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A mini cheesecake topped with whipped cream, blueberries, and one strawberry

Mini Cheesecakes

Creamy, rich, and perfectly portioned mini cheesecakes with a buttery graham cracker crust. These easy bite-sized cheesecakes are great for parties, holidays, or whenever you’re craving a classic cheesecake dessert without making a full-sized cheesecake.
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Prep Time 25 minutes
Cook Time 25 minutes
Chill Time 2 hours
Total Time 2 hours 50 minutes
Course Desserts
Cuisine American
Servings 12 mini cheesecakes
Calories 166 kcal

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.
 
💡Tips for Success
  • 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.
Nutritional values are approximate and calculated per serving.

Nutrition

Calories: 166kcal, Carbohydrates: 21g, Protein: 8g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 42mg, Sodium: 339mg, Sugar: 15g, Calcium: 150mg
Keyword cheesecake, mini cheesecakes
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