If you’re craving a creamy cheesecake dessert but don’t want the fuss of springform pans or water baths, these Mini Cheesecakes are your answer. With a buttery graham cracker crust, rich and smooth filling, and endless topping possibilities, they’re elegant enough for a dinner party yet easy enough for a weeknight treat. Plus, there’s just something extra fun about dessert in cupcake form!
Why You’ll Love These Mini Cheesecakes
These little bites pack all the flavor of classic cheesecake into portable, individually sized treats. They’re smooth, decadent, and wonderfully customizable. Perfect for parties, potlucks, or whenever you need a quick fix of cheesecake bliss. And let’s be real—no one’s stopping at just one cheesecake cupcake.
Ingredients
Graham Cracker Crust:
- 1½ cups graham cracker crumbs (165 g)
- 3 tbsp granulated sugar (38 g)
- ¼ cup unsalted butter, melted (56 g)
Cheesecake Filling:
- 16 oz cream cheese, room temperature (454 g)
- ½ cup granulated sugar (99 g)
- 2 large eggs, room temperature
- ½ cup sour cream, room temperature (114 g)
- 1 tsp vanilla extract
How to Make Mini Cheesecakes
- Prep the oven: Preheat to 350°F (175°C). Line a standard muffin pan with 18 cupcake liners.
- Make the crust: Combine graham cracker crumbs and sugar in a bowl. Add melted butter and stir until evenly moistened.
- Press into liners: Spoon crust mixture evenly into liners. Press down firmly using the back of a spoon or measuring cup. Set aside.
- Beat the filling: In a large mixing bowl, beat cream cheese until smooth. Add sugar and beat again until fully combined.
- Add eggs one at a time, mixing gently after each.
- Blend in sour cream and vanilla just until combined. Avoid over-mixing to prevent cracks.
- Fill and bake: Spoon batter evenly into the liners. Gently tap the pan to remove air bubbles.
- Bake for 17–19 minutes, until centers are set but slightly jiggly.
- Cool gradually: Turn off the oven, crack the door, and let rest for 2–3 minutes. Then remove from oven and cool at room temperature for 30 minutes.
- Chill for at least 2 hours. Top with fruit sauce, whipped cream, or leave them as-is.
Mini Cheesecake Tips
- Always start with room temperature cream cheese for a smoother filling.
- Don’t skip the sour cream—it adds a luscious tang and silky texture.
- Tap the pan to remove air bubbles and ensure even tops.
- Chill thoroughly before serving for the best flavor and texture.
My Cheesecake Story
These minis made their debut in my kitchen for a friend’s bridal shower. I needed something elegant but make-ahead friendly. They were a hit—one guest actually stashed a few in her purse “for later.” Since then, I make them for everything from birthdays to bake sales. They’re timeless, portable, and always met with smiles.
Serving Suggestions
Top with fresh berries, lemon curd, caramel drizzle, or a classic cherry topping. Arrange them on a tiered dessert stand for parties, or plate one or two with a dusting of powdered sugar for a more refined finish.
Storage Instructions
Store covered in the fridge for up to 5 days. To freeze, wrap each in plastic wrap and foil, then store in an airtight container for up to 2 months. Thaw overnight in the fridge before serving.
FAQs About Mini Cheesecakes
Can I use low-fat cream cheese?
You can, but full-fat gives the best texture and flavor.
Can I make these ahead?
Absolutely—just chill and store until ready to serve.
What toppings work best?
Fruit sauces, whipped cream, chocolate ganache, or cookie crumbles are all great options.
A Tiny Treat That Hits Big
These Mini Cheesecakes are proof that big flavor can come in small packages. With their creamy centers, buttery graham cracker crust, and endlessly customizable toppings, they’re everything you love about cheesecake—in cupcake form. Whether you’re baking for a crowd or a quiet night in, these little beauties are always the right choice.
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Mini Cheesecakes
- Total Time: 2 hours 39 minutes (including chilling)
- Yield: 18 mini cheesecakes 1x
- Diet: Vegetarian
Description
These Mini Cheesecakes are rich, creamy, and individually portioned with a buttery graham cracker crust. Perfectly smooth with a hint of tang from sour cream, they’re a no-fuss, make-ahead dessert ideal for parties, potlucks, or whenever a cheesecake craving strikes—no water bath required.
Ingredients
Graham Cracker Crust:
-
1½ cups graham cracker crumbs (165 g)
-
3 tbsp granulated sugar (38 g)
-
¼ cup unsalted butter, melted (56 g)
Cheesecake Filling:
-
16 oz cream cheese, room temperature (454 g)
-
½ cup granulated sugar (99 g)
-
2 large eggs, room temperature
-
½ cup sour cream, room temperature (114 g)
-
1 tsp vanilla extract
Instructions
-
Preheat oven to 350°F (175°C) and line 18 standard muffin cups with paper liners.
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Mix graham cracker crumbs, sugar, and melted butter until evenly combined.
-
Divide crust mixture evenly among liners and press down firmly.
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Beat cream cheese until smooth. Add sugar and mix until creamy.
-
Add eggs one at a time, mixing just until incorporated.
-
Stir in sour cream and vanilla, avoiding over-mixing.
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Fill liners with batter almost to the top and tap pan gently to release air bubbles.
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Bake for 17–19 minutes until centers are mostly set but slightly jiggly.
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Turn off the oven, crack the door, and let the cheesecakes rest for 2–3 minutes. Cool at room temp for 30 minutes.
-
Refrigerate for at least 2 hours (or overnight). Top as desired.
Notes
Use room temperature ingredients to ensure a silky, lump-free texture.
Do not over-mix once the eggs are added to prevent cracking.
These mini cheesecakes are freezer-friendly—just wrap tightly and thaw before serving.
Add a spoonful of fruit sauce or whipped cream before serving for a finishing touch.
- Prep Time: 20 minutes
- Cook Time: 19 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American