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    Home » Recipes » Cake & Frosting

    Easy Mini Cheesecakes

    Published: Jan 31, 2019 · Modified: Feb 18, 2022 by Heather · As an Amazon Associate I earn from qualifying purchases. · 1010 words. · About 6 minutes to read this article.

    Jump to Recipe Jump to Video
    Easy mini cheesecakes recipe.
    Easy mini cheesecakes recipe.
    Easy mini cheesecakes recipe.
    Easy mini cheesecakes recipe.

    Mini Cheesecakes are an easy dessert to make from scratch. These single serving cheesecake cupcakes are rich and creamy, with a graham cracker crust.

    Single serve cheesecakes topped with strawberries on a wood counter top.

    Mini cheesecakes are an instant crowd pleaser. They make a fantastic party dessert because they are ready to grab and go - no slicing needed!

    These single-serve cheesecakes are rich, creamy, and smooth, with a crunchy graham cracker crust. Customize your cheesecakes with a variety of toppings, like strawberry or caramel sauce.

    Serve these mini cheesecakes at your next picnic, birthday, or holiday like Christmas, Thanksgiving, Easter, or New Year's Eve.

    What size pan to use

    For this recipe, you'll need 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 (like one you'd slice into pieces). The measurements in this recipe are meant for a standard sized cupcake pan, not a "mini cupcake pan".

    Ingredients and substitutionsIngredients for mini cheesecakes.

    Graham cracker crumbs can be substituted with chocolate graham cracker crumbs or crushed cookies, like vanilla wafers or oreo cookies.

    The entire graham cracker crust can also be substituted with whole oreo cookies. Simply place an oreo cookie in the bottom of each cupcake liner, then top with your cheesecake batter.

    Vanilla extract can be substituted with a different extract to give your cheesecakes a different flavor. Try lemon extract, maple extract, or peppermint extract!

    How To prevent lumpy cheesecake batter

    First - you absolutely must use room temperature ingredients. The 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.

    1. cream cheese
    2. granulated sugar
    3. eggs
    4. sour cream
    5. vanilla extract

    First, 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. Add each ingredient and mix on low speed just until incorporated, then stop and add your next ingredient.

    A cheesecake sliced in half with strawberry topping dripping down.

    How to prevent mini cheesecakes from sinking

    Your mini cheesecakes will sink slightly in the center as they cool. This is normal. It also makes a perfect vessel for toppings like strawberry and caramel sauces!

    However, if you'd like to prevent your cheesecakes from sinking as much as possible, here are a few tips.

    Extra air can be whipped into the batter when it is overmixed. When baked and cooled, this air is released, causing your cheesecake to sink. To prevent this, mix each ingredient in until just combined, then turn off the mixer.

    Room temperature ingredients are easier to mix together, which is another reason to warm up all of your ingredients before beginning. If you start with cold ingredients, your batter will not only be lumpy, but will take more mixing to blend together - which adds more air.

    Sometimes, cheesecake will sink when it is taken out of the oven quickly, due to the shock of cold air. When your cheesecakes are done, turn the oven off and crack the door open a few inches. Allow them to set for a few minutes before removing them from the oven. This will allow them to begin cooling without being 'shocked' by cold air.

    Cheesecake toppings

    Looking for ideas to top your cheesecakes? Here are a few of my favorites:

    • Strawberry Topping for Cheesecake
    • Fresh fruits dusted in sugar
    • Chocolate ganache
    • Homemade Whipped Cream
    • Pineapple Jam
    • Homemade Cherry Pie Filling
    • Salted Caramel Sauce
    • Lemon curd
    Single serve cheesecakes topped with strawberries on a wood counter top.
    Print Recipe
    4.72 from 142 reviews

    Easy Mini Cheesecakes

    Mini Cheesecakes are an easy dessert to make from scratch. These single serving cheesecake cupcakes are rich and creamy, with a graham cracker crust.
    Prep Time15 minutes
    Cook Time17 minutes
    Total Time32 minutes
    Servings: 18 mini cheesecakes
    Calories: 201kcal
    Author: Heather

    Ingredients

    Graham Cracker Crust

    • 1 ½ cups (165 g) graham cracker crumbs
    • 3 tablespoons granulated sugar
    • 4 tablespoons unsalted butter, melted

