Mini Egg Cheesecake
Mini egg cheesecakes pack all the creamy richness of a full-size dessert into individual portions. You get that perfect graham cracker base and silky filling without wrestling with springform pans.
The mini format means faster baking and easier portion control.
Room Temperature Cream Cheese Matters
Cold cream cheese creates lumpy filling that won’t smooth out no matter how long you beat it. Pull your cream cheese from the fridge 2-3 hours before starting. If you forgot, unwrap it and microwave in 10-second intervals until soft to the touch.
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Press Crusts Firmly Into Cups
Loose graham cracker crusts fall apart when you bite into them. Use the bottom of a small glass or measuring cup to pack the crumb mixture down hard. You want it compressed enough that it holds together but doesn’t crack.
Water Bath Prevents Cracking
Cheesecake batter is sensitive to temperature swings. Place your muffin tin inside a larger baking dish and pour hot water halfway up the sides. This gentle, even heat keeps the tops smooth and prevents that dreaded cracked surface.
Gradual Cooling Stops Sinking
Shocking your cheesecakes with cold air makes them collapse. Turn off the oven and crack the door open for 30 minutes before removing them. This slow temperature drop lets the filling set properly without deflating.
Getting Perfect Individual Portions
- Use an ice cream scoop to portion filling evenly – each cup should get about 3 tablespoons of mixture.
- Run a thin knife around edges while still warm to prevent sticking to paper liners.
- Top with fresh berries or a drizzle of fruit sauce just before serving for extra flavor.
Frequently Asked Questions
Which muffin liners work best for easy removal?
Foil liners release much easier than paper ones. If using paper, grease them lightly with butter or cooking spray before adding the crust.
How long do these keep in the refrigerator?
Mini cheesecakes stay fresh for up to 5 days covered in the fridge. The texture actually improves after the first day as flavors meld.
Should I freeze them for longer storage?
Yes, wrap individually in plastic wrap and freeze up to 3 months. Thaw overnight in the fridge before serving – they taste just as good.
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Mini Egg Cheesecake
Equipment Needed
- 12-cup muffin tin
- Large roasting pan for water bath
- Electric mixer
- Small glass for pressing crusts
Instructions
- Prepare muffin tin: Preheat oven to 325°F. Line 12 muffin cups with paper liners or grease thoroughly with butter.
- Make crust layer: Mix graham cracker crumbs, melted butter, and 2 tablespoons sugar in a bowl until evenly moistened. Press 1 tablespoon mixture firmly into bottom of each muffin cup.
- Cream cheese base: Beat cream cheese with electric mixer until completely smooth, about 2 minutes. Add 1/2 cup sugar and beat until fluffy, another 2 minutes.
- Add remaining filling: Beat in eggs one at a time, then mix in sour cream, vanilla, and salt until just combined. Don’t overmix once eggs are added.
- Fill muffin cups: Divide filling evenly among muffin cups, filling each about 3/4 full. Place muffin tin inside large roasting pan.
- Bake in water bath: Pour hot water into roasting pan until it reaches halfway up sides of muffin tin. Bake 22-25 minutes until centers are almost set but still slightly jiggly.
- Cool gradually: Turn off oven and crack door open. Let cheesecakes cool in oven for 30 minutes, then remove to wire rack for 1 hour before refrigerating.
- Chill completely: Refrigerate at least 4 hours or overnight before serving. Remove from muffin tin just before serving.
Nutrition Facts
Per Serving (1 mini cheesecake)
