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.
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
- 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.
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
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.
I made these for my family and they loved them and thought they were cute! Great size for small kids too!
I made this for Christmas Day on Christmas Eve and even now 2 days later, they’re lovely. Everyone liked them and will definitely make them again. So simple and delicious to then add whatever toppings you want!
Do you have any nutritional information for these? Thank you!
Hi, Melissa! I’m not sure about the nutritional information, but you can plug everything into an online calculator to get an estimate.
do you have a recipe for a gluten free crust for this recipe?
I don’t, but I think it would be fine to use gluten-free graham crackers.
I love this recipe! Thank you so much for sharing! I wanted to offer mini cheesecakes as a dessert option for brides, but couldn’t find any recipes that were creamy and delicious. Then I found yours! Bingo perfection!! They taste amazing are so easy to do 🙂 I am having a problem with my liners sticking. Do you have any tips for keeping the liners from sticking to the cheesecakes after they cool? I let them cool for an hour then popped them in my fridge. When I brought them out and pulled away the liner, it was sticking and pulling pieces off.
They taste amazing, but I want them to look nice when I serve them!
So glad you loved the mini cheesecakes! For a cleaner look, you can freeze them for an hour or so, then peel off the liners.
I buy the Parchment Baking cups and after 1 hour of cooling , refridge them and later remove the cups, no problem..
Will this recipe work in a mini cupcake pan? If so, how many Will it make?
Yes, you’ll just need to reduce the baking time. I would guess it would make 24 or so.
I made these for my housemates and they practically inhaled them — I highly recommend! I had never made anything even resembling cheesecake before these and I’m happy to report that this recipe is very forgiving (I forgot mine in the oven for a few minutes after the timer went off and they still were great). I’ll definitely be making these again, thanks for sharing!
Amazing! My experience with homemade cheesecake has been hit or miss, mostly misses as I tend to find them too dry or too dense, and too stressful between ensuring the whole 10″ pan bakes at optimal temps for the optimal amount of time, cools slowly, doesn’t crack, etc etc. These minis were so easy, I beat the ingredients together in one large pyrex measuring cup, baked them up in less than 20 mins, and they were PERFECT! Consistency and taste were excellent, everyone loved them. They were also beautiful even before I topped them with whipped cream & fresh fruit as the tops did not fall or crack. I did not have sour cream, so even with a 2% Greek yogurt sub, they were fantastic. I will be experimenting with Greek yogrut in place of sour cream for future cheesecake recipes as well, because I actually liked it better. Also in case anyone only wants 6 mini cheesecakes, I only had 1 block of cream cheese and thus cut the recipe in half — worked out just fine. I was however kicking myself for not having enough ingredients on hand to make the full batch as they were gone QUICK! Thank you for the great recipe!
Successful and easy bake! They spent 27 mins in the oven as v v runny at 17-20 mins, they weren’t quite as presentable as the photos but that’s my fault for not having a proper tin!
I made these again because they were so good but sadly they completely sunk in this time 🙁
As far as I’m aware I did nothing differently! I wonder why this has happened?
Sorry they didn’t turn out well for you this time, Phoebe. In your first comment, you mentioned that you had to bake them longer. Have you checked your oven temperature with an oven thermometer? If your oven temp is off, that could cause the cheesecakes to be under baked and sink when you remove them from the oven. Another reason could be from over mixing the eggs. You only want to mix in the eggs on low speed and until just combined.
I haven’t made these yet, but want to make them in large cup cake tin – 6 large cupcakes. Any idea what the temp. And time would be to the larger size cupcakes?
I’m not sure on baking time. I would keep the oven temperature the same and check them around 18 to 20 minutes to see how they look.
Hi . i just came across your site. i love cheescake but like many are fearful of the sink and crack. i will try this recipe. I would like to add Bailey’s to it for flavouring. How would i do this ir should i say how much couldo add in ?
Thank you .
I haven’t tried these with Bailey’s, so I’m not quite sure. You may be able to reduce the sour cream and replace it with a little bit of Bailey’s, but without trying it myself it’s hard to say.
I love all of your recipes !! They are Amazing ?
I wanted to ask if there is another substitute for sour cream in this recipe except Greek yogurt ?
