Name: Mini Cheesecakes Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 3 h 15 min
Yield: 12
Cuisine: American
Ingredients: 1 cup (120g) graham cracker crumbs (about 8 full sheet graham crackers); 2 Tablespoons (25g) granulated sugar; 3 Tablespoons (43g) unsalted butter, melted; 16 ounces (452g) full-fat brick cream cheese, softened to room temperature; 1/2 cup (100g) granulated sugar; 1/4 cup (60g) full-fat sour cream, at room temperature; 1 teaspoon pure vanilla extract; 1 teaspoon freshly squeezed lemon juice; 2 large eggs, at room temperature

Jump to Recipe·5.2 from 6 reviews

If you’re searching for a sweet treat that’s creamy, dreamy, and perfectly portioned, you’re going to fall head over heels for Mini Cheesecakes. These delightful individual cheesecakes are beautifully rich with a buttery graham cracker crust and a smooth, tangy filling. Because they’re baked in a muffin pan, there’s no fussing with springform pans or water baths like you would need for classic cheesecake, making them approachable for bakers of any skill level. Mini Cheesecakes bring all the elegance and indulgence of a full-size cheesecake in a bite-sized package, perfect for parties, potlucks, or just treating yourself to something special any day of the week!

Ingredients You’ll Need

Simplicity is the secret to perfect Mini Cheesecakes, but each ingredient truly matters—every element adds something special, from the irresistible crunch of the crust to the cloud-like filling. Here’s what you’ll need and why each one is completely essential:

Graham cracker crumbs: The classic base for cheesecake, these provide a subtly sweet, crunchy foundation.
Granulated sugar: Adds just enough sweetness to both the crust and the filling, balancing the tang of cream cheese.
Unsalted butter: Binds the crust together and infuses it with rich, buttery flavor.
Full-fat brick cream cheese: Delivers that iconic creamy, luxurious texture you crave in cheesecakes—go for full-fat for best results!
Sour cream: Lends a gentle tang and helps achieve a velvety-smooth, luscious consistency.
Pure vanilla extract: Enhances the overall flavor and gives that wonderful aromatic sweetness.
Freshly squeezed lemon juice: Brightens the filling, cutting through richness with a pop of freshness.
Large eggs: Bind the filling together for that classic, tender set—room temperature ensures a smoother batter.

How to Make Mini Cheesecakes

Step 1: Prep the Pan

Start by preheating your oven to 350°F (177°C). Line a standard 12-count muffin pan with cupcake liners—these make removal and serving a total breeze, and add a touch of colorful fun to your finished cheesecakes.

Step 2: Make the Crust

In a medium bowl, stir together graham cracker crumbs, granulated sugar, and melted unsalted butter. The mixture will look sandy and smell incredible! Firmly press about a heaping tablespoon of the crust mixture into the base of each liner. You want a compressed crust so your Mini Cheesecakes can stand up to plenty of luscious filling. Bake these for 6 minutes to set them.

Step 3: Create the Creamy Filling

Grab your handheld or stand mixer and beat the softened cream cheese with sugar until silky-smooth—no lumps allowed! Add the sour cream, vanilla, and lemon juice, blending to combine. One at a time, mix in the eggs, beating just until incorporated. Avoid over-mixing; this keeps your Mini Cheesecakes irresistibly tender and prevents cracks.

Step 4: Fill the Muffin Liners

Divide the cheesecake filling among the liners, filling each all the way to the top. Don’t worry if your crusts are still a tad warm—it works just fine!

Step 5: Bake with an Optional Water Bath

For a little extra insurance against sinking or cracking, place a metal pan of boiling water on the bottom rack of your oven. This oven-steam trick is easier than a traditional water bath, yet gives fantastic results. Bake your Mini Cheesecakes on the middle rack for about 20 minutes; edges should look set with a slight jiggle in the center.

Step 6: Cool and Chill

Take your pan out and let everything cool on a rack for 45 minutes, then transfer to the refrigerator to chill for at least 2 hours (overnight works beautifully!). This chilling time is where the magic happens, so be patient—your Mini Cheesecakes will firm up and become ultra-creamy.

Step 7: Garnish and Serve

Just before serving, top each cheesecake as you wish! A bit of whipped cream, fresh berries, or even a drizzle of chocolate or caramel takes them over the top. Each bite will taste like a tiny celebration!

How to Serve Mini Cheesecakes

Garnishes

This is where you can have so much fun with Mini Cheesecakes. Some favorite garnishes include a generous swirl of whipped cream (use a decorative piping tip for bakery-worthy presentation), seasonal berries for freshness and color, a few mint leaves for a pop of green, or decadent drizzles like salted caramel, lemon curd, or glossy chocolate ganache.

Side Dishes

While these Mini Cheesecakes are perfect stars on their own, they also pair beautifully with other light desserts. Consider serving alongside a bowl of mixed fruit, delicate shortbread cookies, or a crisp glass of sparkling wine to elevate your dessert table (or cozy night in!).

Creative Ways to Present

If you’re serving at a party or looking to impress, display your Mini Cheesecakes on a tiered dessert stand, nestle each one inside a colorful cupcake wrapper, or set up a DIY topping bar so guests can personalize with their favorite additions!

Make Ahead and Storage

Storing Leftovers

Your Mini Cheesecakes will keep fresh for up to 5 days in the refrigerator, covered loosely to avoid condensation. The texture actually gets even better after a good chill, making these a perfect prep-ahead dessert for busy weeks or special occasions.

Freezing

If you want to stock up on sweetness, these Mini Cheesecakes freeze beautifully. Store each one individually wrapped or in a single layer in an airtight container for up to 3 months. Thaw overnight in the refrigerator when you’re ready for a spontaneous treat.

Reheating

Mini Cheesecakes are meant to be enjoyed cold or at room temperature, so there’s no need to reheat! If you’ve frozen them, simply let them thaw gently in the fridge. If you’re in a hurry, a 10-minute rest on the counter takes off the chill without sacrificing texture.

FAQs

Can I make Mini Cheesecakes without graham crackers?

Definitely! Digestive biscuits or vanilla wafer cookies are fantastic substitutes—just use the same quantity and follow the same crust method for delicious results.

Do I have to use full-fat cream cheese?

For that classic, creamy texture, full-fat is best, but you can try reduced-fat as long as it’s the brick style (not spreadable in a tub). Non-fat options tend to produce a less satisfying cheesecake.

How do I know when the Mini Cheesecakes are done baking?

The edges will look set while the centers should still jiggle just slightly when you gently tap the pan. They’ll continue setting as they cool, so don’t wait for them to be totally firm in the oven.

Can I double the recipe?

Absolutely! Double all the ingredients and use two muffin pans. Bake in batches if needed, and keep the same oven temperature and baking time. Everyone will thank you for the extra batch!

What toppings work best for Mini Cheesecakes?

The beauty of Mini Cheesecakes is that they pair well with almost everything—whipped cream, lemon curd, fruit compote, caramel, or simple fresh berries all make these little desserts feel extra special.

Final Thoughts

There’s no denying the charm of Mini Cheesecakes—from bake sales to celebrations to quiet nights at home, these little treats are bound to earn you rave reviews. If you’ve never made cheesecake before, this recipe is a wonderful place to start. So go ahead, gather your ingredients and enjoy every bite of creamy, tangy, bite-sized bliss—your new favorite dessert awaits!