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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.
Print Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Cooling + Chilling Time 2 hours
Total Time 2 hours 38 minutes
Servings 12 mini cheesecakes

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.