Mini Cheesecakes

June 17, 2020  ·  Published April 27, 2013

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The BEST Mini Cheesecakes – they’re perfectly rich and creamy, with a melt-in-your-mouth texture and an irresistible flavor! These are completely delicious in every way, and there are so many ways to top them.

Over the years these have been a super popular recipe with readers and they’re a personal favorite. Everywhere I take these people love them, no one can resist!

Mini cheesecake shown on a dessert plate unwrapped from cupcake liner. It is topped with whipped cream, fresh raspberry and mint.Mini Cheesecakes

I’ve made these mini cheesecakes countless times, they really are one of my all time favorite desserts!

They have the most heavenly flavor, the perfect amount of sweetness, a luscious texture, and the ways to finish with a final topping are endless. Plus this individual cupcake serving size is just so fun!

Let’s not forget to mention they are actually super easy to make! No special water bath required and clean up is a breeze since they are baked in cupcake liners.

After one taste of these you’ll understand why they are so popular. There’s just so much to love about these!

They really are the perfect thing to make for any get together or celebration, 365 days of the year. And the recipe can be doubled to make 24 for a larger crowd if you need more.

7 More Mini Cheesecake Recipes to Try

5 mini cheesecakes in cupcake liners sitting on a wooden serving platter set over a blue cloth.

Mini Cheesecake Ingredients

  • Graham crackers: You can buy them pre-crushed, or pulverize in a food processor, or crush in a gallon size resealable bag using a rolling pin. Work to crush to a fine, even texture.
  • Granulated sugar: Used to sweeten both the crust and the filling. If you’d like a light caramel-like flavor brown sugar can be used, just keep in mind it will add a light tint.
  • Butter: You can use salted or unsalted butter just depending on your flavor preference.
  • Cream cheese: Use a good quality cream cheese for best results.
  • All-purpose flour: Flour helps thicken the cheesecakes and reduce risk of cracking.
  • Eggs: These are needed to help bind the ingredients in this recipe.
  • Vanilla extract: Stick with real vanilla for best flavor. You can use other extracts depending on the flavor profile you are going for (e.i. peppermint, almond extract, rum etc. just keep in mind you may not need as much).
  • Sour cream: This improves the texture of the cheesecake.
  • Heavy cream: Another ingredient that makes for a great texture and rich flavor. I don’t recommend an other substitutes.

Image of ingredients used to make mini cheesecakes. Includes cream cheese, granulated sugar, all-purpose flour, eggs, graham crackers, sour cream, heavy cream, vanilla and butter.

How to Make Mini Cheesecakes

Make Graham Cracker Crusts

  1. Mix graham crackers, butter and sugar: Preheat oven to 350 degrees. In a mixing bowl, whisk together crushed graham crackers with 1.5 Tbsp granulated sugar. Pour in melted butter and stir mixture until evenly coated.
  2. Press crumb mixture into cupcake wells: Divide graham cracker mixture among 12 paper lined muffin cups and press even.
  3. Bake crusts, cool: Bake in preheated oven 5 minutes. Remove from oven and allow to cool while preparing filling. Reduce oven temperature to 325 degrees.

Collage image of four steps showing how to make graham cracker crusts for mini cheesecakes.

Make Cheesecake Filling

  1. Mix dry ingredients: In a small mixing bowl, whisk together 3/4 cup granulated sugar with 1.5 Tbsp flour until well blended.
  2. Mix cream cheese with sugar mixture: Add softened cream cheese to a separate mixing bowl and pour sugar mixture over top. Blend mixture on low speed with an electric hand mixer until smooth.
  3. Blend in eggs: 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.
  4. Blend in remaining wet ingredients: Add vanilla, sour cream and heavy cream and mix just until combined.
  5. Remove large air bubbles: 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.

Collage image showing 6 steps to preparing cheesecake filling and pouring into cupcake pan.

How Long to Bake Mini Cheesecakes

  1. 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).
  2. Cool: Remove from oven and allow to cool 1 hour.
  3. Chill: Cover loosely with plastic wrap and transfer to refrigerator and chill 2 hours.
  4. Top: Serve chilled with toppings of choice.
  5. Note: Keep in mind cheesecakes will sink into center slightly once cooled. But this actually works out nicely to have an area that a sauce can pool into.

Mini cheesecakes topped with raspberry sauce and whipped cream and mint. Shown sitting on a wooden serving stand.

Toppings to Serve with Mini Cheesecakes

How to store and how long do they keep?

  • Cheesecake should always be stored in the refrigerator and that includes these mini cheesecakes.
  • They should keep stored in the fridge an airtight container for about 3 – 4 days.

Can they be frozen?

  • Yes. These freeze really well.
  • You’ll want to chill through thoroughly in the refrigerator then freeze (without any toppings), in an airtight container.
  • To thaw rest in refrigerator overnight and serve.

