Yield: 6 mini cheesecakes
Prep Time: 10 minutes
Cooking Time: 20-30 minutes
Cooling Time: 1-2 hours
Ingredients
6 premade mini pie shells (graham cracker or shortbread crusts)
2 (8 oz) sticks of cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
Optional toppings: fresh fruit, whipped cream, chocolate syrup, or caramel
Instructions
1. Preheat the Oven
Preheat your oven to 325°F (163°C).
2. Prepare the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
Add the vanilla extract and mix well.
Beat in the eggs, one at a time, until fully incorporated. Avoid overmixing to prevent air bubbles.
3. Fill the Pie Shells
Divide the cheesecake mixture evenly among the 6 premade pie shells, filling them almost to the top.
4. Bake
Place the mini pie shells on a baking sheet and bake for 20-30 minutes, or until the centers are set but still slightly jiggly when gently shaken.
5. Cool and Chill
Remove the cheesecakes from the oven and let them cool to room temperature.
Transfer them to the refrigerator and chill for at least 1-2 hours, or until fully set.
6. Add Toppings and Serve
Before serving, garnish the mini cheesecakes with your favorite toppings, such as fresh berries, whipped cream, or a drizzle of caramel or chocolate sauce.
These creamy, delicious mini cheesecakes are easy to make and perfect for satisfying a sweet tooth!

Mini Cheesecake Recipe FAQ
1. Can I use regular-sized premade pie shells instead of mini ones?
Yes, you can! If using a regular-sized premade pie crust, pour all the filling into one shell and bake for 35-45 minutes, or until the center is set but slightly jiggly.
2. Can I substitute the cream cheese with a lower-fat option?
Yes, you can use reduced-fat cream cheese or Neufchâtel cheese. However, the texture might be slightly less rich and creamy compared to using full-fat cream cheese.
3. Do I need to pre-bake the premade pie shells?
No, premade pie shells are usually pre-baked and ready to use. Simply fill them with the cheesecake mixture and bake as directed.
4. What if I don’t have a hand or stand mixer?
You can mix the filling by hand using a whisk or spatula, but make sure the cream cheese is very soft to avoid lumps.
5. How do I know when the cheesecakes are done baking?
The cheesecakes are done when the edges are set, and the center has a slight jiggle when the pan is gently shaken. Avoid overbaking, as it can cause cracks.
6. Do I need to use a water bath for these cheesecakes?
No, a water bath isn’t necessary for this recipe because the mini cheesecakes are baked in premade pie shells, and the smaller size prevents excessive cracking or uneven cooking. However, if you'd like to ensure a super moist baking environment, you can place a small pan of water on the lower oven rack.
7. Can I freeze the mini cheesecakes?
Yes! Once fully cooled, wrap each cheesecake tightly in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 2 months. Thaw in the refrigerator before serving.
8. What toppings work best with these mini cheesecakes?
Some popular options include fresh berries, fruit compotes, chocolate or caramel drizzle, crushed cookies, or whipped cream. You can also add a sprinkle of nuts or shaved chocolate for extra texture.
9. Can I make these cheesecakes ahead of time?
Absolutely! These mini cheesecakes can be prepared up to 2 days in advance. Store them covered in the refrigerator and add toppings just before serving.
10. What if my cheesecakes crack?
Cracks usually occur from overbaking or rapid temperature changes. To prevent this, don’t overmix the batter, avoid overbaking, and let the cheesecakes cool gradually at room temperature before refrigerating. If cracks do form, cover them with toppings like whipped cream or fruit.
11. Can I add flavors to the cheesecake batter?
Yes! You can mix in ingredients like lemon zest, cocoa powder, or a swirl of fruit puree before baking for different flavors.
This FAQ should answer all your questions about making perfect mini cheesecakes!
Comments