    Cheesecake Filling

    • 16 ounces (454 g) cream cheese, room temperature
    • ½ cup (99 g) granulated sugar
    • 2 large eggs, room temperature
    • ½ cup (114 g) sour cream, room temperature
    • 1 teaspoon vanilla extract

    Instructions

    • Preheat oven to 350 degrees Fahrenheit. Line a standard-sized cupcake pan with paper cupcake 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.  Divide crust mixture between your 18 cupcake liners. 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.
    • Distribute batter evenly between cups. Gently tap pan onto counter top a few times 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. Your cheesecakes may sink in the middle slightly when cooling.
    • Refrigerate until ready to serve. Optionally, top with strawberries, cherries, or whipped cream. 

    Equipment Recommendations

    • 24-Cupcake/Muffin Pan
    • Wilton Rainbow Cupcake Liners
    • OXO Cookie Scoops
    • Kitchenaid Hand Mixer

    Notes

    • 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. 
    • 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.
    • Cheesecake will keep for up to 5 days in a sealed container in the refrigerator.

    Nutrition Estimate

    Serving: 1cupcake | Calories: 201kcal | Carbohydrates: 14g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 65mg | Sodium: 142mg | Potassium: 65mg | Fiber: 1g | Sugar: 10g | Vitamin A: 530IU | Vitamin C: 0.1mg | Calcium: 42mg | Iron: 0.5mg
    Course: Dessert
    Cuisine: American

    More recipes

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    • No Churn Cherry Cheesecake Ice Cream
    • Strawberry Icebox Cake
    • Strawberry Filled Cupcakes

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    1. Lex

      December 23, 2022 at 2:14 am

      Hi! Thanks for the recipe, I’m really looking forward to making this.

      Question on serving size—I noticed your notes says the recipe makes 18 muffin sized cheesecakes but in your recipe video you're using a 12-muffin pan. And then I see in your equipment recommendations section that you recommend using a 24-muffin pan. I’m a little confused by this part. If I use a 12-muffin pan will I have leftover batter?

      Reply
      • Heather

        December 23, 2022 at 9:03 am

        Hi Lex, this recipe makes 18 cheesecakes. A 12-muffin pan was used in the video (for ease of shooting in a small space), but extra batter was leftover and an additional 6 were made in a separate batch.

        Reply
    2. Marie

      October 14, 2022 at 4:37 pm

      Will these stick to the cupcake liners?

      Reply
      • Heather

        October 14, 2022 at 4:38 pm

        If the cheesecakes are still warm or room temperature, they can stick to the cupcake liners. Chilled cheesecakes should pull away from the liners just fine.

        Reply
    3. Cristina

      July 29, 2022 at 2:36 pm

      Can you substitute greek yogurt for the sour cream?

      Reply
      • Heather

        July 29, 2022 at 2:39 pm

        Yes, plain Greek yogurt would work!

        Reply
    4. Christine

      July 01, 2022 at 6:37 am

      Hello, about how much crumbs did you place in each liner?

      Reply
      • Heather

        July 01, 2022 at 7:52 am

        Hi Christine, I used about a tablespoon of crumbs in each liner, which will make a fairly thick crust.

        Reply
    5. Sharon

      June 17, 2022 at 2:53 pm

      do you need to pre bake the crust before filling?

      Reply
      • Heather

        June 17, 2022 at 4:13 pm

        No, everything will bake together in step 5.

        Reply
    6. Lily Rothgeb

      May 17, 2022 at 3:06 pm

      Hi Heather!
      My name is lily and I'm using this recipe for a project in one of my classes. I love how simple and easy it is. For the requirements of this project, I have to ask some questions to an expert!
      1. What tool is used best for stirring?
      2. Is there an accurate tablespoon/teaspoon amount of cheesecake batter to put in each liner?
      3. Is it possible to make this vegan?
      4. Should I use confectioners sugar or regular sugar?
      I love this recipe and I cannot wait to give these delicious treats to my class.

      Reply
      • Heather

        May 17, 2022 at 6:07 pm

        Hi Lily, I'm so glad to hear you've chosen my recipe for your project!

