Mini cheesecakes are proof that great things come in small packages. Creamy, rich, and irresistibly smooth, they deliver everything you love about classic cheesecake—only in bite-sized form. Perfectly portioned, beautifully simple, and always a hit, these mini treats are perfect for any occasion.
They’re quick to make, easy to customize, and even easier to serve. No slicing, no cracking, no water bath. Each mini cheesecake starts with a buttery graham cracker crust and is topped with a luscious cream cheese filling that’s just the right balance of sweet and tangy.
What makes this recipe a go-to is how straightforward it is. With just a few ingredients and minimal prep, you’ll have a tray of elegant little cheesecakes ready for chilling. You can top them however you like—fresh fruit, chocolate drizzle, caramel, or a dusting of cinnamon.
Mini cheesecakes are perfect for birthdays, showers, holiday parties, and date nights. They’re freezer-friendly, so you can make them ahead, stash them away, and pull out exactly how many you need. No mess, no waste.
This recipe uses a muffin pan and cupcake liners for easy portioning and cleanup. The texture is smooth and creamy without being too dense, and the flavor is classic with a slight vanilla finish. You can serve them plain or go wild with toppings.
People love the individual size—there’s something fun and indulgent about having your own personal cheesecake. These are always the first to go on dessert tables, and once you try them, you’ll see why.
If you’ve ever been intimidated by baking a full cheesecake, this is the perfect entry point. It’s reliable, quick, and delivers impressive results every time.
Servings
Makes 12 mini cheesecakes
Time
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Cooling + Chilling Time: 2 hours
- Total Time: 2 hours 38 minutes
Ingredients
For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325°F (160°C). Line a 12-cup muffin pan with cupcake liners.
- Make the crust: In a small bowl, mix graham cracker crumbs, sugar, and melted butter. Press about 1 tablespoon of the mixture into each liner and press down firmly.
- Bake crusts for 5 minutes. Let cool slightly.
- Make the filling: In a large bowl, beat cream cheese until smooth. Add sugar and sour cream and mix until combined. Add eggs one at a time, mixing just until incorporated. Stir in vanilla.
- Divide the filling evenly among the crusts.
- Bake for 16–18 minutes or until centers are just set.
- Cool in the pan at room temperature for 30 minutes, then chill in the fridge for at least 2 hours before serving.
Tips
- Don’t overmix the batter to keep the texture smooth.
- Let the cream cheese come to room temp for easy mixing.
- For toppings, try berries, jam, chocolate, or lemon curd.
- Freeze without toppings and add fresh ones when serving.
Why You’ll Love This Recipe
- Creamy, smooth cheesecake texture
- Perfect portion size for parties or snacking
- No water bath needed
- Customizable with endless topping options
- Freezer-friendly and easy to make ahead
Mini cheesecakes are the ultimate crowd-pleaser: rich, creamy, and effortlessly cute. With a buttery crust and velvety filling, they’re easy to bake and even easier to love—perfect for any celebration or just a sweet everyday indulgence.
Mini Cheesecakes Recipe
Ingredients
For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter melted
For the Filling:
- 16 oz cream cheese softened
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325°F (160°C). Line a 12-cup muffin pan with cupcake liners.
- Make the crust: In a small bowl, mix graham cracker crumbs, sugar, and melted butter. Press about 1 tablespoon of the mixture into each liner and press down firmly.
- Bake crusts for 5 minutes. Let cool slightly.
- Make the filling: In a large bowl, beat cream cheese until smooth. Add sugar and sour cream and mix until combined. Add eggs one at a time, mixing just until incorporated. Stir in vanilla.
- Divide the filling evenly among the crusts.
- Bake for 16–18 minutes or until centers are just set.
- Cool in the pan at room temperature for 30 minutes, then chill in the fridge for at least 2 hours before serving.
Notes
- Don’t overmix the batter to keep the texture smooth.
- Let the cream cheese come to room temp for easy mixing.
- For toppings, try berries, jam, chocolate, or lemon curd.
- Freeze without toppings and add fresh ones when serving.
