How To Make Mini Cheesecakes In A Muffin Pan

Make the Graham Crust

The first step on how to make mini cheesecakes in muffin pans is to make the crust. I’m using my favorite Graham cracker crust recipe. It’s buttery and crunchy. It’s a gorgeous contrast to the dense, creamy cheesecake filling.

  1. Preheat the oven to 325 degrees.
  2. Line a regular-sized muffin pan with paper liners. You can also skip the liners and spray the pan with non-stick spray or grease with butter instead. But the mini cheesecakes are pretty tough to release from the pan. So I recommend using liners to make things easier.
  3. Combine the graham crackers, butter, and sugar into a small bowl. You can blend them using a processor until you have fine crumbs. The texture should be similar to that of wet sand. If you don’t have a food processor, place the crackers inside a large zip bag and smash them using a rolling pin or the back of a pan.
  4. Evenly distribute the graham crust into the bottom of the lined muffin pan. And make sure to press each one down firmly into one even layer.
  5. Bake for about 5-6 minutes or until golden brown. Take them out of the oven and let them cool completely, set aside.

For a fun twist on how to make mini cheesecakes in muffin pans, you can use chocolate graham crackers, biscoff cookies or Oreo’s as a replacement for honey graham crackers.

Make the Filling

Meanwhile, gather the ingredients for the cheesecake filling.

  1. Using a stand mixer with paddle attachment, beat the cream cheese and granualted sugar on medium-high speed until smooth and creamy.
  2. Add in the sour cream, vanilla extract and lemon juice. Mix well until combined. On medium speed, add the eggs one at a time. Make sure to scrape the sides of the bowl.
  3. Pour the cheesecake mixture into the cooled muffin pan (about two tablespoons each cavity). Fill almost to the top.

Bake the Mini Cheesecake

  1. Place them in the oven and bake for about 20 minutes or until the mini cheesecakes are set and the center of the cheesecake slightly jiggles. Don’t overcook them. They’ll start to crack if they are getting over cooked.
  2. Allow them to cool in the muffin pan completely on a wire cooling rack.

Ready to Serve

Now that you know the simple steps on how to make mini cheesecakes in muffin pans, they’re ready to be served! Put them in the refrigerator to chill or serve them with your favorite toppings!