Who can resist a perfect, creamy bite of cheesecake?

Sometimes, though, the idea of making a whole, towering dessert feels daunting. That’s where these mini cheesecakes come to the rescue. They are the brilliant, simple answer to a big craving.

You get the same luxurious flavor and texture, but in a friendly, personal-sized package. Honestly, they’re a game-changer for any occasion.

Your Go-To Party Dessert

Let’s talk about why these little treats are so wonderful. For starters, they are incredibly fast. We’re talking less than 20 minutes in the oven, which is a fraction of the time a traditional cheesecake needs.

No water baths to fuss with, no worrying about a springform pan leaking. Just simple, straightforward baking.

They cool in just a few hours, too. So if you decide to make them in the morning, they’re perfectly set for an evening dinner or party. And because they’re already individually portioned, there’s no messy slicing. Everyone gets their own perfect, neat little dessert. It’s a win-win, really.

Ingredients Needed for the Recipe

Here’s what you’ll need to gather. Using the right ingredients, simple as they are, makes all the difference.

• Cream Cheese: Go for the brick-style, full-fat kind. The tub or low-fat versions have more water and won’t give you that rich, firm texture we love.
• Sour Cream: This is the secret to that classic, subtly tangy flavor. It adds a wonderful richness that’s just essential.
• Graham Cracker Crumbs: They form the sweet, crumbly base. You can buy them pre-crushed or crush your own crackers.
• Salted Butter: Melted butter binds the crust. The salt here balances the sweetness perfectly.
• Sugar: You’ll need a bit for the crust and more for the filling, creating that lovely sweet balance.
• Eggs: They set the filling as it bakes, giving it structure. Room temperature eggs blend in much more smoothly.
• Vanilla Extract & Salt: Vanilla adds warm depth, and a pinch of salt makes all the other flavors pop. Trust me on this.

How to make Mini Cheesecakes?

Ready to bake? The process is a breeze. Just follow these simple steps for a flawless result.

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Step 1- Prep and Make the Crust

First, preheat your oven to 325°F (160°C). Line a standard 12-cup muffin tin with paper liners.

In a bowl, mix the graham cracker crumbs with sugar. Pour in the melted butter and stir until every crumb is moistened.

Spoon about 2 teaspoons of this mixture into each liner. Press it down firmly with a spoon or small glass to create a solid, even base.

Step 2- Start the Filling

Now, for the creamy part. Place your softened cream cheese in a large mixing bowl.

Beat it on low speed just until it’s completely smooth and creamy. You don’t want to whip it, just get the lumps out.

Step 3- Add Sugar and Flavor

Add the sugar to the smooth cream cheese and mix again, just until combined.

Then, spoon in the sour cream, vanilla, and that little pinch of salt. Mix it all together, scraping down the sides of the bowl to make sure everything is incorporated.

Step 4- Incorporate the Eggs

This part is key. Lightly beat your eggs in a small bowl first.

With the mixer on low, add them to the batter one at a time. Mix only until each egg disappears. Over-mixing here can incorporate too much air and lead to cracking.

Step 5- Fill and Bake

Divide the batter evenly among your prepared crusts. An ice cream scoop works wonderfully for this.

Bake for 17 to 20 minutes. You’re looking for set centers and maybe the very faintest golden hint on the edges.

Step 6- Cool Completely

Let the cheesecakes cool right in the pan, on a wire rack, until they reach room temperature.

Then, gently remove them from the muffin tin and transfer them to the refrigerator. Chill for at least 2 to 3 hours before serving. This patience is what gives you that perfect, firm-yet-creamy texture.

Endless Ways to Dress Them Up

The beauty of a mini cheesecake is its blank canvas potential. A simple dollop of homemade whipped cream and a single berry is elegant.

For a chocolate lover, a drizzle of warm ganache or hot fudge is pure bliss. A spoonful of bright blueberry or strawberry sauce adds a fruity, fresh contrast.

You can even mix things up right in the batter. Fold in a handful of mini chocolate chips or crushed Oreo pieces.

The goal is to make them your own. I often leave half of a batch plain and get creative with the rest.

