The Best Mini Cheesecakes Recipe

Mini Cheesecakes are creamy, rich, and perfectly portioned desserts that bring all the indulgence of classic cheesecake into a cute, bite-sized form. With a buttery graham cracker crust and smooth cheesecake filling, they’re ideal for parties, holidays, or just when I want a little treat without making a whole cake.

Why You’ll Love This Recipe

I love this recipe because it’s simple, quick, and always a hit. These little cheesecakes bake faster than full-size ones, chill quickly, and are super easy to decorate with fruit, chocolate, or sauce. They’re make-ahead friendly, easy to serve, and totally irresistible. Whether I’m entertaining or just treating myself, they never disappoint.

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

• Eggs

• Sour cream

• Vanilla extract

• Lemon juice (optional, for a touch of brightness)

For topping (optional):

• Fresh berries

• Fruit preserves or pie filling

• Chocolate ganache

• Whipped cream

Directions

1. I preheat the oven to 325°F and line a muffin tin with paper cupcake liners.

2. I mix graham cracker crumbs, sugar, and melted butter, then press about a tablespoon into the bottom of each liner. I bake the crusts for 5 minutes and let them cool.

3. In a large bowl, I beat cream cheese and sugar until smooth and fluffy.

4. I add the eggs, one at a time, followed by sour cream, vanilla, and lemon juice. I mix until just combined—without overbeating.

5. I spoon the filling over the cooled crusts, filling each cup almost to the top.

6. I bake for 15–18 minutes, until the centers are set but still slightly jiggly.

7. I cool them in the pan for 30 minutes, then refrigerate for at least 2 hours (or overnight) until fully chilled.

8. I top them with berries, preserves, or whipped cream before serving.

Servings and timing

This recipe makes 12 mini cheesecakes. It takes about 15 minutes to prep, 20 minutes to bake, and at least 2 hours to chill—making it a great make-ahead dessert.

Variations

Sometimes I swap the graham crust for crushed Oreos, gingersnaps, or Biscoff cookies for a twist. I’ve also swirled in fruit jam or chocolate into the batter before baking. For seasonal flavors, I mix in pumpkin puree or a touch of cinnamon.

storage/reheating

I store these in the fridge in an airtight container for up to 5 days. They also freeze beautifully—I freeze them without toppings, then thaw overnight in the fridge and add fresh toppings before serving.

FAQs

Can I make these without cupcake liners?

Yes. I use a silicone muffin pan or grease the tin well to make sure they release easily after chilling.

Do I need a water bath?

Not for these. Since they’re small, they bake evenly and gently without needing a water bath.

How do I know when they’re done baking?

The centers should be just set with a slight jiggle. They’ll firm up as they cool in the fridge.

Can I use low-fat cream cheese?

Yes, but the texture will be slightly less rich. I prefer full-fat for the creamiest result.

What’s the best way to decorate them?

I keep it simple with fruit or whipped cream, but I’ve also used chocolate drizzle, caramel, or lemon curd depending on the occasion.

Conclusion

Mini Cheesecakes are everything I love about classic cheesecake—rich, smooth, and satisfying—packed into perfectly portioned bites. They’re easy to make, easy to serve, and always a crowd-pleaser. Whether dressed up with berries or enjoyed plain, they’re a go-to dessert I’ll come back to again and again.