 minutes in the oven, and you don’t have to worry about a double boiler either.


° 270g. From cream-softened-cheese, you can use any cream cheese you have, I used {Philadelphia}.

° 200g. Cookies.

° 100g of melted butter.

° 1/2 C. thickened cream.

° 1/3 C. finely caster sugar.

° An egg

° 2 tablespoons of lemon juice.

° For something different I used ginger nuts


  • STEP 1: Crush the cookies in a blender to produce fine crumbs or do it the old school way: put them in a freezer bag and crush them with a rolling pin or something heavy.
  • STEP 2: Incorporate the melted butter until everything is well mixed. I salted some butter, with the sweet cookies it goes perfectly.
  • STEP 3: With paper cupcake boxes, line your muffin tin.

Press cookie mixture into cupcake molds. Press firmly. And put it aside.

  • STEP 4: Mix cream cheese and powdered sugar until soft and smooth. You can utilize a food processor .
  • STEP 5: Whisking egg & beat until combined.
  • STEP 6: Adding thick cream & lemon juice & whisk again. Since too much beating can cause the cheesecake to break and break, you want it to be mixed but not too beaten.
  • STEP 7: Pour the combination into cupcake crates, filling up to about half a cm below the top of the paper container, they won’t grow much.
  • STEP 8: Baking for 26 min at 160 degrees C.

NOTE: Cheesecakes can be frozen for up to 3 months in a container, then thawed in refrigerator overnight.