Easy Mini Cheesecakes (Better Than A Bakery!)
I love celebrating special occasions with a big piece of cheesecake. But do you know what I love more than that? Mini Cheesecakes. They are one of those fancy desserts that are easy to make, taste just like a regular cheesecake, are the perfect individual serving, and can be served plain or with your favorite toppings.
You will fall in love with mini cheesecakes because:
- They’re easier and faster to make than a full-sized cheesecake, with less baking time and no stressful slicing into portions.
- Everyone gets their own perfectly portioned cheesecake, which makes them great for parties, holidays, and gatherings.
- You can easily customize them with different toppings, flavors, and crusts, so they never get boring!
Ingredients for Mini Cheesecakes
Scroll down to the recipe card to see the complete list of ingredients.
You only need a handful of simple ingredients to make these mini cheesecakes, but together they create the perfect rich, creamy, and buttery dessert. Here’s everything you’ll need to make them from scratch.
To make the crust, you will need:
- Crackers or cookies – Graham crackers are the classic choice because they give you a buttery and crunchy base that goes really well with the rich, creamy filling. You can replace them with vanilla wafers, shortbread cookies, animal crackers, Biscoff cookies (one of my favorites!), or Oreos.
- Butter – To bind the cracker or cookie crumbs and to give the crust a delicious buttery flavor.
- Sugar – It adds a subtle sweetness to the cheesecake crust.
- Ground cinnamon – An optional ingredient that I love to use because it adds a depth of flavor and combines beautifully with the cheesecake filling.
For the filling, you will need:
- Cream cheese – Use room temperature regular cream cheese to make a dense, decadent, and smooth cheesecake. Any brand will do.
- Sour cream – A key ingredient that adds moisture and a subtle tangy flavor.
- Sugar – white granulated sugar gives the cheesecakes a neutral sweetness that is not overpowering at all. It also gives the filling a clean, light color.
- Vanilla extract – To enhance the overall flavor of the filling. Try to use real vanilla extract instead of vanilla essence for the best flavor.
- Salt – Balances the rich, sweet flavor of the cheesecakes.
- Eggs – A binding ingredient that also adds structure.
How to Make Mini Cheesecakes
These mini cheesecakes come together with just a few simple steps, and the whole process is simpler than making a traditional cheesecake, which is the reason why I love making them.
- Blend the graham crackers in a food processor and then mix the crumbs with melted butter, sugar, and ground cinnamon.
- Line a muffin pan with cupcake liners and add about 2 tablespoons of the crumb mixture into each one. Press firmly and bake for 6-8 minutes.
- Make the filling by mixing the cream cheese, white sugar, sour cream, vanilla extract, salt, and eggs until creamy. Divide the batter among the liners and bake until the edges are set and the centers are slightly jiggly.
- Let them cool on a wire rack for 45 minutes to 1 hour and then chill in the fridge for at least 2 hours before serving them with your favorite toppings.
Watch the Video
Diana’s Tips
- Use room-temperature ingredients to avoid any lumps in the batter.
- Make the crumbs for the crust by placing the graham crackers inside a zip-top bag and crushing them with a rolling pin. This comes in handy when not using a food processor.
- Hide minor flaws. If a few centers sink or crack, you can easily cover them with your favorite toppings!
Frequently Asked Questions
How do I know when mini cheesecakes are done baking?
You’ll know when they’re done when the edges look set while the centers still have a slight jiggle. And don’t worry, they’ll continue to firm up as they cool and chill.
Do mini cheesecakes require a water bath?
A water bath is not needed to make mini cheesecakes because their small size allows heat to penetrate evenly to the center without overcooking the edges.
Since I’m an old-school baker at heart, I do like to place a separate pan of boiling water right below the cheesecakes while they bake, mainly to add moisture and maintain that delicious creamy texture. This also helps prevent any cracks, so that’s why I keep doing it. 👍🏻
How do I prevent mini cheesecakes from sinking in the center?
This usually happens when the batter is overmixed, which incorporates too much air. As the mini cheesecakes bake, they rise and puff up, then sink and collapse as they cool.
Keep in mind that it’s perfectly normal for the baked cheesecakes to slightly sink in the middle, so don’t worry if they do.
Can I use different cookies for the crust?
Definitely! Graham crackers are the classic choice, but vanilla wafers, golden Oreos, shortbread cookies, animal crackers, or Biscoff cookies also work great. Regular Oreos are also a great option if you want the crust to have a delicious chocolatey flavor.
