Description
Recreate a restaurant-style experience at home with this cheesecake factory dessert recipe – a mini cheesecake sampler featuring classic New York, chocolate swirl, and raspberry lemon flavors. This cheesecake platter idea is perfect for parties, holidays, or Easter, with optional festive toppings like mini eggs and pastel whipped cream. These assorted cheesecakes are simple to bake in a muffin tin and deliver that iconic creamy texture in bite-size form.
Ingredients
Crust:
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1 cup graham cracker crumbs
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3 tbsp sugar
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4 tbsp melted butter
Cheesecake Base:
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16 oz cream cheese, softened
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2/3 cup granulated sugar
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2 large eggs
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1/3 cup sour cream
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1 tsp vanilla extract
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Pinch of salt
Flavor Variations:
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2 tbsp cocoa powder (for chocolate cheesecake)
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2 tbsp raspberry jam + 1 drop red food coloring (for raspberry cheesecake)
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1 tbsp lemon juice + zest of 1/2 lemon (for lemon cheesecake)
Toppings (Optional):
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Melted chocolate or ganache
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Fresh berries (raspberries, blueberries)
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Whipped cream
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Lemon zest
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Mini chocolate eggs (for Easter theme)
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Mint leaves (for garnish)
Instructions
1. Prep Crusts:
Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners. Mix graham cracker crumbs, sugar, and melted butter until it resembles wet sand. Press about 1 heaping tablespoon into each liner. Bake for 5 minutes, then let cool.
2. Make Cheesecake Batter:
In a large bowl, beat cream cheese and sugar until smooth and fluffy. Add eggs one at a time, then mix in sour cream, vanilla, and a pinch of salt. Divide batter evenly into 3 bowls.
3. Add Flavors:
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Chocolate: Stir cocoa powder into one bowl.
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Raspberry: Mix in raspberry jam and a drop of red food coloring in the second bowl.
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Lemon: Add lemon juice and zest to the third bowl.
4. Fill & Bake:
Spoon each flavored batter into 4 muffin cups (12 total). Fill nearly to the top. Bake for 18–22 minutes, until centers are just set with a slight jiggle. Turn off oven, crack door, and let cool for 10 minutes. Then cool on counter. Chill in fridge for at least 3 hours.
5. Decorate & Serve:
Remove liners for a clean look. Arrange on a platter and top as follows:
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Chocolate: drizzle with melted chocolate, add whipped cream.
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Raspberry: top with fresh berries and a mint leaf.
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Lemon: swirl of whipped cream and lemon zest.
For Easter, garnish with mini candy eggs or pastel whipped cream.
Notes
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Use a mini muffin tin for even smaller cheesecake bites.
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Cheesecakes can be made a day ahead.
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Store leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
