Description
These adorable mini cheesecakes are baked in a muffin tin for perfect portion control and easy sharing. Creamy, customizable, and topped with your favorite garnishes, they’re the ultimate crowd-pleaser for Galentine’s Day or any celebration.
Ingredients
Scale
- 1 cup graham cracker crumbs (use gluten-free if needed)
- 3 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
- 12 oz cream cheese, softened
- 1/4 cup Greek yogurt
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 1 tsp pure vanilla extract
- Pinch of salt
- Fresh berries (strawberries, raspberries, blueberries)
- Mini chocolate chips or shavings
- Caramel sauce or chocolate syrup
- Whipped cream or whipped coconut cream
- Sprinkles, edible glitter, or freeze-dried fruit
- Crushed nuts (optional—almonds, pecans, or pistachios)
Instructions
- Preheat your oven to 325°F (160°C). Line a 12-count muffin tin with cupcake liners.
- In a small bowl, mix graham cracker crumbs, melted butter, and 2 tbsp granulated sugar until the mixture resembles wet sand. Spoon about 1 tablespoon of the mixture into each liner and press down firmly.
- Bake the crust for 5 minutes. Remove and let cool slightly.
- In a large bowl, beat softened cream cheese until smooth. Add 1/2 cup granulated sugar, Greek yogurt, and a pinch of salt. Mix until creamy.
- Add the egg and vanilla extract, mixing just until combined.
- Spoon the cream cheese filling evenly over the baked crusts—about 2 tablespoons per cup. Smooth the tops.
- Bake for 15-18 minutes, until the edges are set and the centers are slightly jiggly.
- Remove from the oven and let cool in the pan for 10 minutes, then transfer to a cooling rack.
- Chill the cheesecakes in the fridge for at least 2 hours (or overnight for best texture).
- Once chilled, top each mini cheesecake with your favorite garnishes: berries, chocolate chips, caramel drizzle, whipped cream, sprinkles, or nuts.
- Arrange on a serving board and enjoy!
Notes
For best results, use room temperature cream cheese and eggs. Don’t overmix the filling to avoid cracks. Toppings can cover imperfections. Cheesecakes can be made ahead and freeze well. For gluten-free or dairy-free, substitute as needed. Chill thoroughly for best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 135
- Sugar: 8
- Sodium: 90
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 12
- Protein: 3
Keywords: mini cheesecake, Galentine's Day, dessert board, cheesecake bites, party dessert, easy cheesecake, muffin tin cheesecake, customizable dessert