Mini cheesecakes with graham cracker crust and berry topping on a white plate

There’s something about a mini dessert that just feels extra special. Maybe it’s the perfect little portion, or maybe it’s how easy they are to serve and share. These Mini Cheesecakes check all the boxes: buttery graham cracker crust, rich and creamy filling, and the option to pile them high with your favorite toppings. Whether you’re baking for a party, a holiday, or just a Wednesday night, this recipe is as impressive as it is approachable.

If you’ve ever felt intimidated by the idea of making cheesecake, let’s change that right now. This version is baked in a muffin tin—no springform pan, no water bath, and no stress. Just simple steps that lead to delicious results, every single time.

Why You’ll Love This Recipe

Key Benefits

These mini cheesecakes are a total crowd-pleaser, but here’s why you’ll personally fall in love with them:

  • Simple to Make – No tricky techniques or tools required. If you can stir and scoop, you’re already halfway there.

  • Quick Baking Time – You’ll be in and out of the oven in under 25 minutes.

  • Perfect Portions – No need to slice and serve—each one is ready to go, straight from the fridge.

  • Customizable Toppings – From berries to caramel, you can make a dozen unique cheesecakes in one batch.

Suitable For

This recipe is for everyone. Whether you’re a first-time baker or a seasoned pro looking for a reliable treat, it fits the bill. Hosting a baby shower or birthday party? They’ll look beautiful on a dessert table. Want a little something sweet in your lunchbox? These chill perfectly. It’s also a fantastic recipe to make with kids—they’ll love pressing the crusts and spooning the filling.

Ingredients for Mini Cheesecakes

Mini cheesecakes with graham cracker crust and berry topping on a white plate

Core Ingredients

Let’s keep it classic. Here’s what you’ll need:

For the crust:

  • Graham cracker crumbs – About 1½ cups. You can buy them pre-crushed or make your own in a food processor.

  • Granulated sugar – Just enough to sweeten the base.

  • Melted unsalted butter – The glue that holds the crust together and gives it a rich flavor.

For the filling:

  • Cream cheese – Two blocks (16 oz total), softened. This is the heart of your cheesecake—rich, tangy, and creamy.

  • Granulated sugar – Sweetens the filling without overpowering the tang.

  • Eggs – These bind everything together and give that classic cheesecake texture.

  • Vanilla extract – Adds warmth and depth.

  • Sour cream or heavy cream – For extra creaminess and a silky-smooth texture.

Substitutions and Tips

  • Graham crackers: Feel free to switch them out for Oreos, gingersnaps, or even digestive biscuits for a twist.

  • Cream cheese: Stick with full-fat brick-style for best results. Low-fat works in a pinch but won’t be as rich.

  • Sour cream: You can use full-fat Greek yogurt or even mascarpone for a slightly different flavor.

  • Sweetener: A touch of honey or maple syrup can sub in for sugar in the crust for a deeper flavor.

This recipe is flexible. Don’t be afraid to adapt it based on what you have on hand.

Best Cream Cheese for Mini Cheesecakes

The star of the show is your cream cheese, so it’s worth taking a moment to talk about quality. The best option is full-fat, brick-style cream cheese. Skip the tubs or whipped versions—they’re too airy and won’t give you that dense, creamy texture you want in a cheesecake.

Pro Tip: Always bring your cream cheese to room temperature before mixing. Cold cream cheese leads to a lumpy filling, no matter how much you mix.

Popular brands like Philadelphia are reliable, but you can also use store brands—just check the label to make sure it’s brick-style.

Kitchen Tools You’ll Need

Must-Have Tools

You don’t need a fancy setup to make mini cheesecakes, but these basics are essential:

  • 12-cup muffin pan – A standard muffin tin works perfectly.

  • Paper cupcake liners – These make removal a breeze and keep cleanup easy.

  • Hand mixer or stand mixer – You want a smooth, lump-free batter, and this makes the job quick.

  • Mixing bowls – One for the crust, one for the filling.

  • Measuring cups and spoons – Precision matters in baking.

Nice-to-Have Tools

If you want to level up your baking experience, these extras are helpful:

  • Food processor – Great for making graham cracker crumbs if you’re starting with whole crackers.

  • Mini cheesecake pan – These have removable bottoms and make for a very polished presentation.

  • Silicone spatula – Perfect for scraping down the bowl and getting every last bit of batter.

No matter your kitchen setup, this recipe is totally doable. Just gather your ingredients and a little patience—you’ll be rewarded with creamy, dreamy mini cheesecakes you’ll want to make again and again

How to Make Mini Cheesecakes (Step-by-Step Guide)

Mini cheesecakes with graham cracker crust and berry topping on a white plate

Now that you’ve got your ingredients ready and tools laid out, let’s walk through the process of making these little cheesecake gems. You’ll be surprised by just how easy and fun it is. This is one of those recipes that looks impressive but comes together with everyday ingredients and a few simple steps. Ready? Let’s bake.

Step 1: Prepare the Crust

First things first—preheat your oven to 325°F (160°C). This gives the crust time to firm up while the filling stays creamy and smooth.

Line a standard 12-cup muffin pan with paper liners. You can use parchment-style liners or decorative cupcake liners—whatever fits your occasion.

In a small bowl, stir together:

  • 1½ cups graham cracker crumbs

  • 3 tablespoons granulated sugar

  • 6 tablespoons melted unsalted butter

Use a spoon or fork to combine until the mixture resembles wet sand. It should hold together when you press it between your fingers.

Spoon about 1 tablespoon of the crumb mixture into each cupcake liner. Press it down firmly using the bottom of a small glass or your fingers. You want a nice, tight base to support that luscious filling.

