Super Creamy Mini Vanilla Cheesecakes
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These mini vanilla cheesecakes are the perfect canvas for all your favorite toppings. And even though the ingredients are pretty basic, these cheesecakes are anything but! We have uber buttery graham cracker crust and a super creamy, vanilla bean-flecked filling. What a dream.
Today I’m throwing it back to 2012 when the worst thing you could be was basic. I’m talking Uggs, Victoria’s Secret PINK, and black leggings from Forever 21 that, let’s be real, were 100% see-through. I was a junior in high school and “What Makes You Beautiful” was all the rage. My friends and I drank caramel frappuccinos with abandon.
I was also in my third year of pastry school and we were deep in the midst of a cakes course. Angel food, chiffon, opera. And of course, cheesecake. I kind of hated making cheesecake because ughhh why are there so many dishes involved? And special pans? And a water bath, are you freaking kidding me? But it’s fine, we’re fine, because today, we’re making minis which are 100% easier and taste exactly the same.
Unlike the 2010s, we’re going for basic with this recipe. I’m talking buttery graham cracker crust and a simple vanilla filling. The kind of recipe you keep in your back pocket for when you need something nice and simple. And like my mini chocolate chip cookies or these super chewy brownie bites, these little cakes have an extra special ingredient to make them a little more elevated. The recipe is basic but these cheesecakes for sure don’t taste like it.
Tips for the creamiest cheesecake filling
For a long time, I didn’t really like cheesecake. It was just so “meh”, most are too tangy or dense. But then I had good cheesecake and I started to understand the hype. And for me, the key to cheesecake that’s amazing and not just ok is a really good filling. So before we begin, here’s a few tips to keep in mind!
- You don’t want to over-beat the filling after you add the eggs. It can make the filling dense and crumbly.
- For the love of all things good, don’t over-bake the cheesecakes! If you want a creamy filling, bake the cheesecakes just until the edges are set but the centers are jiggly like Jell-O.
- Instead of using a water bath, which is a hot mess, we’ll use a little hack! Just fill a pan with water and set it under the cheesecakes. The water will create steam for a smooth and silky filling.
- Make sure you cool the cheesecakes slowly so the tops don’t crack. When they’re done baking, turn off the oven, crack the door, and let them slowly cool for about 1 hour.
Vanilla bean paste
My secret for vanilla bean flavor without the hefty price tag is to use vanilla bean paste. It’s exactly what it sounds like – a paste made with a mixture of vanilla beans and extract. It’s not quite as potent as pure vanilla beans, but it’s still super delicious and way more affordable. If you can’t find paste, vanilla extract works too!
For the rest of the recipe, you will need unsalted butter, granulated sugar, full-fat cream cheese, full-fat sour cream, eggs, and graham cracker sheets. I use honey graham crackers but any flavor will work!
Another important step for smooth cheesecake filling is to use room temperature ingredients. Just take the cream cheese, unsalted butter, sour cream, and eggs out of the fridge about 1 hour before you start baking. If those things are cold from the fridge, you’ll end up with lumpy filling!
Make the cookie crust
If you don’t have a food processor, just place the graham crackers into a zipper bag and crush them with a rolling pin. You can mix the crust by hand at that point.
Mix the vanilla filling
Once the cheesecakes are set on the edges and jiggly in the centers, turn off the oven, crack the oven door, and let them gently cool for 1 hour. Then, cover and refrigerate for 3-4 more hours. This will keep the tops from cracking!
Using a muffin pan
If you don’t have a mini cheesecakes pan, a standard cupcake pan will work just as well! You will just want to line the cups with paper cupcake liners to make it easier to remove the cheesecakes. And, since the cups are smaller, you’ll probably end up with closer to 18 cheesecakes. Other than that, the process is the same!
A few topping ideas
What I especially love about these cheesecakes is that you can top them with any of your favorite sauces, fruits, or other goodies. When I make them for a party, I like to have bowls of various toppings so that my friends can customize their own cheesecakes. Like a little cheesecake bar!