How should I store leftover mini cheesecakes?
Refrigerator: Store them covered in the refrigerator for up to 2-3 days. This works great when making them ahead of time.
Freezer: Store them in an airtight container and freeze them for up to 3 months. Thaw overnight in the refrigerator before serving.
What are the best toppings for mini cheesecakes?
You can serve them without any toppings, but fresh berries, whipped cream, caramel sauce, chocolate sauce, fruit compote, strawberry sauce, or crushed cookies are fantastic options.
Basic Tools for Making Mini Cheesecakes
- Muffin pan – Helps the mini cheesecakes hold their shape and bake evenly in individual portions.
- Cupcake liners – Make the cheesecakes easy to remove and serve, while also making cleanup much easier.
- Measuring cups and measuring spoons – Ensures the ingredients are measured accurately for the best texture and flavor.
- Mixing bowls – Needed for preparing both the crust and cheesecake filling separately.
- Hand mixer or stand mixer – Helps create a smooth, creamy cheesecake filling without any lumps.
- Silicone spatula – Perfect for scraping down the bowl and folding ingredients together evenly. You can also use it to mix the filling if you prefer not to use a hand or stand mixer.
- Food processor – Used to crush the graham crackers into fine crumbs for the crust.
More Desserts You Can Try!
- New York Style Cheesecake
- Tres Leches Cake
- Chocolate Tres Leches Cake
- Strawberries and Cream
- Magnolia Bakery’s Banana Pudding
- Chocolate Cupcakes
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Mini Cheesecakes
Ingredients
Crust
- 8 graham crackers (about 1 cup/120g crumbs)
- 2 Tbsp white granulated sugar
- 3 Tbsp unsalted butter, melted
- ¼ tsp ground cinnamon (optional)
Cheesecake Filling
- 16 oz cream cheese, softened to room temperature (2 packages)
- ½ cup white granulated sugar
- ¼ cup regular fat sour cream, at room temperature
- 1½ tsp vanilla extract
- Pinch of salt
- 2 large eggs, at room temperature
Instructions
- Prepare the pan: Preheat oven to 350 degrees F (180 degrees C). Line a 12-cup muffin pan with cupcake liners.
- Make the crust: Add the graham crackers to a food processor and pulse until finely crushed. Transfer the crumbs to a medium bowl and stir in the melted butter, sugar, and cinnamon until evenly combined. The mixture should resemble wet sand. Divide the mixture evenly among the cupcake liners (about 2 tablespoons each), then firmly press it down using the bottom of a shot glass or flat measuring cup. Bake for 6–8 minutes, then remove from the oven and allow the crusts to cool completely.
- Make the cheesecake filling: In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the sour cream, vanilla extract, and salt, then mix until combined. Add the eggs one at a time, mixing just until incorporated after each addition. Avoid overmixing. Scrape down the sides and bottom of the bowl with a spatula as needed.
- Fill and bake: Divide the cheesecake filling evenly among the cupcake liners, filling each about ¾ full (roughly ¼ cup each). Bake for 18–20 minutes, or until the edges are set and the centers are slightly jiggly when gently shaken. The cheesecakes will continue to firm up as they cool. Let them cool on a wire rack for 45 minutes to 1 hour.
- Chill and serve: Transfer the cheesecakes to the refrigerator and chill for at least 2 hours before serving. Serve plain or top with whipped cream, fresh berries, fruit compote, strawberry, chocolate, or caramel sauce.
Notes
- Optional water bath: For extra creamy cheesecakes, place a separate metal baking pan filled with 1 inch (2.54 cm) of boiling water on the oven rack below the cheesecakes while baking. This also helps prevent cracking and minimizes sinking in the center.
- Other cookies you can use to make the crust besides Graham crackers are vanilla wafers, golden Oreos, shortbread cookies, animal crackers, or Biscoff cookies.
- Make ahead: Store covered in the refrigerator for up to 2–3 days.
- Freezing instructions: Freeze the cheesecakes for up to 3 months. Thaw overnight in the refrigerator before serving.
- Using room temperature cream cheese, sour cream, and eggs helps create a smooth and creamy filling without lumps.
- Do not overmix the batter once the eggs are added.
- Bake just until the centers are slightly jiggly to avoid overbaking.
- Chill completely before serving for the best texture and flavor.
