Looking for a delightful dessert that’s elegant, creamy, and perfectly portioned? This Mini Cheesecake Recipe is your ultimate solution! Unlike a full-sized cheesecake that requires slicing, these mini versions are individually sized, making them ideal for dinner parties, family gatherings, or as a sweet gift for friends.
The combination of a buttery crust, smooth cream cheese filling, and fresh berry topping ensures every bite is a balance of textures and flavors. Plus, they’re visually stunning on any dessert table, impressing guests before they even taste a bite.
Ingredients for the Mini Cheesecake Recipe
Crust:
- 150 g (1 ½ cups) crushed chocolate biscuits or graham crackers
- 60 g (4 tbsp) unsalted butter, melted
- 1 tbsp sugar (optional)
Cheesecake Filling:
- 450 g (16 oz) cream cheese, softened
- 120 g (½ cup) granulated sugar
- 2 large eggs
- 120 ml (½ cup) sour cream or heavy cream
- 1 tsp vanilla extract
- 1 tbsp lemon juice
Berry Sauce:
- 200 g (2 cups) mixed berries (raspberries, red currants, cherries)
- 2–3 tbsp sugar (adjust to taste)
- 1 tsp lemon juice
- 1 tsp cornstarch + 2 tbsp water (optional, for thickening)
Garnish:
- Fresh raspberries, red currants, or cherries
- Powdered sugar for dusting
Step-by-Step Mini Cheesecake Recipe Instructions
1️⃣ Prepare the Crust:
Preheat your oven to 160°C (320°F). Mix the crushed biscuits with melted butter and optional sugar. Press firmly into the bottom of mini cheesecake molds or ramekins and bake for 8–10 minutes. Let cool.
2️⃣ Make the Cheesecake Filling:
Beat the cream cheese and sugar until smooth. Add eggs one at a time, then stir in sour cream (or heavy cream), vanilla, and lemon juice until combined.
3️⃣ Bake the Mini Cheesecakes:
Pour filling over cooled crusts. Place molds in a water bath (hot water halfway up the sides) and bake for 25–30 minutes until centers are slightly wobbly. Let cool in the oven for 30 minutes, then refrigerate at least 4 hours or overnight.
4️⃣ Prepare Berry Sauce:
In a saucepan, cook berries, sugar, and lemon juice over medium heat for 5–7 minutes. For a thicker sauce, mix in cornstarch slurry and cook until glossy. Let cool completely.
5️⃣ Assemble and Garnish:
Unmold chilled cheesecakes, top with berry sauce, garnish with fresh berries, and dust with powdered sugar. Optional: add mint leaves or edible flowers for a festive touch.
Tips for the Perfect Mini Cheesecake Recipe
- Always use room temperature cream cheese for smooth filling.
- Avoid overbeating batter to prevent cracks.
- Cool cheesecakes slowly in the oven for perfect texture.
- Experiment with blueberries, strawberries, or blackberries in the berry sauce.
- Prepare berry sauce ahead; store in the fridge up to 3 days.
Storage Instructions
- Refrigerate mini cheesecakes in airtight containers up to 5 days.
- Freeze without berry topping up to 2 months. Thaw overnight before serving.
Why You’ll Love This Mini Cheesecake Recipe
This recipe is:
- Perfect for portion control and elegant presentation.
- Ideal for parties, gifts, or everyday indulgence.
- A balance of creamy filling, crunchy crust, and fresh, tangy fruit.
- Easy to make even for beginner bakers.
