Easy Mini Cheesecakes are the perfect little bites of creamy, tangy sweetness sitting on a buttery graham cracker crust. They’re simple to make, beautifully portioned, and ideal for serving at parties, holidays, or when I just want to treat myself to something sweet and elegant—without baking a whole cake.
Why You’ll Love This Recipe
I love this recipe because it’s quick, flexible, and delivers all the rich flavor of classic cheesecake in mini form. No slicing, no messy servings—just smooth, creamy bites that chill up beautifully in muffin tins. I can top them with anything I’m craving, from fruit and chocolate to caramel or whipped cream. They’re great for make-ahead desserts and freeze really well too.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
for the crust:
graham cracker crumbs
granulated sugar
melted butter
for the cheesecake filling:
cream cheese, softened
granulated sugar
vanilla extract
eggs
sour cream (optional, for extra creaminess)
optional toppings:
fresh berries
fruit compote or jam
chocolate ganache
whipped cream
directions
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I preheat the oven to 325°F (163°C) and line a muffin tin with paper liners.
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I mix the graham cracker crumbs, sugar, and melted butter in a bowl. I press a spoonful of the crust mixture into the bottom of each muffin liner and press it down firmly.
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I bake the crusts for 5 minutes, then remove them from the oven and set aside.
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In a large bowl, I beat the cream cheese until smooth. I add the sugar and mix until well blended, then add the eggs one at a time, followed by the vanilla and sour cream.
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I fill each muffin cup with the cheesecake batter, almost to the top.
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I bake for 15–18 minutes, or until the centers are just set and the edges look slightly puffed.
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I let them cool completely at room temperature, then refrigerate for at least 2 hours before serving.
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I top with fruit, chocolate, or whipped cream just before serving.
Servings and timing
This recipe makes 12 mini cheesecakes. Prep time is 15 minutes, bake time is 15–18 minutes, and chill time is at least 2 hours.
Variations
Sometimes I use chocolate cookie crumbs for the crust or swirl a bit of jam into the batter before baking. I’ve made lemon or pumpkin versions by adding zest or puree to the batter. For a holiday twist, I’ve even topped them with crushed peppermint or toasted nuts.
storage/reheating
I store these mini cheesecakes in an airtight container in the fridge for up to 5 days. They also freeze beautifully—just wrap each one individually and thaw overnight in the fridge when I’m ready to serve. I never reheat them—they’re best served cold or at room temperature.
FAQs
Can I make these without muffin liners?
Yes, but I grease the pan well or use a silicone muffin tray for easy removal.
Can I use low-fat cream cheese?
I’ve used it before and it works, but full-fat gives the creamiest, most satisfying result.
How do I know they’re done baking?
The centers should still jiggle slightly while the edges are set. They firm up as they cool.
Can I make these ahead of time?
Definitely—I usually make them a day ahead and top them just before serving.
What’s the best way to top them?
I love using fresh berries, jam, or chocolate ganache, but crushed cookies, lemon curd, or caramel are also amazing.
Conclusion
Easy Mini Cheesecakes are everything I love about classic cheesecake—creamy, smooth, and rich—but in a fun, bite-sized form. They’re simple to make, endlessly customizable, and always a hit wherever I bring them. Whether I’m baking for a special occasion or just craving something sweet and personal-sized, these cheesecakes never let me down.
Print
Easy Mini Cheesecakes with Creamy Filling and Graham Cracker Crust
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 30 minutes (including chill time)
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Description
These Easy Mini Cheesecakes are rich, creamy, and perfectly portioned with a buttery graham cracker crust. Baked in a muffin tin, they’re simple to make and ideal for parties, holidays, or whenever you’re craving a quick and elegant bite-sized dessert.
Ingredients
- For the crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 3 tablespoons melted butter
- For the cheesecake filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup sour cream (optional, for extra creaminess)
- Optional toppings:
- Fresh berries
- Fruit compote or jam
- Chocolate ganache
- Whipped cream
Instructions
-
Preheat oven to 325°F (163°C) and line a muffin tin with paper liners.
-
In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press a spoonful into the bottom of each liner, pressing firmly.
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Bake crusts for 5 minutes. Remove from oven and set aside.
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In a large bowl, beat cream cheese until smooth. Add sugar and mix well. Beat in eggs one at a time, then add vanilla and sour cream.
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Fill each muffin cup almost to the top with the cheesecake batter.
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Bake for 15–18 minutes, until centers are just set and edges look slightly puffed.
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Let cool at room temperature, then chill in the fridge for at least 2 hours.
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Top with berries, jam, ganache, or whipped cream before serving.
Notes
- For a twist, use chocolate cookie crumbs instead of graham crackers.
- Add lemon zest, pumpkin puree, or swirl in jam before baking for fun flavor variations.
- These freeze well—wrap individually and thaw in the fridge.
- No muffin liners? Use a greased or silicone muffin tray for easy release.
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