Easy Mini Cheesecakes Recipe

Mary and Brenda Maher

By Brenda & Mary

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My kids always bring their friends over for parties. But busy as I am, I cannot stay in the kitchen all night slicing up a whole cheesecake for them.

Mini Cheesecakes

That’s why I’ve got the perfect fix: a basic recipe for mini cheesecakes that keeps everyone happy and saves me a hassle!

Why Mini Individual Cheesecakes Recipe Are Simply The Best

Mini Cheesecakes recipe
  • They are basically the adorable little siblings of your classic cheesecake, with all the creamy, indulgent goodness packed into bite-sized forms! Perfect when you want a sweet fix without gobbling up a massive slice.
  • And let me tell you, they are WAY easier to whip up than a classic full-on cheesecake! No fussing with water baths or worrying about baking times; you can say they’re tailor-made for beginner bakers.
  • But there is no shortage of flavor options. Oh no! Just like their big brother, mini cheesecakes come in a whole range of tastes, from classic New York-style to fruity delights with berries or swirled toppings. And let’s not forget about the chocolatey bomb; you can get as wild as you like!
  • Wanna take things up a notch? Pair your mini cheesecakes with something light and refreshing, like a fruit salad or a scoop of sorbet. This heavenly combo will round off any meal under the sun, my friend!

How To Make Mini Cheesecakes

Step 1.

Let’s get our baking party started!

Preheat your oven temperature to 350°F (or 177°C) and grab your trusty muffin pan. If you use a standard 12-count pan, pop in 10 liners. 

Now, heads up: my recipe makes around 10 mini cheesecakes, so you’ll have a couple of empty slots. You can skip cupcake liners altogether and grease the pan directly with butter or non-stick spray, but trust me, those little cheesecakes can be a pain to get out later on. Liners are still your best bet for an easier cleanup!

Crust

Mini Cheesecakes biscuit

Step 2.

Throw all your crust ingredients into a bowl and mix until you have a sandy texture. Then, grab about a full tablespoon of this mixture and press it firmly into every liner. I usually go for 1 ½ tablespoons for each mini cheesecake. 

Mini Cheesecakes cake batter

Pop them in the oven and pre-bake (about 5 minutes).

Make The Filling

Step 3.

Now, onto the filling! 

Grab your handy-dandy mixer – stand or handheld, whichever you prefer – and cream your cream cheese with white sugar at medium-high until it’s nice and smooth, about a minute or so. Then, toss in sour cream, lemon juice, and vanilla extract, and mix until everything is fully combined. Drop in the egg and give it another quick mix at medium speed.

Mini Cheesecakes frosting

Now, divide that delicious batter between your liners – about a tablespoon for each cheesecake should do the trick. And there you have it!

Mini Cheesecakes baking

Step 4.

Alright, now for the finishing touch! 

Pop those mini cheesecakes in the oven and bake them until their edges settle and the middle parts have just a slight jiggle, which should take about 18 to 20 minutes.

Step 5.

Once they’re out of the oven, let them cool on a rack for about 30 minutes at room temperature. Then, transfer those babies to the fridge and let them chill for another 2 hours (and, if you can wait, overnight is even better; make sure to drape a loose cover over them!) 

Oh, and don’t worry if they sink a bit in the center as they cool – that just means more space for your toppings!

Mini Cheesecakes filling

Step 6.

When you’re ready to serve, get wild with your toppings! Whether it’s fresh fruit, a chocolate drizzle, or some whipped cream, the sky’s the limit. Enjoy!

Mini Cheesecakes final

Notes

1. What if you’re in a pinch and can’t get your hands on graham crackers for your cheesecake crust? No worries! You can easily whip up a biscuit crust using these measurements:

  • 1 cup of biscuit crumbs (about 7 biscuits)
  • 30 g of melted butter
  • 2 tablespoons of sugar

Here’s what I do: grind those biscuits into fine crumbs, mix them with the sugar, then pour melted butter in and give it a good stir. Press the mixture into your liners and follow the pre-baking instructions in Step 2 of my recipe.

2. Once your mini cheesecakes are all done and dusted, I bet you would want to store them properly. Pop them into an airtight container before stashing them in the refrigerator; they’ll stay fresh for four days!

Oh, but remember, don’t leave them out at room temp for over 2 hours per period. We don’t want any sunken disaster!

3. For those who want to stock up and freeze some of these delightful treats for later: no problem! Just flash-freeze the cakes on the baking sheet. 

Next, transfer them into a freezer container. Squeeze out any extra air, seal them up tight, and wrap the container nice and flat in aluminum foil. 

