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Mini Cheesecakes

Prep Time 15 minutes
Cook Time 15 minutes
Inactive time 3 minutes
Total Time 33 minutes
Servings 10 mini cheesecakes (muffin tin)

Ingredients
 

Crust

  • 3 tbsp unsalted butter melted
  • 1 cup graham cracker crumbs about 7-8 full sheets

Filling

  • 8 oz package full-fat cream cheese room temperature
  • ¼ cup granulated sugar
  • ¼ tsp vanilla extract
  • ¼ cup yogurt room temperature
  • 1 egg room temperature

Instructions

Crust

  • Preheat oven to 350 degrees and line a muffin pan with 8-10 muffin cups. This recipe does not make 12 mini cheesecakes, so some slots will be empty.
  • In a bowl, mix the melted butter and graham cracker crumbs until combined. The mixture will be sandy. Press 1 - 1 ½ tablespoons of the mixture into the bottom and slightly up the sides of the muffin tins. Pre-bake for 5 minutes. Set aside.

Filling

  • Using a hand mixer or in the bowl of a stand mixer with the paddle attachment, beat together the cream cheese and granulated sugar at medium speed until smooth and creamy (approximately 2 minutes). Scrape down the sides and bottom of the bowl. Add the yogurt and vanilla extract and beat on medium until combined. With the mixer on medium, add the egg and mix until just incorporated and then stop mixing. Be careful not to over-mix. Divide the filling batter evenly amongst the muffin liners.

Baking & Cooling

  • Let the cheesecakes bake for 15-18 minutes, until the edges are set and the center is slightly wobbly. When the cheesecake is done, open the oven door slightly and let the cheesecake cool for one hour in the oven. After the hour, remove the pan from the oven and let it sit uncovered at room temperature until completely cool. The cheesecakes will sink a bit during this process - that's okay! Transfer the cheesecakes to the refrigerator and let chill for 2 hours or overnight. Top with your favorite toppings and enjoy!
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