Mini Cheesecake Recipe delivers rich, creamy cheesecake in bite-size form with a buttery graham cracker crust and a sweet vanilla filling. The perfect little dessert for any occasion!
Author’s Notes
The Cheesecake Queen (aka My Mom)
My mom is a total dessert lover. She’s got the biggest sweet tooth and always loved baking when I was growing up. Cooking though? That was another story. She hated it (and honestly, still does!).
The treats we made most often were Caramelitas, Rice Krispies treats, 7-layer bars, and ice cream pie.
But my mom’s favorite treat? Cheesecake. She loves cheesecake, especially in mini form. She didn’t make it often because, in her words, “If I make a batch, I’ll eat them all.” Zero self-control with these!
Over the years, I’ve tweaked her base recipe to create what I think is the ultimate mini cheesecake recipe. Every time I make them, I bring her one (or two), so she gets exactly what she wants: her favorite dessert in a perfectly portion-controlled way, haha.
Mini Cheesecake Recipe Ingredients
| Ingredient | Helpful Tip |
|---|---|
| Graham Crackers, Sugar, Butter | Use finely crushed crumbs and melted (not hot) butter so the crust packs firmly and holds together after baking. |
| Cream Cheese | Use full-fat, brick-style cream cheese at room temperature for a smooth, creamy filling without lumps. |
| Sour Cream | Brings extra creaminess and tang. Make sure it’s at room temp before adding. |
| Vanilla Bean or Extract | Vanilla bean paste gives the strongest flavor, but extract works great too. |
| Eggs and Flour | Room-temperature eggs blend better. A touch of flour helps the cheesecakes set without cracking. |
How To Make My Mini Cheesecake Recipe
- Prep Crust: Mix crumbs, sugar, and butter, then press into lined muffin cups and bake.
- Make Filling: Beat cream cheese and sugar, then add remaining ingredients.
- Fill & Bake: Spoon batter into cups, bake until set, then let rest in the warm oven.
- Cool & Chill: Bring to room temp, then pop in the fridge until firm.
- Serve: Add your favorite toppings and enjoy!
Storage
- Fridge: Keep in an airtight container in the fridge for up to 5 days.
- Freezing is not recommended.
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Mini Cheesecake Recipe
Mini Cheesecake Recipe is rich, creamy, and perfectly portioned with a golden graham cracker crust and sweet vanilla cheesecake center.
Video
Equipment
- Muffin pan 12-cavity
- Cupcake liners
Ingredients
Graham Cracker Crust
- 1 cup graham cracker crumbs 7 sheets
- 1 tablespoon granulated sugar
- 2 tablespoons unsalted butter melted
Vanilla Bean Cheesecake Filling
- 12 ounces cream cheese brick-style, full-fat, 1-1/2 packages, at room temperature, see note 1
- 1/2 cup granulated sugar
- 1/2 cup sour cream full-fat, at room temperature
- 1 teaspoon vanilla bean paste or 1/2 tablespoon vanilla extract
- 1/8 teaspoon salt
- 2 tablespoons all-purpose flour
- 2 large eggs at room temperature
OPTIONAL: Strawberry Topping
- 1 cup fresh strawberries stems removed and coarsely chopped
- 2 teaspoons granulated sugar
- 1 teaspoon lemon juice
- Fresh berries optional, to top the cheesecakes
- Whipped cream optional, to top the cheesecakes
Instructions
Crust
- Preheat oven to 325°F. Line a 12-cavity (regular-sized) muffin pan with cupcake liners.
- Combine graham cracker crumbs, granulated sugar, and melted (but not hot) butter. Divide the mixture among the cupcake liners (about 1 tablespoon per cup) and press into the bottoms. I like to use the lid of a milk container to press the crust into the bottoms evenly.
- Bake crusts for 5 minutes, then remove from oven. Set aside to cool.
Cheesecake Filling
- Make sure your cream cheese, sour cream, and eggs are all at room temperature. Reduce heat to 300°F.
- In a large bowl, combine cream cheese and sugar using a hand mixer. Beat at low speeds and in the same direction to reduce beating air into the mixture (which will result in cracks later on). Add the sour cream, vanilla bean seeds, and salt. Beat on low speed until completely combined.
- Scrape down the sides and add flour. Beat on low speed until combined. Add the first egg and beat until the egg is completely incorporated. Add the second egg and again, still beating slowly, beat until combined.
- Divide the batter evenly among the cupcake liners and nearly to the top. Disperse all the batter evenly among the 12 cupcake liners.
