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.
Important notes
- 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
Ingredients
Graham cracker crust
- 1 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 3/5 tablespoons unsalted butter melted
Cheesecake filling
- 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
Assorted toppings
- Fruits: berries kiwi, and more
- Whipped cream
- Chocolate sprinkles
Instructions
- 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.
Samantha says
This looks so fun and easy to make! The kids are going to love this when I make this next weekend!
Swathi says
This Mini cheesecakes looks delectable. I like this kind of dessert for any day.
Jen says
I love cheesecakes and the fact that these are snack sized is perfect! I couldn’t stop eating and I almost forgot to share!
HEATHER says
Love that these don’t require a water bath…so much easier than a full sized cheesecake! Would be so fun for a party!
Av says
These mini cheesecakes are delicious
Jere says
These little cheesecakes look so tasty and perfect for parties so everyone can just grab their own dessert and not have to cut and slice a big cake. I also love you can customize the toppings.
Kristina Tipps says
Love mini cheesecakes! And I love mini-mini cheesecakes for my kids’ lunchboxes. They taste great!
Kim says
Such perfect little treats. I envision a little cheesecake bar where people can top their own little cheesecakes with their favorite toppings. Strawberries with some chocolate syrup drizzle would be my favorite. I’m going to have to try this out this weekend.
Addison says
These cheesecakes are just too cute! They are so fun and easy to make too!
Farrukh Aziz says
I love how this cheesecake is sweet and tangy at the same time! And the graham cracker crust was a perfect crisp to add to the creaminess! I need to make this soon again!
Faith says
These look so good! Thanks for the tip on warming up eggs to room temperature in a bowl of warm water. I’ll have to remember that.
veenaazmanov says
The best dessert one could enjoy. These cute little miniatures look super yum and delicious. Perfect party treat.
amycaseycooks says
What a perfect 2 bite treat! I love that there are just a few ingredients ~ I usually have all of them on hand.
Eva says
I’m with you, I love cheesecake! I love trying all the recipes I find so now I can’t wait to try your beautiful mini cheesecakes with all sorts of toppings!
Adriana says
I enjoy that these are mini desserts giving you the chance to eat more than one! I pinned your recipe as I want to make it for my birthday bash.
Beth says
I love cheesecake at any time but these tiny ones are especially appealing. I can’t wait until we can have parties again to share a recipe like this, but I think until then my family will love them!
Silvia says
Big cheesecake fan here! These are adorable and packed with flavor, the perfect finger food for parties and family gatherings. Love them.
Heidy says
Your recipe for mini cheesecakes was delicious, and the entire family was delighted to have something new instead of the same old same old. I will be making this again soon. Have a great week!
Heidy