Name: Fairy Tale Mini Cheesecakes
Prep time: 20 min
Cook time: 20 min
Total time: PT-488524H14M14S
Cuisine: American
Ingredients: 1 cup graham cracker crumbs; 2 tbsp granulated sugar; 4 tbsp unsalted butter, melted; 16 oz cream cheese, softened; 2/3 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1/4 cup sour cream; 1/4 cup heavy cream; Optional toppings: fresh berries, edible glitter, whipped cream

Short description

These Fairy Tale Mini Cheesecakes are charming, bite-sized treats that combine a crunchy, buttery crust with a silky cream cheese filling, topped with your favorite sweet topping. Perfect for gatherings or for treating yourself without committing to a full-size cheesecake.

Why You’ll Love This Recipe

Each mini version gives you portion control and less waste.
Creamy and rich filling balanced by a crisp crust.
Versatile topping options: fruit preserves, caramel, chocolate, cherries, etc.
Easy to make ahead and perfect for parties.
Beautiful presentation in individual cups or muffin liners.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Crust:
- crushed biscuits (e.g. graham crackers or digestive biscuits)
- butter, melted
- sugar (optional, depending on the sweetness of your crust)
Filling:
- cream cheese, softened
- sugar
- eggs
- vanilla extract
- sour cream or equivalent dairy (optional, for added creaminess)
- lemon juice (optional, for a fresh note)
Topping (choose one or more):
- fruit preserves or pie filling (cherry, strawberry, blueberry, etc.)
- fresh fruits or berries
- whipped cream
- chocolate ganache or caramel sauce

directions

Preheat your oven. Line a muffin pan (standard size) with cupcake liners or grease the cups.
Prepare the crust: mix crushed biscuits, melted butter, (and sugar if using). Press the mixture into the bottom of each lined muffin cup.
Bake the crust briefly (just a few minutes) to set it, then remove from the oven.
Meanwhile, make the filling: beat softened cream cheese and sugar until smooth. Add vanilla, sour cream if using, lemon juice if using. Then add eggs one at a time, mixing just until combined (don’t overmix).
Fill each crust-lined cup with the cheesecake batter, filling nearly to the top.
Bake until the edges are set and the centers are slightly jiggly. (Exact time depends on the size of your minis — see Servings and Timing below.)
Let them cool in the pan, then transfer to a rack. After cooling, chill in the refrigerator for at least a couple of hours to fully set.
When ready, add your chosen topping(s) just before serving.

Servings and timing

Yield: 12 mini cheesecakes (standard muffin pan)
Prep time: ~ 20-30 minutes
Bake time: ~ 18-20 minutes (for standard size), less for smaller minis
Cooling time: ~ 45 minutes at room temperature
Chilling time: 2 hours minimum, up to overnight

Variations

Super mini size: use a mini muffin pan; reduce crust and batter amounts per cup, shorten baking time accordingly.
No-bake version: Use a chilled filling (gelatin or similar setting agent) and chilling instead of baking.
Flavor twists: Add citrus zest (lemon, orange) or extracts (almond, coconut) to the filling. Mix in chocolate chips. Use cookie crusts like Oreos.
Toppings: Swap fruit preserves for fresh fruit, drizzle caramel or chocolate, or top with whipped cream and nuts.
Crust alternatives: Use crushed cookies (chocolate, ginger), chopped nuts, or even brownie crumbs for richer flavor.

storage/reheating

Store leftover cheesecakes in the refrigerator, covered, for up to 4-5 days.
They freeze well: flash freeze on a tray, then wrap or bag. Use within 1-2 months. Thaw in fridge overnight.
No reheating is needed; serve chilled. If you want to serve with warmed topping (e.g. sauce or preserves), warm that separately and add just before serving.

FAQs

What kind of crust works best?

A buttery biscuit crust works great — graham crackers, digestive biscuits, vanilla wafers, or any similar cookie. The key is that it’s sturdy enough to hold the filling but not so heavy that it overwhelms the cheesecake.

How can I avoid cracks in the cheesecake filling?

Avoid overmixing once the eggs are added. Also bake until just set—centers should wobble slightly. Cooling slowly (first at room temperature, then refrigeration) helps. A water bath can help with larger cheesecakes, though for minis it’s optional.

Can I make these gluten-free?

Yes. Use gluten-free biscuits or cookies for the crust, ensuring all other ingredients are gluten-free. The rest of the recipe (cheese, sugar, eggs, etc.) is naturally gluten-free.

How do I know when mini cheesecakes are done baking?

The edges should be set and pull slightly away from the liners. The center should still jiggle a little when you gently shake the pan. They will firm up more as they cool and chill.

Can I prepare parts of this ahead of time?

Yes. You can make the crust ahead and keep it ready. You can also mix the filling and refrigerate it (covered) for a day. Bake and chill when ready. Once baked, they can be stored or frozen.

What toppings do you recommend?

Fruit preserves or pie fillings are classic (cherry, blueberry, mixed berries). Fresh fruits are lovely. Caramel, chocolate ganache, whipped cream, citrus curds also work beautifully.

Can I halve or double the recipe?

You can adjust the recipe proportionally. If doubling, you may need to bake in batches to avoid overcrowding the oven. If halving for fewer servings, use a smaller tin or fewer muffin cups.

Are there healthier alternatives (less sugar, lower fat)?

You can use reduced-fat cream cheese, less sugar, or natural sweeteners. Substituting part of the crust with nuts or oats can help. Some recipes use Greek yogurt or sour cream to cut richness. Be cautious, though: texture will change.

How to avoid soggy bottoms in the crust?

Pre-baking the crust helps. Make sure it’s firmly pressed in. Don’t overfill with moist toppings until you’re ready to serve. Chill well before serving.

Can I use different pans (metal, silicone, glass)?

Yes. Lined muffin pans are ideal. Silicone works, though metal gives a crisper crust. Glass isn’t typically used for individual minis, but as long as it’s oven-safe, it should be fine. Adjust baking time if needed.

Conclusion

Fairy Tale Mini Cheesecakes offer a delightful way to enjoy cheesecake in small, elegant portions. The recipe is forgiving but delivers creamy texture, crunchy crust, and endless topping possibilities. Whether for a special occasion, a casual get-together, or treating yourself, these minis are a winner. Let me know if you’d like a specific version (like chocolate, fruit, or no-bake) and I can give you a tailored recipe!