Toss them in the freezer, and they’ll keep for two months. Just thaw them in the refrigerator overnight when you’re ready to dig in.

4.

Now, let’s talk about frosting alternatives! Here are some of my personal faves whenever I want to jazz up my cheesecakes:

Take your pick and get creative!

FAQs

Can I Use A Regular Cheesecake Recipe For My Mini Cheesecakes?

Yes, you can often adapt a full-size cheesecake recipe for minis. But, of course, depending on how many mini cheesecakes your pan yields, you’ll likely need to adjust the baking time or reduce the recipe.

Do I Need A Water Bath For Mini Cheesecakes?

Most mini cheesecake recipes (including mine) don’t require it due to their smaller size. But go for it if you have time; it still helps ensure even baking!

How Can I Easily Remove Mini Cheesecakes From The Pan?

Run a thin knife around the edges before gently pulling them out. Chilling them completely beforehand also helps with the process!

What Are Some Easy Flavor Variations For Mini Cheesecakes?

  • Swirl in fruit jams or purees like strawberry, blueberry, or raspberry.
  • Add chocolate chips, chopped nuts, or sprinkles to the batter.
  • Top with fresh fruit like berries, mango, or peaches.
  • Make a decadent swirl with Nutella or caramel sauce.

Have fun!

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Mini Cheesecakes

Mini Cheesecake

They're the adorable version of your favorite cheesecake, serving up that same heavenly taste in perfectly portioned packages. And guess what? You can get just as wild with the toppings as you would with any regular cheesecake!
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Course: Cake
Cuisine: American
Prep Time: 25 minutes
Cook Time: 25 minutes
2 hours 40 minutes
Total Time: 3 hours 30 minutes
Servings: 10
Calories: 492kcal
Author: Brenda Maher

Ingredients

Graham Cracker Crust

  • 1 cup graham cracker crumbs (or about 6 full-sheet graham crackers)
  • 2 tbsp melted unsalted butter
  • 1 tbsp granulated sugar

Cheesecake

  • 8 ounces softened, full-fat brick cream cheese, room temperature
  • ¼ cup granulated sugar
  • cup full-fat sour cream, room temperature
  • 1 tsp pure vanilla extract
  • 1 egg, room temperature
  • optional 1 ½ tsp fresh lemon juice

Instructions

  • Preheat your oven to 350°F (or 177°C), line a muffin pan with 10 liners, or grease it directly with non-stick spray or butter. Make the crust mixture and press it firmly into each of the liners. Pre-bake in about 5 minutes.
  • Cream your cream cheese with sugar using a mixer. Add sour cream, lemon juice, vanilla extract, and egg, mixing at medium speed until fully combined.
  • Divide that batter evenly among the liners, filling each about three-quarters full.
  • Bake the mini cheesecakes for 18 to 20 minutes until the edges settle and the center parts have only a slight jiggle.
  • Let the cheesecakes cool on a rack for half an hour at room temperature, then transfer them to the fridge to chill for 2 hours (or overnight for best results). Don’t worry if they sink a bit in the center.
  • Before serving, add your desired toppings, such as fresh fruit, chocolate drizzle, or whipped cream. Enjoy!

Notes

  • Have no graham crackers? You can create a biscuit crust by mixing 1 cup of biscuit crumbs, 30g melted butter, and 2 tbsp sugar. Press this mixture into your liners before pre-baking.
  • Refrigerate your mini cheesecakes in an airtight container for 4 days, and don’t leave them at room temp for over 2 hours at a time.
  • To freeze your cheesecakes, flash-freeze those on the baking sheet. Next, transfer them to a freezer container and remove excess air. Wrap in foil or plastic wrap and freeze for two months. Thaw overnight in the refrigerator before serving.
  • For added flavor, experiment with various toppings like whipped cream, chocolate ganache, salted caramel, blueberry sauce, dulce de leche, lemon curd, or strawberry buttercream.

Nutrition

Calories: 492kcal | Carbohydrates: 10.2g | Protein: 7.9g | Fat: 46.2g | Saturated Fat: 28.5g | Cholesterol: 169mg | Sodium: 306mg | Potassium: 124mg | Fiber: 0.4g | Sugar: 4.5g | Calcium: 78mg | Iron: 1mg
Did you make this recipe?Mention @cakegirls or tag #cakegirls!

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Mary and Brenda Maher

Mary & Brenda Maher

Mary & Brenda Maher, are the founders of Cake Girls, a Chicago-based online baking shop specializing in cake supplies, party decor, and DIY cake tutorials. They are known for their elaborate and artistic cake creations, which have been featured on the Food Network Challenge and in a reality show, Amazing Wedding Cakes.

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