Mini Cheesecakes Recipe
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.
Prep Time 20 minutes mins
Cook Time 18 minutes mins
Cooling + Chilling Time 2 hours hrs
Total Time 2 hours hrs 38 minutes mins
Servings 12 mini cheesecakes
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
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.
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Don’t overmix the batter to keep the texture smooth.
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Let the cream cheese come to room temp for easy mixing.
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For toppings, try berries, jam, chocolate, or lemon curd.
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Freeze without toppings and add fresh ones when serving.