There is something irresistibly charming about these little treats that makes every bite a moment of pure joy. This Mini Vanilla Cheesecakes Recipe delivers creamy, luscious vanilla-infused cheesecake tucked atop a buttery graham cracker crust, all in adorable mini form. Whether you’re serving these at a party or indulging in a quiet moment of sweet self-care, each cheesecake melts in your mouth with just the right balance of sweetness and tang. These mini cheesecakes bring all the comfort and decadence you’d want from a dessert, with a fun size that’s perfect for sharing or savoring solo.
Ingredients You’ll Need
Ingredients You’ll Need
Each ingredient in this Mini Vanilla Cheesecakes Recipe is simple yet essential, combining to create a harmonious blend of flavor and texture. From the crispness of the graham cracker crust to the ultra-smooth cream cheese filling, every element plays a vital role.
- 8 sheets graham crackers: Provides a sweet, crunchy base that perfectly supports the creamy filling.
- 4 Tablespoons salted butter (melted): Brings moisture and richness to the crust, holding it together with a buttery flavor.
- ¼ teaspoon salt: Balances the sweetness and enhances flavor complexity in both crust and filling.
- 12 oz cream cheese (1.5 blocks, softened): Creates the smooth, velvety texture essential to any great cheesecake.
- ¾ cup granulated sugar: Adds sweetness without overwhelming the delicate vanilla notes.
- 2 teaspoons vanilla bean paste (or vanilla extract): Infuses the filling with deep, aromatic vanilla flavor that is the heart of this recipe.
- 1 pinch of salt: Just enough to enhance the richness of the cheesecake filling.
- 2 large eggs (at room temperature): Gives structure to the cheesecake and helps it set perfectly while remaining creamy.
You’ll find the full ingredient list, instructions, and print option in the recipe card below.
How to Make Mini Vanilla Cheesecakes Recipe
Step 1: Prepare the Crust
Begin by preheating your oven to 350°F (175°C) and lining a standard muffin pan with 12 paper liners. Crush the graham crackers until fine using a food processor or by placing them in a sealed bag and rolling over them with a rolling pin. While pulsing the crumbs, drizzle the melted butter through the feed tube, then add salt and pulse until completely combined. Divide about one packed tablespoon of the crust mixture into each paper liner, pressing it firmly into the bottom to create an even base for the filling.
Step 2: Make the Vanilla Cheesecake Filling
In the bowl of a food processor, add your softened cream cheese, granulated sugar, vanilla bean paste, and a pinch of salt. Pulse until smooth and creamy, ensuring there are no lumps left. Add in the two eggs, pulsing just a few times until the mixture is thoroughly combined and silky. Scraping down the sides of the bowl once or twice will help achieve the perfect consistency.
Step 3: Assemble and Bake
Spoon approximately three tablespoons of the cheesecake filling over each crust-lined cup. The cups will be nearly filled to the top, which means you’re about to create irresistibly rich mini cheesecakes! Bake them for 14 to 16 minutes, looking for the edges to be set while the centers remain just slightly jiggly. If you prefer firmer cheesecakes, an extra minute or two of baking will do the trick without causing cracks or doming. Once baked, allow the cheesecakes to cool in the pan for about an hour on a cooling rack.
Step 4: Chill and Serve
When they have cooled enough to handle, carefully pop the mini cheesecakes out of the muffin tin by gently pulling on the paper liners or sliding a fork underneath to nudge them loose. Chill the cheesecakes in the refrigerator for at least two hours to ensure the bottoms are cold and firm. This chilling time really lets the flavors deepen and texture set beautifully.
How to Serve Mini Vanilla Cheesecakes Recipe
Garnishes
A simple spoonful of your favorite jam, like cherry or raspberry, atop each mini cheesecake adds a burst of fruity brightness that complements the creamy vanilla so nicely. A dollop of vanilla whipped cream or a light dusting of powdered sugar can elevate these treats into little works of art.
Side Dishes
Pair these mini cheesecakes with fresh berries or a small bowl of mixed fruit for a fresh contrast that brightens every bite. A cup of rich coffee or a fragrant herbal tea also makes an ideal companion to these delicate sweets, balancing the richness perfectly.
Creative Ways to Present
For special occasions, arrange these mini cheesecakes on a tiered cake stand to create an elegant display that invites guests to help themselves. Wrap each one in decorative cellophane tied with a ribbon for delightful, gift-worthy treats. You can even experiment with swirls of chocolate or caramel drizzle before chilling for a creative twist!
Make Ahead and Storage
Storing Leftovers
Mini Vanilla Cheesecakes Recipe leftovers keep wonderfully in the refrigerator for up to 3 days when covered tightly with plastic wrap or stored in an airtight container. This keeps the cheesecake moist and fresh-tasting, so you can enjoy your treats without any rush.
