Mini Cheesecakes

April 27, 2013

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Decadent, irresistible and utterly delicious these mini cheesecakes are the perfect way to prepare dessert for a crowd. I’ve made two versions here, one with a strawberry topping and one with salted caramel. You can’t go wrong if you serve these to your guests!

mini cheesecakes topped with a strawberry on a cake stand

The Best Mini Cheesecakes!

First of all, please do not bake these cheesecake cupcakes in foil liners! I learned the hard way. I made these cupcakes for a get together for like 40 people. I made them a day in advance and had poured them into foil liners to bake.

That night they tasted fine and the next day they tasted like the foil so I had to throw all 24 away. Luckily I had made some other cupcakes but still, it was horrible throwing away so many cupcakes.

They should smack a warning across the label of the foil liners, WARNING this may make your food taste like metal. I don’t think I’ve ever even used foil liners, so maybe I got a bad brand or something but I don’t know that I’ll be using them again.

A close up of Salted Caramel Cheesecake Cupcakes

Anyway on to these cupcakes of mouthwatering perfection. During what would be “my last supper” before I die someday, I want cheesecake to be there and every other carb-heavy high calorie comfort food there is for that matter :).

The Toppings

I made this recipe to be creamy and velvety smooth, with just the right amount of sweetness because that is how I prefer my cheesecake. I also couldn’t decide whether to do a caramel topping or a strawberry sauce so I did half of each and I don’t know that I could pick a favorite.

So, in other words try them both (note that each of the sauce recipes make enough for 24 cupcakes, so half if making both). You could even make a different topping like a blueberry, raspberry, caramel apple, Nutella or chocolate sauce.

If you want the actual cheesecakes to have more of a caramelly flavor (if making the salted caramel), you can simply replace the granulated sugar with brown sugar. Enjoy!

Salted Caramel Cheesecake Cupcakes on a blue board

What You Need To Make These Cheesecakes

  • graham crackers
  • cream cheese
  • sugar
  • flour
  • sour cream
  • heavy cream
  • eggs
  • butter

All you need is simple and easy ingredients to whip up these easy desserts. Then you just need to decide which topping to go for (recipes for both below).

Salted Caramel Cheesecake Cupcakes with an open wrapper

How to Do You Make Mini Cheesecakes?

  • Prepare crust mixture then divide among paper liners and press into an even layer.
  • Bake in preheated oven 5 minutes. Remove from oven and cool.
  • Prepare filling pour over graham cracker crust layer.
  • Bake 18 – 23 minutes (centers should jiggle slightly).
  • Cool 1 hour at room temperature then 2 hours in the fridge.
  • Top with caramel or strawberry topping.

cheesecake cupcakes topped with strawberry sauce on a plate

Top Tips To Remember

  • Don’t use foil liners, I did once and ended with a metallic tasting cheesecake.
  • Make these in advance then top with the topping just before serving.
  • You can keep the cheesecakes in the fridge or freeze (without topping).

More Cheesecake Recipes To Try;

Mini Cheesecakes

4.9 from 75 votes

Decadent, irresistible and utterly delicious. These mini cheesecakes are the perfect dessert for a crowd.

Servings: 24
Prep Time 15 minutes
Cook Time 28 minutes
Resting time 3 hours
Total Time 43 minutes


  • 2 cups finely crushed graham crackers (from 15 sheets)
  • 3 Tbsp granulated sugar
  • 7 Tbsp salted butter , melted
  • 4 (8 oz) pkg cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 3 Tbsp all-purpose flour
  • 4 large eggs
  • 2 tsp vanilla extract
  • 1/2 cup sour cream
  • 1/2 cup heavy cream
  • Salted Caramel Sauce or Strawberry Sauce , recipes follow


  1. For the crust: Preheat oven to 350 degrees. In a mixing bowl, whisk together crushed graham crackers with 3 Tbsp granulated sugar. Pour in melted butter and stir mixture until evenly coated.

  2. Divide graham cracker mixture among 24 paper lined muffin cups, adding a well heaped Tbsp to each (so nearly 2 Tbsp). Press mixture into an even layer. Bake in preheated oven 5 minutes.

  3. Remove from oven and allow to cool while preparing filling. Reduce oven temperature to 325 degrees.

  4. For the cheesecake mixture: In a small mixing bowl, whisk together 1 1/2 cups granulated sugar with 3 Tbsp flour until well blended. Add softened cream cheese to a separate mixing bowl and pour sugar mixture over top. Blend mixture on low speed until smooth.

  5. Mix in eggs one at a time and blend on low speed, while scrapping sides and bottom of bowl and mixing just until combined after each addition. Add vanilla, sour cream and heavy cream and mix just until combined.
  6. Tap mixing bowl against counter top about 30 times to release some of the air bubbles. Divide mixture among muffin cups filling each cup nearly full.
  7. Bake in 325 degree oven 18 - 23 minutes (centers should just barely jiggle slightly, don't over-bake. If they begin to crack they are starting to become over-baked). Remove from oven and allow to cool 1 hour.

  8. Cover loosely with plastic wrap and transfer to refrigerator and chill 2 hours. Serve chilled with a spoonful of Salted Caramel Sauce or Strawberry Sauce (note: for best results spoon topping on just before serving). Store in an airtight container in refrigerator or freeze.
Nutrition Facts
Mini Cheesecakes
Amount Per Serving
Calories 286 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 11g69%
Cholesterol 87mg29%
Sodium 216mg9%
Potassium 86mg2%
Carbohydrates 22g7%
Sugar 17g19%
Protein 4g8%
Vitamin A 755IU15%
Vitamin C 0.1mg0%
Calcium 57mg6%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: mini cheesecakes
Author: Jaclyn

Strawberry Sauce

4.9 from 75 votes

This easy and delicious strawberry sauce is the perfect fruity topping to cheesecakes and desserts. Why not try it over ice cream too!

