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.
Full-Sized Flavor in a Bite-Sized Treat
While most of us love a classic, full-sized cheesecake recipe, making one does have some drawbacks. They take a long time to bake (over an hour), sometimes require require a messy water bath (although mine does not!) and take a long time to cool (at least 6 hours!). You have to worry about cracks AND your springform pan leaking, and while I’d never say that it isn’t worth the effort, sometimes you just want something easier…like these mini cheesecakes.
Mini cheesecakes are the much simpler, muffin tin version of a regular cheesecake. They’re quick and easy, creamy, sweet and subtly tangy, and just all around delicious–just like the full-sized version! BUT they take less than half the time to make! ๐ฒ Plus, they’re already portioned out into individual servings, so no one is on slicing duty. Win-win.
Why You’ll Love Mini Cheesecakes:
- So quick compared to a regular cheesecake: less than 20 minutes to bake and only a few hours to cool.
- Can be made on today’s graham cracker crust, or you can change things up and use a half batch of my Oreo crust instead.
- Can handle a few mini chocolate chips or broken Oreo pieces (for an Oreo cheesecake or chocolate cheesecake flair) in the batter, if you need a chocolate kick.
- Easily doubles to make 24 mini cheesecakes!
What You Need
Just a few simple ingredients come together to make these nice and easy mini cheesecakes. Here are the important ones:
- Cream cheese. As with my other cheesecake recipes, I don’t recommend using tub-style or low-fat cream cheese. Stick with the block-style, full-fat kind for best results!
- Sour cream. To me, you simply can’t make cheesecake without sour cream. It is an essential flavor element that adds a perfect richness. Full-fat Greek yogurt could also work in a pinch.
- Butter. Unlike most of my other recipes, I recommend using salted butter for today’s cheesecake crust. If you only have unsalted, that will work too; just remember to add โ teaspoon of salt!
SAM’S TIP: While they’re great plain, these cheesecakes also taste wonderful topped with homemade whipped cream and fresh fruit, chocolate ganache (with a sprinkle of flaky sea salt for good measure!), hot fudge sauce, blueberry sauce (or just about any fruit sauce), or homemade caramel sauce.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Mini Cheesecakes
- Combine graham cracker crumbs and sugar, then add the melted butter and stir until combined.
- Press crust into 12 lined cupcake tins and set aside.
- Stir the cream cheese until smooth, then add sugar and stir again.
- Add the sour cream, vanilla, and salt and mix until well combined, then add the eggs one at a time.
- Divide the batter among your cupcake liners and bake for 17-20 minutes.
- Let the cheesecakes cool to room temperature, then remove them from the pan and chill in the fridge for 2-3 hours before serving.
SAM’S TIP: Do NOT over-bake! Overbaking is the easiest way to ruin any cheesecake; if it spends too much time in the oven, the texture will be dry, mealy and even crumbly–not smooth and creamy! Watch your cheesecakes carefully, make sure your oven temperature is accurate (I keep two inexpensive oven thermometers in my oven at all times), and check your cheesecakes a few minutes before they’re supposed to be done.
Frequently Asked Questions
Just like a regular-sized cheesecake, the mini version also needs to cool slowly. Don’t bring them out of the oven and throw them right in the fridge; instead, let them cool in a warm place (preferably on top of your oven) until they reach room temperature, then chill them.
They’re done when the centers bounce back to the touch and the edges may be a light golden brown. I usually check mine at 17 minutes; remember, do NOT overbake or they could become mealy and dry!
They’ll keep in an airtight container in the fridge for up to a week. If you’d like to freeze them, follow the instructions for cooling and chilling first, and then wrap in plastic and freeze in an airtight container for several months.
I’d love to hear how you top or decorate yours; let me know in the comments below!
Enjoy!
Letโs bake together! Iโll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Mini Cheesecakes
Ingredients
Graham cracker crust:
- ยพ cup (85 g) graham cracker crumbs
- 1 ยฝ Tablespoons granulated sugar
- 4 Tablespoons salted butter melted
Mini Cheesecakes:
- 16 oz (455 g) softened cream cheese
- ยฝ cup (100 g) sugar
- ยฝ cup (80 g) sour cream
- ยพ teaspoon vanilla extract
- โ teaspoon salt
- 2 large eggs lightly beaten, room temperature preferred
Recommended Equipment
Instructions
- Preheat oven to 325F (160C) and line a 12-count muffin tin with paper liners. Set aside.