Or how can I make sour cream at home that’ll fit this recipe
Thank you! So glad you’re enjoying the recipes! I do recommend using either sour cream or Greek yogurt in this recipe. You can make your own sour cream though, this recipe is an easy way to make it!
Super yummy! I ha e created a monster, my family wants a tin of these every week! Outstandingly delicious! Thank you so much!
What can I use instead of eggs in the recipe??
I am strictly vegetarian and do not eat eggs or gelatin
I haven’t tested these without eggs or with an egg substitute, so I’m not quite sure. I’d recommend searching for an eggless/vegan cheesecake recipe instead.
Hi! I haven’t tried making these yet. I’m wanting to make them for my son’s graduation party but I’ll need to make them in advance and freeze them. Should I leave the wrappers on until I need them to thaw or should I freeze them for an hour or so then put them back in unwrapped?
Thank you! I’m really excited to try these out!
Hi, Jenn! It may be easier to freeze them for an hour or so, peel off the liners, then freeze them completely. I hope that helps!
Hey! I loved this recipe! But do you know the calories for each or all the nutritional??
Hi, Evelyn! I’m not sure about the nutritional information, but you can plug everything into an online calculator to get an estimate.
Could you swap out the Sour cream for Greek Yogurt?
Yes, that would be fine.
Hi, can I make make this in a cheesecake spring pan?
You can, but it wouldn’t be enough for a full cheesecake. You can bake it in an 8-inch square pan and make cheesecake bars or use my cheesecake recipe here. I hope that helps!
Everyone loved these! They seemed easier to make than a large cheesecake and I had no cracking. Everything I bring to work has to be individual portions so these were perfect!
This looks so amazing and I’m looking forward to making these. However I’m wondering if I could freeze them to help cool them since my refrigerator is not that big and is already overflowing with food lol
Yes, you can freeze them and thaw them overnight in the fridge.
Definitely delicious with rave reviews. I took to our July 4th family picnic. I made Oreo ones, using crushed Oreos for the crust and strawberry-blueberry ones. I skipped the whipped topping and stored in my cooler until after dinner. They were a BIG hit!
Awesome – I modified to be gluten free and added protein powder and cut half the cream cheese and sour cream with greek yogurt – amazing!
Anxious to try this recipe out but what size pan do I use it says mini cheese so is it a mini muffin pan or the regular size muffin pan ?
I always use a regular size muffin pan.
I’m going to be making these 2 days in advance. Is it okay to also put the toppings on in advance? I likely won’t have time to add the toppings on the day I need them. But I don’t want them to get mushy.
It would probably be okay as long as it’s a thicker topping, like chocolate ganache or lemon curd. I’d recommend only adding whipped cream right before serving though.
Is there a recipe for the toppings? Lemon curd and chocolate ganache and others?
Hi, Lisa! I linked to all the different topping options in the post. You can find most of them here too.
These are so easy and cheap to make. Also there always a hit at a party
Am I able to just mix the ingredients manually as our mixer is broken any suggestions
Yes, as long as your cream cheese is soft enough you can use a sturdy whisk to mix it all together.
I made these for a work birthday and everyone raved over them! I had to make whipped cream to top with along with berries because they did crack on top while baking, delicious nonetheless.
When you freeze the mini cheese cakes do you take the paper off before putting in the freezer?
I have made these before and had trouble taking the paper off when they were defrosted.
Either way is fine! Sometimes I will let them freeze for an hour or two with the liners on, peel off the liners, then fully freeze them. It makes peeling off the liners a little easier!
This is my go to recipe for mini cheesecakes! So delicious! Can I add some pumpkin puree?
Hi, Lauren! I have a mini pumpkin cheesecake recipe here. I hope that helps!
I now have a go to baked recipe. All other recipes have been too labor intensive and time consuming. These simple ingredients make such a moist, perfectly sweetened cheese cake and so quickly. Love the crunch of the crust after cooking. You are a genius! I always add a little lemon juice for old cheesecake flavor. I also make a separate cake using Truvia/Swerve for a diabetic and it comes out the same texture and fabulous tasting!!! Thank you!!
I’ve made many cheesecakes but no minis this was an excellent recipe with complete instructions and tips. Thank you so much for taking the time to publish it.