I still remember the first time I made these tiny cheesecakes: they disappeared so fast at a family potluck that I went home with an empty tin and compliments. Mini cheesecakes are exactly what they sound like — all the creamy, tangy goodness of a full-sized cheesecake in a small, hand-held portion. They’re perfect for parties, school lunches, or when you want a treat without committing to a big dessert. If you enjoy bite-sized brunch treats, you might also like these fluffy mini pancakes for a sweet morning pairing: mini pancakes — fluffy bites of breakfast joy.

Why you’ll love this dish

This recipe is fast, forgiving, and endlessly customizable. The crust takes minutes to press into a muffin tin, the filling is whipped together with common pantry staples, and the baking time is short. Mini cheesecakes are great for:

• Entertaining: Guests can grab one and keep mingling.
• Meal prep: Make ahead and refrigerate for an easy dessert all week.
• Kid-friendly portions: Smaller sizes mean less waste and easier portion control.
• Customization: Top them with berries, chocolate, caramel, or anything seasonal.

“I made a double batch for a birthday and everyone asked for the recipe. Light, creamy, and so easy to adapt — a new household staple.” — home cook review

Step-by-step overview

You’ll make a simple graham-cracker crust, whip a smooth cream-cheese filling, bake the minis until just set, and chill them so they firm up. Expect about 30 minutes active time, 15–20 minutes baking, and at least 2 hours chilling. This recipe typically yields 12 standard mini cheesecakes in a 12-cup muffin tin.

What you’ll need

• 16 oz (450 g) cream cheese, softened (room temperature)
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cup graham cracker crumbs (about 8–10 full crackers)
• 1/4 cup (4 tablespoons) butter, melted
• 1/4 cup sour cream (optional; adds creaminess and tang)
• Toppings of choice: fresh fruit, chocolate sauce, caramel, jam, whipped cream, etc.

Ingredient notes and simple swaps:

• For a lighter version, use Neufchâtel cheese instead of full-fat cream cheese, but texture will be slightly less rich.
• Substitute gluten-free graham-style crumbs or crushed gluten-free cookies to make these gluten-free.
• Coconut oil can replace butter in the crust for a dairy-free twist, but texture changes slightly.

Step-by-step instructions

1. Preheat the oven to 325°F (163°C).
2. Combine the graham cracker crumbs and melted butter in a bowl until the mixture resembles wet sand.
3. Line a 12-cup muffin tin with paper or silicone liners. Press about a tablespoon or two of the crust mixture into the bottom of each cup to form a firm base.
4. In a mixing bowl, beat the softened cream cheese until completely smooth and free of lumps.
5. Add the sugar gradually and continue to beat until well combined.
6. Stir in the vanilla extract. Add the eggs one at a time, beating on low speed after each until just blended. Do not overmix.
7. If using, fold in the sour cream until the batter is silky.
8. Spoon the cream cheese mixture evenly over the prepared crusts, filling almost to the top but leaving a little space.
9. Bake in the preheated oven for 15–20 minutes. The centers should be set with just a slight jiggle.
10. Remove from oven and let the cheesecakes cool to room temperature in the tin. Run a thin knife around each edge to prevent cracking as they contract.
11. Refrigerate the cooled minis for at least 2 hours to firm up before adding toppings.
12. Add your favorite toppings and serve chilled.

Best ways to enjoy it

Serve mini cheesecakes chilled on a pretty platter for parties, or place one next to a coffee for an afternoon treat. For brunch spreads, they pair wonderfully with fluffy mini pancakes and other bite-sized sweets — try offering both for variety: mini Miffy pancakes as a whimsical pancake option. Topping ideas:

• Fresh berries and a dusting of powdered sugar
• Warm berry compote spooned over the top
• Melted chocolate or salted caramel drizzle
• Crushed nuts and a sprinkle of sea salt for texture For a polished plate, serve on a small dessert dish with a mint sprig or lemon zest.

Storage and reheating tips

• Refrigerate: Store leftover mini cheesecakes in an airtight container in the refrigerator for 3–4 days.
• Freeze: To freeze, place the chilled minis on a baking sheet to flash-freeze, then transfer to a sealed freezer bag or container for up to 1 month. Thaw overnight in the fridge before serving.
• Food safety: Do not leave cheesecakes at room temperature for more than 2 hours to avoid bacterial growth.
• Reheating: These are best served chilled. If you prefer a slightly softer texture, let them sit at room temperature for 10–15 minutes before serving.

Pro chef tips

• Use room-temperature cream cheese and eggs to ensure a smooth, lump-free batter.
• Beat the cream cheese alone first to remove lumps before adding sugar and eggs.
• Mix eggs in slowly and stop beating as soon as the batter is uniform to minimize air bubbles and prevent cracks.
• Press the crust firmly so it won’t crumble when you remove the cheesecakes.
• After baking, cool completely and run a thin knife around each cheesecake before chilling to reduce chance of cracking.
• For easy removal, silicone liners or an aluminum cupcake pan with nonstick spray work well.

Flavor swaps

• Lemon-Blueberry: Add 1 teaspoon lemon zest to the filling and top with blueberry compote.
• Chocolate Swirl: Fold 2–3 tablespoons melted dark chocolate into half the batter and swirl with a knife.
• Pumpkin Spice (seasonal): Add 1/2 cup canned pumpkin, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg to the filling.
• Oreo Crust: Replace graham crumbs with 1 cup crushed Oreo cookies and 3 tablespoons melted butter.
• Vegan: Use dairy-free cream cheese, 2 flax eggs (2 tbsp ground flax + 6 tbsp water), and coconut oil in the crust. Texture will be slightly different but still delicious.

Common questions

How long do mini cheesecakes take to make?

Active prep time is about 25–30 minutes. Baking takes 15–20 minutes, then plan for at least 2 hours of chilling. Total time: roughly 3 hours including chilling.

Can I make these without paper liners?

Yes. You can bake directly in a lightly greased muffin tin or use silicone liners. If using a metal tin, let the cheesecakes cool completely and gently run a knife around the edges to loosen before removing.

Why did my cheesecakes crack on top?

Cracks are usually caused by overmixing (introduces too much air) or rapid temperature changes. Mix until just combined and let cheesecakes cool slowly to room temperature before chilling. Running a knife around the edge after baking also helps.

Can I freeze mini cheesecakes with toppings?

For best quality, freeze un-topped cheesecakes. Add fresh fruit or whipped toppings after thawing. Sauces like chocolate or caramel can be frozen on top if well sealed.

Is sour cream necessary?

No — sour cream is optional. It adds creaminess and a slight tang that improves texture, but skipping it won’t ruin the recipe.

If you want a printable version for your kitchen counter or need help scaling this recipe up for a larger crowd, tell me how many servings you need and I’ll adjust the ingredient quantities.

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