This easy Mini Cheesecakes recipe has all the flavor of a classic cheesecake in an easy to eat, personal size package. Wonderfully creamy and sweet cheesecake with just the right amount of tang sits atop a mini homemade graham cracker crust. Customize with your favorite toppings for a ton of different flavors!
Craving more cheesecake variations? Try double the love with my Lemon Meringue Cheesecake, decadent Cheesecake Brownies, or irresistible Cherry Cheesecake Dip!
Mini Cheesecake Recipe
Who doesn’t love mini versions of everyday favorites? Whether that’s mini pizzas or mini quiches, these Mini Cheesecakes are sure to steal your heart. Start with a freshly baked, made from scratch graham cracker crust. Top with a classic cheesecake mixture that is the perfect amount of tangy, sweet, and oh so creamy.
This delightful mini cheesecake recipe is so versatile and even more fun when you top with your favorite toppings like cherries, strawberries, caramel sauce, or just a tried and true dollop of whipped cream. This recipe makes eighteen mini cheesecakes, so why not try an entire array of custom toppings?
These cheesecake cupcakes are the perfect sized desserts are great when transporting to a party, bake sale, or holiday event. They’re also so easy to eat you might indulge in the whole tray before you know it!
Why You’ll Love These Cheesecake Cupcakes
- They’re an easy party option. Because this recipe can make 18 Mini Cheesecakes and can easily be doubled or tripled, and because they’re already set in liners this dessert is a no brainer when you need to travel with a treat. There’s no hassle in cutting slices and no wondering how you’re going to box up an entire cheesecake.
- You can customize them to your heart’s content. This recipe is for classic cheesecake but you can absolutely play with the type of crust, add flavor swirls to the cheesecake itself, and top with anything you like!
More Mini Desserts
- Reese’s Brownie Mini Trifles
- Mini Apple Pies
- Mini Strawberry Pies
- Mini Chocolate Pecan Pies
- Fruit Basket Mini Sugar Cookie Pizzas
Ingredients
These easy Mini Cheesecakes are perfect for any occasion. Top with fresh fruit, whipped cream, hot fudge – it’s all delicious! These tasty little cheesecakes fit in your hand, melt in your mouth! As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post. Let’s take a look at what you’ll need…
Graham Cracker Crust
- graham cracker crumbs – Or try vanilla wafer crumbs for a fun twist! You can buy the crumbs or the crackers and crush or process into fine crumbs.
- light brown sugar – You can substitute granulated sugar if that’s what you have on hand but I prefer the flavor of the brown sugar.
- butter – The butter is what binds the graham cracker crumbs and brown sugar together. I used salted butter. If using unsalted, consider adding a pinch of salt to the crust mixture.
Cheesecake Filling
- cream cheese – You’ll want to let it get to room temperature for easier mixing. Use the full fat brick version of cream cheese, not the cream cheese from a tub.
- powdered sugar – To balance the tart flavor of the sour cream and cream cheese. You can use ⅔ cup of granulated sugar in place of the powdered sugar.
- sour cream – Full fat will give the best flavor and consistency.
- vanilla extract – For warmth and spice. Use high quality extract for the best flavor.
- eggs – You’ll need two large eggs at room temperature for this recipe.
Optional Toppings
- whipped cream
- fresh fruit
- hot fudge
- caramel sauce
- strawberry sauce
How To Make Mini Cheesecakes
For the Graham Cracker Crusts:
- Preheat your oven to 325°F. Line 18 cupcake tins with your preferred liners and set aside.
- Combine the graham cracker crumbs, melted butter, and brown sugar in a bowl. Stir to combine.
- Scoop about 1 ½ tablespoons of crust mix into each liner. Use the bottom of a glass to press firmly into the bottom of each liner.
- Bake the graham cracker crusts for 9-12 minutes. Crusts should just be beginning to turn a golden brown. Be careful not to over bake.
- Remove and allow the crusts to cool completely before adding the cheesecake.
For the Cheesecake Filling:
- Combine the room temperature cream cheese and powdered sugar in a bowl. Use an electric mixer to beat until light and fluffy. Scrape down the sides and bottom of the bowl as necessary.
- Add in the sour cream as well as the vanilla extract and beat once more until fully combined.
- Add in the eggs, one a time, and mix just until combined. Do not overbeat.
- Spoon about ¼ cup of cheesecake filling into each of the prepared crusts. The tins should be about ¾ full.
- Bake the mini cheesecakes for 15-20 minutes. The edges should be just about set while the middle is still slightly jiggly. Keep an eye on them so they don’t get over baked.
- Remove the cheesecakes from the oven and cool on a cooling rack until they reach room temperature.
- Wrap with plastic wrap and refrigerate for about 2 hours (or overnight if you’re making ahead).
- Serve with a dollop of whipped cream, fresh strawberries, drizzle with salted caramel, or whatever your favorite topping may be. Enjoy!
Storage Information
Store any leftover Mini Cheesecakes in an airtight container in the fridge for up to 3 days for maximum quality.
