There's something magical about a mini cheesecake that’s hard to resist. These delightful, individually portioned treats combine the creamy richness of classic cheesecake with a buttery graham cracker crust, all baked into a perfectly poppable size. I first fell in love with mini cheesecakes at a family gathering, where they were the perfect solution to the age-old problem of everyone wanting “just a small slice.” Now, they’re a go-to for parties, potlucks, and even weeknight desserts!

Let’s dive into what makes these mini cheesecakes so special and how easy it is to whip up a batch for any occasion.
Why You’ll Love This Mini Cheesecakes Recipe

Get ready to meet your new favorite dessert! These mini cheesecakes bring all the indulgence of a full-sized cheesecake into an easy-to-serve, handheld portion.
First, they’re incredibly quick and easy to make. Unlike traditional cheesecake that takes hours to set and chill, these mini versions bake up in just 20 minutes and only need a short time in the fridge to be ready.
Second, they’re perfectly portioned, making them ideal for serving at parties, picnics, or family gatherings. Each guest can have their own little cheesecake, and there’s no need for messy slicing or serving utensils.
Plus, they’re versatile! You can top them with fresh fruit, chocolate drizzle, caramel, or even a dollop of whipped cream to make each one unique.
Lastly, these mini cheesecakes store beautifully, so you can make them ahead of time. Whether you’re meal-prepping desserts for the week or planning for a big event, these cheesecakes stay fresh and delicious in the fridge for days.
Ingredients Notes

This mini cheesecakes recipe calls for just a handful of simple ingredients, yet each one plays a crucial role in delivering that signature cheesecake flavor and texture.
- Graham Cracker Crumbs: The foundation of our cheesecake base, these crumbs mix with a little sugar and melted butter to create a classic graham cracker crust. You can buy pre-made crumbs, or crush whole graham crackers in a food processor for a homemade touch.
- Cream Cheese: The star of the show! Use full-fat cream cheese for the creamiest, most luscious texture. Make sure it’s softened to room temperature, as this helps avoid lumps when mixing.
- Sugar: Just a little granulated sugar sweetens the cheesecake filling to perfection. This recipe balances sweetness without overpowering the natural richness of the cream cheese.
- Eggs: Eggs give the cheesecake its structure and creaminess. Using room-temperature eggs helps them incorporate smoothly into the batter for a silky consistency.
- Vanilla Extract: A splash of vanilla extract enhances the cheesecake flavor, adding a warm and subtle sweetness. You can even experiment with almond or lemon extract for a unique twist.
You’ll also need a standard muffin tin and paper liners. Silicone liners work great if you’re looking to reduce waste and prefer easy removal.
How To Make These Mini Cheesecakes
Creating these mini cheesecakes is simple and stress-free! Here’s how to put everything together:
- Prepare the Crust: Start by preheating your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners. In a bowl, combine the graham cracker crumbs, a bit of sugar, and melted butter until the mixture resembles wet sand. Press about a tablespoon of the crust mixture into the bottom of each lined muffin cup. Use the back of a spoon or the bottom of a small glass to press it down firmly.
- Mix the Filling: In a large bowl, beat the softened cream cheese with sugar until smooth and creamy. Add in the eggs, one at a time, mixing well after each addition. Finally, add vanilla extract and a pinch of salt, mixing just until combined and smooth.
- Fill the Cups: Pour the cream cheese filling over the crusts, filling each muffin cup almost to the top. These mini cheesecakes don’t rise much, so you don’t need to leave too much space.
- Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the centers are set but still slightly jiggly. Avoid overbaking, as this can cause cracks in your cheesecakes.
- Cool and Chill: Remove the cheesecakes from the oven and let them cool in the muffin tin for about 15 minutes. Then, transfer them to the fridge to chill for at least 2 hours before serving. This cooling time helps the cheesecakes set and enhances their creamy texture.
Enjoy your mini cheesecakes chilled, topped with your favorite fruits, syrups, or a dusting of powdered sugar!
Storage Options
Mini cheesecakes store well, making them a fantastic make-ahead dessert. Here’s how to keep them fresh:
- Refrigerator: Store the mini cheesecakes in an airtight container in the fridge for up to 5 days. They’ll stay creamy and delicious, ready to serve whenever you want a treat.
- Freezer: These mini cheesecakes also freeze beautifully! Place them in a single layer in an airtight container, and they’ll last in the freezer for up to 3 months. To enjoy, just thaw them overnight in the fridge, and they’re ready to serve.
When you’re ready to serve, you can add your toppings just before serving, which keeps everything fresh and prevents any sogginess.
Variations and Substitutions
One of the best parts about mini cheesecakes is their flexibility. Here are some fun variations to try:
- Chocolate Swirl: For a chocolatey twist, swirl a tablespoon of melted chocolate or chocolate syrup into the filling of each mini cheesecake before baking.
- Berry Topping: Fresh berries like strawberries, raspberries, or blueberries make excellent toppings. You can add them directly on top or cook them down with a little sugar for a jam-like consistency.
- Lemon Zest: Add a teaspoon of lemon zest to the filling for a burst of bright citrus flavor. It pairs wonderfully with a fresh fruit topping!
- Peanut Butter Cheesecake: Mix a couple of tablespoons of creamy peanut butter into the filling for a rich, nutty flavor. Pair it with a chocolate drizzle for a Reese’s-inspired treat!
- Gluten-Free Option: Substitute the graham cracker crumbs with gluten-free cookies or oats for a gluten-free version.
Experiment with these variations or create your own – the possibilities are endless! Each change adds a new dimension to the classic cheesecake flavor, so don’t be afraid to get creative.
Enjoy these mini cheesecakes as a little indulgence that’s big on flavor, easy to make, and sure to impress!
PrintMini Cheesecakes Recipe
Enjoy these easy-to-make mini cheesecakes with a rich, creamy filling and buttery graham cracker crust. Perfect for parties, these individual cheesecakes are the ideal dessert to satisfy your sweet cravings. Try them with various toppings for a deliciously customizable treat!
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Total Time: 37 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup graham cracker crumbs
- 3 tbsp granulated sugar
- 4 tbsp unsalted butter, melted
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- Toppings (optional): fresh berries, chocolate sauce, whipped cream
Instructions
- Prepare the Crust: Preheat oven to 325°F (165°C). Line a muffin pan with paper liners. Mix graham cracker crumbs, sugar, and melted butter. Press a tablespoon of mixture into each liner to form the crust.
- Make the Filling: In a bowl, beat cream cheese until smooth. Add sugar, mixing until combined. Add eggs one at a time, then vanilla, and blend until smooth.
- Bake the Cheesecakes: Divide filling evenly among muffin liners, filling each about ¾ full. Bake for 15-17 minutes, or until the centers are set.
- Cool and Chill: Let cheesecakes cool to room temperature, then refrigerate for at least 2 hours. Add desired toppings before serving.
Notes
- For a richer crust, add a pinch of salt to the graham cracker mixture.
- Customize with your favorite toppings like caramel, chocolate, or fresh fruit for added flavor.
- Store in the refrigerator for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210 kcal
- Sugar: 13g
- Sodium: 140mg
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