Mini Cheesecakes
These Mini Cheesecakes feature a homemade graham cracker crust with a smooth and creamy cheesecake filling. This recipe is incredibly easy to make and includes several different topping options to use too!
If you’ve been following me for a while, then you know I adore mini desserts. From mini apple pies to mini lemon blueberry cheesecakes and mini pecan pies, I just can’t get enough of them!
Today’s mini cheesecake recipe is one of my favorite mini desserts because it’s so versatile. The graham cracker crust is incredibly simple to throw together and the cheesecake filling is super smooth and creamy. Plus, they only take about 25 minutes in the oven and you don’t have to mess with a water bath either.
You can leave these mini cheesecakes plain or top them with just about anything. This recipe will make 12 mini cheesecakes, but you can easily cut the recipe in half or double it if needed. I’ve even included seven different topping options for you to try on these too!
How To Make Mini Cheesecakes
To make these mini cheesecakes, you’ll start out with the graham cracker crust which is just a simple mixture of graham cracker crumbs, sugar, and melted butter. If you want to make this recipe even easier you can use store-bought graham cracker crumbs. Here’s how to make the crust:
- Stir together the ingredients: You’ll stir the graham cracker crumbs and sugar together until well combined, then stir in the melted butter until are all of the crumbs are moistened.
- Line your muffin pan with cupcake liners: This will make it easier to get the mini cheesecakes out of the pan and serve them too!
- Evenly distribute the mixture between the liners: I suggest using a measuring cup to firmly press the crust down into each liner.
- Bake for 5 minutes: Once the crust is done, remove the pan from the oven and set it aside while you prepare the filling.
Next, you’ll mix up the cheesecake filling which consists of cream cheese, sour cream, granulated sugar, vanilla extract, and eggs.
- Cream Cheese: For the best flavor and texture, I recommend using full-fat cream cheese. Reduced-fat cream cheese will work too, but I don’t suggest using fat-free.
- Sour Cream: The sour cream helps to break up the thickness of the cream cheese and creates a creamier filling. You may substitute it for an equal amount of plain Greek yogurt if you don’t have any on hand.
- Sugar & Vanilla: There’s 1/2 cup of sugar to sweeten the mini cheesecake bites and some vanilla for flavor.
- Eggs: These help add structure to the mini cheesecakes.
To make the filling, you’ll mix the cream cheese and sour cream together until they’re well combined, then mix in the sugar and vanilla extract. It helps to stop and scrape down the sides of the bowl after each step. Once the first four ingredients are mixed together, you’ll mix in the eggs one at a time. I suggest mixing the eggs in on low speed until just combined. Overmixing the eggs can incorporate too much air into the cheesecake batter and cause them to crack.
Then, evenly distribute the filling on top of each crust and bake for about 17-20 minutes.
Once the mini cheesecakes are done baking, you’ll want to let them cool completely in the pan for about an hour. Once cooled, remove them from the pan and store them in an airtight container in the refrigerator for at least 3-4 hours or overnight.
FAQ’s
How do you know when they are done?
The tops of the mini cheesecakes will puff up in the oven and look set. The edges should be completely set, but the center will still be just a little bit jiggly. The cheesecakes will continue to set up as they cool and once they’re refrigerated.
Can you freeze them?
Yes, these will freeze really well! You can freeze them in a freezer bag/container for up to 3 months, just thaw overnight in the refrigerator.
Can you use a mini cheesecake pan for this recipe?
Yes, a mini cheesecake pan will work just fine! Since the cavities are a little smaller than a muffin pan, I recommend making 16 instead of 12 with this recipe.
Different Topping Options
Here are a few of my favorite toppings to use on these mini cheesecakes:
- Homemade Whipped Cream
- Salted Caramel Sauce
- Chocolate Ganache
- Blueberry Sauce
- Strawberry Sauce
- Dulce de Leche
- Homemade Lemon Curd
Baking Tips
- For this recipe, you’ll be using a regular or standard muffin pan not a mini muffin pan.
- To get the graham cracker crust firmly packed into the liners, I like to use a 1/4 – 1/3 cup measuring cup to press the mixture down.
- Make sure to set all of your ingredients for the filling out ahead of time to come to room temperature. This will ensure a smoother and creamier cheesecake filling!
- I recommend using full-fat cream cheese and sour cream for a richer texture and flavor.
- When mixing in the eggs, make sure to mix them in on low speed one at a time until just combined. Over mixing the eggs into the cheesecake batter can incorporate too much air and cause them to crack.
