Name: Mini Cheesecakes Made in a Muffin Tin
Prep time: 15 min
Cook time: 18 min
Total time: 2 h 33 min
Cuisine: American / International
Ingredients: 1 1/2 cups graham cracker crumbs; 2 tbsp granulated sugar (for crust); 6 tbsp melted butter (for crust); 16 oz (450 g) cream cheese, softened; 1/2 cup granulated sugar (for filling); 1 tsp vanilla extract; 2 large eggs; 1/4 cup sour cream or Greek yogurt (optional, for creaminess); 1 tbsp lemon juice (optional, for brightness); Optional toppings: fruit preserves or compote, fresh berries, whipped cream, chocolate drizzle, crushed cookies or nuts

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Mini cheesecakes made in a muffin tin are the perfect bite-sized dessert — creamy, rich, and portioned just right. I love how simple they are to make and how they come out looking elegant with minimal effort. Whether I’m serving them at a party, packing them for a picnic, or just treating myself, these little cheesecakes always impress.

Why You’ll Love This Recipe

I love these mini cheesecakes because they deliver all the indulgence of a classic cheesecake but in a fun, single-serving form. They’re quicker to bake, chill faster, and don’t require any slicing or complicated prep. Plus, I can easily switch up the crust or toppings depending on the occasion or what I have in the fridge. Mini Cheesecakes Made in a Muffin Tin

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
Melted butter

For the filling:

Cream cheese, softened
Granulated sugar
Vanilla extract
Eggs
Sour cream or Greek yogurt (for creaminess)
Lemon juice (optional, for brightness)

Optional toppings:

Fruit preserves or compote
Fresh berries
Whipped cream
Chocolate drizzle
Crushed cookies or nuts

Directions

I preheat the oven to 325°F (160°C) and line a standard muffin tin with paper cupcake liners.
In a bowl, I mix the graham cracker crumbs, sugar, and melted butter until combined.
I spoon a tablespoon of the crust mixture into each liner and press it down firmly. I bake the crusts for 5 minutes, then let them cool slightly.
While the crusts cool, I beat the cream cheese until smooth. I add the sugar, vanilla, sour cream, and lemon juice, and mix until creamy.
I add the eggs one at a time, mixing just until combined — I don’t overmix.
I spoon the filling evenly over the crusts, filling each liner nearly to the top.
I bake for 15–18 minutes, just until the centers are set but still slightly jiggly.
I let the cheesecakes cool in the pan, then chill them in the fridge for at least 2 hours before serving.
Just before serving, I add my favorite toppings.

Servings and timing

This recipe makes 12 mini cheesecakes.
Prep time: 15 minutes
Cook time: 18 minutes
Chill time: 2 hours
Total time: 2 hours 33 minutes

Variations

Sometimes I use chocolate cookie crumbs or crushed Oreos for the crust. For a fruity twist, I swirl a bit of raspberry jam into the filling before baking. I’ve also made them with a dollop of Nutella or caramel in the center for a sweet surprise. Around the holidays, I add a pinch of cinnamon to the crust and top with cranberry sauce.

Storage/reheating

I store these mini cheesecakes in an airtight container in the fridge for up to 5 days. They’re great chilled, and I don’t need to reheat them. If I want to freeze them, I wrap each one tightly in plastic wrap and place them in a freezer-safe container. I thaw them overnight in the fridge before serving. Mini Cheesecakes Made in a Muffin Tin

FAQs

Can I make these without cupcake liners?

Yes, but I grease the muffin tin really well or use a silicone muffin pan to make removal easier. Liners help with presentation and cleanup.

Do I need a water bath?

No water bath needed! That’s one of the reasons I love this recipe — they bake evenly and don’t crack like full-size cheesecakes sometimes do.

Can I make these ahead?

Absolutely. I often make them a day in advance and store them in the fridge. I add toppings just before serving so they stay fresh.

Can I use low-fat cream cheese?

I can, but the texture will be a bit lighter and less rich. Full-fat cream cheese gives the best creamy result.

What’s the best way to top them?

I love fresh fruit, jam, or a simple whipped cream topping. For a decadent option, I drizzle with melted chocolate or caramel.

Conclusion

Mini Cheesecakes made in a muffin tin are one of my favorite easy desserts — they’re simple, customizable, and always a crowd-pleaser. Whether I’m baking for a party or just satisfying a cheesecake craving, these little treats make dessert fun, easy, and delicious every time.