Name: Mini Cheesecakes
Prep time: 15 min
Cook time: 20 min
Total time: 2 h 35 min
Cuisine: American
Ingredients: For the crust:; 1 cup graham cracker crumbs; 2 tbsp granulated sugar; 4 tbsp unsalted butter, melted; For the filling:; 16 oz cream cheese, softened; 1/2 cup granulated sugar; 2 large eggs; 1/2 cup sour cream; 1 tsp vanilla extract

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These mini cheesecakes are creamy, rich, and perfectly portioned for individual servings. With a buttery graham cracker crust and smooth cheesecake filling, they’re an elegant yet easy dessert I love making for parties, holidays, or just when I want a little sweet treat.

Mini Cheesecakes

Why You’ll Love This Recipe

I love how these mini cheesecakes have all the flavor and texture of a full-sized cheesecake but bake in a fraction of the time. They’re easy to customize with different toppings, travel well for gatherings, and can be made ahead so I’m not rushing at the last minute.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

Graham cracker crumbs
Granulated sugar
Unsalted butter, melted

For the filling:

Cream cheese, softened
Granulated sugar
Eggs
Sour cream
Vanilla extract

Directions

I preheat the oven to 325°F (163°C) and line a muffin tin with paper liners.
In a small bowl, I mix graham cracker crumbs, sugar, and melted butter until combined.
I press about a tablespoon of the crust mixture into the bottom of each liner, pressing firmly.
In a large bowl, I beat the cream cheese and sugar until smooth.
I add the eggs one at a time, mixing just until combined, then stir in the sour cream and vanilla.
I spoon the cheesecake batter over each crust, filling the liners about ¾ full.
I bake for 18–20 minutes, or until the centers are just set.
I cool them to room temperature, then refrigerate for at least 2 hours before serving.

Servings and timing

This recipe makes about 12 mini cheesecakes. I usually spend 15 minutes preparing them, 20 minutes baking, and at least 2 hours chilling.

Variations

I sometimes swap the graham crackers for crushed Oreos or gingersnaps for a different flavor. For toppings, I add fresh fruit, chocolate ganache, caramel sauce, or fruit preserves. I’ve also mixed in lemon zest for a bright citrus twist.

storage/reheating

I store mini cheesecakes in an airtight container in the refrigerator for up to 5 days. They also freeze well for up to 2 months; I thaw them in the fridge before serving. I don’t reheat them since they’re best served chilled.

FAQs

Can I make these without muffin liners?

Yes, I lightly grease the muffin tin instead, but liners make removal much easier.

Can I use low-fat cream cheese?

Yes, but the texture will be slightly less rich and creamy.

How do I prevent cracks?

I avoid overmixing the batter and bake just until set, letting them cool gradually.

Can I make these in mini muffin pans?

Absolutely, I just reduce the baking time to about 10–12 minutes.

Can I make them ahead for a party?

Yes, I often make them a day in advance so they have plenty of time to chill.

Conclusion

These mini cheesecakes are one of my favorite bite-sized desserts because they’re creamy, versatile, and easy to make. I love how they can be dressed up with endless topping options, making them perfect for any occasion.