- In a medium-sized bowl stir together graham cracker crumbs and 1 ยฝ Tablespoons sugar. Add melted butter and stir again until ingredients are moistened and completely combined.ยพ cup (85 g) graham cracker crumbs, 1 ยฝ Tablespoons granulated sugar, 4 Tablespoons salted butter
- Portion about 2-3 teaspoons of the crust mixture into each liner in your prepared muffin tin. Use a spoon or the (clean) bottom of a ยผ cup measuring cup to tamp down crumbs so they are evenly packed into the bottom of each liner. Set aside while you prepare your mini cheesecake filling.
Cheesecake
- Place cream cheese in the bowl of a stand mixer (or in a large bowl and use an electric mixer) and stir on low speed until smooth and creamy (donโt whip the cream cheese or excessively beat it, you donโt want to incorporate too much air into the batter).16 oz (455 g) softened cream cheese
- Add sugar and stir again until well-combined.ยฝ cup (100 g) sugar
- Add sour cream, vanilla extract, and salt. Stir until ingredients are well-combined, pausing occasionally to scrape the sides and bottom of the bowl so there are no lumps.ยฝ cup (80 g) sour cream, ยพ teaspoon vanilla extract, โ teaspoon salt
- Gradually add eggs, one at a time, until just incorporated. Keep the mixer on low-speed and do not over-beat. Once again scrape the sides and bottom of the bowl and stir on low-speed once more to ensure ingredients are completely combined.2 large eggs
- Evenly divide batter into muffin tin liners (I like to use an ice cream scoop with a lever release to do this, just makes it easy!).
- Transfer to 325F (160C) oven and bake for 17-20 minutes or until edges are just beginning to turn a very light golden brown and centers are set. Do not over-bake or the texture will be dry and mealy.
- Allow cheesecakes to cool completely to room temperature and then gently remove each mini cheesecake from muffin tin. Transfer to refrigerator and chill completely (about 2-3 hours) before serving.
- If desired, top with whipped cream, strawberry sauce, blueberry sauce, or chocolate ganache!
Notes
Doubling
This recipe can be doubled without issue or alteration.ยStoring
Mini cheesecakes can be kept in an airtight container in the refrigerator for up to one week. These mini cheesecakes also freeze well and can be kept frozen (in an airtight container) for several months.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Lynne
The best mini cheesecakes ever! They turned out creamy, great texture and absolutely delicious. I added the zest of one lemon like another reviewer and highly recommend it. I will definitely be making these again and again. Thank you
Sugar Spun Run
I am so happy to hear that the cheesecakes were such a hit and turned out perfectly for you, Lynne! Thank you for trying my recipe. I hope that you enjoy this recipe for years to come. ๐
Zoey
Made this for a party and it was a huge hit! I made your whipped cream to top them with, too. Everyone loved it ๐
Sugar Spun Run
Thank you for trying my recipe, Zoey! I am so happy to hear that the mini cheesecakes were such a hit! ๐
Trisha
Delicious! My new go to cheesecake recipe. I also made the blueberry sauce which was wonderful as well. Thanks for sharing the recipe and helpful tips to make this recipe quick and easy!
Sam
So glad you enjoyed the mini cheesecakes, Trisha! Thank you so much for commenting and letting me know how they turned out for you(and Iโm glad you liked the blueberry sauce, too)! Happy New Year!
Kris
Iโve seen several mini cheesecake recipes that have you bake the graham cracker crust for 5 minutes at 350 prior to filling. Is there a benefit to doing this?
Sugar Spun Run
Hi, Kris! I have tried it both ways, however, I have not found a benefit in doing so. Either will work. I hope that you enjoy the mini cheesecakes! ๐
Kris
Thank you! Can’t wait to try them. My plan is to put a strawberry on the top of each as a Santa hat and top with whipped cream and a dusting of powdered sugar!