Step 2: Make the Filling

In a large mixing bowl, beat two blocks of softened cream cheese (16 oz total) with ½ cup of granulated sugar until smooth and creamy. This is a good time to scrape down the sides of the bowl to make sure no lumps sneak into the batter.

Add in two large eggs, one at a time, beating well after each. This helps keep the texture smooth and light.

Next, stir in:

  • 1 teaspoon vanilla extract

  • ¼ cup sour cream (or heavy cream if you prefer an even richer texture)

Mix until everything is fully incorporated, but be careful not to overbeat. Overmixing can add air to the batter, which leads to cracks during baking. The filling should be silky, thick, and pourable.

Step 3: Assemble and Bake

Spoon the filling over each crust-lined cup, filling each about three-quarters full. You don’t need to be exact, just don’t overflow.

Place the muffin pan in the center of your oven and bake for 18 to 22 minutes, or until the centers are mostly set but still have a slight jiggle when you gently shake the pan. That jiggle means they’ll finish setting as they cool.

Remove the cheesecakes from the oven and let them cool in the pan for about 30 minutes. Then transfer them (still in their liners) to the refrigerator. Chill for at least 2 hours, though overnight is even better if you’ve got the time.

Step 4: Serve and Top

Once they’re fully chilled, gently peel away the paper liners. The cheesecakes should hold their shape beautifully.

Now comes the fun part—toppings. You can go simple with a fresh strawberry or take it over the top with a drizzle of warm caramel, a spoonful of berry compote, or a sprinkle of mini chocolate chips. Mix and match for a dessert tray that looks like it came from a bakery.

These are best served cold, straight from the fridge. Their creamy texture and sweet crust are the perfect contrast when chilled.

Tips for Success

Want perfect mini cheesecakes every time? Here are a few pointers to keep in your back pocket:

  • Room temperature ingredients are key. Cold cream cheese won’t blend smoothly, and cold eggs can cause the batter to curdle.

  • Don’t overmix. Stop mixing once everything is incorporated to avoid too much air in the batter.

  • Use a gentle hand when baking. Slight jiggle is a good thing—overbaking can lead to dry or cracked cheesecakes.

  • Cool completely before chilling. Rushing this step can cause condensation, which makes the tops soggy.

  • Top just before serving. This keeps everything fresh and prevents soggy toppings.

How to Store Mini Cheesecakes

Mini cheesecakes with graham cracker crust and berry topping on a white plate

At Room Temperature

Keep your mini cheesecakes out for no more than two hours. Since they’re made with cream cheese and eggs, they’re best handled like any dairy-based dessert.

In the Refrigerator

Store in an airtight container for up to three days. They taste even better the next day, once the flavors have had a chance to settle in.

Freezing Tips

You can freeze these cheesecakes without any toppings. Once they’re completely chilled, place them on a baking sheet and freeze until solid. Then transfer them to a freezer bag or airtight container. Freeze for up to one month.

To serve, just thaw them in the fridge overnight and add toppings fresh.

Frequently Asked Questions

Can I make mini cheesecakes without a muffin pan?

Yes! Silicone molds or individual ramekins work well. Just adjust the baking time slightly and be sure to grease the molds if not using liners.

How do I prevent cracks in mini cheesecakes?

Cracks usually come from overbaking or overmixing. Stick to the recommended baking time and avoid high-speed mixing once you’ve added the eggs.

Can I make these ahead of time?

Absolutely. In fact, they’re best made a day ahead so they have time to chill and set properly.

Can I change the crust?

Definitely. Crushed Oreos, gingersnaps, or gluten-free cookies all make great alternatives. Just keep the same butter-to-crumb ratio.

Related Recipes You Might Love

If you loved these mini cheesecakes, you might enjoy these other irresistible desserts:

Final Thoughts

Mini cheesecakes are a little bit magic: simple to make, endlessly adaptable, and always a hit. Whether you’re making them for a celebration or just treating yourself to something sweet, they’re bound to impress. So pull out that muffin tin, grab a block of cream cheese, and let’s get baking. Your next favorite dessert is just a few steps away.

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Mini cheesecakes with graham cracker crust and berry topping on a white plate

Mini Cheesecakes


  • Author: Ava
  • Total Time: 2 hours 35 minutes (includes chilling)
  • Yield: 12 mini cheesecakes 1x
  • Diet: Vegetarian

Description

These mini cheesecakes are creamy, rich, and perfectly portioned, baked in a muffin pan with a buttery graham cracker crust and a luscious vanilla filling. Perfect for parties, holidays, or everyday treats.


Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • 3 tablespoons granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 16 oz cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¼ cup sour cream or heavy cream

Instructions

  1. Preheat oven to 325°F (160°C) and line a muffin pan with paper liners.
  2. Combine graham crumbs, sugar, and melted butter. Press into liners.
  3. Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and sour cream.
  4. Spoon filling over crusts, about ¾ full. Bake 18–22 minutes.
  5. Cool to room temperature, then refrigerate at least 2 hours.
  6. Remove liners, add desired toppings, and serve chilled.

Notes

  • Use full-fat brick-style cream cheese for best results.
  • Don’t overmix the batter to avoid cracks.
  • Top with fruit, chocolate, or caramel for variation.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 mini cheesecake
  • Calories: 230
  • Sugar: 13g
  • Sodium: 130mg
  • Fat: 17g
  • Saturated Fat: 9g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 17g
  • Fiber: 0g
  • Protein: 4g
  • Cholesterol: 60mg

Keywords: mini cheesecakes, easy cheesecake recipe, muffin tin cheesecake, dessert for parties, individual cheesecake

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