You can also freeze them for up to 2 months. Cool completely, then wrap each cheesecake cupcake in plastic wrap and place in an airtight, freezer safe ziploc bag. Let thaw in the refrigerator (the easiest is overnight) before serving! Serve chilled or at room temperature.
Mini Cheesecakes Recipe FAQs
This can happen if the mini cheesecakes are not cooled completely before refrigerating or sometimes it happens if they are underbaked or cooked at too high of temperature.
Make sure to press down on the crust firmly and bake before filling. It also helps to make sure the graham cracker crumbs are nice and finely crushed.
Scraping the bowl down helps to evenly incorporate all the ingredients. It also prevents lumps from sneaking their way in.
When preparing this crust, the easiest way to create the crumbs that doesn’t require a kitchen gadget is to place the crackers in a zip-top bag, seal, and crush with a glass, your hands, a rolling pin, etc. until you get a nice bag of crumbs. Of course you can also save yourself some work and toss them into a food processor along with the brown sugar and melted butter and pulse until crushed and combined.Â
If you’ve got a mini cheesecake tin then by all means use that! Those pans tend to be slightly smaller in size so you may want to decrease the baketime and you might end up with a few extras in the bunch! Muffin tins are typically already on hand or are more easily accessible but you can use whichever you already own.
Trish’s Tips and Tricks
- Letting all your ingredients come to room temperature before mixing is the secret to getting a smooth and creamy cheesecake so don’t rush this step!
- Don’t overmix your cheesecake filling. That can cause cracks when baking as well.
- You can swap the graham cracker crust for chocolate graham crackers, vanilla wafers, shortbread, etc. Add flavoring to the cheesecake filling as well. This recipe is made to be played with!
- Don’t overbake the mini cheesecakes. Check the cheesecakes 13 to 15 minutes into baking, if the edges are set and the middle is just slightly jiggly, remove from the oven. If they aren’t set on the edge or seem too jiggly, check every couple of minutes until ready.
- When serving (especially for an event or party) try making a mix of toppings. The diversity of flavors and colors will really make these Mini Cheesecakes stand out in a crowd!
More Cheesecake Recipes
Nothing beats the creamy decadence of a cheesecake! Here are some of our all time favorites:
- Reese’s No Bake Peanut Butter Cheesecake
- Espresso Cheesecake
- Oreo Cheesecake
- Chocolate Chip No Bake Cheesecake
- Lemon Meringue Cheesecake
- Triple Threat Chocolate Cheesecake
- No Bake Banana Cream Pudding Cheesecake
How To Make This Mini Cheesecake Recipe
Mini Cheesecake Recipe
Ingredients
Graham Cracker Crust
- 1 ½ cups graham cracker crumbs vanilla wafer crumbs can also be used
- 3 tablespoons light brown sugar packed (granulated sugar can also be used)
- 4 tablespoons salted butter melted
Cheesecake Filling
- 16 ounces cream cheese room temperature
- 1 cup powdered sugar or â…” cup of granulated sugar
- â…” cup sour cream full fat, greek yogurt can be used instead
- 2 teaspoons vanilla extract
- 2 large eggs room temperature
Toppings (optional)
- whipped cream
- fresh fruit
- hot fudge
- caramel sauce
Instructions
Prepare Graham Cracker Crusts:
- Preheat the oven to 325°F. Line two cupcake tins with liners. Set aside.
- Combine the graham cracker crumbs, melted butter and sugar in a small bowl and stir to combine. (You can also add the graham crackers to a food processor and blend with the brown sugar until processed. Then add the melted butter and pulse to combine.)
- Spoon 1 ½ tablespoons of the crust mixture into each liners. Use the bottom of a measuring cup or glass to press the crust firmly into each liner.
- Bake the crusts for 9 to 12 minutes or until the crust just begins to turn golden brown.
- Remove from the oven and allow the crusts to cool completely.
Make Cheesecakes
- Combine cream cheese and powdered sugar in the bowl of a stand mixer or large bowl and beat with the stand mixer or hand mixer until light and fluffy, scraping down the sides of the bowl as needed.
- Add in the sour cream and vanilla extract and beat until fully combined, scraping down the sides of the bowl as needed.
- Add in the eggs, one a time, and mix just until combined. Do not overbeat.
- Transfer about ¼ cup of the cheesecake filling into each of the prepared crusts, or until about ¾ full.
- Bake mini cheesecakes for 15 to 20 minutes or until the edges are just set and the middle is very slightly jiggly. Check every minute or so to ensure the cheesecakes don’t get overbaked.
- Remove from the oven and set on a cooling rack and allow to cool to room temperature. Cover cheesecake lightly with plastic wrap and chill in the refrigerator for at least 2 hours before serving.
- Serve with whipped cream, fresh fruit, hot fudge or caramel sauce. Enjoy!
Video
Notes
- whipped cream
- fresh fruit
- hot fudge
- caramel sauce
- strawberry sauce
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