        1. I recommend using a stand mixer or hand mixer for this recipe. If you don't have a mixer, a sturdy wooden spoon will work, along with some elbow grease 🙂
        2. About 3 tablespoons of batter should go into each liner.
        3. I've never tried to make vegan cheesecake myself, but there are good options out there. Here's a great recipe that uses cashews and coconut milk: https://minimalistbaker.com/7-ingredient-vegan-cheesecakes/
        4. Regular granulated sugar

        Let us know how it goes, I hope you enjoy the mini cheesecakes!

        Reply
    7. Kathy

      March 06, 2022 at 5:45 pm

      I plan to make these next week and I have one off the wall question. Are vanilla wafers the right size for the bottom?

      Reply
      • Heather

        March 07, 2022 at 7:54 am

        Crushed vanilla wafers would definitely work to substitute the graham crackers. I'm not sure if a single vanilla wafer would fill the entire bottom of a cupcake liner (haven't tried this myself). If you give it a try, let us know how it goes!

        Reply
      • Kasey

        December 06, 2022 at 12:49 pm

        Can I make this into a full cheesecake instead of cupcakes?

        Reply
        • Heather

          December 06, 2022 at 3:44 pm

          Hi Kasey, I haven't made this recipe as a full sized cheesecake before, but it looks like it makes about half the filling of a traditional 9" round cheesecake. Here's a great recipe you could try for a full sized cheesecake: https://sugarspunrun.com/best-cheesecake-recipe/

          Reply
    8. Tami

      February 18, 2022 at 2:36 am

      Hi, not sure what happened- I followed the recipe, as is, but my crust was very crumbly and did not hold well together.
      It tasted great, and cheesecake was delicious, but not much of a crust left after removing from cupcake pan. They cooled thoroughly (next morning). Maybe not so long in the pan? Maybe I will do as some suggested & pur a cookie as the crust...

      Reply
      • Heather

        February 18, 2022 at 7:56 am

        Did you use cupcake liners? I don't recommend baking these directly in a cupcake pan because they can be difficult to remove in one piece.

        Reply
    9. Linda

      February 13, 2022 at 10:01 am

      Can you make these without cupcake liners? Could I just spray my muffin tins with Pam.

      Reply
      • Heather

        February 13, 2022 at 10:45 am

        I haven't tried this myself for a few reasons. There's not an easy way to release the cheesecakes from the pan (especially if it's metal, and not something flexible like silicone), without potentially ruining them. You'd need to use a flexible spatula to loosen the edges, then invert the pan to release the cheesecakes (since they don't reach above the edge of the pan), which could ruin the tops since they're delicate. Liners make it very easy to pop out of the pan with little effort.

        Reply
    10. Amanda

      September 17, 2021 at 6:05 pm

      Hi! I am making these for someone who is gluten free. Can I make them without the crust?

      Reply
      • Heather

        September 17, 2021 at 6:15 pm

        I've never made these without a crust, but I assume that as long as they're made in cupcake liners, they should hold together. The crust can also be made with gluten free graham crackers!

        Reply
      • Melissa

        October 30, 2021 at 10:20 am

        My husband is gluten free and I use pecan crumbs for my cheesecake crusts. It's a wonderful flavor!

        Reply
      • Kenzie

        January 27, 2022 at 11:00 pm

        A little late to the game, but Celiac here! I use GF oreos, or Cinnamon chex!! Tastes just like Graham crackers but so much cheaper. There are recipes online but it's a bit of bisquick, butter, and chex in a food processor 🙂

        Reply
    11. Sonja Myrick

      June 08, 2021 at 5:08 pm

      If I want to bake this in a oreo pie shell will the cooking time be the same or should I cook it a little longer?

      Reply
      • Heather

        June 08, 2021 at 5:15 pm

        If you're making the mini cheesecakes with oreo crust, the time will be the same. I haven't tested this batter in a pie crust, but I'd guess it would take 30 minutes or more in the oven. Keep a close eye on it and take it out when it's no longer jiggly in the center!

        Reply
    12. Nan Holmes

      May 17, 2021 at 6:00 pm

      This recipe is so easy and delicious..this is the 2nd time I've made them, this time I'm cutting it in half, only 2 of us, and will freeze the left overs. Using lemon curd again. A big thank you for the extra tips.

