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
Mini Cheesecake PanSo, 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
How to make perfectly portioned mini cheesecakesOne 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
- eggs
- 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
Mini Cheesecake ToppingsLooking 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
Ingredients
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 4 tablespoons unsalted butter melted
Cheesecake Filling
- 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
Instructions
- 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.
Equipment
Video
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.
- 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.
How long can you refrigerate these? Can I make them the day before a party and refrigerate overnight?
Yes, you can make them the day before!
Do these freeze well?
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.
I always freeze them! Only 2 of us, so we kinda have to or waste them.
Glad to hear they freeze well, Terri!
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?
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.
Should they be covered in the refrigerator?
I would recommend covering them if possible, especially if stored more than a few hours.
How many mini cheese cakes does this recipe make?
Hi Carol, this recipe makes 18 mini cheesecakes.
Do you think this will work in a mini silicone molds?
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.
I’ve made this cheesecake recipe in a regular size pan and it has been delicious!
Glad to hear you love the recipe, Patti!
These turned out so good! I topped mine with carmel topping. Everyone loved them!
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?
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!
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?
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!