Mini Cheesecakes

Why You’ll Love This Recipe

I love these because they’re simple, quick to bake, and endlessly customizable. Whether I top them with fruit, chocolate, or caramel, they always look elegant and taste amazing. They’re ideal for entertaining, make-ahead-friendly, and mess-free—no slicing required.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Crust:

• Graham cracker crumbs

• Granulated sugar

• Unsalted butter (melted)

Cheesecake filling:

• Cream cheese

• Granulated sugar

• Sour cream

• Vanilla extract

• Eggs

• All-purpose flour (optional, for structure)

• Pinch of salt

Optional toppings:

• Fresh berries

• Fruit preserves or jam

• Whipped cream

• Caramel or chocolate sauce

directions

1. I preheat the oven to 325°F (163°C) and line a muffin pan with paper liners.

2. I mix the graham cracker crumbs, sugar, and melted butter, then press about a tablespoon of the mixture into each liner and pack it down firmly.

3. I bake the crusts for 5 minutes and let them cool while I prepare the filling.

4. In a large bowl, I beat the cream cheese until smooth, then mix in sugar, sour cream, vanilla, flour, and salt until well combined.

5. I add the eggs one at a time, mixing gently until just incorporated—overmixing adds air and can cause cracks.

6. I divide the filling evenly among the cups, filling each about ¾ full.

7. I bake for 18–22 minutes, just until the centers are slightly jiggly.

8. I cool them in the pan for 10 minutes, then transfer to a wire rack. Once at room temperature, I chill them in the fridge for at least 2 hours before adding toppings.

Servings and timing

This recipe makes about 12 mini cheesecakes. It takes 15 minutes to prepare, 20 minutes to bake, and 2 hours to chill.

Variations

• I swirl in raspberry jam or lemon curd before baking for a fruity twist.

• Oreo cookie crust or chocolate graham crackers change up the flavor.

• A spoonful of Nutella or peanut butter makes a decadent surprise inside.

• For a holiday touch, I top with cranberry sauce and sugared cranberries.

storage/reheating

I store these in an airtight container in the fridge for up to 5 days. They also freeze well—once chilled, I wrap each cheesecake in plastic wrap and freeze for up to 2 months. To serve, I thaw them overnight in the fridge. I don’t reheat them, but I let them sit at room temperature for 15–20 minutes for the best texture.

FAQs

Can I make these without cupcake liners?

Yes, but I grease the muffin tin well and use a thin knife to help release them once chilled. Liners make things easier and cleaner.

Can I make these ahead?

Absolutely. I make them the day before and add toppings right before serving.

Do I need to use a water bath?

Not for mini cheesecakes. They bake quickly and evenly, and as long as I don’t overbake, they stay smooth and crack-free.

Can I use low-fat cream cheese?

I’ve used it in a pinch, but full-fat gives the best flavor and texture. Low-fat versions can be slightly less creamy.

What’s the best way to top them?

I love using fresh fruit, berry compote, whipped cream, or chocolate drizzle. They also look beautiful with a sprig of mint or edible flowers.

Conclusion

Mini Cheesecakes are a versatile, elegant dessert that always hits the mark. I love how easy they are to make, how beautiful they look when topped, and how satisfying they are in every creamy bite. Whether I’m baking for a crowd or just want a personal-size treat, this recipe never lets me down.

Print