Mini Cheesecakes are the kind of dessert that makes portion control easy and cleanup even easier. Each one bakes in its own liner, so you skip the stress of slicing a full cheesecake and hoping the pieces come out clean. They have the same creamy texture and rich flavor as a regular cheesecake, just scaled down to fit a muffin tin.
I like these because they bake faster than a full-sized cheesecake and you can top each one differently, which makes them good for serving a group with different tastes. No water bath, no springform pan, just a muffin tin and some cupcake liners. If you have been looking for cheesecake recipes mini easy enough for a weeknight, this is the one.
Why this mini cheesecake recipe works
The smaller size means these bake through evenly without needing a water bath, which is usually the part that intimidates people about cheesecake. You still get that dense, creamy center, but the baking time drops to about 18 minutes instead of an hour. The individual portions also mean you can make a batch on Sunday and grab one whenever you need dessert during the week.
These cheesecake minis are versatile enough to dress up for a party or keep plain for a simple treat. They hold toppings well, and because they are already portioned, serving them is as easy as peeling off the liner.
Ingredients for Mini Cheesecakes
This is a straightforward ingredient list. Use full-fat cream cheese for the best texture, and make sure everything is at room temperature before you start mixing. Cold ingredients can lead to lumps, and lumpy batter means a grainy filling.
- 1 cup (100 g) graham cracker crumbs (about 7 to 8 full crackers)
- 2 tbsp granulated sugar
- 3 tbsp unsalted butter, melted
- 16 oz (450 g) cream cheese, softened to room temperature
- 1/2 cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 2 tbsp sour cream (or Greek yogurt)
- Pinch of salt
Step-by-step mini cheesecake baking instructions
The process is simple: press the crust, mix the filling, bake, and chill. The key is not overmixing the filling once you add the eggs, because too much air leads to cracks. These mini cheese cakes recipes are forgiving, but a gentle hand with the mixer helps.
- Preheat your oven to 325°F (165°C) and line a 12-cup muffin tin with cupcake liners.
- In a small bowl, combine graham cracker crumbs, 2 tablespoons sugar, and melted butter until the mixture looks like wet sand.
- Divide the crumb mixture evenly among the 12 liners (about 1 tablespoon each) and press down firmly with the back of a spoon or a small glass.
- Bake the crusts for 5 minutes, then remove and let them cool while you make the filling.
- In a medium bowl, beat the softened cream cheese and 1/2 cup sugar together until smooth and creamy, about 2 minutes.
- Add the eggs one at a time, mixing on low speed just until combined after each addition.
- Stir in vanilla extract, sour cream, and a pinch of salt until smooth.
- Divide the filling evenly among the muffin cups, filling each about 3/4 full.
- Bake for 18 to 20 minutes, until the centers are just set but still slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecakes cool inside for 10 minutes.
- Remove from the oven and let them cool to room temperature, then refrigerate for at least 2 hours before serving.
Pro tips for smooth, crack-free cheesecake minis
Even though these are small, the same rules apply as with full-sized cheesecakes. Temperature and mixing technique make the biggest difference in texture and appearance.
- Room temperature ingredients: Cold cream cheese will not blend smoothly, and cold eggs can cause the batter to seize up.
- Do not overmix after adding eggs: Mix just until the eggs disappear into the batter, then stop.
- Avoid overbaking: The centers should wobble slightly when you gently shake the pan. They firm up as they chill.
- Cool gradually: Letting them cool in the oven with the door cracked prevents sudden temperature changes that cause cracks.
- Chill completely: They need at least 2 hours in the fridge to set properly, but overnight is even better.
Topping ideas and flavor variations
Plain cheesecake is great, but toppings turn these into something special. You can keep it simple with one topping for the whole batch, or set up a topping bar and let people customize their own.
- Fresh berries: Strawberries, blueberries, or raspberries add color and a tart contrast to the sweet filling.
- Fruit compote: Spoon on cherry, blueberry, or strawberry compote for a classic cheesecake look.
- Chocolate ganache: Drizzle melted chocolate or pour a thin layer of ganache over the top.
