Mini Cheesecakes
These Mini Cheesecakes feature a homemade graham cracker crust with a smooth and creamy cheesecake filling. This recipe is incredibly easy to make and includes several different topping options to use too!
If you’ve been following me for a while, then you know I adore mini desserts. From mini apple pies to mini lemon blueberry cheesecakes and mini pecan pies, I just can’t get enough of them!
Today’s mini cheesecake recipe is one of my favorite mini desserts because it’s so versatile. The graham cracker crust is incredibly simple to throw together and the cheesecake filling is super smooth and creamy. Plus, they only take about 25 minutes in the oven and you don’t have to mess with a water bath either.
You can leave these mini cheesecakes plain or top them with just about anything. This recipe will make 12 mini cheesecakes, but you can easily cut the recipe in half or double it if needed. I’ve even included seven different topping options for you to try on these too!
How To Make Mini Cheesecakes
To make these mini cheesecakes, you’ll start out with the graham cracker crust which is just a simple mixture of graham cracker crumbs, sugar, and melted butter. If you want to make this recipe even easier you can use store-bought graham cracker crumbs. Here’s how to make the crust:
- Stir together the ingredients: You’ll stir the graham cracker crumbs and sugar together until well combined, then stir in the melted butter until are all of the crumbs are moistened.
- Line your muffin pan with cupcake liners: This will make it easier to get the mini cheesecakes out of the pan and serve them too!
- Evenly distribute the mixture between the liners: I suggest using a measuring cup to firmly press the crust down into each liner.
- Bake for 5 minutes: Once the crust is done, remove the pan from the oven and set it aside while you prepare the filling.
Next, you’ll mix up the cheesecake filling which consists of cream cheese, sour cream, granulated sugar, vanilla extract, and eggs.
- Cream Cheese: For the best flavor and texture, I recommend using full-fat cream cheese. Reduced-fat cream cheese will work too, but I don’t suggest using fat-free.
- Sour Cream: The sour cream helps to break up the thickness of the cream cheese and creates a creamier filling. You may substitute it for an equal amount of plain Greek yogurt if you don’t have any on hand.
- Sugar & Vanilla: There’s 1/2 cup of sugar to sweeten the mini cheesecake bites and some vanilla for flavor.
- Eggs: These help add structure to the mini cheesecakes.
To make the filling, you’ll mix the cream cheese and sour cream together until they’re well combined, then mix in the sugar and vanilla extract. It helps to stop and scrape down the sides of the bowl after each step. Once the first four ingredients are mixed together, you’ll mix in the eggs one at a time. I suggest mixing the eggs in on low speed until just combined. Overmixing the eggs can incorporate too much air into the cheesecake batter and cause them to crack.
Then, evenly distribute the filling on top of each crust and bake for about 17-20 minutes.
Once the mini cheesecakes are done baking, you’ll want to let them cool completely in the pan for about an hour. Once cooled, remove them from the pan and store them in an airtight container in the refrigerator for at least 3-4 hours or overnight.
FAQ’s
How do you know when they are done?
The tops of the mini cheesecakes will puff up in the oven and look set. The edges should be completely set, but the center will still be just a little bit jiggly. The cheesecakes will continue to set up as they cool and once they’re refrigerated.
Can you freeze them?
Yes, these will freeze really well! You can freeze them in a freezer bag/container for up to 3 months, just thaw overnight in the refrigerator.
Can you use a mini cheesecake pan for this recipe?
Yes, a mini cheesecake pan will work just fine! Since the cavities are a little smaller than a muffin pan, I recommend making 16 instead of 12 with this recipe.
Different Topping Options
Here are a few of my favorite toppings to use on these mini cheesecakes:
- Homemade Whipped Cream
- Salted Caramel Sauce
- Chocolate Ganache
- Blueberry Sauce
- Strawberry Sauce
- Dulce de Leche
- Homemade Lemon Curd
Baking Tips
- For this recipe, you’ll be using a regular or standard muffin pan not a mini muffin pan.
- To get the graham cracker crust firmly packed into the liners, I like to use a 1/4 – 1/3 cup measuring cup to press the mixture down.
- Make sure to set all of your ingredients for the filling out ahead of time to come to room temperature. This will ensure a smoother and creamier cheesecake filling!
- I recommend using full-fat cream cheese and sour cream for a richer texture and flavor.
- When mixing in the eggs, make sure to mix them in on low speed one at a time until just combined. Over mixing the eggs into the cheesecake batter can incorporate too much air and cause them to crack.
