Mini cheesecakes are the perfect bite-sized dessert—creamy, rich, and easy to make! Whether you’re hosting a party, need a quick treat, or just love cheesecake, these easy mini cheesecakes are a must-try.
In this guide, you’ll learn how to make mini cheesecakes from scratch using simple ingredients. Plus, I’ll share expert tips, variations, and storage ideas to help you get the perfect mini cheesecakes every time.
Why You’ll Love This Recipe
✔️ Simple Ingredients – Made with pantry staples.
✔️ No Water Bath Needed – Unlike traditional cheesecakes, these are fuss-free!
✔️ Perfect for Any Occasion – Great for parties, birthdays, or just because.
✔️ Customizable – Add your favorite toppings like fruit, caramel, or chocolate.
Ingredients for Mini Cheesecakes
For the Crust:
- 1 cup graham cracker crumbs (or crushed vanilla wafers)
- 2 tablespoons sugar
- 3 tablespoons melted butter
For the Cheesecake Filling:
- 8 oz (1 block) cream cheese, softened
- ¼ cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon sour cream (optional, for extra creaminess)
Optional Toppings:
- Fresh fruit (strawberries, blueberries, raspberries)
- Whipped cream
- Chocolate drizzle
- Caramel sauce
Step-by-Step Instructions
Step 1: Prepare the Crust
- Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Scoop 1 tablespoon of the crust mixture into each muffin liner. Press down firmly using the back of a spoon.
Step 2: Make the Cheesecake Filling
- In a large bowl, beat cream cheese and sugar with a hand mixer until smooth.
- Add the egg, vanilla extract, and sour cream. Mix until just combined (don’t overmix).
Step 3: Bake the Mini Cheesecakes
- Divide the cheesecake mixture evenly among the 12 muffin cups (about ¾ full).
- Bake for 15-18 minutes, until the centers are set but slightly jiggly.
- Let them cool in the pan for 10 minutes, then transfer to the fridge for at least 2 hours before serving.
Step 4: Add Toppings & Serve
Once chilled, top your mini cheesecakes with fruit, chocolate, caramel, or whipped cream. Enjoy!
Tips for Perfect Mini Cheesecakes
✔️ Use room temperature cream cheese – Ensures a smooth, lump-free filling.
✔️ Don’t overmix the batter – Overmixing can cause cracks.
✔️ Chill before serving – This helps them set and develop the best texture.
✔️ Use a non-stick muffin pan – Makes removal easier.
Delicious Variations to Try
🌰 Oreo Cheesecakes – Use crushed Oreos for the crust and mix some into the batter.
🍋 Lemon Mini Cheesecakes – Add 1 teaspoon lemon zest and 1 tablespoon lemon juice for a citrusy kick.
🍫 Chocolate Mini Cheesecakes – Mix in 2 tablespoons cocoa powder and top with chocolate ganache.
🥜 Peanut Butter Cheesecakes – Swirl in 2 tablespoons peanut butter before baking.
How to Store Mini Cheesecakes
Refrigerator:
- Store in an airtight container in the fridge for up to 5 days.
Freezer:
- Freeze without toppings for up to 3 months.
- Thaw in the fridge overnight before serving.
Final Thoughts
Mini cheesecakes are quick, easy, and absolutely delicious. With their creamy texture, buttery crust, and endless topping possibilities, they’re perfect for any occasion. Try them today and enjoy a bite-sized cheesecake treat that’s sure to impress!
Frequently Asked Questions (FAQs)
1. Can I make these without a muffin pan?
Yes! You can use a mini cheesecake pan or small ramekins instead.
2. How do I prevent cracks in mini cheesecakes?
Avoid overbaking and overmixing. Also, let them cool gradually before chilling.
3. Can I use a different crust?
Absolutely! Try crushed Oreos, vanilla wafers, or Biscoff cookies.
4. Can I make these in advance?
Yes! They taste even better after chilling overnight.
5. Can I make these without eggs?
Yes! Substitute ¼ cup Greek yogurt or applesauce for an egg-free version.