Freezing
You can freeze these mini cheesecakes if you want to prepare in advance or save some for later. Place them on a baking sheet and freeze until solid, then transfer to a freezer-safe container or bag. When properly stored, they last up to one month without losing flavor or texture.
Reheating
Because these cheesecakes are best cold, thaw frozen mini cheesecakes overnight in the refrigerator. There is no need to reheat as they are perfectly creamy and enjoyable chilled. If you prefer, you can let them sit at room temperature for 15 minutes before serving to soften slightly.
FAQs
Can I use regular vanilla extract instead of vanilla bean paste?
Absolutely! While vanilla bean paste adds little vanilla flecks and an intense aroma, regular vanilla extract works just fine and will still give your mini cheesecakes that lovely vanilla flavor.
Do I have to use a food processor?
Not at all. You can crush the graham crackers with a rolling pin inside a sealed bag and mix the filling by hand using a sturdy whisk or mixer. Just make sure the cream cheese is softened to avoid lumps.
How do I prevent cracks in the mini cheesecakes?
Baking at the right temperature and not overbaking are key. The centers should still jiggle slightly when you take them out. Also, avoid overmixing the batter as that can introduce excess air, causing cracks.
Can I make this recipe gluten-free?
Yes, substitute the graham crackers with gluten-free crumbs or crushed gluten-free cookies. Just ensure they have a similar texture and flavor to keep the crust delicious.
Can these be made vegan?
For vegan versions, use vegan cream cheese and a plant-based butter substitute. Replace eggs with flax or chia egg alternatives, adjusting the baking time as needed. The result will be slightly different in texture but still delightful!
Final Thoughts
There’s nothing quite like the joy of making and sharing a Mini Vanilla Cheesecakes Recipe that looks as delightful as it tastes. With its perfect balance of creamy vanilla goodness and crisp crust, this recipe is destined to become one of your favorites—one bite will have you hooked! Whether for celebrations or cozy family moments, don’t hesitate to give this irresistible recipe a try and delight yourself and those you love.
PrintMini Vanilla Cheesecakes Recipe
These Mini Vanilla Cheesecakes are a delightful treat featuring a buttery graham cracker crust and a smooth, creamy vanilla-infused filling. Perfectly portioned in a standard muffin pan, they bake to a tender, slightly jiggly finish with a rich flavor, ideal for any occasion or dessert craving.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Crust
- 8 sheets graham crackers
- 4 Tablespoons salted butter (melted)
- ¼ teaspoon salt
Filling
- 12 oz cream cheese (1.5 blocks, softened)
- ¾ cup granulated sugar
- 2 teaspoons vanilla bean paste (or vanilla extract)
- 1 pinch of salt
- 2 large eggs (at room temperature)
Instructions
- Preheat and Prepare Muffin Pan: Preheat your oven to 350°F (175°C) and line a standard muffin pan with 12 paper liners to prepare for the crust.
- Make the Crust: Crush the graham crackers into fine crumbs using a food processor or by crushing them in a bag with a rolling pin. While the processor runs, gradually add the melted butter through the feeder tube, then add ¼ teaspoon salt and process until well combined.
- Form the Crust Bases: Evenly distribute about one packed tablespoon of the crumb mixture into each paper liner. Press the crumbs firmly with your fingers or a flat-bottomed measuring cup to create an even, compact base. Set aside.
- Prepare the Filling: In a food processor bowl, combine the softened cream cheese, granulated sugar, vanilla bean paste, and a pinch of salt. Pulse until smooth and fully blended.
- Add Eggs: Add the two room-temperature eggs to the cream cheese mixture. Pulse just a few times to incorporate, scraping down the sides and pulsing again until there are no lumps, but do not overmix.
- Fill Muffin Liners: Spoon the cheesecake filling evenly into the prepared crust-lined muffin cups, roughly three tablespoons per liner, filling them nearly to the top.
- Bake the Cheesecakes: Place the muffin pan in the preheated oven and bake for 14–16 minutes until the edges are set and the centers remain slightly jiggly. For a firmer texture, bake an additional 1–2 minutes without allowing the tops to dome or crack.
- Cool: Remove from the oven and cool the cheesecakes in the pan on a cooling rack for about an hour.
- Remove from Pan and Chill: Once only slightly warm, carefully remove the mini cheesecakes by pulling on the paper liners or sliding a fork between the pan and liners. Cover and chill in the refrigerator for at least two hours until fully cold and set.
- Serve: Optionally, top with jam (such as cherry jam) and vanilla whipped cream. Serve chilled and enjoy these creamy mini indulgences!
Notes
- For best results, ensure eggs are at room temperature to help create a smooth filling.
- The cheesecakes should be slightly jiggly in the center when baked to prevent overbaking and cracking.
- Use vanilla bean paste for a more intense vanilla flavor, but vanilla extract works well too.
- Chilling the cheesecakes thoroughly before serving improves texture and flavor.
- Try different toppings like fresh fruit, caramel, or berry compote for variety.
