Mini Cheesecakes are an easy dessert to make from scratch. These single serving mini cheesecakes with graham cracker crust are rich and creamy, and made with just eight ingredients.
Mini cheesecakes are an instant crowd pleaser. You’ll love my easy mini cheesecakes recipe because they are easy to make and require no slicing.
They make a fantastic party dessert because they are ready to grab and go, making serving a breeze.
The best part? These cheesecakes are pre-portioned into small servings, so they’re not as guilt-inducing as a huge slice of cheesecake. What’s not to love?
I’ve topped these mini cheesecakes with my Strawberry Topping for Cheesecake, but caramel sauce or whipped cream are also great options.
Mini Cheesecake Pan
So, what size pan do you need to make mini cheesecakes? No worries, all you’ll need is a standard size cupcake or muffin pan. Here is the exact cupcake pan I use for this recipe (and in the video below).
The term “mini” simply refers to the size compared to a regular sized cheesecake. The measurements in this recipe are meant for cupcake sized cheesecakes, not a “mini cupcake pan”.
Hope this makes sense! I’ve had a few questions regarding pan size and want to be clear – this recipe makes standard cupcake/muffin sized cheesecakes.
How to make perfectly portioned mini cheesecakes
One tool that made this recipe infinitely easier was a large cookie scoop. First, the graham cracker crust was exactly 1 tablespoon measured into each cup. Next, the filling was exactly one large cookie scoop‘s worth of filling into each cup (or 3 tablespoons).
This way, all of your cheesecakes will be exactly uniform in size. I am quite the perfectionist, so figuring out these measurements made me very happy!
Ingredients To Make Mini Cheesecakes
For this recipe, all you’ll need are three ingredients for the crust, and five ingredients for the filling.
For the graham cracker crust, you’ll need granulated sugar, melted butter, and graham cracker crumbs.
You’ll need 1 1/2 cups of graham cracker crumbs, which was about 11 whole graham crackers ground in a food processor.
For the filling, you’ll need cream cheese, granulated sugar, eggs, sour cream, and vanilla extract.
How To Prevent Lumpy Cheesecake Batter
One common issue with cheesecake is that the batter can get lumpy. There are a few reasons for this, and I’m going to share with you ways to prevent lumpy cheesecake batter!
First – you absolutely must use room temperature ingredients. Your cream cheese, eggs, and sour cream all need to be at room temperature before mixing them together.
If even one ingredient is cold, the cream cheese will get clumpy when the cold ingredient is mixed in. Room temperature ingredients cream together easily and will prevent lumps.
Second, I have always had luck mixing my ingredients in a particular order.
- cream cheese
- granulated sugar
- sour cream
- vanilla extract
First, I mix the cream cheese alone to make sure it’s creamy. Next, add the granulated sugar and mix. Then, add eggs and mix. Then, add sour cream and mix. Last, add the vanilla extract and mix.
It’s also important to not over-mix your batter. When adding each ingredient, just mix on medium-low speed until the ingredient is incorporated.
Mini Cheesecake Toppings
Looking for ideas to top your mini cheesecakes? Here are a few of my favorites:
- Strawberry Topping for Cheesecake
- Fresh fruits
- Whipped cream
- Pineapple Jam
- Homemade Cherry Pie Filling
- Salted Caramel Sauce
Easy Mini Cheesecakes
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 4 tablespoons unsalted butter melted
- 16 ounces cream cheese room temperature
- 1/2 cup granulated sugar
- 2 large eggs room temperature
- 1/2 cup sour cream room temperature
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees. Line a muffin pan with paper muffin liners and set aside.
- In a bowl, combine graham cracker crumbs and granulated sugar. Stir to combine. Add melted butter and stir until fully incorporated. Spoon 1 tablespoon of crust into each muffin liner. Using the back of a measuring cup, press graham cracker mixture firmly into the bottom of each cup. Set aside.
- In a large bowl, add cream cheese. Beat until smooth. Add granulated sugar, then mix until smooth. Next, add eggs and mix until incorporated. Add sour cream and mix until incorporated. Last, add vanilla and mix until incorporated. Be sure not to over-mix, just mix until each ingredient is incorporated into the batter.
- Spoon 3 tablespoons (or one large cookie/cupcake scoop) of filling into each cup. After filling all cups, gently tap pan onto counter top to level filling and remove any excess air bubbles.
- Bake for 17-19 minutes, or until cheesecake is no longer jiggly in the center. Tops may crack slightly, this is normal. Remove from oven and allow to cool completely before removing cheesecakes from the pan.
- Refrigerate until ready to serve. Optionally, top with strawberries, cherries, or whipped cream.
- This recipe makes 18 cupcake/muffin sized cheesecakes. "Mini" refers to the size compared to a regular cheesecake, and does not refer to a mini muffin tin. You are welcome to use mini muffin tins for this recipe, but it has not been tested, so baking times and quantities will vary.
- Be sure to just mix until each ingredient is incorporated into your batter. Overmixing can add extra air to your batter, causing your cupcakes to rise too fast, then sink, while baking.
- Room temperature ingredients are important for making a creamy cheesecake filling. If one, or all, of your ingredients are cold, this will cause your batter to be lumpy.
- If you have a lumpy batter, try pressing it through a fine mesh sieve to remove the lumps.