Silky and smooth, sweet and tangy, and crispy and creamy all in one bite. That’s how I describe these easy mini cheesecakes! A decadent treat that will make your taste buds want to come back for more.
This recipe for easy mini cheesecakes is one of my favorite recipes. First, these are MINI cheesecakes but there are more reasons why you need to make these cheesecakes.
- Easy! Super easy and don’t require a water bath
- Customizable toppings. You really can’t go wrong with adding your favorite fruits or curds to these cheesecakes
- You don’t need fancy equipment; however, you do need a muffin pan and cupcake liners
- Perfect for every occasion
- Add a cookie to the crust and make another version of cheesecakes with the same recipe
- Perfect bite-size dessert!
- The best part – perfect for one, two, or a small group. This recipe is good for small-batch mini cheesecakes or for a crowd.
Ingredients to make mini cheesecakes
Here is everything you’ll need to make these easy mini cheesecakes:
- Graham cracker crumbs. You can make your own or use store-bought graham cracker crumbs.
- Cream cheese, sour cream. Use room temperature cream cheese and sour cream. Also, make sure to use bricks of full-fat cream cheese and not cream cheese spread. You can also replace sour cream with plain Greek yogurt
- Eggs. Set the, at room temperature. If you forget to set your eggs out, place them in a bowl of warm water for 5-10 minutes, or until they get to room temperature
- Sugar. Use granulated sugar
- Butter. Use unsalted butter
- Vanilla extract. For a better result, you can use vanilla bean
Replace graham cookie crust with Oreo crust for mini cheesecakes Oreo. When you use Oreo cookies, be sure to reduce the amount of melted butter in the crust.
How to make mini cheesecakes in a muffin pan
First, you need to line a muffin pan with cupcake liners. Make the graham cracker crust and bake in the oven for 5 minutes. Add the filling then return it back to the oven for another 17-20 minutes before you add your toppings.
- Use room temperature eggs, sour cream, and cream cheese. Let cream cheese sit at room temperature for 2 hours before you use is and if it is still too cold, microwave it for 5-10 seconds without the foil wrapper. Be careful you don’t actually melt it
- Beat cream cheese with an electric mixer until smooth and no more lumps
- If your batter is too lumpy, run the batter through a strainer
What can I top these mini cheesecakes with
These mini cheesecakes will slightly sink in the middle as they chill to give you room for toppings; however, each of these mini cupcakes has a wonderful ratio of crust to filling, so you need to get creative! I love adding fresh fruits, such as fresh berries. However, some other toppings to add:
- Lemon curd
- Blueberry swirl
- Fruit jam or super simple chia seed jam
- Chocolate ganache
- Let’s not forget chocolate sprinkles
- Chocolate chips
- Whipped cream
- Edible flowers!
How do I store mini cheesecakes
You can leave these cheesecakes in the fridge for 5-7 days or in the freezer for 2 months.
Are mini cheesecakes freezer-friendly?
They are! To keep them in the freezer like I usually do, place them in a single layer of a baking sheet and freeze them for 1-2 hours. Then wrap each of these mini cheesecakes in plastic wrap before you return them to the freezer. To thaw cheesecakes, remove them from plastic wrap and let them sit at room temperature for 15-20 minutes before serving.
I love cheesecakes. You can do a quick search on my blog for cheesecake recipes from blueberry swirl cheesecake brownies to Instant Pot Nutella cheesecakes and my recent obsession with super easy Durian burnt cheesecake! And oh, if you’re on a keto diet, you need to try this keto berry cheesecake salad. In short, I have cheesecake in my blood. However, like most recipes, the cheesecake recipe always serves a lot of people, except for this easy mini cheesecake recipe. Although I don’t guarantee there will be leftovers.
Easy Mini Cheesecakes
Graham cracker crust
- 1 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 3/5 tablespoons unsalted butter melted
- 16 ounces cream cheese softened to room temperature
- 1/3 cup sour cream room temperature
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs room temperature
- Fruits: berries kiwi, and more
- Whipped cream
- Chocolate sprinkles
- Graham cracker crust: preheat the oven to 325F. Line a 12-count muffin pan with cupcake liners and set it 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 and moistened. Evenly distribute the mixture between all 12 liners and firmly press it down into an even layer.
- Bake at 325F for 5 minutes. Remove from the oven and set it aside.
- Cheesecake filling: In a bowl, mix cream cheese and sour cream together with an electric mixer 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, at low speed until just combined.
- Evenly distribute the batter between all 12 liners in the muffin pan, filling each one almost all the way to the top.
- Bake at 325F for 17-20 minutes or until the tops of 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.
- Once chilled, add toppings and serve.