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Mini Cheesecakes

Creamy, mini cheesecakes are delicious, hand held bites that are perfect for holiday entertaining. Impress your guests with this simple yet elegant dessert!

A white cake plate topped with miniature cheesecake cupcakes topped with white frosting, cocoa powder, and an expresso bean

These scrumptious little bites of cheesecake are creamy and delicious, yet they are not too sweet. For me they are about 3 bites, which I think is the perfect amount of dessert.

An up close view of a cheesecake cupcake topped with white frosting, cocoa powder, and an espresso bean

How to make mini cheesecakes
The Chocolate Crust

Crush 1/2 package of chocolate wafer cookies in a food processor and add 2 tbsp melted butter.  Use a shot glass to press the crust into the bottom of 18 miniature cupcake wrappers. I used a 2 1/4″ muffin tin from Ikea.

A cheesecake cupcake with the blue and white striped wrapper partially removed

The Cream Cheese Filling

In a large bowl, using either a hand mixer or a stand mixer, beat together 1/2 cup sugar and two 8 ounce packages of room temperature cream cheese until smooth. Beat in 2 eggs, 1/2 tsp vanilla, and 1 tbsp corn starch until blended. Stir in 1/2 cup sour cream.

Pour the mixture over the cookie crusts and bake at 350 degrees for 15 minutes. Remove from the oven, allow them to cool, then remove the cupcake wrappers.

Up close view of a cheesecake cupcake topped with white frosting, cocoa powder, and an espresso bean

The Frosting

While the mini cheesecakes cool, use a hand mixer or stand mixer to make the frosting. To a large bowl or the stand mixer, add 1/4 cup softened butter, 4 ounces room temperature cream cheese, 1 cup powdered sugar, and 1/2 tsp vanilla. Mix until smooth.

Add the frosting to a piping bag or a zip lock bag and snip off a corner. Pipe the frosting on the top. 

Up close view of a cheesecake cupcake with a bite out of it topped with white frosting, cocoa powder, and an espresso bean

Then, with a small metal strainer, dust them with cocoa powder, and top each one with a chocolate covered espresso bean. Enjoy!

If you like this recipe, you might also like: 

Chocolate Almond Cheesecake

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Print Recipe
4.75 from 4 votes

Mini Cheesecakes

Mini hand held desserts that are perfect for entertaining!
Prep Time30 minutes
Cook Time15 minutes
18 Mini Cheesecakes

Ingredients

For the Crust

  • 18 2 1/4" cupcake wrappers
  • 1/2 package chocolate wafer cookies
  • 2 Tbsp butter melted

For the Cheesecake Filling

  • 1/2 cup sugar
  • 2 8 ounce packages cream cheese room temperature
  • 2 eggs
  • 1/2 tsp vanilla
  • 1 tbsp corn starch
  • 1/2 cup sour cream

For the Frosting

  • 1/4 cup butter softened
  • 4 ounces cream cheese room temperature
  • 1 cup powdered sugar
  • 1/2 tsp vanillla
  • cocoa powder for dusting
  • 18 chocolate covered espresso beans

Instructions

  • Preheat oven to 350 degrees
  • Line a 2 1/4" muffin tin with cupcake wrappers
  • In a food processor, crush the wafer cookies
  • Mix the crushed cookies and the melted butter together
  • Divide the cookie mixture evenly between the cupcake wrappers
  • Using a shot glass, press the cookies into the bottom of the cupcake wrappers and set aside
  • In a large bowl, using either a hand mixer or a stand mixer, beat together the sugar and cream cheese until smooth
  • Beat in the eggs, vanilla, and corn starch until blended
  • Stir in the sour cream
  • Pour the mixture on top of each cookie crust
  • Bake for 15 minutes
  • Remove from oven and allow mini cheesecakes to cool, then remove the cupcake wrappers
  • While the cheesecakes are cooling, use a hand mixer or stand mixer and mix together all of the frosting ingredients until smooth
  • Add the frosting to a piping bag or a resealable plastic bag and snip off the corner
  • Pipe the frosting on to the cheesecakes
  • Using a small metal strainer, dust the cheesecakes with cocoa powder
  • Top each cheesecake with an espresso bean

Nutrition

Calories: 163kcal | Carbohydrates: 19g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 39mg | Sodium: 116mg | Potassium: 44mg | Fiber: 1g | Sugar: 15g | Vitamin A: 269IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
Course: Dessert
Cuisine: American
Keyword(s): cheesecake, Cheesecake Cupcakes, Mini Cheesecakes, Miniature Desserts
Recipe Author: Niki Medlin
Did you try this recipe?Tag @artzyfoodie and hashtag it #artzyfoodie!
Creamy mini cheesecakes are a delicious hand held dessert that are perfect for holiday entertaining! |artzy foodie.com|

About Me

Welcome! I am Niki Medlin, a wife, mother of four, and a lover of food!

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A white cake plate topped with miniature cheesecake cupcakes topped with white frosting, cocoa powder, and an expresso bean

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4 Responses

  1. 4 stars
    This made twice as many little cheesecakes than the recipe specified….probably because my mini cupcake tins were only 1.5 inches. But they were lovely, and just what I needed for a dessert for a large dinner party- I didn’t have to provide dessert plates. They are a “finger food” dessert.

  2. Oh! My! Goodness Niki! These look absolutely fantastic. Your photos are crazy good. They make me want to reach in and grab one. I am gonna have to make these. Thanks for the post.

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