Baked Mini Cheesecakes

close up of a mini cheesecake topped with whipped cream, half a strawberry, a blueberry, and mint.

5 from 1 vote

These baked mini cheesecakes are perfect for a party! Both the graham cracker crust and the creamy cheesecake filling are made in the blender so there's no mess. Greek yogurt gives these little cheesecakes a tangy twist. They are nut-free and easily gluten-free!

Prep Time15

Cook Time15

Chill Time8

Total Time8 30

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: mini cheesecakes

Calories: 227kcal

Author: Olivia Parsons

Equipment

High-power blender or hand mixer
12-cup muffin tin

Ingredients

For the crust

1½ cups graham cracker crumbs about 16 graham crackers or 150g
¼ cup melted butter I use salted
1 tablespoon brown sugar or white

For the cheesecake

8 oz cream cheese, room temperature 250g
2 eggs, room temperature
¾ cup plain greek yogurt, room temperature I use 3.6% fat
½ cup granulated sugar
1 tablespoon vanilla extract
1 tablespoon lemon juice
1 teaspoon cornstarch
¼ teaspoon salt
Toppings: whipped cream, fruit, etc.

Instructions

Line a 12 cup muffin tin with paper liners. Preheat the oven to 325ºF.
Add 16 graham crackers (about 150g) to the bucket of the blender. Pulse until crushed into fine crumbs.
Pour the graham cracker crumbs into a medium size bowl and stir together with the melted butter and 1 tablespoon brown sugar.
Scoop a heaping tablespoon into each of the muffin liners. Use a small greased glass or a measuring cup to press the crust down.
Wipe out the bucket of the blender and add all of the cheesecake ingredients.
Blend on low speed until smooth. You don’t want to whip extra air into the filling. Pour to fill the 12 muffin cups. Lightly shake the pan so the filling lies flat and bang the pan against the counter a few times to remove any air bubbles.
Bake at 325ºF in the lower third of the oven for 15 minutes. The centre will still jiggle when they are removed.
Cool the whole muffin tin on a wire rack until room temperature, about 2 hours. Then chill in the fridge for at least 6 hours or overnight ideally.
Top with whipped cream and assorted fruit, or your choice of toppings. Enjoy!

Notes

I always use salted butter in my baking.
If you don't have brown sugar for the crust, just use white sugar.
If you don't have greek yogurt, use an equal amount of sour cream.
To make this recipe gluten free, simply use gluten free graham crackers.
If you don't have a high power blender, pound the graham crackers with something heavy to crush them, and use a hand mixer for the cheesecake filling.
Store mini cheesecakes in a closed container in the fridge for up to 4 days.

Nutrition facts are an estimate per plain cheesecake.

Nutrition