For a richer flavor, use European-style butter. Ensure your cream cheese is fully softened to avoid lumps in the batter. A springform pan can be used to make one larger cheesecake; adjust baking time accordingly. To prevent the tops from browning too much, tent the cheesecakes with foil during the last 10 minutes of baking. These cheesecakes can be made a day ahead of time. Store them in the refrigerator until ready to serve.
Mini Cheesecakes from Philadelphia
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PREP TIME20 mins
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COOK TIME3 hrs
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TOTAL TIME3 hrs 20 mins
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SERVING18 People
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VIEWS157
These petite cheesecakes, adorned with a cloud of whipped cream, juicy blueberries, and a whisper of lemon zest, are the perfect elegant bite-sized dessert for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate19 g
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Cholesterol93 mg
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Fiber0 g
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Protein4 g
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Saturated Fat11 g
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Sodium209 mg
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Sugar13 g
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Fat19 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat oven to 325°F (160°C). (5 minutes)
02 Step
Recipe View 10 mins In a medium bowl, combine graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Press the mixture firmly and evenly into the bottoms of 18 paper-lined muffin pan cups. (10 minutes)
03 Step
Recipe View 15 mins In a large bowl, beat softened cream cheese, the remaining ¾ cup of sugar, and vanilla extract with an electric mixer until smooth and fully blended. Add eggs one at a time, mixing on low speed after each addition just until incorporated. Be careful not to overmix. Pour the cream cheese mixture evenly over the prepared graham cracker crusts. (15 minutes)
04 Step
Recipe View 30 mins Bake for 25-30 minutes, or until the centers are almost set but still have a slight jiggle. (30 minutes)
05 Step
Recipe View 1 hrs Remove from oven and let cheesecakes cool completely in the muffin pan. This will help prevent cracking. (60 minutes)
06 Step
Recipe View 2 hrs Once cooled, refrigerate for at least 2 hours to allow the cheesecakes to fully set. (120 minutes)
07 Step
Recipe View 10 mins Just before serving, beat heavy whipping cream with an electric mixer on high speed until stiff peaks form. Gently spread or pipe whipped cream onto each cheesecake. Top with fresh blueberries and sprinkle with lemon zest. (10 minutes)
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Devonte Schumm
Jun 13, 2025The lemon zest really brightens up the flavor. I'll definitely be making these again!
Rosamond Fadel
Feb 17, 2025I doubled the recipe for a party, and they were gone in minutes!
Ollie Beatty
Dec 5, 2024These were so easy to make and absolutely delicious! I added a pinch of cinnamon to the crust for extra flavor.
Carson Bogisich
Nov 19, 2024I had a little trouble with the crust being too crumbly, but adding a bit more melted butter fixed it right up.
Zora Wisozk
Dec 24, 2023My family loved these! I substituted raspberries for the blueberries and it was a hit.