These delicious mini cheesecakes are the perfect individual dessert. They are made with a graham cracker crust, a creamy cheesecake filling, and a delicious brown sugar pecan topping, and they are a crowd-pleaser and a hit with everyone.
Cheesecake is one of my favorite desserts to make for special occasions. They just have an air of decadence about them, even when they’re incredibly basic. That sweet and tangy flavor and presentation always make me think of an upscale gathering, even when I’m serving a cheesecake at a simple gathering at my home. Of course, cheesecake is absolutely delicious, too! And although cheesecake can feel swanky, I have a great recipe that transforms all of that flavor into something adorable – mini cheesecakes. They have all the flavor of a full-sized cheesecake in a single-serve form.
Mini Cheesecakes
These delicious single-serve cheesecakes start with a homemade graham cracker crust. Then, I top them with a classic, sweet and tangy cheesecake batter, and bake until set. To finish these little cheesecakes off, I make a sweet and crunchy brown sugar pecan topping and sprinkle them with it. In the end, I have a rich, decadent cheesecake with an extra layer of sweet crunch that’s absolutely adorable, to boot!
Why You’ll Love This Mini Cheesecake Recipe
- They are the perfect size for individual servings and are perfect for dessert, a sweet snack, and are a great option for parties, potlucks, and family gatherings.
- The brown sugar pecan topping is simply irresistible, and the combination of sweet and crunchy pecan topping together with the creamy cheesecake is totally delicious.
- They are easy to make and only need a few basic ingredients, and definitely are a crowd-pleaser.
Mini Cheesecake Ingredients
You’ll only need some basic baking ingredients to make this recipe. Most of them are in your kitchen right now, and if they aren’t they’re just a quick trip to the store away.
Graham Cracker Crust
- Graham cracker crumbs provides a crunchy base for the mini cheesecakes.
- Sugar helps to bind the crumbs together and gives the graham cracker crust a slightly sweet flavor.
- Melted butter helps to keep the crust together and keeps it moist, and prevents it from becoming dry.
Cheesecake Mixture
- Full fat cream cheese is essential for making a creamy and smooth cheesecake filling.
- Granulated sugar helps to sweeten the cheesecake.
- Large eggs help to bind the ingredients together and helps with the cheesecake structure.
- Maple extract adds a subtle sweetness to the mini cheesecakes.
- Vanilla extract adds a touch of sweetness
Brown Sugar Pecan Topping
- Brown sugar gives the topping a caramelized flavor and helps to bind the pecans together.
- All purpose flour helps to thicken the topping and prevents it from becoming too runny.
- Chopped pecans add a crunchy and nutty flavor to the topping.
- Melted butter helps to combine all the topping ingredients together and helps to keep the topping moist.
How to Make Mini Cheesecakes
Making these cheesecakes is incredibly easy. They’re easier than full-size cheesecake, in fact. Because of their size and being baked in a muffin tin, there’s no need for fancy temperature changes or intricate cooling procedures to keep them from cracking. Yay!
Step 1: Prep
Preheat the oven to 325 degrees and line a muffin pan with paper cupcake liners. Set aside. Then, line a baking sheet with parchment paper and set aside.
Step 2: Make the Crust
Mix the graham cracker crumbs, sugar, and butter together in a medium bowl. Then, add â…› cup into each paper line, pressing firmly to create a crust. Bake for 5 minutes, then remove the pan from the oven, and set it aside.
Step 3: Make the Cheesecake Batter
In a large bowl, beat the cream cheese on medium speed until creamy. Then, add the sugar and beat until combined. Next, beat the eggs into the mixture. Finally add the maple extract and vanilla extract, and beat until just combined.
Step 4: Bake
Fill the muffin cups ¾ full with the cheesecake batter and bake for 18 to 22 minutes until set. Remove the pan from the oven and cool the cheesecakes for an hour.
Step 5: Make the Brown Sugar Pecan Topping
While the mini cheesecakes cool, mix the brown sugar, flour, pecans, and butter together. Then, spread the mixture onto the prepared baking sheet and bake for 10 to 12 minutes. Remove the mixture and let it cool. Then, break it into small pieces.
Step 6: Top and Chill
Top the cheesecakes with the brown sugar pecan topping and place in the fridge until chilled. Enjoy!