Tips for Perfect Mini Cheesecakes

  • Use good quality cream cheese, I like Philadelphia.
  • Soften the cream cheese well to avoid lumps and a batter that blends easily (I soften in the microwave, rotating occasionally).
  • Use a hand mixer for even mixing.
  • Don’t over-mix the batter, this will incorporate a lot of air causing the cheesecakes to rise more than they should then they’ll sink more in the centers.
  • Careful not to over-bake or they will start to crack.
  • Chill through entirely for the best texture.
  • Wait to add toppings until ready to serve. Otherwise the moisture of the toppings soaks into the cheesecake and can alter the texture.

Mini cheesecake cut into with a work to show interior texture.More Delicious Cheesecake Favorites

4.87 from 69 votes

Mini Cheesecakes

Perfectly rich and creamy, with a melt-in-your-mouth texture and an irresistible flavor. These are completely delicious in every way, and there are so many ways to top them. They're the perfect dessert for any get together or celebration!
Servings: 12
Prep15 minutes
Cook28 minutes
Resting time3 hours
Ready in: 43 minutes

Ingredients

  • 1 cup (114g) finely crushed graham crackers (from about 7 full size sheets)
  • 1 1/2 Tbsp (19g) granulated sugar
  • 3 Tbsp (38g) butter,* melted
  • 2 (8 oz) pkgs. cream cheese, well softened
  • 3/4 cup (150g) granulated sugar
  • 1 1/2 Tbsp (12g) all-purpose flour
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup (58g) sour cream
  • 1/4 cup heavy cream
  • Toppings for serving (optional), see notes for ideas

Instructions

  • For the crust: Preheat oven to 350 degrees. In a mixing bowl, whisk together crushed graham crackers with 1 1/2 Tbsp granulated sugar. Pour in melted butter and stir mixture until evenly coated.
  • Divide graham cracker mixture among 12 (standard size) paper lined muffin cups, adding nearly 2 Tbsp to each. Press mixture into an even layer. Bake in preheated oven 5 minutes.
  • Remove from oven and allow to cool while preparing filling. Reduce oven temperature to 325 degrees.
  • For the cheesecake mixture: In a small mixing bowl, whisk together 3/4 cup granulated sugar with 1 1/2 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.
  • 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.
  • Tap mixing bowl against counter top about 30 times to release some of the air bubbles. Divide mixture among muffin cups filling each nearly to the top of the cupcake liner.
  • 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.
  • 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.

Notes

  • *Salted or unsalted butter can be used here just depending on your flavor preference.
  • Recipe originally listed amounts for 24 servings, recipe has been scaled down and modified to make just 12 instead.

Topping Ideas for Serving

For the Strawberry Sauce

Ingredients

  • 1 lb. fresh strawberries
  • 2 Tbsp granulated sugar
  • 2 tsp fresh lemon or lime juice

Instructions

  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).
  2. Transfer to an airtight container and chill 30 minutes or until ready to serve.
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.
Three mini cheesecakes in a row topped with salted caramel sauce.

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606 Comments

  • I.

    This took me a little while to make, but that must be becuase I had never made any sort of cheesecake. But, my mom doesn’t like cheesecake, and she liked these, so I am hoping that means I didn’t fail complaetely. I think this was good, my dad had like 3, so this is a yummy recipie that toatally satisfied my cheesecake cravings. Not to mention, just putting plain strawberry preserves on top was sooooo good.

    Quick note, I think that the cheesecake batter recipie makes a bit more then enough to fill 12 standered muffin tins, so I would do what I did and make some mini-mini cheesecakes in a smaller muffin tin. I learened that too late so I had already thrown out the excess crust, so I just filled mini muffin cups with batter. But make a bit extra crust just in case.

  • Isabel

    Simply delicious! I combined this recipe with the key lime cheesecake one, using 1/4 cup of lime juice and replacing the flour with corn starch. I used speculus cookies, no sugar, for the base. Thank you Jaclyn for this new family favorite!

    • Jaclyn

      Jaclyn Bell

      Click the “recipe” button near the top or keep scrolling down the page and you’ll see a recipe box there.

    • Pete and Barb Reynolds

      Or I use a gluten free flour to substitute and it works well if gluten free is the goal.

  • Ana

    What’s the white topping you used on the ones with the raspberry with mint? And is there a link to a recipe

  • Juliana Ramsey

    Hi Jaclyn!
    Haven’t been on here in a while. Hope all is well with you and the fam, and hope y’all are staying healthy! These cheesecakes look soo adorable! I will definitely be making these this summer! Stay safe!

      • Kristy

        Hi Jaclyn,
        I noticed this recipe is for a 12 standard muffin tray. Can I use this for a 24 mini muffin tray? And if so, what would the bake time be?
        Thank you,
        Kristy

        • Jaclyn

          Jaclyn Bell

          I haven’t tested but yes it should work well in a mini muffin tray too. I would guess about half the times listed or a little less.