Mini Cheesecakes
Ingredients
For the graham cracker crust:
- 1 cup (120 grams) graham cracker crumbs
- 3 tablespoons (40 grams) granulated sugar
- 3 and 1/2 tablespoons (50 grams) unsalted butter melted
For the cheesecake filling:
- 16 ounces (452 grams) brick-style cream cheese softened to room temperature
- 1/3 cup (80 grams) sour cream room temperature
- 1/2 cup (100 grams) granulated sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs room temperature
Instructions
To make the graham cracker crust:
- Preheat oven to 325°F (163°C). Line a 12-count muffin pan with cupcake liners and set aside.
- In a large mixing bowl, stir together the graham cracker crumbs and sugar. Add the melted butter and mix until all of the crumbs are moistened. Evenly distribute the mixture between all 12 liners and firmly press it down into one even layer.
- Bake at 325°F (163°C) for 5 minutes. Remove from the oven and set aside. Keep oven temperature at 325°F (163°C).
To make the cheesecake filling:
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, mix the cream cheese and sour cream together until smooth and creamy. Add the sugar and vanilla extract and mix until fully combined, stopping to scrape down the sides of the bowl as needed. Mix in the eggs, one at a time, on low speed until just combined.
- Evenly distribute the batter between all 12 liners in the cupcake pan, filling each one almost all the way to the top.
- Bake at 325°F (163°C) for 17-20 minutes or until the tops of the cheesecakes are set.
- Remove from the oven and allow to cool in the pan for 1 hour. Carefully remove from the pan and chill in an airtight container in the refrigerator for 3-4 hours or overnight.
I have made these mini cheesecakes. Could this recipe be used in small spring form pans?
Yes, that would be fine! You will just need to adjust the baking time.
Thank you so much for posting this recipe! I made it just like you wrote it, it was as close to perfect as I could imagine. I make a tray of treats for my husband’s “hands”, they fought over them and praised them!
Hi. I don’t think we have brick style cream cheese here in the UK. Can I use tub cream cheese instead? Thanks
That should be okay, but I would look for a thicker one that’s not spreadable or whipped.
I would like to make these in mini cupcake pans…how long would I have to cook them for in the mini’s?
I’m not sure on baking time, but I would guess 3 minutes for the crust and 10 to 14 minutes for the filling.
If you wanted to do an Oreo crust, would you recommend the same ratios as the Graham cracker/butter mixture (leaving out the sugar…because Oreos lol)? Also, would you say the same baking time?
Thank you!
You can use 1 cup of crushed Oreo crumbs, 2 tablespoons of butter, and just omit the sugar. The baking time will be the same as the graham cracker crust.
Would it be alright to use Light sour cream instead of full fat? Noticed as I was getting ready to make them that I had purchased light.
Yes, that will be fine!
I just baked a dozen of these! Such easy to put together. They look great but I’ll be freezing them until Christmas.
Question: Should the middles of the cheesecakes be slightly inverted when done or did I not cook them long enough?
Hi, Barb! The cheesecakes should be flat on top. If you make them again you can try baking them a little longer and see if that helps.
Thanks for your quick response. Happy holidays.
I made these and they are super tasty! Now I want to use this recipe, but for one large cheesecake instead of small ones. Which quantities and baking time should I use?
I’d recommend using my cheesecake recipe here. It’s similar to this one, but scaled up to make a full cheesecake.
Can I use this same recipe and use a 24 cup mini cupcake pan? What about the baking time? Thank YOu!
That will be fine! You will need to reduce the baking time slightly for the crust and filling, but I’m not sure exactly how much.
Hello,
Was planning to make the 24 mini muffin cups too. We’re you able to figure out how many minutes to bake it? Thanks!
These were amazing. So easy to do. 17 min. Set beautifully. Original, strawberry, blueberry and lemon.
This is seriously the best recipe you will ever find for mini cheesecakes. I first tried making them for my dad’s birthday, as cheesecake is his favorite dessert. It was an easy recipe to follow. He loved them so much that he’s asked for them every year since. I now have been making them for a few years now and they are ALWAYS a crowd pleaser. Super easy and fast to bake. I have swapped out the vanilla extract for vanilla bean paste and they turned out phenomenal.
Thanks for sharing!
I lost my Stabilized Whipping Cream recipe and came across yours. It’s a lifesaver. I’m not known for my baking skills, but this makes me look like a pro.
Looking at your mini cheesecakes, I see you use a flat bottomed measuring spoon. Since mine all have rounded bottoms, I use a shotglass. In the event you find yourself in a fix.
Looking forward to you helping me improve my baking experiments.
Cheers.
I know full fat cream cheese is best but all I have atm is low fat. Will they still turn out with low fat Philly?
