Mini Cheesecake Recipe (2024)

This Mini Cheesecake Recipe is buttery graham cracker crusts each topped and baked in a muffin tin with a rich, cheesecake filling for indulgent individual-sized desserts! They are easy to serve with a variety of topping choices and perfect to add to your Christmas Dessert Charcuterie Board. I also have Mini Peanut Butter Cheesecakes and Mini Eggnog Cheesecakes that you will want to add to your list of New Year’s Eve desserts!

Ingredients & Substitutions

Crust: The crust is a buttery blend of finely crushed graham cracker crumbs, melted unsalted butter, and a touch of sugar, creating a sweet and crisp foundation for the rich cheesecake filling. You can buy graham cracker crumbs or crush 10-11 graham cracker sheets into fine crumbs.

Graham Cracker Crumbs

Pre-Crushed vs Crushing Yourself

The quality of store-bought graham cracker crumbs has changed in the last few years and they seem to be less flavorful and have a different texture. When possible, I recommend the full sheets of honey-flavored graham crackers and crushing them yourself or utilizing a food processor.

Cream Cheese: Before making the cheesecake filling, be sure the cream cheese is at room temperature.

Sour Cream: Sour cream in the filling helps give the cheesecake a smoother texture with just a hint of tartness.

Eggs: Eggs play a crucial role in binding and setting the cream cheese filling as it bakes. They should be at room temperature before adding to the cheesecake mixture.

Optional Mini Cheesecake Toppings

This mini cheesecake recipe allows you and your guests to customize their cheesecakes by adding their favorite toppings. Here are some delicious options to mix and match:

Fresh berries
Fruit Compote
Pie Filling like cherry pie filling, blueberry (from my no-bake blueberry pie), apple pie filling, or your favorite flavor
Caramel Sauce
Chocolate Ganache
Whipped Topping
Crushed Nuts

How To Tell If Cheesecake Is Done

The mini cheesecakes are done when the sides are set, but the middle is still a bit jiggly. You could also check the internal temperature of the cheesecake to check for doneness (150°F). Another option to check for doneness would be to take a wooden spoon and tap the outside of the muffin tin. This is a common practice when it comes to full-sized cheesecakes, but it can still be helpful with mini cheesecakes, too. It’s important to not overbake cheesecake, which can lead to a dry texture.

Can I Use A Mini Cheesecake Pan?

Yes, you could make the mini cheesecakes in a mini cheesecake pan. A mini cheesecake pan looks similar to a muffin tin, but it has a removable disc in the bottom. This makes the cheesecakes easily pop out when ready to serve. If using a mini cheesecake pan, adjust the amount of filling for each. The baking time is the same.

How To Store Mini Cheesecakes

Store mini cheesecakes in the refrigerator, covered, for up to 2-3 days. For longer storage, freeze the cheesecakes. To freeze, first, make sure the cheesecakes are fully chilled. Then, wrap each individually in plastic wrap and store in a freezer-safe container. When ready to enjoy, let the cheesecakes thaw in the refrigerator.

5 from 1 vote

Mini Cheesecake Recipe

Prep Time 15 minutes mins

Cook Time 17 minutes mins

Cooling/Chilling Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 2 minutes mins

Ingredients

Crust

▢ 1 ½ cups (126 g) graham cracker crumbs, about 10-11 full graham cracker sheets, crushed
▢ ⅓ cup unsalted butter, melted
▢ 2 tablespoons granulated sugar

Filling

▢ 2 packages (8 ounces each) cream cheese, softened
▢ ¾ cup (150 g) granulated sugar
▢ ¼ cup (57.5 g) sour cream, room temperature
▢ 1 teaspoon vanilla extract
▢ 2 large eggs, room temperature

Instructions

Preheat oven to 350°F. Prepare muffin tins with cupcake liners. (This recipe makes 18 mini cheesecakes.)
To a small bowl, add graham cracker crumbs, butter, and sugar. Stir to combine.
Add about 1 ½ tablespoons of the graham cracker mixture to the bottom of each cupcake liner. Firmly press each into the bottom of the pan.
Bake for 5 minutes.

Cheesecake

Reduce the oven temperature to 325°F.
To a large bowl, add cream cheese. Using a hand mixer on medium speed, beat the cream cheese until no lumps remain.
Add the sugar and beat until fully combined, scraping the bowl as needed.
Add in the sour cream and vanilla. Blend until smooth and creamy.
With the mixer on low, add in eggs, one at a time until fully incorporated, scraping the bowl as needed.
Fill each of the cheesecake cups about ¾ full (about 2 heaping tablespoons of cheesecake mixture in each). Bake for 17-19 minutes, or until the center is mostly set. (A little jiggle is okay.)
Remove the pan from the oven and allow the mini cheesecakes to cool for 30 minutes. Once cool, transfer the pan to the refrigerator and allow to chill for at least 1 hour, up to overnight.
Garnish with your favorite cheesecake topping.

Nutrition

Serving: 1mini cheesecake | Calories: 200kcal

Course: Dessert

Keyword: Mini Cheesecake Recipe

Servings: 18 mini cheesecakes

Calories: 200

Author: Amanda Rettke–iambaker.net

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.