Easy Mini Cheesecakes

Why You’ll Love This Recipe

I love how these mini cheesecakes capture all the rich, tangy flavor of a full-size cheesecake but are pre-portioned and fun to serve. They’re quick to make in a muffin tin, delightful to decorate, and always a hit at gatherings. Plus, they’re easier to store and grab—and never overwhelming.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup graham cracker crumbs

• 2 Tbsp granulated sugar

• 4 Tbsp unsalted butter, melted

• 16 oz cream cheese, softened

• ½ cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• ½ cup sour cream or Greek yogurt

• Optional toppings: fruit preserves, fresh berries, lemon curd, caramel, chocolate sauce

directions

1. I preheat the oven to 325 °F and line a 12-cup muffin tin with paper liners or silicone cups.

2. To make the crust, I mix graham crumbs, 2 Tbsp sugar, and melted butter. I press about 1 Tbsp of crumb mixture firmly into the bottom of each liner.

3. I beat the softened cream cheese and ½ cup sugar until smooth. Then I add eggs one at a time, mixing well after each, before stirring in vanilla and sour cream until silky.

4. I spoon the cream cheese filling over the crusts—filling almost to the top.

5. I bake for about 18–22 minutes, until the centers are just set and edges are slightly puffed. I then turn off the oven, crack the door, and let the cheesecakes rest inside for another 10 minutes to prevent cracking.

6. I remove the tin and chill the mini cheesecakes in the refrigerator for at least 2 hours—or up to overnight—to fully set.

Servings and timing

• Servings: Makes about 12 mini cheesecakes

• Prep time: ~15 minutes

• Bake time: ~18–22 minutes

• Cooling & chill time: ~2+ hours

• Total time: Approximately 2½ hours (or overnight if chilling longer)

Variations

• I swirl in fruit preserves, Nutella, or caramel into the batter before baking.

• I top each mini cheesecake after chilling with fresh berries, lemon curd, whipped cream, or a drizzle of chocolate.

• I experiment with crusts—using crushed Oreos, ginger snaps, or spiced cookies instead of graham crackers provides fun flavor shifts.

• I spice things up by adding lemon or orange zest, cinnamon, or a splash of almond extract to the batter.

storage/reheating

I store mini cheesecakes covered in the fridge for up to 5 days. There’s no reheating—they’re best served chilled. For portability, I place each in a mini cupcake liner inside an airtight container.

FAQs

Can I freeze these mini cheesecakes?

Yes—I freeze them in an airtight container for up to 2 months. I thaw in the fridge overnight before serving.

Can I use Greek yogurt instead of sour cream?

Absolutely—I often use Greek yogurt for its creaminess and tang.

Why do you crack the oven door after baking?

Letting them rest with the oven door cracked helps the cheesecakes cool gradually and prevents cracks on the surface.

Can I make these ahead for parties?

Definitely—I make them the night before, chill overnight, and add toppings just before serving.

Are mini cheesecakes easier than a full-size one?

Yes—without worrying about a water bath or slicing a large cake, mini cheesecakes simplify baking and are great for portion control.

Conclusion

I adore these Easy Mini Cheesecakes—they’re rich, creamy, and utterly customizable, yet delightfully simple to make. Whether for a party, snack, or dessert craving, I always keep this recipe in my repertoire. Plus, their individual size makes them irresistible and stress-free!