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.
Hi, loved this recipe. What adjustments do I need to make if I make a 6-inch cheesecake?
The recipe as is should be enough crust and filling for a 6-inch cheesecake. You will need to increase the baking time and I would recommend using a water bath to prevent the cheesecake from cracking.
My family has a tradition of having mini cheesecakes at almost every celebration. We usually use my mother-in-law’s recipe, which skips the sour cream and has one less egg. But I do like the extra creaminess of this recipe, so sometimes I swap it out.
We have tried lots of different toppings but the favorite is always just cherry pie filling. No matter what else I make to top it, it can’t seem to be beat.
I can answer a couple questions other makers had:
1. Someone asked about replacing the graham cracker crust with vanilla wafers. You can indeed. Skip making a crust recipe. Just put the whole wafer in the bottom of the cupcake liner. As it cooks, it spreads out across the bottom. It works perfectly and no one will be the wiser.
You can also make these crustless, something I started doing when I got diagnosed with celiac disease and didn’t want to have to hunt down gluten free graham crackers, etc. Generally when cooled they peel away from the liner pretty well even without a crust, though admittedly this works better with my mother-in-law’s recipe because it is sturdier/holds together better.
2. Someone asked about them sinking in the middle. I have tried all the tricks to prevent it but still usually get many that sink, even if not all of them sink in the same batch. However, we think about this as a purposeful feature because it makes a pocket so the toppings don’t slide off.
Fantastic recipe! I made these for a birthday celebration. The recipe is so easy to follow. I used a chocolate cookie crust base and topped them with a bit of cherry preserves. They came out perfectly! Thank you! I will definitely be making them again.
My hubby loves the crust part and wanted more added, how would you recommend baking times if crust was 2 tbsp vs 1 and less cheesecake filling?
I would increase the baking time for the crust by just a couple minutes. You would need to reduce the baking time for the filling slightly too.
Making this a second time now because holy crap its so easy and good!
I love to cook, hate to bake, but this recipe came out great!😂 My family loved them, plan on baking them again this week. Yum
Why did I have so much filling left over? Do you think I mixed the cream cheese and sour cream too much? I was able to make 16 mini muffin cheesecakes.
I’m not sure. Did you fill them all the way to the top? And did you make sure to use a regular muffin pan not a mini muffin pan?
Hi!
I made these before for home and love them. I would like to make them for my daughter’s bridal shower. Would you recommend making them ahead and freezing them? Would you leave them in the liners when serving at the shower?
Any tips or suggestions would be appreciated.
Noela
If you’re making them more than a few days in advance I would recommend freezing them. You can thaw them overnight in the refrigerator. It may be easier to serve them with the liners still on, but they may look prettier without any liners. Totally up to you! 🙂
Can regular size foil baking cups be used? Would there be any difference in the baking time with foil cups?
Yes, that would be fine. It shouldn’t affect the baking time.
How much graham crumb mixture should you place in each one?
About 1 heaping tablespoon for each one.
Can you make these without the crust? Will they bake okay without it?
Yes, that’s fine.
I love this recipe so much and my friends and family love it too. Would you know what causes the cheesecakes to collapse in the middle a few minutes after I pull them out of the oven? I also am baking at altitude in Colorado – are there any adjustments I should make to prevent this? They taste amazing and I put fruit topping so no one but me notices they’re collapsed in the middle. Thanks for your advice!
They can collapse in the center for a few reasons, usually due to over mixing the egg or underbaking the cheesecakes. If you’re at high altitude, you may want to add a couple extra minutes to the baking time.
Thank you so much for sharing! Can I double up this recipe?
Yes, that would be fine!
I made these and brought them to work and received so many compliments! Even a chef whose specialty is cheesecake, told me they were excellent!
I have a huge mini muffin pan(makes 48). I put mini muffin cups inside, filled them with graham crackers crumbs and the cream cheese mixture and topped them with cherry pie filling.
So easy to make for a crowd and they were a hit!!
I’ll definitely make these again!!
Hi! Did you make adjustments to time or temperature for the 48 cavity pan? Thanks!
Hi could I use oreo cookies instead of graham cookies for the base?Would I still be able to bake them as well?
Yes, that would be fine! You could just use an Oreo for the crust or use my Oreo pie crust recipe here.
Can I make these crustless?
I think that would be fine!
Can I make these in a silicone mold instead of with liners ?
I imagine that you could, but I personally don’t like baking with them so I haven’t tried this recipe in one.
Yes! That’s how I make them and they come out great!
Yes! I do it all the time with this recipe. It makes for perfect party desserts . They hold the shape so they’re so cute when they come out and they never stick!
I was planning on making this recipe in 8oz ramekins to sell. Is there anything I should do differently? How many can I put into the oven at once? Should I reduce temperature or cook time?
Without testing it myself, it’s really hard to say. You may be able to bake about 6 at a time, but that’s just a guess. I would keep the oven temperature the same, but you will probably need to adjust the baking time.
Can you add lemon juice and zest to add some flavour?
If you’re looking for a lemon version, you can use my mini lemon blueberry cheesecake recipe and just omit the blueberry swirl.
I would like to use your recipe for a DIY dessert bar. Is it possible to offer your “naked” minis with an assortment of toppings for the guests (27?) to make it there own? Thank you!
Absolutely! You can just leave them plain and put the toppings in different bowls/containers with spoons for people to add their own. I linked to quite a few different topping options in the post that you can try.
Thanks for easy recipe that results in tasty mini cheesecakes. No modifications or substitutions used or needed!
Hi! Can these made in mini muffin pan? I’ve made them in the standard size they’re fantastic!
Yes, that would be fine! You will just need to reduce the baking time slightly for the crust and filling.
Have you ever used vanilla wafers instead of graham crackers? We don’t really like graham cracjers.
I haven’t, but I think it would be delicious! You could use the vanilla wafer crust recipe in my banana pudding cheesecake recipe here instead, I would just cut it in half.
So, so, so delicious and easy! These are dangerous!
I made these exactly as recipe stated. They were a HUGE hit!
I love the idea of this, but these didn’t do it for me. I completely understand that these aren’t for everyone, so by all means, if you think you’ll like this recipe, go for it!! I would’ve made the crust a little bit thicker, and I probably would’ve found a way to make the cheesecake a bit less rich. I truly appreciate this recipe, regardless of how I felt about my product. Thank you for the wonderful idea!
I can’t make these enough for my kids and boyfriend! They are devoured in days! They enjoy best with a raspberry coulis.
Instead of Graham crackers can I used almond flour for base as I am gluten intolerant
You could use an almond flour crust for these, but I wouldn’t recommend just swapping out the graham cracker crumbs for almond flour. You could also use gluten-free graham crackers instead.
When placing the graham crackers in the cupcake liners do you know roughly how much Graham crackers are supposed to go in each liner? Is it a tablespoon of Graham crackers or more? Thanks
It’s one heaping tablespoon or about 1.5 tablespoons.
Do you have nutritional facts for this recipe?
I’m not sure on the nutritional information, but you can plug everything into an online calculator to get an estimate.