- Caramel sauce: A swirl of salted caramel adds richness and a little salt balances the sweetness.
- Lemon curd: Spread a spoonful of lemon curd on top for a bright, tangy finish.
- Cookie crust swap: Use crushed Oreos instead of graham crackers for a cookies-and-cream version.
- Chocolate filling: Add 1/4 cup melted and cooled chocolate to the filling for chocolate mini cheesecakes.
Ingredient substitutions that work
This mini cheesecake recipe instructions are flexible, so you can adjust based on what you have or dietary needs. The texture might shift slightly, but the cheesecakes will still turn out good.
- Cream cheese: Use Neufchatel (lower fat cream cheese) for a lighter version, but skip fat-free, it does not set properly.
- Sour cream: Greek yogurt works as a 1:1 swap and adds a little tang.
- Graham crackers: Crushed vanilla wafers, digestive biscuits, or gingersnaps all make good crusts.
- Butter: Coconut oil works in the crust if you need dairy-free, and it adds a subtle coconut flavor.
- Sugar: Use coconut sugar or a 1:1 granulated sweetener substitute if you want to reduce refined sugar.
Storing and serving your cheesecake minis recipes
These store really well, which makes them a good make-ahead dessert. Keep them in the fridge until you are ready to serve, and add toppings at the last minute if you want them to look fresh.
Store Mini Cheesecakes in an airtight container in the refrigerator for up to 5 days. You can also freeze them (without toppings) for up to 2 months. Wrap each one individually in plastic wrap, then place them in a freezer-safe container. Thaw in the fridge overnight before serving.
FAQ
Can I make no-bake cheesecake cupcakes instead?
Yes. Skip the baking step and use a no-bake cheesecake filling (cream cheese, powdered sugar, and whipped cream). Press the crust into the liners, fill with the no-bake mixture, and chill for at least 4 hours until firm.
Why did my Mini Cheesecakes crack on top?
Cracks usually happen from overbaking, overmixing, or cooling too fast. Bake just until the centers jiggle slightly, mix gently after adding eggs, and let them cool gradually in the oven with the door open.
Do I need to use cupcake liners for this mini cheese cakes recipes easy method?
Liners make removal much easier and keep the cheesecakes from sticking. You can skip them if you grease the muffin tin really well, but they might be harder to get out cleanly.
How do I know when Mini Cheesecakes are done baking?
The edges should look set and slightly puffed, while the centers should still jiggle a little when you gently shake the pan. They will firm up completely as they chill.
Can I double this mini cheesecakes recipe?
Yes, just double all the ingredients and use two muffin tins. The baking time stays the same since the size of each cheesecake does not change.
What is the best way to remove Mini Cheesecakes from the liners?
Chill them completely first, then gently peel the liner away from the sides. If the liner sticks, run a knife around the edge to loosen it, or use foil liners next time, they peel away more easily.
Easy Mini Cheesecakes
Ingredients
Equipment
Method
- Preheat oven to 325°F (165°C) and line a 12-cup muffin tin with cupcake liners.
- Mix graham cracker crumbs, 2 tablespoons sugar, and melted butter until it looks like wet sand.
- Divide crumb mixture evenly among the liners (about 1 tablespoon each) and press down firmly.
- Bake crusts for 5 minutes, then remove and let cool.
- Beat cream cheese and 1/2 cup sugar until smooth and creamy, about 2 minutes.
- Add eggs one at a time, mixing on low just until combined after each.
- Stir in vanilla, sour cream, and salt until smooth.
- Fill each muffin cup about 3/4 full with the cheesecake mixture.
- Bake for 18 to 20 minutes until centers are just set but still slightly jiggly.
- Cool in the oven with the door cracked for 10 minutes, then at room temperature.
- Refrigerate for at least 2 hours before serving.
Notes
- Use room temperature ingredients for smooth filling.
- Do not overmix after adding eggs to prevent cracks.
- Centers should jiggle slightly when done, they firm up when chilled.
- Store in airtight container in fridge for up to 5 days.
- Freeze unfrosted for up to 2 months.
