Mini Cheesecake Recipe

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

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!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 20

Chill time 7

Total Time 7 40

Servings

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