Mini cheesecakes are a perfect single-serving dessert that can be topped with anything you choose! A buttery graham cracker crust, topped with rich and creamy cheesecake, baked in a muffin pan.
These mini cheesecakes are easy to make, easy to serve, and they can be topped with fresh fruit, fruit compote, whipped cream, chocolate sauce, and more!
Why you’ll love this recipe
Ease: I find mini cheesecakes easier than making a traditional cheesecake. No water bath, no springform pan, and no complicated techniques.
Flavor: Sweet, tangy, creamy cheesecake with a buttery crust and a hint of vanilla.
Versatility: This recipe creates a “plain” cheesecake that you can top with anything you want. Whipped cream, fruit, chocolate sauce, and caramel sauce would all be delicious!
Make ahead: Get a head start and make these mini cheesecakes a day or two before you need them.
*Full recipe below in recipe card*
Combine crushed graham crackers, sugar, and melted butter. Scoop and press the crumbs into a lined 12-cup muffin pan. Bake for 5 minutes.
- Beat cream cheese until smooth.
- Add sugar, flour, sour cream, vanilla, and lemon zest.
- Beat in eggs.
- Divide batter between 12 muffin cups.
Bake the mini cheesecakes for about 20 minutes then cool completely.
Mini cheesecake toppings
These cheesecakes are delicious on your own but if you’re a fan of topping your cheesecake, try one of these:
- Strawberry sauce
- Blueberry sauce
- Whipped cream
- Fresh fruit
- Chocolate sauce
- Caramel sauce
Make ahead tips
One of the great things about this mini cheesecake recipe is that it can be made ahead. I find these are best with 2 days of baking them. So, feel free to get a head start and make these a day or two in advance and store in the refrigerator.
Use a shot glass or the bottom of a spice jar to pack the crust into each muffin cavity.
Use an ice cream scoop to distribute the batter.
Don’t overmix the batter! At each step mix until *just* combined. Adding too much air into the batter can make the cheesecakes puff and crack.
Be sure your cream cheese, sour cream, and eggs are at room temperature. This is the key to smooth cheesecake.
Allow plenty of time for the cheesecakes to cool. I cool them at room temp for an hour or two and then 5 hours (or more!) in the fridge.
Serving and storage
Serve chilled or allow the cheesecakes to sit at room temperature for 30 minutes before serving (they’ll soften up a bit). Serve with any of the suggested toppings.
Store in the refrigerator for up to 3 days or the freezer for up to 3 months.
More cheesecake recipes
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Mini Cheesecake Recipe
- 1¼ cups graham cracker crumbs, from about 9 sheets of graham crackers
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter
- 16 ounces cream cheese (full fat, brick-style), room temperature
- ½ cup sour cream, room temperature
- ⅔ cup granulated sugar
- 1 tablespoon all purpose flour
- 1 teaspoon pure vanilla extract
- 1 teaspoon finely grated lemon zest, optional
- 2 large eggs, room temperature
- Preheat oven to 325°F with a rack in the center to lower third of the oven. Line a 12-count muffin pan with liners and set aside.
- Combine graham cracker crumbs, sugar, and melted butter until fully combined. Divide the crust between the 12 muffin cups. I use a 2-tablespoon cookie scoop. Press the crust into the bottom of each cup; a shot glass or spice jar works well for this.
- Bake the crust for 5 minutes and proceed with the filling.
- Using a hand mixer or stand mixer with the paddle attachment, mix the cream cheese until smooth and creamy. Add the sour cream, sugar, flour, vanilla, and lemon zest. Mix until well combined, scraping the sides and bottom of the bowl, but being careful not to overmix. Add the eggs, one at a time, beating until *just* combined. Don't overmix.
- Divide the batter between 12 muffin cups, filling almost all the way to the top. I use an ice cream scoop for this. You might have a tablespoon or so of batter leftover.
- Bake for about 20 minutes, until the cheesecake is set but still a bit soft. Place the pan on a rack and cool to room temperature, then move the pan to the fridge to chill completely.
- Serve chilled or allow the cheesecakes to sit at room temp for 30 minutes before serving. Top with fresh fruit, whipped cream, strawberry sauce, or blueberry sauce.
- Use a shot glass or the bottom of a spice jar to pack the crust into each muffin cavity.
- Use an ice cream scoop to distribute the batter.
- Don’t overmix the batter! At each step mix until *just* combined. Adding too much air into the batter can make the cheesecakes puff and crack.
- Be sure your cream cheese, sour cream, and eggs are at room temperature. This is the key to smooth cheesecake.
- Allow plenty of time for the cheesecakes to cool. I cool them at room temp for an hour or two and then 5 hours (or more!) in the fridge.
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
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