      Reply
    13. Samantha

      May 08, 2021 at 5:36 am

      Hi. I made these for my daughter-in-law's birthday for the first time and they turned out great!. I topped them with a raspberry in the middle surrounded by blueberries. Next time I'll add a layer of lemon curd or chocolate so the blueberries don't roll off when you go to eat them. The cheesecake was delicious! Thank you for the tips.

      Reply
    14. Chris

      March 27, 2021 at 11:00 pm

      I had quite a bit of graham cracker crumb mix left after putting 1T in each muffin tin. Is that normal? Should I have used all of the crumbs?

      Chris

      Reply
      • Heather

        March 28, 2021 at 9:41 am

        Hi Chris, I've never had leftover crumbs when filling 18 regular sized cupcake liners, but if they look full enough, it's fine to discard any extra.

        Reply
    15. Angie Jamil

      January 07, 2021 at 8:51 am

      Can I cut the recipe in half?

      Reply
      • Heather

        January 07, 2021 at 8:52 am

        Yes! If you hover over the servings number, a bar will come up and you can adjust the recipe to as many servings as you'd like.

        Reply
    16. Jess

      December 01, 2020 at 9:46 pm

      Dosa this recipe only use 1 pack of cream cheese? The picture shows 2. Thanks!

      Reply
      • Heather

        December 01, 2020 at 9:48 pm

        Hi Jess, you'll need two 8 ounce packages of cream cheese for this recipe!

        Reply
    17. Amanda Mayes

      November 24, 2020 at 3:12 pm

      I made these today because my daughter requested this for Thanksgiving and they came out perfect!! Topped them with cherry pie filling. Super easy recipe to follow and they were done at 17 minutes. Even had my 2 and 1/2 yr old grandson "helping ". He did a great job! I will definitely make these again. Thanks for such an easy and quick recipe

      Reply
      • Debbie

        October 18, 2021 at 6:43 pm

        What size springform pan will this recipe make?

        Reply
        • Heather

          October 19, 2021 at 8:03 am

          Hi Debbie, I haven't tried making this recipe in a springform pan before, but it looks like this recipe makes about half the filling of a traditional 9" round cheesecake. Here's a great recipe you could try for a full sized cheesecake: https://sugarspunrun.com/best-cheesecake-recipe/

          Reply
    18. Rebecca

      April 03, 2020 at 10:45 am

      Can I substitute plain yogurt for the sour creme?

      Reply
      • Heather

        April 03, 2020 at 12:47 pm

        Yes you can!

        Reply
        • Keke

          May 11, 2021 at 10:59 pm

          What kind of cupcake liners did you use?

          Reply
          • Heather

            May 12, 2021 at 7:53 am

            Hi Keke, in the main photos I used these cupcake liners (I think I bought them at Hobby Lobby years ago): https://www.etsy.com/listing/466272620/red-white-swirl-baking-cupcake-liners-25

            Reply
    19. Mary Jane

      December 17, 2019 at 2:34 pm

      Can I make these 2 days before christmas

      Reply
      • Heather

        December 17, 2019 at 3:18 pm

        Hi Mary Jane, yes these can be made 2 days ahead of time. If you're making a fresh topping like a strawberry topping, I'd suggest making that the morning before serving. Otherwise, the cheesecakes will keep just fine for several days in the refrigerator.

        Reply
    20. Steve

      November 28, 2019 at 12:42 pm

      Can you add chocolate to the mix to make a chocolate cheesecake?
      Would you add cocoa powder to the Graham cracker crust, for even a more chocolaty flavor?

      Reply
      • Heather

        November 28, 2019 at 1:23 pm

        Hi Steve, I haven't tried making these chocolate before. If you'd like to try, I'd suggest adding 4 ounces of melted semi-sweet chocolate to your batter. You could also make the crust out of chocolate graham crackers or crushed oreo cookies for more chocolate flavor!

        Reply
    21. Barbara

      November 26, 2019 at 8:59 pm

      Mine rose and when jiggled pan didn't jiggle but as they were cooling they sank. Did I over mix or what did I do?

      Reply
      • Heather

        November 27, 2019 at 8:23 am

        Hi Barbara, cheesecake sinking in the middle can be caused by a few things. The mini cheesecakes will sink *slightly* as they cool, but not a lot.