Servings: 1 batch (enough for 24 cheesecake cupcakes)
Prep Time 5 minutes
Resting time 30 minutes
Total Time 5 minutes


  • 1 lb fresh strawberries , rinsed and dried
  • 2 Tbsp granulated sugar
  • 2 tsp fresh lime or lemon juice


  1. Combine all ingredients in a food processor and pulse until well chopped and mixture is beginning to break down and liquefy (I liked it with some small pieces not completely pureed). Transfer to an airtight container and chill 30 minutes or until ready to serve.
Nutrition Facts
Strawberry Sauce
Amount Per Serving
Calories 240 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 4mg0%
Potassium 694mg20%
Carbohydrates 59g20%
Fiber 9g38%
Sugar 46g51%
Protein 3g6%
Vitamin A 55IU1%
Vitamin C 270.6mg328%
Calcium 73mg7%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Course: condiment
Cuisine: American
Keyword: Easy strawberry sauce
Author: Jaclyn

Caramel Sauce

4.9 from 75 votes

This easy and delicious Caramel sauce is extra delicious and great for topping cheesecakes, ice cream and desserts.

Servings: 1 batch (enough for 24 cheesecake cupcakes)
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes


  • 1 1 /2 cups granulated sugar
  • 1/4 cup + 2 Tbsp water
  • 6 Tbsp salted butter
  • 3/4 cup heavy cream
  • Maldon or coarse sea salt , for sprinkling


  1. Gather all of your ingredients and have them nearby ready to add to the mixture as needed. In a heavy-bottomed 3 quart saucepan, heat sugar and water over moderately high heat whisking constantly to dissolve sugar.
  2. Once mixture reaches a boil, stop whisking and allow mixture to boil until it reaches a dark amber color, carefully swirling pan occasionally.
  3. Once mixture reaches a dark amber color, immediately add butter and whisk until butter has melted then immediately remove from heat. Wait 3 seconds then carefully pour in cream and immediately whisk to combine (it will bubble vigorously).
  4. Whisk until mixture is smooth. Allow caramel to cool several minutes then pour into a glass jar to cool. Sprinkle lightly with sea salt after spooning caramel over cheesecakes.
Nutrition Facts
Caramel Sauce
Amount Per Serving
Calories 2387 Calories from Fat 1215
% Daily Value*
Fat 135g208%
Saturated Fat 84g525%
Cholesterol 427mg142%
Sodium 682mg30%
Potassium 133mg4%
Carbohydrates 304g101%
Sugar 299g332%
Protein 4g8%
Vitamin A 4755IU95%
Vitamin C 1.1mg1%
Calcium 136mg14%
* Percent Daily Values are based on a 2000 calorie diet.
Course: condiment
Cuisine: American
Keyword: caramel sauce
Author: Jaclyn

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  • Anne

    This is by far my favorite cheesecake recipe. I love creamy dense cheesecake with no funny flavors like lemon or orange zest. I also don’t like when a cheesecake is fluffy or airy. So this recipe really hit the nail on the head when it comes to my idea of a perfect cheesecake. I have not made the strawberry or caramel topping but I do cut up some strawberries and mix them in sugar for a topping. Serious perfection!

  • Trish

    This recipe has been my go-to recipe for years when it comes to mini cheesecakes. It is soooo DIVINE! I would like to do a 9-inch cheesecake using this recipe. Do I use half of the recipe to do that? And how many mins do I bake it?

    • Jaclyn

      Jaclyn Bell

      This is the recipe for 9-inch cheesecake HERE (which is very similar). So glad you’ve been enjoying this recipe!

  • Carol Mindaro

    If i’m gonna use sour cream powder instead how much do i use?

    • Jaclyn

      Jaclyn Bell

      You will need to reconstitute with water according to directions on package to make 1/2 cup yield.

  • Susie

    Hello! Silly question; but for the caramel sauce does the butter need to be softened?
    Thank You!

    • Jaclyn

      Jaclyn Bell

      Not a silly question :), it doesn’t need to be softened. It will soften super fast in the boiling hot mixture.

    • Jaclyn

      Jaclyn Bell

      Not a typo, it’s 32 oz total. I will be updating the recipe soon though with new photos and reducing to half the amounts because I think more commonly only 12 cupcakes are needed.

    • Lauren M

      I actually did the recipe exact but only added 2- 8oz bars of cream cheese instead of 4 and it was perfect!! I had exactly 24 mini cheesecakes and made homemade dulce de leche from boiling sweetened condensed milk and they were AMAZING!!! This is def my go to recipe for cheesecakes for the past 3 years :)

  • Lei

    Loved this recipe & have made it quite a few times with the caramel sauce (which is sooo good!!) my only thing is I have so much of the batter leftover.
    For aussies making this, I used scotch finger biscuits & it’s so yummy!

    • Lei

      Oh and mine also cracked heaps! Don’t fill to the very top if you’re putting a sauce as some of them end up like a dome.

  • Denny

    I ended up with additional batter – enough for another dozen – so I had to quickly whip up more graham cracker crust mix. (I see some other people have similar comments so you may want to adjust the recipe accordingly.) The cheesecakes all cracked although they were not over baked – still yummy, and topped with caramel, no one will know!