Sugar Spun Run
That sounds adorable, Kris! I hope that they turn out wonderful. ๐
Estefani
I made this and was so delicious omg my first time making cheesecake
Sugar Spun Run
Congrats on making your first cheesecake, Estefani! I am so glad that you enjoyed it. ๐
Correne
Hi Sam,
I made these mini cheesecakes today and followed the recipe exactly as written. My cheesecake middles sunk in after I took them out of the oven. Do you know what could cause this?? They still taste great….just look a little funny.
Thanks for the great recipes!
Sugar Spun Run
Hello, Correne! It sounds like the batter may have been overmixed. Next time, you want to make sure you mix the ingredients only as much as it takes to make the batter smooth. Over-mixing incorporates too much air, which makes the cheesecake rise during baking (the way a souffle does), then collapse as it cools. Either way, I am happy that you enjoyed the mini cheesecakes. ๐
Correne
Thank you Sam! I will try that next time!! I just love your recipes!! Thank you for sharing!
Ash
These cheesecake cupcakes had the best consistency and were easy to whip up! Thanks for another great recipe.
Sugar Spun Run
Ashlyn, thank you! I am so happy that you enjoyed the miniature cheesecakes!:)
Anna
Dear Sam,
I am not from the US and had not been able to find a decent Cheesecake until now.
The ones I tried here always were tasteless and had a dry texture.
Your mini Cheesecakes are a huge difference!
They are so rich in texture and taste like I always hoped Cheesecake to taste.
I added the zest of a lemon to give them a little touch of summer and can highly recommend it!
Thanks for fulfilling my Cheesecake-fantasy!
Anna
Sam
Thank you so much, Anna! I am so glad you enjoyed the mini cheesecakes. ๐
Deana
I made these today for my grown son who LOVES cheesecake and I will deliver them tomorrow. Of course I had to taste them to make sure they were good… Good is an understatement.. this is the creamiest, most luscious cheesecake I have ever had. I can hardly wait to see his reaction when he takes the first bite! Thank you so much for sharing your talent through your recipes!
Sam
Thank you so much, Deana! I hope your son loves them just as much. ๐
Toni Maybee
When you refer to mini muffin pans, are you saying cupcake pans or muffin pans which are larger?
Sam
Hi Toni, it shouldn’t refer to a mini muffin pan anywhere, it’s a regular muffin tin or cupcake tin (which as far as I know have no or negligible differences). Either a standard sized muffin tin or a standard sized cupcake tin will work for this recipe. I hope that helps!
Destiny Solis
Hello Sam do you think using a whole Oreo cookie for the crust of the cheesecake will work just fine, or should I just pulverize the cookies as stated?
Sam
I’d pulverize them, I’d recommend using 1/2 of this oreo crust recipe. I hope that helps! ๐
Destiny Solis
It does thank you. Canโt wait to try these out! ๐
Sam
You’re very welcome, hope you love them! ๐
Corrin
Oh my gosh! These look SOOOOOOOO yummy! I’m totally making them for one of my next potluck-get togethers with my friends! ๐
Sam
I am so glad you enjoyed the mini cheesecakes, Corrin! I hope all of your friends love them just as much. ๐
Mike
I woke up planning to make the funfetti cheesecake squares (again..) and saw this recipe.
Do you think if I halved that recipe I could do it as minis? It mostly seemed to equate but a few parts made me unsure. Thanks for any advice.
Sam
Hi Mike! You could certainly halve the recipe and it should still work. I haven’t made these in mini cupcake tins so I am not sure how long you would need to bake them. All the ingredients should be pretty easy to cut in half with the exception of the vanilla extract. You could just use a little more than a 1/4 teaspoon. ๐
michelle ruggiero
Great recipe! Have you ever added sour cream for a richer cream cheese? I plan to try with a scrape of vanilla bean and garnish with fresh local strawberries and homemade whipped cream.
Sam
Hi Michelle! This recipe uses sour cream for exactly that reason ๐ I bet these will be AMAZING with the fresh vanilla bean and strawberries and whipped cream!
Cathy DiFabbio
What are you calling “mini cheesecakes” – mini or reg. cupcake pan?
Sam
Regular cupcake pan, the cupcakes are miniature compared to regular (8″, 9″, 10″ -sized) cheesecakes ๐
Cathy DiFabbio
Perfect! thank you