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easy mini cheesecake cups with cookie crust and fruit topping

The BEST Mini Cheesecakes (with Cookie Crust)

Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 28 minutes
Total Time: 43 minutes
Calories: 473kcal
Author: Aleka Shunk
These easy Mini Cheesecakes are the best mini cheesecake recipe ever! (See why below.) They are made with a thick cookie crust that is super crunchy and perfectly bite sized. Best of all, NO CUPCAKE LINERS are needed!
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Ingredients

Cheesecake Batter

  • 2 packages cream cheese (8 oz.)
  • ½ cup sugar
  • 2 tablespoon cornstarch
  • 2 tablespoon sour cream
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 tablespoon cream
  • 2 egg yolks

Cookie Crust

  • 14 vanilla cream filled sandwich cookies (any brand)
  • 8 tablespoon butter, melted (1 stick)
  • ¼ teaspoon cinnamon

Instructions

  • Preheat oven to 350°F.
  • In a food processor, puree your cookies, melted butter and cinnamon well. Stop to scrape down the sides a few times.
  • Add about 1 tablespoon of crust mixture to each muffin tin. (or distribute crust evenly amongst 24 tins). Use the bottom of a shot glass, or your fingers, to firmly press down each crust.
  • Bake your cookie crust for 5 minutes and then set aside.
  • Add all your cheesecake batter ingredients, besides the cream and egg yolks. Mix on HIGH speed for 1 minute. Scrape down the edges of your bowl and mix again for another minute.
  • Add your egg yolks and cream and mix again until fully combined.
  • Use a mini ice cream scoop to evenly distribute the batter. Fill each tin ¾ of the way full.
  • Bake for 5 minutes on the middle rack and then turn OFF the oven leaving the cheesecakes inside. Set your timer for 13 minutes. Do not open the oven!
  • After 13 minutes, crack open the oven door for another 10 minutes. This allows the cheesecakes to cool down slowly preventing sinking.
  • After 10 minutes is up, pull out your cheesecakes allowing them to cool before removing them. (They should pop right out using a knife.) Top with topping of your choice.
  • Store in the fridge for 3-4 days or in the freezer for 6-8 weeks.

Notes

Yield is 22-24 mini cheesecakes*
**I used a MINI cupcake pan that has cups which measure about 2" in diameter.
Topping ideas:
  • Freshly cut strawberries or blueberries
  • Fruit pie filling (like I used here)
  • Chopped nuts (pecans or walnuts would be delicious)
  • Shredded coconut
  • Sprinkles
  • Chocolate sauce
  • Whipped cream
  • Caramel
  • Crushed Oreo's
 
 

Nutrition

Calories: 473kcal | Carbohydrates: 43.6g | Protein: 4.6g | Fat: 31.5g | Saturated Fat: 16.1g | Cholesterol: 98mg | Sodium: 378mg | Potassium: 131mg | Fiber: 1.2g | Sugar: 23.7g | Calcium: 63mg