Irresistible Mini Cheesecakes are easy to make in a muffin tin and are the perfect dessert for just about any occasion! A rich, creamy filling is layered over a buttery graham cracker crust to create a perfectly portioned, decadent sweet treat that’s always a winner.
Creamy, decadent and delicious, these mini cheesecakes look elegant, yet they’re super easy. Not only is the flavor wonderful but the texture is absolutely incredible! The graham cracker crust adds a subtle crunch and the velvety filling has the perfect balance of sweet and tangy flavors.
A traditional cheesecake is always a favorite but they can be such a hassle. Mini cheesecakes are great because you can skip the water bath and all of the complicated steps. Plus, you only need nine ingredients including the crust!
Why this recipe works
- So easy: These are way easier and less time consuming than regular cheesecake.
- They taste so good: Everyone loves a fun-sized, perfectly portioned dessert! And especially when they taste this amazing!
- Perfect for parties: With just 20 minutes of prep time, you’ll have a dessert for 12 people! I love serving these for holidays and other special occasions because everyone gets their own hand-held treat.
Ingredients needed
This easy mini cheesecake recipe is made with just 6 basic ingredients, plus the crust and topping. Here’s what you’ll need to make it:
- Graham cracker crumbs: The base of the crust. You’ll need to crush 8 full sheets or for convenience, buy boxed graham cracker crumbs.
- Butter: Melted butter is combined with sugar and crushed graham crackers for the buttery crust.
- Sugar: Granulated sugar to perfectly sweeten the crust and the filling.
- Cream cheese: Use two blocks of real cream cheese, not cream cheese spread. Be sure it’s softened to room temperature, so it’s easy to mix with the other ingredients.
- Eggs: Two large eggs help to bind all of the ingredients and give the mini cheesecakes structure and stability.
- Sour cream: Gives the filling a mild tangy flavor and balances out the sweetness from the sugar.
- Vanilla: Add in pure vanilla extract for extra delicious flavor.
- Lemon juice: For a light, bright taste.
- Topping: If you’d like, top with whipped cream, more graham cracker crumbs and fresh fruit.
How to make this recipe
Not only is the ingredient list simple, but making these cheesecake bites is a breeze! Here’s how:
- Prep: Preheat oven to 350F. Line a 12-cup muffin tin with paper liners and set aside.
- Make the crusts: In a small bowl combine the graham cracker crumbs, butter, and sugar. Divide the mixture evenly into your muffin cups using a tablespoon. Press into a flat layer and bake for 5 minutes. Remove from oven and set aside.
- Make the filling: In a large bowl, beat the cream cheese and sugar until creamy. Add the eggs, sour cream, vanilla, and lemon juice; beat until smooth. Divide the mixture evenly into the muffin cups.
- Bake: Place in the oven and bake for 18 minutes or until the edges are set and the centers are only slightly jiggly. Remove from the oven and cool at room temperature for at least 30 minutes then transfer to the fridge to cool for another 2-3 hours or overnight. Top with whipped cream or fresh fruit before serving, if desired.
Expert Tips
- For the crust: If you have full graham crackers, use a food processor or blender to grind them into fine crumbs. You can also place them in a sealable bag and crush them into fine crumbs with a rolling pin.
- Softened cream cheese: For the perfect smooth filling be sure to remove your cream cheese from the fridge a few hours before you will need it. Or you can remove it from the package and warm it in the microwave at 50% power for 20-second intervals till softened.
- Cream cheese variety: For the best consistency and richness in the cheesecake filling, use full-fat cream cheese.
- Allow plenty of chill time: For best results, allow at least 2 hours of chill time in advance of serving. These are much more delicious served cold!
Frequently asked questions
How do you get mini cheesecakes out of the tin?
It will be easiest to remove the mini cheesecakes from the tin if you use a paper liner because you can simply pull the liner straight out of the pan. However, if for some reason you do not use a liner, use a butter knife or offset spatula to run around the edge of each cheesecake, making sure to get down to the bottom. They should, then, lift straight out of the muffin tin.
How do I know if my mini cheesecakes are done?
These are done cooking after 18 minutes. The edges will be set and the centers will be just slightly jiggly.
How do you keep mini cheesecakes from sinking in the middle?
These will not sink in the middle as long as you cook them for the correct amount of time at the correct oven temperature.
Variations
These are the perfect base for different crust options and toppings. Make these however you like best and decorate them for any event. Here are some of our favorite ideas:
- Crust: Use different cookies to make the crust such as Oreos, vanilla wafers, biscoff cookies or gingersnap.
- Fruit pie filling: Serve with a spoonful of cherry pie filling or another type of fruit pie filling over the top.
- Fresh fruit: You can add fresh berries over the top with a dollop of whipped cream. For a tropical twist, try chopped mango or pineapple with a sprinkle of coconut.
- Sauces: Add a drizzle of chocolate fudge or salted caramel with chopped nuts, candies, or sprinkles.
Storage recommendations
Mini cheesecake bites store really well in the fridge. This is even a great make-ahead dessert. Make these up to 24 hours ahead of when you’ll need them.
- Storing leftovers: Place any leftover cheesecake in an airtight container and store in the refrigerator for up to 4 days.
- Freezer: Without any extra topping, place in an airtight freezer-safe plastic bag or container for up to 3 months in the freezer. Thaw in the fridge overnight before topping as desired and serving.
More cheesecake desserts
- Biscoff Cheesecake Cups
- Biscoff Cheesecake
- No-Bake Cheesecake Bars
- No Bake Pumpkin Cheesecake Cups
- Keto Cheesecake
- Nutella Swirl Cheesecake Bars
Mini Cheesecakes
Ingredients
Graham Cracker Crust:
Cheesecake Filling:
- 2 8 ounces each packages of cream cheese, softened
- 1/2 cup sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla
- 1 teaspoon lemon juice
Instructions
- Preheat oven to 350ºF. Line a 12-cup muffin tin with paper liners and set aside.
- In a small bowl combine the graham cracker crumbs, butter, and sugar. Divide the mixture evenly into your muffin cups using a tablespoon. Press into a flat layer and bake for 5 minutes. Remove from oven and set aside.
To make the cheesecake filling:
- In a large bowl, beat the cream cheese and sugar until creamy. Add the eggs, sour cream, vanilla, and lemon juice; beat until smooth. Divide the mixture evenly into the muffin cups.
- Bake for 18 minutes or until the edges are set and the centers are only slightly jiggly. Remove from the oven and cool at room temperature for at least 30 minutes then transfer to the fridge to cool for another 2-3 hours or overnight. Top with whipped cream or fresh fruit before serving, if desired.
Equipment
Notes
- Storing leftovers: Place any leftover cheesecake in an airtight container and store in the refrigerator for up to 4 days.
- Freezer: Without any extra topping, place in an airtight freezer-safe plastic bag or container for up to 3 months in the freezer. Thaw in the fridge overnight before topping as desired and serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