Tips

• Don’t Over-Bake: This is the most important tip. Over-baking is the fastest way to dry, crumbly cheesecakes. Start checking at 17 minutes. The centers should be set but still have a slight jiggle.
• Cool Slowly: Resist the urge to put hot cheesecakes in the fridge. Letting them cool gradually on the counter prevents cracks and helps the texture set properly.
• Use Block Cream Cheese: I know I mentioned it, but it’s worth repeating. The brick-style, full-fat cream cheese is non-negotiable for the best texture.
• Easy Crust Press: The bottom of a small, flat measuring cup (like a ¼ cup) is the perfect tool for pressing the crust down evenly and firmly.

Storing and Freezing Your Treats

These little cheesecakes keep beautifully. Once chilled, store them in an airtight container in the refrigerator for up to 5 days.

They are also fantastic for freezing, which is a wonderful trick for planning ahead. After they are fully chilled, wrap each cheesecake individually in plastic wrap.

Then, place them all in a sturdy freezer bag or container. They’ll keep for up to 2 months.

To serve, just thaw them overnight in the fridge. It’s like having a instant, impressive dessert ready to go.

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Print Recipe

Mini Cheesecakes Recipe

Author: Elly Cooking Method: Baking Cuisine: American Courses: Desserts

Difficulty: easy Prep Time 15 mins Cook Time 20 mins Rest Time 180 mins Total Time 3 hrs 35 mins

Cooking Temp: 160  C Servings: 12 Estimated Cost: $ 12 Calories: 240

Best Season: Spring, Summer, Fall, Winter

Description

You can make this easy recipe for Mini Cheesecakes in HALF the time a full-sized cheesecake takes! They’re creamy, super smooth, and perfectly portioned–great for parties! Recipe includes a how-to video.

ingredients

Servings

Graham Cracker Crust

• ¾ cup graham cracker crumbs ((85 g))
• 1 ½ Tablespoons granulated sugar
• 4 Tablespoons salted butter (melted)

Mini Cheesecakes

• 16 oz softened cream cheese ((455 g), brick-style, not tub)
• ½ cup sugar ((100 g))
• ½ cup sour cream ((80 g))
• ¾ teaspoon vanilla extract
• ⅛ teaspoon salt
• 2 large eggs (lightly beaten, room temperature preferred)

Instructions

1. Preheat oven to 325°F (160°C) and line a 12-count muffin tin with paper liners. Set aside.
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2. In a medium-sized bowl, stir together graham cracker crumbs and granulated sugar. Add melted butter and stir until ingredients are moistened and completely combined.
   Mark as complete
3. Portion about 2–3 teaspoons of the crust mixture into each liner. Use the bottom of a measuring cup to tamp down crumbs firmly and evenly. Set aside.
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4. In a stand mixer or large bowl with an electric mixer, beat cream cheese on low speed until smooth and creamy (do not over-beat).
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5. Add sugar and mix until well-combined.
   Mark as complete
6. Add sour cream, vanilla extract, and salt. Mix until smooth, scraping the bowl as needed.
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7. Add eggs one at a time, mixing on low speed just until incorporated. Do not over-mix.
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8. Evenly divide batter among the muffin liners (an ice cream scoop works well).
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9. Bake for 17–20 minutes, or until edges are lightly golden and centers are set but still slightly jiggly.
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10. Cool completely to room temperature, then transfer to the refrigerator to chill for 2–3 hours before serving.
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11. Optional: Top with whipped cream, fruit sauce, chocolate ganache, or caramel before serving.
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Nutrition Facts

Servings 12

Serving Size 1 mini cheesecake

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Amount Per Serving

Calories 240kcal

% Daily Value *

Total Fat 18g28%

Saturated Fat 11g56%

Cholesterol 75mg25%

Sodium 220mg10%

Potassium 95mg3%

Total Carbohydrate 14g5%

Sugars 10g

Protein 5g10%

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Calcium 60 mg

Iron 0.5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Crust options: Swap graham cracker crust for Oreo crust using half a batch of Oreo crust recipe.
• Add-ins: Fold in mini chocolate chips or crushed Oreos for a fun twist.
• Storage: Keep refrigerated in an airtight container for up to 1 week, or freeze for up to 3 months after chilling.

Keywords: mini cheesecakes, easy cheesecake, individual cheesecakes, no water bath cheesecake, graham cracker crust cheesecake