- Bake cheesecakes for 15 minutes, then turn off oven and leave the door closed for another 10 minutes. Crack the oven door open and allow cheesecakes to cool for 20 minutes; then pull out and place on the counter at room temperature. This slowly lowers the temperature of the cheesecakes to keep the rising and falling (and resulting cracks) to a minimum.
- Once the cheesecakes are at room temperature, transfer to the fridge to chill for 2–3 hours.
Optional Strawberry Sauce
- Add the coarsely chopped strawberries, sugar, and lemon juice to a small pot. Simmer on low for 10 minutes, mashing strawberries with the back of a spoon. Remove from heat and allow to come to room temperature. Transfer the mixture to a food processor and blend until smooth. (If strawberry seeds bother you, strain the sauce here by pressing the mixture through a fine mesh sieve.) Place in the fridge to chill before topping cheesecakes.
- When ready to serve, add a spoonful of the strawberry sauce and a fresh berry (if desired) to the tops of the mini cheesecakes. Store any leftovers (sauce separate from the cheesecakes) in the fridge.
- Alternatively top with fresh whipped cream and fresh berries,
Recipe Notes
Note 1: Room-temperature cream cheese becomes creamier when it is mixed and it incorporates much better with the other ingredients. If your cream cheese is too cold, it tends to stay lumpy, the batter doesn’t mix as nicely, and there is a temptation to overbeat the batter, which will cause it to rise and fall.
Storage: Store in an airtight container in the fridge for up to 5 days. I don’t recommend freezing, as it affects the texture and taste.
Nutrition
Serving: 12g | Calories: 225kcal | Carbohydrates: 19g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 70mg | Sodium: 175mg | Potassium: 94mg | Fiber: 1g | Sugar: 14g | Vitamin A: 545IU | Vitamin C: 7mg | Calcium: 50mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Tips
Here are my top Mini Cheesecake Recipe tips:
- Use same-temperature ingredients: Bring cream cheese, sour cream, and eggs to room temp for a smooth filling.
- Mix gently: Beat on low speed and only until combined to prevent cracks.
- Scrape the bowl: Use a spatula to keep the batter evenly mixed.
- Cool gradually: Let cheesecakes cool slowly in the oven to avoid cracking.
- Don’t peek: Keep the oven closed to maintain an even temperature.
Quick Tip
You’ll know this mini cheesecake recipe is done baking when the edges are set and the centers jiggle slightly. If the centers look overly wet, bake a bit longer, then let them rest in the warm oven to finish setting.
Topping Ideas
There are so many delicious ways to top this Mini Cheesecake Recipe:
- Fresh fruit: Strawberries, raspberries, blueberries, blackberries, or sliced peaches
- Chocolate or caramel: Melted chocolate, hot fudge, or caramel sauce
- Whipped cream: Freshly whipped cream or coconut whipped cream
- Candy pieces: Crushed toffee, mini chocolate chips, or peanut butter cups
- Pie fillings: Lemon curd, apple pie filling, or pumpkin pie mix
Hi! I was hoping to make these this weekend, but wanted to adapt them to make them in a mini muffin pan (i.e.- making 24 mini cheesecakes as opposed to 12). Any recommendations on how to adjust the cooking time and/or temperature?! Thank you in advance! These look delicious!
Hello, hoping to make this gluten free. Do you know if I can use “Bob’s Red Mill Gluten Free 1-to-1 Baking Flour” in place of the AP flour and gluten free graham cracker crumbs in place of regular?
I’ve come to love this recipe – I’ve made it multiple times with lots of success. But now I’ve invested in a full cheesecake pan and I want to use this same recipe for it. Do you have an adapted form of the recipe to make a full cheesecake?
So glad to hear that! Thank you Amanda! I don’t have a vanilla full cheesecake just yet, but I will certainly add that to my list of recipes to create! This chocolate cheesecake is our favorite if you’re a chocolate fan!
Can I substitute greek yogurt instead of sour cream ?
You could try it! I think it would work, but haven’t actually ever tried that so can’t say for sure!
Hi, the ingredients say 12 oz cream cheese but the method has 8oz. Please can you let me know which to use. Thanks 🙂
Sorry about that! It is 12 🙂
Can these be frozen
I ran across a recipe of yours on Pinterest and had to come visit your site! Your pictures are amazing and so are your recipes. I have followed you and will be returning often!
I love when desserts get mini so I don’t feel guilty when I eat too many!! These look so pretty and love your pictures!
These cheesecakes are so adorable, Chelsea!
These are gorgeous and I am ALL ABOUT mini desserts…I can eat more that way 😉