Mini cheesecakes are an easy dessert to make from scratch. These single serving cheesecake cupcakes are rich and creamy with a graham cracker crust.
I have made these quite a few times, they are always amazing! Great recipe, has now become one of my favs! ★★★★★ - Dawn
Recipe summary
Flavor: Creamy and rich vanilla cheesecake filling tops a thick graham cracker crust.
Pan size: Made in a standard cupcake pan, this recipe makes 18 cupcake-sized cheesecakes.
Few ingredients. All you need are 3 ingredients for the crust and 5 ingredients for the filling.
Customize with toppings. Strawberry Topping, Lemon Blueberry Topping, and Raspberry Sauce are perfect for mini cheesecakes.
Great for: Picnics, birthdays, Christmas, Thanksgiving, Easter (they're popular all year!)
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Ingredients and substitutions
- 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 (like in my mini oreo cheesecakes recipe). Simply place an oreo cookie in the bottom of each cupcake liner and top with cheesecake batter.
- Granulated sugar - Sweetens the filling and also acts as a glue in the crust. I don't recommend omitting the sugar in the crust - it's not just for sweetness. The sugar along with the butter creates a 'glue' of sorts that helps hold the crust together and prevent crumbling after baking.
- Unsalted butter - Butter helps hold the crust together. Unsalted or salted butter works in this recipe.
- Cream cheese - You'll need regular (not low fat) block-style cream cheese for this recipe. Whipped cream cheese or spreadable cream cheese will not have the right consistency for this recipe.
- Eggs - Add structure to your cheesecake filling.
- Sour cream - Adds a bit of tangy flavor and creaminess to the filling. Readers have had success substituting with plain Greek yogurt.
- Vanilla extract - Can be substituted with a different extract to give your cheesecakes a unique flavor. Try lemon extract, maple extract, or peppermint extract.
How to make mini cheesecakes
- Prepare the graham cracker crust and portion 1 tablespoon into each liner. Press down with the bottom of a measuring cup to compress the crust.
- Mix the filling ingredients using a hand mixer, adding one ingredient at a time for a smooth, lump-free filling.
- Portion filling over the graham cracker crust and gently tap the pan to remove air bubbles before baking.
- Bake until cheesecakes look set and centers only slightly jiggle.
Tips and tricks
Use room temperature ingredients - Room temperature ingredients are easier to mix together to form a smooth, even batter. Starting with cold ingredients can create lumps and will take more mixing to blend together, which adds air.
Add ingredients in order - I've had the best luck by adding my ingredients in this order: cream cheese, granulated sugar, eggs, sour cream, then vanilla extract. This ensures the batter doesn't get lumpy along the way.
Don't overmix your filling - While your cheesecakes will sink slightly in the center as they cool, overmixing, or whipping extra air into the filling, can cause them to sink even more. Instead, mix each ingredient until just combined and turn off the mixer.
Allow your cheesecakes to rest a moment in the oven - Sometimes, the shock of cold air can cause cheesecake to sink when taken out of the oven quickly. When your cheesecakes are done, turn the oven off and crack the door open a few inches. Allow them to rest for 2-3 minutes before removing them from the oven. This allows them to slowly begin cooling off without being shocked immediately.
Allow cheesecakes to cool before unwrapping - Warm cheesecake will fall apart and stick to the wrapper. Allow your cheesecakes to cool completely before adding toppings, unwrapping, or serving.
Topping options
Strawberry topping (shown in photos)
Lemon blueberry topping
Raspberry sauce
Fresh fruits dusted in sugar
Chocolate ganache
Homemade whipped cream
Cherry pie filling
Salted caramel sauce
Lemon curd
Storage
Mini cheesecakes will keep for up to 5 days in a tightly sealed container in the refrigerator. I recommend making them a day or two ahead of an event for best flavor and texture.
Cheesecake freezes well for up to a month. Allow your cheesecake to cool completely, wrap tightly, and freeze. Allow to thaw for 2 to 3 hours on the countertop before serving. Here's a great article on freezing cheesecake: Taste of Home: Your Guide to Freezing Cheesecake
Frequently asked questions
For this recipe you'll need a standard size cupcake or muffin pan. Here's the exact muffin pan that I use: Wilton Perfect Results Non-Stick Standard-Size Muffin and Cupcake Baking Pan
The term "mini" in the title refers to the size of the cheesecakes compared to a whole cheesecake. The measurements in this recipe are meant for a standard sized cupcake pan, not a "mini cupcake pan".
Your mini cheesecakes will sink slightly in the center as they cool. This is normal. It also makes a perfect vessel for toppings! To prevent your cheesecakes from sinking too much, I recommend not overmixing/whipping extra air into the batter, using room temperature ingredients, and allowing your cheesecakes to set in the oven for a few minutes before removing them. For full details on these tips, see the 'tips and tricks' section above.
No, the crust and filling bake at the same time in the oven.
I haven't make a whole cheesecake with this recipe so I can't say for sure how it would turn out. This recipe makes about half the amount of filling you'd need for a traditional 9 inch round cheesecake. Here's a great recipe for a whole cheesecake I'd recommend: Sugar Spun Run: The Best Cheesecake
Recommended
📖 Recipe
Mini Cheesecakes
Ingredients
Graham cracker crust
- 1.5 cups (165 g) graham cracker crumbs
- 3 tablespoons granulated sugar
- ¼ cup 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℉. Line a standard-sized cupcake pan (not a mini cupcake pan) with 18 paper liners and set aside.
- In a bowl, combine graham cracker crumbs and granulated sugar. Add melted butter and stir until fully incorporated.
- Divide crust mixture between the 18 cupcake liners (about 1 tablespoon per 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. Using a stand mixer or hand mixer, 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. We're adding each ingredient separately to prevent lumps from forming. Take care not to over-mix or whip extra air into the batter (this causes sinking later on).
- Distribute batter evenly between cups. Gently tap pan onto counter top a few times to level filling and remove excess air bubbles.
- Bake for about 17-19 minutes, or until cheesecake looks set and centers only slightly jiggle. Turn the oven off and crack the door a few inches. Allow cheesecakes to rest for 2-3 minutes before removing from oven. Remove and allow cheesecakes to cool for 30 minutes.
- Refrigerate for at least 2 hours, up to 1 day. Cheesecakes will sink slightly while chilling. Optionally, top with strawberry sauce, cherries, or whipped cream.
Equipment Recommendations
Notes
- Cheesecake size: This recipe makes 18 standard size cupcake cheesecakes. "Mini" refers to the size compared to a regular whole 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.
- Use room temperature ingredients: Room temperature ingredients are important for making a creamy cheesecake filling. If even one ingredient is cold, it can create lumps in the batter.
- Lumpy batter?: Try pressing it through a fine mesh sieve to remove the lumps.
- Storage: Cheesecake will keep for up to 5 days in a sealed container in the refrigerator or for a month or more in the freezer.
Would you have a measurement, please, for the amount of crumbs needed to go in each cupcake liner?
Hi Cathy, about 1 tablespoon goes into each liner.
Family absolutely loved these mini cheesecakes. Quick and easy and very tasty