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This is a vertical image looking from the side at a mini cheesecake that was baked in a muffin tin. On top of the cheesecake are three raspberries sprinkled with powdered sugar. The cheesecake sits on a white plate on a light marble surface. A fork is coming in from the left corner of the image and blurred on the side of the plate. More cupcake cheesecakes and raspberries are blurred in the background. Recipe
GF Gluten-Free VG Vegetarian NF Nut-Free

Bite-Size Cheesecakes in a Muffin Tin

Muffin tin cheesecakes are the perfect make-ahead treat for a crowd! They have a crumbly graham cracker base and a velvety cheesecake middle.

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Prep: 20 minCook: 32 - 37 minTotal: 1 hour
Servings: 12 1x

Ingredients

Crust Ingredients

  • 1 1/3 cup graham cracker crumbs
  • 5 tbsp melted unsalted butter
  • 1 tbsp coconut sugar

Filling Ingredients

  • 2 1/2 cups room temperature cream cheese
  • 2 room temperature eggs
  • 1 tsp vanilla
  • 1/3 cup maple syrup, honey or agave nectar
  • Pinch salt

Topping Ingredients

  • powdered sugar
  • fresh berries (I used raspberries)

Instructions

  1. Preheat the oven to 350F and line a muffin tin with paper or silicone muffin liners.
  2. Add the graham cracker crumbs and coconut sugar to a medium bowl along with the melted butter.

    This is an overhead horizontal image of a glass bowl with a crumbly golden cookie mixture in it. A silver pot is coming from the right side of the image and pouring melted butter into the bowl. The bowl sits on a white marble surface.

  3. Stir until the mixture looks like wet sand.
    This is an overhead horizontal image of a glass bowl with a crumbly golden cookie mixture in it. The bowl sits on a white marble surface.
  4. Divide the crust mixture among the 12 muffin cups and press down into a solid layer. Bake the crust for 6 minutes while preparing the filling!
    This is an overhead horizontal image of a silver 12 cup muffin pan on a white marble surface. In the pan is a graham cracker cookie crust pressed into the bottom of the muffin liners around them.
  5. To make the cheesecake filling, simply add all of the ingredients to a medium sized bowl and whisk until it is all combined and there are no lumps!
    This is an overhead horizontal image of a glass bowl with cream cheese mixture in it. The bowl sits on a white marble surface. In the bowl is a silver whisk with a black handle pointing to the left side of the image.
  6. Once the crust is baked, add the filling on top of the crust – simply divide the cheesecake mixture between all 12.
    This is an overhead horizontal image of a silver 12 cup muffin pan on a white marble surface. Raw cheesecake batter with muffin liners is in seven of the muffin cups and the remaining cups just have a cookie crust pressed into the bottom. A sliver of a glass bowl with cheesecake better is peeking into the shot from the right side of the image.
  7. The cups will be FULL. Tap the muffin tin on the counter to settle the mixture and remove air bubbles before placing it back into the oven.
    This is an overhead horizontal image of a silver 12 cup muffin pan on a white marble surface. In the pan is raw cheesecake batter with muffin liners around them.
  8. Bake for 20-25 minutes or until the cheesecake appears almost fully set. There will be a little bit of a jiggle in the very center, but that will firm as it cools!
    This is an overhead horizontal image of a silver 12 cup muffin pan on a white marble surface. In the pan is baked cheesecakes with muffin liners around them.
  9. Once baked, remove the cheesecakes from the oven and place on a cooling rack for 1 hour before placing the cheesecakes in the fridge to cool fully. They should chill for a minimum of 2 hours, but overnight is fine too!
  10. To serve, top each cheesecake with fresh berries and sift powdered sugar on top.
    This is a horizontal image looking from the side at a stack of two cupcake-sized cheesecakes. The cheesecakes have lined on them from the muffin liners being pulled away. A small square of white parchment paper is in between the two cheesecakes. On the top cheesecake are three raspberries topped with powdered sugar. The cheesecakes sit on a white plate on a light marble surface. A fork is coming in from the left side of the image and blurred on the side of the plate. More cupcake cheesecakes and raspberries are blurred in the background.

Tips

Food photography by Dalya Rubin.

Nutrition Info:

  • Serving Size: 1 cheesecake
  • Calories: 243
  • Sugar: 3.8g
  • Sodium: 194mg
  • Fat: 22.1g
  • Saturated Fat: 13.9g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 7.4g
  • Fiber: 0.1g
  • Protein: 4.6g
  • Cholesterol: 66mg
© The Toasted Pine Nut

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