They will still turn out fine with low fat cream cheese, I don’t recommend using fat free cream cheese though.
I live in the UK and cannot find Graham crackers …can I use ginger biscuits or digestive biscuits instead ?
Either one would be fine! Digestive biscuits may be more similar to graham crackers though. I would use an equal amount (1 cup) of crumbs.
Just making these for the first time. Had to put them back in the oven for 8 minutes as they are a little runny but I’m sure they will set. So freeze them after they cool then put on pie filling before you serve?
Hi, Denise! If you’re making them ahead of time, then yes let them cool completely, and freeze them. Just make sure to thaw them overnight in the refrigerator and add the toppings right before serving.
These cheesecakes sounds so yummy! I am cooking for a diabetic and am wondering if I can substitute Stevia for the granulated sugar? Thank you for your advice.
I think that would be fine, just keep in mind that it will change the taste of the cheesecakes. I’m not sure how much you will need, but I would use however much stevia is equivalent to the amount of granulated sugar in the recipe.
These are delicious but I had to bake mine for 26 minutes and still they are a bit undercooked in the centre. I had batter left over and I filled mine to the top so maybe depending on the size of the cups?
These were amazing! I didn’t add sugar to the graham cracker mix cuz I feel like graham crackers are already kind of sweet. I’ll definitely make these again!
Possibly crazy question, but in all seriousness…
I’ve never made cheesecake before, but made these for Thanksgiving. Huge hit. So much so that my (bride-to-be) daughter asked if we could forego professional bakery wedding cake, and asked me if I could make these for her “wedding cake” instead. Wedding is next May. So time to plot strategy.
Any thoughts on how to do this would be most appreciated!
And thank you for such a delicious and easy-to-follow recipe.
What a fun idea! I’m not sure how many you will be making, but I’ve doubled this recipe without any issues. These also freezer really well, so you can prepare them ahead of time, freeze them, then thaw them overnight in the refrigerator. I would also wait to add the toppings until the day of the wedding. I hope that helps!
Yes, thank you!
We’re starting to enlist all our family’s freezers. 130 Guests. Early May wedding. If I don’t chicken out…will start baking in March, and get some huge, pretty stands for them. Thank you, again, for such a wonderful recipe.
I baked mine in foil cupcake liners, 18 minutes, and it makes 16 of this size.
Great recipe, fast and easy!
I took out and let sit poke and runny so I put back in hope they turn out
Mini cheesecakes are my new favorite thing! Doesn’t take as long to bake, easy to transport, and fork and plate not required to eat! And who says no to a mini cheesecake?
I’ve been adding a 1/2 teaspoon of cinnamon to the crust for a little extra flavor. Going to make 3 kinds for Thanksgiving- apple, pumpkin, and pecan pie.
Can I place fruit bottom the cream cheese on top
I wouldn’t recommend it for this recipe.
Are these mini cheesecakes or regular cupcake size cheesecakes?
Have searched high and low for regular size receipe.
They’re regular cupcake size.
Such a perfect recipe! Made these today exactly as you instructed. Once baked, I cooled them for 5 minutes and mixed together 1 1/2 cups sour cream, 2 tablespoons of sugar and 1 teas of vanilla. I covered the tops with this and baked for 5 minutes at 400. They are picture perfect and delicious. Thank you for such a great recipe. Friends and family love them.
I used 2 bricks of cream cheese, since each were only 8oz and recipe called for 16. But when filling cups I had a lot left over. Should I have used only 1 brick??
No, 2 bricks (16 ounces) is correct. Did you make sure to fill them to the top? They won’t rise much in the oven, so I fill each one pretty much all the way to the top. If you have some left over, you can always bake a few extras.
Cheesecake Mimi’s were good!!
Sounds really good. I will give it a try.
I’m assuming that you will put the decorations (filling) on before serving. I will be freezing these.
Yes, I would add them right before serving.
When do you remove paper liners? Do you do that before freezing? If not freezing do you do that when storing in refrigerator? Or do you do it when about to decorate?
This is really up to you. It’s fine to leave them in the liners and freeze or serve them that way. I personally like to freeze them for about an hour, then remove the liners (because they peel off cleaner), and then either refrigerate or freeze the cheesecakes.
I have made these multiple times and they are always a hit. I would like to try a milk chocolate version for a wine pairing. What would you suggest to accomplish this?
Hi, Penny! You could probably melt 4 ounces of milk chocolate and mix it into the cheesecake batter. I do have a chocolate cheesecake recipe here as well. You could cut that recipe in half to make about 12 to 14 mini cheesecakes.