Mini Cheesecakes
Ingredients
For the graham cracker crust:
- 1 cup (120 grams) graham cracker crumbs
- 3 tablespoons (40 grams) granulated sugar
- 3 and 1/2 tablespoons (50 grams) unsalted butter melted
For the cheesecake filling:
- 16 ounces (452 grams) brick-style cream cheese softened to room temperature
- 1/3 cup (80 grams) sour cream room temperature
- 1/2 cup (100 grams) granulated sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs room temperature
Instructions
To make the graham cracker crust:
- Preheat oven to 325°F (163°C). Line a 12-count muffin pan with cupcake liners and set aside.
- In a large mixing bowl, stir together the graham cracker crumbs and sugar. Add the melted butter and mix until all of the crumbs are moistened. Evenly distribute the mixture between all 12 liners and firmly press it down into one even layer.
- Bake at 325°F (163°C) for 5 minutes. Remove from the oven and set aside. Keep oven temperature at 325°F (163°C).
To make the cheesecake filling:
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, mix the cream cheese and sour cream together until smooth and creamy. Add the sugar and vanilla extract and mix until fully combined, stopping to scrape down the sides of the bowl as needed. Mix in the eggs, one at a time, on low speed until just combined.
- Evenly distribute the batter between all 12 liners in the cupcake pan, filling each one almost all the way to the top.
- Bake at 325°F (163°C) for 17-20 minutes or until the tops of the cheesecakes are set.
- Remove from the oven and allow to cool in the pan for 1 hour. Carefully remove from the pan and chill in an airtight container in the refrigerator for 3-4 hours or overnight.
Can you freeze with toppings on?
I wouldn’t recommend it. It’s best to add the toppings right before serving.
After the one-hr cooling, since my cupcake tin is also a container base (the top is plastic that snaps onto the top of it), can I just leave the cheesecakes in the tin, pop the lid on, and put in fridge? That should be good enough, right? I’m making these for my son’s birthday, and a vegan chocolate cake because…options😉 and creativity! I’m excited to try this recipe out!
Yes, that would be fine!
Mine fell in the middle…and idea why?
Cheesecakes can sink for a few reasons, but the most common are from over mixing the eggs or under baking them. You only want to mix the eggs on low speed and until just combined. You can also try baking them a little longer and see if that helps. It may not hurt to check your oven temperature with an oven thermometer too.
Hi, can I use mini muffins pan for this recipe
Yes, that would be fine. You will probably need to reduce the baking time though.
I haven’t made them yet but how many calories are in each cheesecake
I’m not sure on the nutritional information, but you can plug everything into an online calculator (like My Fitness Pal) to get an estimate.
made these for my mom and her boyfriend + they were a big hit! i forgot to separate the eggs from the vanilla/sugar when I added them to the cream cheese mixture, so the texture was slightly off, but still delicious nonetheless. thank you for the recipe!!
Can I add melted chocolate into the batter?
Yes, but you would probably need to make a few adjustments. I do have a chocolate cheesecake recipe here, you could easily cut the recipe in half to make 12 to 14 mini cheesecakes.
Second time using this recipe. All in the food processor. Turned out silky and decadent.
Has anyone tried adding pumpkin to this recipe? Could I simply add pumpkin puree and spice or would I have to reduce other ingredients? Thanks!
I’d recommend following my mini pumpkin cheesecake recipe here.
Hello! Would there need to be any adjustments made ingredients if adding pumpkin?
I’ve made them before but kept it plain and then added toppings and they were delicious! Just looking to make it for Thanksgiving-y 🤞🏼
Thank you!
Hi, Kelli! I have a mini pumpkin cheesecake recipe here.
Great easy recipe!! Made them gluten free for the crust and it was delicious!
I was wondering if I will be able to add lemon zest and juice to this recipe to make lemon cheesecakes? Will it not get too sour with the lemon and the sour cream. Thanks in advance.
Hi, Emily! I’d recommend following my mini lemon blueberry cheesecake recipe here instead and just leave off the blueberry swirl.
I just made these and I let them go the full 20 min @ 325f, but they don’t look done. Is this how they are suppose to look?
The top of the cheesecakes should look set, but they will still be soft in the center. They will set up more as they cool and once they’re refrigerated.
When I printed out the recipe, I did not see a list of different topping you can use. The recipe says it includes different toppings.
Hi, Judy! All of the toppings are listed under “Different Topping Options” in the post. You can also find all of my topping recipes here.
I am excited to make these minis, would it be alright to just put a cookie in the bottom for the crust?
Yes, that would be fine! An Oreo or something similar in size will work great.