Recipe Tips
- Fully soften your cream cheese for the best cheesecake texture.
- Your cheesecakes are done when they don’t jiggle when you shake the pan.
- Only fill the cups ¾ full of batter to allow for expansion.
- These cheesecakes are best when chilled.
Variations
- Use your favorite chopped nuts for the brown sugar topping.
- For a more traditional cheesecake, use a fruit pie filling in place of the brown sugar crust.
- You can make a chocolate crust by using crushed Oreo cookies.
What to Serve with Mini Cheesecakes
Serve these cheesecakes with a dollop of whipped cream on top and fresh berries. A glass of milk or a cup of coffee or tea is also perfect with these cheesecakes.
Recipe FAQ
It can be tempting to add an extra egg to cheesecake to make it even more rich and luscious. However, too many eggs in a cheesecake will cause it to sink and even alter the flavor of the cheesecake.
Thanks to the muffin tin and the small size of the cheesecakes, they rarely sink. The main culprit is usually overmixing. If you mix your cheesecake too much once it’s been combined, you’ll add excess air. This air escapes while the cheesecake bakes, causing it to sink.
Too much air mixing into the batter is usually the culprit of a fallen cheesecake. Mix your batter until combined and then stop.
You can add the topping to the cheesecake and bake it all at once, however, it will sink. If you don’t mind your cheesecakes having a depressed shape, feel free to add the topping and then bake. It’s still delicious!
You can! They’ll last for up to a month in the freezer.
How to Store Leftover Mini Cheesecakes
Refrigerate these mini cheesecakes in an airtight container for up to 4 days. For longer storage, wrap them individually in plastic wrap, place them in an airtight, freezer-safe container and freeze for up to a month.
Try This Delicious Mini Cheesecakes Recipe Today
These mini cheesecakes are just as rich, creamy, and decadent as their full-size counterparts, and they’re so easy to make. And we can’t forget the added layer of flavor thanks to their brown sugar pecan crust. They’re so easy, so fast, and so completely delicious, you really do have to give them a try. After one bite, you’ll be hooked.
More Delicious Cheesecake Recipes You’ll Enjoy
This Strawberry Swirl Cheesecake is a delicious, creamy, and favorite summer cheesecake recipe that is easy to make and tastes amazing.
Mini Cheesecakes with Brown Sugar Pecan Topping
Ingredients
Graham Cracker Crust
- 2 ½ cups graham cracker crumbs
- ⅓ cup sugar
- ⅔ cup melted butter
Cheesecake Mixture
- 24 ounce cream cheese, softened
- 1 ¼ cup granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon maple extract
- 1 teaspoon vanilla extract
Brown Sugar Pecan Topping
- ¾ cup brown sugar
- ¼ cup all purpose flour
- ¾ cup chopped pecans
- ¼ cup melted butter
Instructions
- Preheat the oven to 350° and line muffin pan(s) with paper liners. Set aside. Line a baking sheet with parchment paper and set aside.
Graham Cracker Crust
- In a medium bowl, mix graham cracker crumbs, sugar, and butter with a fork until combined.
- Add ⅛ of a cup into each paper liner, and firmly press mixture evenly.
- Place in the over for 5 minutes, remove and set aside.
Cheesecake Mixture
- In a large bowl, beat cream cheese on medium speed until creamy.
- Add sugar and beat until combined.
- Beat eggs into mixture, then add maple extract and vanilla extract. Beat just until combined.
- Fill muffin cups ¾ full with cheesecake mixture, and bake for 16-18 minutes.
- Remove from the oven and let cool for an hour while preparing the brown sugar pecan topping.
Brown Sugar Pecan Topping
- In a small bowl, mix brown sugar, flour, pecans, and butter together.
- Spread mixture on prepared baking sheet and bake in the oven for 15 minutes
- Remove, let cool, then break into small pieces.
- Top mini cheesecakes with brown sugar pecan topping.
Notes
Nutrition
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I haven’t made these mini cheesecakes yet, but I have a question. Does the recipe make 8 little cheesecakes? The recipe says it’s 26 servings. That doesn’t sound right.
Hi Judy,
Yes, it does makes 24-26 mini cheesecakes. We used a regular muffin pan. I hope you enjoy these when you do make them. :)