Mini Cheesecakes
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
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! 😲 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 ⅛ 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!
Let’s bake together! I’ll 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
Equipment
Ingredients
Graham cracker crust:
- ¾ cup (85 g) graham cracker crumbs
- 1 ½ Tablespoons granulated sugar
- 4 Tablespoons salted butter, melted
Mini Cheesecakes:
- 16 oz (455 g) softened cream cheese
- ½ cup (100 g) sugar
- ½ cup (80 g) sour cream
- ¾ teaspoon vanilla extract
- ⅛ teaspoon salt
- 2 large eggs, lightly beaten, room temperature preferred
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 ½ Tablespoons sugar. Add melted butter and stir again until ingredients are moistened and completely combined.¾ cup (85 g) graham cracker crumbs, 1 ½ 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 ¼ 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 (don’t whip the cream cheese or excessively beat it, you don’t want to incorporate too much air into the batter).16 oz (455 g) softened cream cheese
- Add sugar and stir again until well-combined.½ 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.½ cup (80 g) sour cream, ¾ teaspoon vanilla extract, ⅛ 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.Storing
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
I made these for Super bowl Sunday, using your oreo crust and adding oreos to the cheesecake. They turned out wonderful and everyone loved them. Thanks, Sam! I have made several of your goodies & they all are a hit. I appreciate your expertise. Even a 74 yr old can learn so much from you. Hugs! ❤️❤️
I wanted to use this recipe and make mini hearts for Valentine’s Day. I have the silicon heart molds – tray of 6. Any suggestions about adding color to avoid over mixing or tweaking the recipe for this? I’d like to do different colors and would split up the batter and then add color. Just wondering if you had any suggestions. Thanks!
Hi Lyn! I would just gently swirl the coloring in close to the end of mixing. 🙂
These turned out great – not too sweet. My toddler was able to help me make them which is always a plus. Thanks for the recipe!
We’re so happy you like them, Genie! And yes, they taste even better when made with your kids ❤️ Enjoy!
Sam,
I love your recipes, always a big hit. Now I want to try the mini cheesecakes but I am not sure about the pans. I have the mini muffin pans, which are much smaller than the standard muffin pans, and I assume you used the standard size muffin pans in this recipe. I really want the smaller ones for an upcoming party, how would I adapt your recipe for these small pans for baking time? Thanks!
Hi Mary Ann! Without trying it ourselves, we can’t say for sure how long they’d need to bake. If you do make them, please let us know how they turn out for you! 🙂
Can I use crushed sugar cookies for the crust instead of graham crackers?
Hi Sydney! That sounds delicious but we can’t say for sure how it would turn out. We would love to know how it goes if you do try it. 🙂
Thank you for this recipe! I made these for our thanksgiving dessert with raspberry sauce and fresh blackberries as garnish… they were stunning and a family hit! The recipe was PERFECT.. smooth, rich and creamy and I mixed mine by hand! I do have one question though.. what do you mean by “set” mine were a little jiggly in the center at 17 and 20 minutes and never turned golden brown on the edges but I went ahead and took them out around 23 mins.. mine did rise and then sink down in the middle a tad but the raspberry sauce fit in the space perfectly lol so I have no complaints but would like to know for next time! Thanks so much
Hi Katherine! A very very light jiggle is fine. 🙂
Hi Sam, I followed the recipe and they sank in the middle, I didnt bear them hard as you stated. What did I do wrong
Hi Carolynn! We’re so sorry your cheesecakes sank 🙁 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, then collapse as it cools. Another cause could be taking them out of the oven before they’re fully done. Make sure the centers are fully set before you take them out. We hope they still tasted good regardless of the sunken middles! ❤️
Hi Sam do you think there would be a way to make these into miniature pumpkin cheesecakes?
Hi Brenda! We suggest trying our Mini Pumpkin Pie Cheesecakes instead. We hope you love them! 😊
Hi how can I get a recipe for this for 40 minis ?
Hi Ashley! This recipe makes 12, so you would want to multiply the ingredients by 4 (and of course will have a few spares!) . If you don’t have a large enough bowl I would recommend making two separate double batches.
Hi!! i made these last night and a couple months ago and i really like the recipe!! my only concern/comment is that both times i made it, it took a lot longer than 17-22 minutes to make. like 35-40 at the least. i’ve only made cheesecake twice (using this recipe both times) and i’ve just been saying that it’s done when i stick a toothpick in it and it comes out clean. is that still the ‘rule’ when making cheesecake? or is it supposed to be like that? anyway, great recipe!!
Hi Madeleine! You don’t want to use a toothpick test. I would try baking them the recommended time. The centers should appear set. I think you’ll like them even more. 🙂
HI, Is there a way to make these chocolate cheesecakes?
Hi Gerb! I’d use my chocolate cheesecake recipe then bake according to the directions here. You’ll get approximately 24 mini cheesecakes if you follow that recipe. I hope that helps!
Hey Sam, can I sub the sour cream with plain yoghurt?
I would recommend plain greek yogurt. 🙂
How do I keep cheesecake from falling in the middle when I take them out of the oven?
Hi Betty! Make sure to take care not to overmix your batter and make sure they are fully cooked before removing from the oven. 🙂
Hello, if I double the recipe is the baking time still the same?
Hi Maribel! If you bake both of the tins at the same time you may need a few extra minutes in the oven. Enjoy!
Hi Sam, I plan on making these next month I was wondering if you’ve ever made these cheesecakes with lemon zest or do you think they’ll taste to overpowered? Also I saw a trick on using a tbsp of flour to the cheesecake batter to reduce risk of cracks & thickens the batter slightly what’s your thoughts on that?
Hi Nayy! I haven’t made with lemon zest but I think you could add a bit and it would be fine. I do not recommend adding flour, I’ve never had an issue with these cheesecakes cracking and have personally found that adding flour also adds an unwelcome and unpleasant consistency to the texture. I hope that helps!
Thank you Sam I’ll just make them exactly how the recipe is written I’ll also be adding a few drops of raspberry in them to create swirled cheesecakes. Thanks again! 😊
I made these last night, and they are great, as expected. I used the shortbread crust I always use for cheesecake, but its flavor was too strong for these little guys, so I’ll get some graham crackers next time. The sour cream adds a welcome tang, and is the right amount to allow the filling to remain firm enough for eating out of hand. Another winning Sugar Spun recipe!
I’m so glad you enjoyed them so much, Bruce! 🙂