        It sounds like your cheesecakes were cooked through, so maybe the batter was over mixed. Or, when they're taken out of the oven and met with cold air, sometimes this can cause them so sink. I haven't had this happen with mini cheesecakes, but it is a common problem with regular sized cheesecakes.

        When your cheesecakes are done, try turning the oven off and cracking the oven door, allowing the air to slowly cool, so as to not 'shock' them. Give them a few minutes in the cracked oven before removing them, and then allow them to cool completely in the cupcake pan before removing them.

        Sunken cheesecake still tastes just as good, so I'd try topping them with strawberry topping, caramel, or whipped cream!

        Reply
    22. Cassey

      November 22, 2019 at 6:39 am

      These turned out so good! I topped mine with carmel topping. Everyone loved them!

      Reply
    23. Patti H

      November 12, 2019 at 7:47 pm

      I’ve made this cheesecake recipe in a regular size pan and it has been delicious!

      Reply
      • Heather

        November 12, 2019 at 10:25 pm

        Glad to hear you love the recipe, Patti!

        Reply
    24. Amanda

      October 31, 2019 at 3:17 pm

      Do you think this will work in a mini silicone molds?

      Reply
      • Heather

        October 31, 2019 at 3:28 pm

        Hi Amanda, I have not tried these in a silicone pan, but they should bake normally. I would recommend allowing them to cool completely and chill them in the refrigerator before removing from the pan, to avoid the cheesecakes falling apart during removal.

        Reply
    25. Carol Guttadaro

      August 20, 2019 at 10:40 am

      How many mini cheese cakes does this recipe make?

      Reply
      • Heather

        August 20, 2019 at 10:46 am

        Hi Carol, this recipe makes 18 mini cheesecakes.

        Reply
    26. Tracy

      July 26, 2019 at 10:42 pm

      Should they be covered in the refrigerator?

      Reply
      • Heather

        July 27, 2019 at 8:56 am

        I would recommend covering them if possible, especially if stored more than a few hours.

        Reply
    27. Sara

      July 24, 2019 at 11:21 pm

      Do you use mini cupcake pans or standard? And if using mini, I assume it would make double this amount...is the bake time reduced similar to cupcakes?

      Reply
      • Heather

        July 25, 2019 at 5:43 am

        Hi Sara, this recipe uses a regular sized cupcake pan! I believe a mini cupcake pan is 1/3 the size, so you'd get triple the amount.

        Reply
    28. Cindie

      June 14, 2019 at 7:12 pm

      Do these freeze well?

      Reply
      • Heather

        June 14, 2019 at 7:19 pm

        Hi Cindie, I've heard that cheesecakes freeze very well, but I haven't personally tried it with this recipe. If you would like to freeze them, I'd suggest freezing them laid out on a sheet pan, uncovered, until firm. Then you can wrap them in foil and place in a freezer bag. They will thaw overnight, or potentially in a few hours since they are small, in the refrigerator.

        Reply
        • Terri

          October 17, 2019 at 6:15 pm

          I always freeze them! Only 2 of us, so we kinda have to or waste them.

          Reply
          • Heather

            October 17, 2019 at 6:39 pm

            Glad to hear they freeze well, Terri!

            Reply
      • Chelle

        July 31, 2020 at 11:12 pm

        These little cheesecakes are amazing, I made some for a coworker turning 60 and we all enjoyed them.

        Reply
      • Joy

        December 18, 2020 at 5:38 pm

        These mini cheesecake are great.

        Reply
    29. Carolyn Silva

      June 02, 2019 at 12:34 pm

      How long can you refrigerate these? Can I make them the day before a party and refrigerate overnight?

      Reply
      • Heather

        June 02, 2019 at 12:35 pm

        Yes, you can make them the day before!

        Reply
        • Mehetabel

          November 12, 2022 at 3:52 pm

          Can I use regular cupcake liners or they have to be silicone?

          Reply
          • Heather

            November 12, 2022 at 3:54 pm

            Regular are fine - I used regular cupcake liners in the photos above and they worked great!

            Reply

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    Heather of The Toasty Kitchen

    Hi, I'm Heather of The Toasty Kitchen. I love cooking with real, unfussy ingredients, and I want to help you make homemade meals with ease.

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