Easy mini cheesecakes, in 5 different flavors! This simple cheesecake recipe makes 12 perfect mini cheesecakes, in virtually any flavor you want! Lemon, Oreo, S’mores, Fruit, Peanut Butter Cup – any mini cheesecake recipe you want to make can be ready in no time at all.
Hello my friends! Today I’m bringing you lots of CHEESECAKE in lots of different flavors, but it starts with just one basic easy cheesecake recipe. But before we get into it, I wanted to ask a favor. I’m going to start doing a “basics” section on the blog. You know, for beginners: baking basics, cooking basics, and even tools and ingredient tips. I’m not sure where to start, so I need your help. If you have any ideas or are wanting to learn anything, please fill out this form. Thank you!
And now, onto cheesecake!
So, I have a confession to make. I’m really trying to lose weight and I’m not doing very well at it. I love carbs and dessert and wine and it’s so hard to change the way I eat. I don’t do fad diets like Atkins or Whole 30 or anything like because they’re unrealistic for me and because of that I’ll fail. As much as I need to lose 25 pounds, I also need to feel like I’m living life not eating cardboard. #thestruggleisreal
This week, I’ve gone 4 days without eating extra bread or crackers. Have I had wine? Yes. Have I had dessert? Some, but not too much. It’s about baby steps; one of my go-to snacks is to eat Goldfish, Cheez-Its or pretzels from the bag. I haven’t done that this week; instead I’m reaching for yogurt and raw veggies and salads. It’s a process!
What does this have to do with cheesecake? Well, these are MINI cheesecakes. So by eating one, you’re not breaking the bank on your diet, plus it’s easy to give away and/or freeze the rest. Mini food = my favorite things ever.
The BEST thing about this easy mini cheesecakes recipe? You just need the one basic cheesecake recipe and you can easily turn it into about a million other recipes.
Make the easy mini cheesecakes for every season, to every liking, or have a cheesecake bar at your next party.
The basic cheesecake filling recipe starts with cream cheese, sugar, sour cream, and vanilla extract. Then you can doctor it at your pleasure to make so many other flavors, or leave it plain and save the transformations for the garnish.
To change up the flavors of this cheesecake, the easiest way to do it is in the crust. I’ve given a basic graham cracker crust recipe, but I also love using Oreos as the crust, or any cookie. There’s not even any mixing needed with that option, just use the full cookie as the crust.
Want to see some of my favorite cheesecake flavors? Here goes:
Lemon is my absolute favorite, obviously. I could eat lemon curd straight with a spoon. I love pairing lemon cheesecake with a Golden Oreo crust because the flavors compliment each other nicely. You could also use graham cracker or shortbread for the crust.
Feel free to use the plain cheesecake recipe and then just top with lemon curd, but you can also add some fresh lemon zest to the cheesecake batter. It amps up the flavor of the lemon!
I think next to lemon, cookies ‘n cream is another favorite flavor. Add Oreos to anything and it makes it better, am I right or what? Mini Oreo Cheesecakes have an Oreo crust and the basic cheesecake filling full of chopped Oreos. I like serving them with chocolate sauce and whipped cream and more Oreos…doesn’t everyone?
I’ve also paired Oreos with pumpkin, in Pumpkin Turtle Cheesecakes. Those are good all year, but especially at the holidays.
And then, there is the beauty of candy IN cheesecake. I’ve done Snickers before but now I’m doing Reese’s Peanut Butter Cups! You can put a whole mini cup in the cheesecake, on top of the Oreo crust, or you can chop up some peanut butter cups to mix with the batter. I can’t wait to try Milky Way or Kit Kat cheesecakes!
See below the recipe for even more ideas for easy mini cheesecakes, using this SAME formula!
Tips to make EASY Mini Cheesecakes:
- Make sure your cream cheese is room temperature before starting to avoid lumps. It’s also best if your eggs and sour cream are room temperature too.
- Sky is the limit for the crust: do you want Oreo or Chocolate Chip Cookie? Or any cookie or flavor of graham cracker? Anything works!
- Same goes with topping, use what you like.
Tools to make this recipe:
Easy Mini Cheesecake Recipe
Basic Graham Crust:
- 1 1/4 cups graham cracker crumbs
- 3 tablespoons brown sugar
- 5 tablespoons unsalted butter melted
- *See Note for additional crust ideas*
Basic Cheesecake Filling:
- 8 ounces Challenge Cream Cheese room temperature
- 1 large egg room temperature
- 1/4 cup granulated sugar
- 1/4 cup sour cream room temperature
- 1 teaspoon vanilla extract
- *See Note for additional filling and topping ideas*
- Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
- Make the graham cracker crust: Stir together graham cracker crumbs, sugar, and melted butter. Press about 2-2 1/2 tablespoons of the mixture into the bottom of each muffin liner and press to compact.
- Beat room temperature cream cheese with a hand mixer until fluffy. Beat in room temperature sour cream. Beat in egg, sugar, and vanilla extract. (Room temperature ingredients are a must to avoid lumps!)
- Evenly divide (about 2-2 1/2 tablespoons each) cheesecake among crusts. Bake for 18-20 minutes, until they just begin to brown. Cool completely and refrigerate for at least 3 hours or overnight.
- Serve plain or topped with whipped cream and berries. See notes for additional serving suggestions.
- Crust: instead of a graham cracker crust you can use 12 Oreos (any flavor). Just place them (whole) into each cupcake liner and they will form the crust.
- Peanut Butter Cup Cheesecakes: use an Oreo cookie for the crust. Chop up 6 regular sized peanut butter cups and sprinkle them into the batter in step 3. Alternately, use 12 Reese’s Minis and place one on top of each Oreo before dividing filling. Top cooled cheesecakes with chocolate sauce and more peanut butter cups.
- Oreo Cheesecakes: use an Oreo cookie for the crust. Chop 4 additional Oreos finely and stir into the cheesecake batter before step 4. Continue as directed.
- Lemon Cheesecakes: use either a graham cracker crust or a Golden Oreo cookie for the crust. Optional: add 1 teaspoon lemon zest to the batter in step 3. Top cooled cheesecakes with lemon curd and fruit.
Nutritional information not guaranteed to be accurate
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All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: March 5, 2017