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.
Made exactly as the recipe called for, perfect and hard to eat just 1.
This was an awesome cheesecake!! It was simple and tastes great! My family is already asking me to make it again!
Hi! Is it easy to remove the cupcake liner?
Many thanks.
Janet J
Yes, but a little bit of the cheesecake can peel away with the liners. If you freeze them for about an hour, then peel off the liners, it will prevent that from happening.
Great and Easy recipe! Made few batches with different toppings and it was a success. Thanks for sharing.
Want to make these for 100
Can you help me out with coordinate amounts.
I need response ny April 10th
Thanks
Hi, Marilyn. This recipe will made 12, so you will just need to increase it accordingly.
Tasted great, only thing was I added 1 c of sugar to the cheesecake mixture and had to bake for about 25 min, otherwise perfect and quick recipe
I have made this every month of the year and my kids love it so much! they get eaten so quick and are never wasted. Theese are also amazing if you add fruit on top. Defenetelly recomend perfect for every occasion!
what all was on top of mini cheese cakes
I used a variety of different toppings, I linked to all of them in the blog post 🙂
We can’t get blocks of cream cheese here only the tub of spreads like Philadelphia and it’s really runny shall I just cook a little longer?
Are you able to find any in a tub that doesn’t have ingredients added to it to make it spreadable? If so, that would be best. If not, the spreadable kind may be okay. You may want to reduce the sour cream slightly and bake them longer.
Hi, Can I use a muffin aluminum cups? If yes, how long should I bake it? and if I want to use a 4inch or 6inch cake pan how long should I bake it? Thank you!
The aluminum cups should be fine. If they’re the same size as regular liners, you shouldn’t need to adjust the baking time. I haven’t tried this recipe as a 4 or 6-inch cheesecake, so I’m not sure on baking time for that.
I doubled your recipe to serve at a ladies luncheon at my church. They were a big hit. What, if anything, would you change for a single larger cheesecake?
I have a full cheesecake recipe here. It’s very similar to this one, but scaled up 🙂
Is paper removed before serving? When is cupcake paper removed?
You can either remove the wrappers after the cheesecakes have chilled completely or you can serve them in the wrappers. Either way is fine!
Easy and delicious. It’s a keeper. Will be making these again very soon. Thank you
Hello, can I substitute sour cream to yoghurt? Thanks for sharing these amazing recipes!!! hats off to you!!!❤️
As long as it’s a thicker yogurt like sour cream, that would be fine.
I made these for my son’s 40th birthday party and everyone loved then. Topped them with fresh Berries, lemon curd, and cherry pie filling. Delicious!
I love the idea of mini cheesecakes! I’ve always wanted to make some for me and my family! Thanks for the instructions!
These cheesecakes were phenomenal! I made them for a ladies tea and luncheon and they were marvelous! Elegant, creamy and delicious! I topped them with fresh raspberries and blackberries and we added whipped cream. This is a new favorite and it drew rave reviews!
We’re all on keto in our house. Replaced the sugar with Allulose. Absolutely DELICIOUS! Got yelled at for making non – keto dessert ???. Instead of crust, I baked the filling by itself, let it cool, portioned out into dessert cups & topped with fresh strawberries macerated with Allulose. This is the easiest, most delicious cheesecake filling recipe I’ve ever tasted
Made a half batch semi keto. Used powdered sweetener to taste and whole Greek yogurt, 2 scoops protien powder and 2 tbs heavy cream. 2 scoops Isopure Whey Protien Powder.
For the crust I used 3 Graham crackers and hazlenut flour with some cinnamon. Keto percentages 2/75/20. They are in the oven as we speek!
Awesome recipe for mini cheesecakes. Love the flavor and texture ! Made them today and what a hit! I did put a glass dish with water in oven while baking and the cheesecakes never cracked. This recipe is a keeper ??
How do you keep the cheesecake from coming off on the wrapper when they’re finished?
You can freeze them for about an hour and that will help the liners peel off cleaner.
Hi, just checking…do you use 2 8 oz cream cheese blocks for 16 oz all together or is it 8 oz only? Wanting to make for family for valentines day. To freeze, do I just flash freeze on a cookie sheet and then store in a container?
Sounds delicious, thank you!
You will need two 8-ounce blocks of cream cheese. You can flash freeze them for a couple of hours on a baking sheet, then freeze them in a freezer bag/container.
I am having a Valentine’s tea tomorrow for friends. This sounds like the perfect little dessert. Thank you so much for the recipe. I look forward to tasting it tomorrow.
Hello! Can I make this recipe with mini muffin pans for more of a bite size cheesecake? If so, how long do you suggest cooking for?
Thank you!
Yes, that would be fine! I’m not sure on baking time, but I would guess about 3 minutes for the crust and 10 to 14 minutes for the filling.
These were easy to make and delicious!
This recipe turned out good and was delicious! although, the cheesecake consistency was gooey and didn’t set comepletly after I let them sit an hour after they were baked and the tops were set. Overall, I wouldn’t do this recipe again!
These mini cheesecakes turned out absolutely amazing! I did four with a gram cracker crust, four with a shortbread cookie crust and four with an Oreo cookie crust.
Hi
I need to make it using water bath, same temperature and time?
Are you still using a muffin pan? If so, I would keep the oven temperature the same and the baking time should be similar. Just a note, I’ve made these dozens of times and I don’t find the water bath necessary.
Made this as a new years dessert….. AMAZING will definitely make again in the future. very easy instructions would recommend.
These were so delicious and so easy to make. I used gluten free chocolate graham crackers and it was a great idea. Added a raspberry to each before putting them in the fridge and they set in there perfectly. Beautiful and yummy.