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Home » Pies & Tarts » Mini Cheesecake Recipe

Mini Cheesecake Recipe

Published: Apr 13, 2023 by Allison · 3 Comments

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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!

Two mini cheesecakes stacked on top of each other with whipped cream and berries.
Jump to:
  • Why you’ll love this recipe
  • Recipe overview
  • Mini cheesecake toppings
  • Make ahead tips
  • Recipe tips
  • Serving and storage
  • More cheesecake recipes
  • Recipe

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.

Mini cheesecakes on a grey plate topped with berries and whipped cream.

Recipe overview

*Full recipe below in recipe card*

Crust:

Combine crushed graham crackers, sugar, and melted butter. Scoop and press the crumbs into a lined 12-cup muffin pan. Bake for 5 minutes.

Graham cracker crust in a glass bowl and in a muffin pan.

Filling:

  • Beat cream cheese until smooth.
  • Add sugar, flour, sour cream, vanilla, and lemon zest.
  • Beat in eggs.
  • Divide batter between 12 muffin cups.
Collage of four photos showing how to make mini cheesecake (batter in a bowl and in a muffin pan).

Bake:

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
Caramel and flaky sea salt on a mini cheesecake.

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.

Recipe tips

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.

Mini cheesecake topped with strawberry sauce and whipped cream.

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

  • Stack of two pieces of churro cheesecake
    Churro Cheesecake
  • Closeup of a cheesecake bar topped with blueberry sauce
    Cheesecake Bars
  • Cheesecake cookie with a swirl of frosting and jam in the center
    Cheesecake Cookies
  • Slice of cranberry cheesecake on a white plate.
    White Chocolate Cranberry Cheesecake

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Recipe

Two mini cheesecakes stacked on top of each other topped with berries and whipped cream.

Mini Cheesecake Recipe

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!
5 from 2 votes
Print Pin SaveSaved!
Course: Dessert
Cuisine: American
Prep Time: 20 minutes minutes
Cook Time: 20 minutes minutes
Chill time: 7 hours hours
Total Time: 7 hours hours 40 minutes minutes
Servings: 12
Calories: 286kcal
Author: Allison – Celebrating Sweets

Ingredients

Crust:

  • 1¼ cups graham cracker crumbs, from about 9 sheets of graham crackers
  • 2 tablespoons granulated sugar
  • 4 tablespoons unsalted butter

Filling:

  • 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

Instructions

Crust:

  • 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.

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.

Video

Notes

Recipe tips
  • 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.

Nutrition

Calories: 286kcal | Carbohydrates: 23g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 81mg | Sodium: 190mg | Potassium: 90mg | Fiber: 0.3g | Sugar: 17g | Vitamin A: 724IU | Vitamin C: 0.3mg | Calcium: 59mg | Iron: 1mg

Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.

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Comments

  1. Jenn

    April 14, 2023 at 11:13 am

    5 stars
    Yessss! I saw these on your insta earlier and just HAVE to make them! So so excited and love that they’re easy to share with friends and neighbors too.

    Reply
    • Allison

      April 18, 2023 at 11:54 am

      Enjoy! 🙂

      Reply
  2. Shadi Hasanzadenemati

    April 15, 2023 at 8:10 am

    5 stars
    Oh wow, this looks so delicious. My family is going to devour it!

    Reply

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aboutHi, I'm Allison! I'm a busy wife and mom with a passion for cooking and baking. This is where you'll find my favorite homemade recipes, designed to help you make every day delicious! Read more....

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