Homemade Mini Cheesecakes

Cheesecake is my FAVORITE dessert, but it can be pricy to get it when I go out to eat. In an effort to save money and have it whenever I want it at home, I learned how to make these easy Homemade Mini Cheesecakes that everyone can add their own favorite toppings to, we can have any time, for a fraction of the price.

When my family goes out to dinner, my daughter always asks for dessert. I don’t know about you, but anywhere we go to eat anymore – whether fast food or sit-down – is PRICY. By the time you add in drinks, plus tip, I don’t even want to add another few bucks onto the bill so my daughter can have dessert. (I want her to have all the things, but I am frugal by nature.)

Think about it: I can make a whole cheesecake at home for the price of two pieces of cheesecake at a restaurant. I can buy a 2-liter of soda for the price of one 20-ounce bottle. It blows my mind how expensive things have gotten just for convenience’s sake.

These Homemade Mini Cheesecakes are simple to make and adorable on a plate.

I don’t know what it is, but these cheesecakes are the perfect size for 1-2 people to enjoy and can easily be decorated with a display of sliced fruit, sauce, crushed nuts and whipped cream for a fancy spin on at-home dessert. (Is it just me, or does food taste better when it’s too pretty to eat?)

Just 9 ingredients – and most of them are in your pantry.

I love a dessert that I can throw together on the fly. As someone who always has an abundance of cream cheese for a variety of goodies in the frig, this was easy for me to throw together. Let’s face it – who wants to go to the store to pick up that something extra at the last minute? I certainly don’t.

Here is what you will need to make these Homemade Mini Cheesecakes:

• 1 cup of graham cracker crumbs (this equals about 6 of the 4-square pieces out of a box)
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 5 tablespoons melted butter
• 1.5 packages (12 ounces) softened cream cheese
• 1/3 cup granulated sugar
• 1 teaspoon vanilla
• 2 tablespoons cornstarch
• 2 eggs
• 1/2 cup sour cream

You will need these adorable little springform pans.

This recipe makes 4 thinner cheesecakes or 2 thicker ones, and are so easy to throw together for a simple dinner at home without making so much that you end up not eating it all (throwing away cheesecake is a sin in my book), so this recipe is perfect. Obviously if you are making these for a crowd or family dinner you may want to double the recipe.

Find the mini springform pans and more at Amazon. Here are some links.

Don’t let this intimidate you. These are so much easier to pull off than a full-sized cheesecake.

I have made full-sized cheesecakes before, and worry that they are either overcooked or undercooked as they are supposed to jiggle some in the center. These are smaller and therefore are easier to bake, and fit a small dessert or salad plate perfectly for serving.

Here are some ideas for toppings….

These Homemade Mini Cheesecakes are good enough on their own, but we all know they are much better dolled up with something else sweet or savory on top. I always pair mine with fresh fruit and sundae sauce because not only is it healthy, but it’s easy and looks pretty. A fancy heap of whipped cream on top is a no brainer.

Here are some good fruit varieties to try:

• Strawberries
• Blueberries
• Peaches
• Raspberries
• Apples
• Cherries

For a fun spin, you can add crushed cookies or candy:

• Crushed Oreo Cookies or chocolate chip cookies
• Candy pieces such as Reese cups, Butterfinger or Snicker’s candies

Don’t forget the sauce:

• Chocolate
• Caramel
• Strawberry
• Blueberry
• Peanut butter (simply put jarred peanut butter in the microwave or on the stove top, stirring until a saucy consistency)

Other fun toppings:

• Crushed peanuts or walnuts
• Chocolate shavings

The possibilities are endless – these are just our personal favorites.

Here’s the recipe!

To make the crust:

1. Spray your springform pans with nonstick cooking spray.
2. Combine the following ingredients in a food processor or mix by hand:
   • 1 cup graham crackers, crushed
   • 2 tbsp granulated sugar
   • 1/4 tsp salt
   • 5 tbsp butter melted
3. Press the graham cracker mix into the bottoms of your 4 mini springform pans. This is easily done with a small rubber spatula.
4. Bake 6-8 minutes in a 350 degree oven.
5. Put on cooling grid after baking until completely cooled.

To make the cheesecake:

1. Beat the 12 ounces of softened cream cheese and 1/3 cup granulated sugar together in a mixing bowl.
2. Combine the 1 tsp. vanilla and 2 tablespoons (T) cornstarch with the cream cheese mixture.
3. Add 2 eggs, one at a time, beating well after each egg.
4. Add in the 1/2 cup sour cream, beating until smooth.
5. Pour the cheesecake mixture onto the cooled graham cracker crusts and spread out with a rubber spatula.

Bake and serve:

1. Bake cheesecakes on a baking sheet in a 350 degree oven for 25-30 minutes until the middle jiggles slightly when shaken.
2. Cool on cooling rack after baking.
3. Refrigerate 3-4 hours after cooled.
4. Release the springs from the pan sides and lift off of the cheesecake. You may need to go around the edges with a thin tipped knife to loosen the edges.
5. Using a small rubber spatula or cake server, carefully remove the cheesecake from the bottom of the pan and put onto a pretty plate.
6. Add desired toppings and serve!

Do you love easy recipes like this one?

Here are a few other easy out of the pantry recipes you are sure to love, that make dinner at home that much more special.

Don’t forget to pin this recipe for safekeeping, or add to your recipe box.

From my home to yours,