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 I use a 24 mini cupcake pan for this recipe .
Yes, that would be okay. You will just need to reduce the baking time.
I plan to make these, some of them I want to add cherry pie filling on top, should I do this after they bake and cool or would baking it on top of cheesecake make it firm up on top?
I would recommend adding it after you’ve baked and chilled them.
Looks like a great recipe. I plan to make these for Easter. Just wondering if I can make these a day ahead? Do I assemble these and refrigerate and then bake the day of serving? Not sure of the best process…. Thank-you!
Hi, Lisa! I would recommend baking them the day before. Once they cool, you can just store them in an airtight container in the fridge until you’re ready to serve them.
I’m so excited to try these! Just curious, could I use creme fraiche instead of sour cream? Or do you think the sour cream adds to the flavor? Thank you in advance! 🙂
It would be okay to use creme fraiche in place of the sour cream.
Can you make these with the jumbo cupcake liners and pan?
Yes, that would be okay. You will just need to increase the baking time.
I made these tonight and for St. Patrick’s Day, I did a little edit.. instead of Graham Cracker crust, I used Girl Scouts Thin Mint cookies. I am adding in a white chocolate-whipped cream frosting for the top and some crushed Andes Mints.. sooo good!!
Im confused. Do I use mini muffin liners in the regular muffin pan or do I use regular muffin liners, just not filling them?
I’m really not sure what you’re asking. You need a regular muffin pan and regular liners for this recipe.
Loved these!! They were a huge hit!!
One question, when picking them up sometimes the top would separate from the bottom. How can I avoid that?
Glad to hear that they were a hit, Jessica! I’m not quite sure why that’s happening. Does the crust seem too dry or too moist? And are you letting them cool before refrigerating them?
What do you put them in to freeze them?
You can store them in a freezer bag or freezer-safe storage container.
I made these and subbed Biscott cookies for the Graham crackers. It’s my favorite recipe so far! Topped it with a raspberry glaze and whipped cream.
I want them to be normal sized, but I need to make like 14. Is there any chance I cou,d just add less filling or what?
You could use a little less in each one to make 14, just make sure to reduce the baking time slightly too.
Could I use thick cream instead of sour cream?
You probably could, but you may need to reduce the amount slightly (since it’s thinner than sour cream) or add some flour. I’d recommend sticking with sour cream for this recipe though.
hi! i wanted to adapt this recipe to fit my 4″ heart-shaped springform pans. how many pans do you think the original recipe can fill?
I haven’t tried it, but I think it would probably be enough for two or three 4-inch pans.
This is superior to a recipe I’ve used for 50 years. Per another reviewer’s suggestion I swapped the sugar in the crust with brown sugar.
The strawberry sauce was such a compliment to the cheesecake.
This will be my new go to recipe.
Thank you Danielle!
Can’t wait to try these for “The Big Game” this weekend! Is it possible to cut the recipe and make some as mini-pumpkin cheesecakes (my nephew’s request!)?
Hi, Carla! You would need to make a few adjustments to the recipe. You could cut this recipe in half and use my mini pumpkin cheesecake recipe for the other half though!
If your using store bought graham crackers do you still need to put in the sugar and butter I’m assuming yes to the butter but if I bought the graham crackers that are already sweetened with cinnamon sugar do you still need to add the 3 tbs. Of sugar to that when mixing?
You still need to add the butter. I would still recommend adding some sugar, but you could reduce it to 1 to 2 tablespoons, if you prefer.
Wanting to try these as mini’s this weekend. Couple questions:
1. Approximately how long to bake as mini’s?
2. If freezing for long periods of time, do you freeze these with or without wrappers?
I’m not sure on baking time if you’re using a mini muffin pan, but I would guess 3 to 4 minutes for the crust and 10 to 14 minutes for the filling. You can freeze them with or without the liners too.
I’m wanting to make these with limited time, would these be okay to eat after just one hour in the fridge?
Yes, but keep in mind that they may be a little soft.