- Fruit – berries, kiwis, orange slices, whatever you like.
- Cookies – Oreos, Biscoff, or lemon cookie crumbles.
- Sauces – caramel sauce, chocolate ganache, or strawberry coulis.
- Candies – toffee, chocolate peanut butter cups, or chocolate turtles.
Storing mini cheesecakes
If you have any leftovers, just place them in an airtight container and store them in the fridge. They should last 4-5 days before they get too soggy!
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Super Creamy Mini Vanilla Cheesecakes
Ingredients
Graham Cracker Crust
- 10 full graham cracker sheets
- 50 grams granulated sugar (1/4 cup)
- 86 grams unsalted butter, melted & cooled (6 Tablespoons)
Vanilla Cheesecake Filling
- 28 grams unsalted butter, softened (2 Tablespoons)
- 132 grams granulated sugar (2/3 cup)
- 454 grams full-fat cream cheese, softened (16 ounces)
- 152 grams full-fat sour cream, room temperature (2/3 cup)
- 15 milliliters vanilla bean paste or vanilla extract (1 Tablespoon)
- 2 large eggs, room temperature
Equipment
- Food processor or rolling pin
- Stand mixer or hand mixer
- Mini cheesecake pan or standard cupcake pan with liners
Instructions
Graham Cracker Crust
- Preheat the oven to 325°F (163°C). If you're using a standard cupcake pan, line the cups with paper liners for easy removal. (See the Recipe Notes for more details on using a cupcake pan.)
- Add the graham cracker sheets to the bowl of a food processor and pulse until you have semi-fine crumbs. You should have around 1 1/2 cups of crumbs (148 grams). Add the sugar and melted butter, and pulse the mixture until the graham crackers are finely ground and you have a thick dough.
- Evenly divide the graham cracker mixture into the mini cheesecake cups, about 2 Tablespoons per cup (or 1 1/2 Tablespoons per cupcake liner). Then, using a pastry tamper or the handle of a wooden spoon, press the mixture evenly into the bottom of the cups. Bake for 5-6 minutes, until the crusts are toasty and light golden-brown. Let the crusts cool completely while you prepare the filling.
Vanilla Cheesecake Filling
- Fill an oven-safe pan (like a small cake pan) with a few inches of water. Set aside.
- Add the butter and sugar to a large mixing bowl. Using a hand mixer or stand mixer, beat the butter and sugar together – it will be grainy. Then, add the cream cheese and beat until the cream cheese is light and fluffy, scraping down the sides of the bowl every once in a while. Mix in the sour cream and vanilla bean paste. Add the eggs and beat just until the filling is well-combined.
- Using a #20 cookie scoop, evenly divide the filling between the cooled crusts, about 3 Tablespoons per cup (or 2 Tablespoons per cupcake liner). Use a butter knife to smooth the filling evenly over the crusts, making sure it gets into all the edges.
- Place the mini cheesecake pan (or cupcake pan) on the middle rack of the oven and set the pan of water on the rack under the mini cheesecakes. Bake at 325°F (163°C) for 15-16 minutes, or until the edges are set and the centers are still a bit wobbly (but not liquid-y). If they're not done after 16 minutes, bake them for another 1-3 minutes.
- Once the cheesecakes are baked, turn off the oven and crack the oven door. Let the mini cheesecakes cool for 1 hour in the oven to keep the tops from cracking. Then, cover the pan and refrigerate the cheesecakes for another 3-4 hours or until the filling is completely set. Serve with any of your favorite toppings and enjoy!
You had me at vanilla bean and graham cracker. I love the simplicity of this recipe. I think the best desserts are the basic ones. I think a lot of desserts have way too many flavors going on and nothing stands out except the sweetness.
The flavor and texture are amazing and I highly recommend. I didn’t use a topping because they were great as is. Highly recommended!
Thanks so much, DJ, I’m so glad you liked this recipe! I agree, simple is better. 🙂