Name: Mini Cheesecakes
Prep time: 15 min
Cook time: 20 min
Total time: 180 min
Ingredients: 3/4 cup Graham cracker crumbs; 1.5 tablespoons Granulated sugar (for crust); 4 tablespoons Salted butter (melted); 16 oz Cream cheese (softened to room temperature); 1/2 cup Granulated sugar (for filling); 1/2 cup Sour cream (room temperature); 3/4 teaspoon Vanilla extract; 1/8 teaspoon Salt; 2 large Eggs (lightly beaten)

Jump to Recipe

Creamy, bite-sized, and endlessly customizable, these Mini Cheesecakes are the perfect little dessert to impress without a fuss. They deliver that rich, silky cheesecake flavor in a convenient single-serving format that’s easy to share — or not! Fun fact: bite-size desserts were once a way to offer variety at tea parties, so these minis are a tiny nod to that elegant tradition. If you love quick, crowd-pleasing treats, this recipe belongs in your repertoire.

This version stands out because it’s simple, fast to prepare, and ideal for family gatherings or last-minute guests. It’s a great beginner-friendly alternative to a full-sized cheesecake and is less intimidating than classic baked cheesecakes. If you want another take on a small creamy dessert, check out this mini cheesecakes recipe for a slightly different spin. Ready to get baking? These minis are small in size but huge in flavor — you’re going to love them.

What is Mini Cheesecakes?

What exactly are mini cheesecakes? Think of the classic rich cheesecake shrunk down into cute, personal portions. Why “mini”? Is it because they’re adorable, or because they let you taste-test multiple toppings without commitment? Maybe both. Could the name also be a sly reminder that good things come in small packages — especially dessert? There’s a playful theory that they were nicknamed “mini” to tempt picky eaters: after all, “the way to a man’s heart is through his stomach.” Try making these and see who falls under the spell. Give them a go and report back — you’ll want to make them again.

Why You’ll Love This

Decadent texture: These mini cheesecakes are silky, creamy, and just tangy enough from the sour cream to keep every bite bright and balanced. The contrast of a crisp graham crust and a tender filling is irresistible.
Cost-effective and convenient: Making them at home saves money compared to bakery minis, and you can control portion size and ingredients. A dozen homemade minis are cheaper than a single store-bought equivalent and taste fresher.
Endless topping possibilities: Fresh berries, chocolate ganache, caramel, or a simple dollop of whipped cream — each topping transforms the dessert, so you can customize for holidays or weeknight treats.

If you enjoy small, custardy desserts, you might also like our take on the mini crème brûlée cheesecakes for a torched-sugar twist. Ready to bake? These are simple enough for a weeknight and pretty enough for company.

How to Make

Quick Overview

This recipe is straightforward and forgiving. The crust is lightly sweet and crisp, the filling is rich and velvety, and the finished minis are elegant with very little fuss. Prep is quick, baking is short, and chilling helps the flavors set perfectly.

Prep time: 15 minutes
Cook time: 17–20 minutes
Chill time: 2–3 hours
Total time: about 3 hours (most of that is chilling)

Ingredients

3/4 cup graham cracker crumbs
1 1/2 Tablespoons granulated sugar (for crust)
4 Tablespoons salted butter, melted
16 oz cream cheese, softened to room temperature
1/2 cup granulated sugar (for filling)
1/2 cup sour cream, room temperature
3/4 teaspoon vanilla extract
1/8 teaspoon salt
2 large eggs, lightly beaten

Directions

Preheat oven to 325F (160C) and line a 12-count muffin tin with paper liners. Position racks in the center of the oven for even baking.
In a medium-sized bowl, stir together graham cracker crumbs and 1 1/2 Tablespoons sugar until evenly combined.
Add melted butter and mix until the crumbs are moistened. The mixture should hold together when pressed.
Portion about 2–3 teaspoons of the crust mixture into each liner. Use the back of a spoon or a small measuring cup to tamp down crumbs evenly into a compact crust.
In a stand mixer or with a handheld mixer, blend cream cheese on low speed until smooth and free of lumps. Scrape down the bowl as needed.
Add 1/2 cup granulated sugar and mix until combined and slightly glossy.
Stir in sour cream, vanilla extract, and salt until the mixture is smooth. Scrape the bowl to avoid lumps.
Gradually add the lightly beaten eggs, mixing on low until just incorporated — do not overmix, or the cheesecakes may crack.
Divide batter evenly among the muffin tin liners, filling each about 3/4 full. Bake for 17–20 minutes, until the centers are mostly set but still slightly jiggly.
Cool the minis completely at room temperature, then chill in the refrigerator for 2–3 hours before serving to firm up and develop flavor. Optional: Top with whipped cream, strawberry sauce, blueberry sauce, or chocolate ganache just before serving.

Mini Cheesecakes

What to Serve With

Fresh fruit: Sliced strawberries, raspberries, or a mixed berry compote add brightness and balance the richness.
Sauces: Raspberry coulis, warm chocolate ganache, or a drizzle of salted caramel make elegant finishes.
Beverage pairings: Serve with coffee, espresso, dessert wine, or a lightly sweetened iced tea for a crowd-pleasing combination.
Light sides: A simple green salad or citrusy sorbet can round out a dessert course without overwhelming the palate.

Top Tips for Perfecting

Bring cream cheese to room temperature: This prevents lumps and gives a smooth filling. If it’s cold, cut into cubes to soften faster.
Do not overmix after adding eggs: Overmixing incorporates too much air and can cause cracks. Mix just until combined.
Press crust firmly: A compact crust won’t fall apart when you lift the liner. Use the bottom of a small glass or measuring spoon to press evenly.
Test for doneness: Centers should be slightly jiggly — they will firm up as they chill. Overbaking dries them out.
Make ahead: These store well chilled for parties. Top them right before serving to keep toppings fresh.

Storing and Reheating Tips

Refrigeration: Store mini cheesecakes in an airtight container in the refrigerator for up to 4 days. Keep toppings separate if possible to prevent sogginess.
Freezing: Freeze un-topped cheesecakes on a baking sheet until solid, then transfer to a freezer-safe container for up to 1 month. Thaw in the refrigerator overnight before serving.
Reheating: These are best served cold or at cool room temperature. If you prefer them slightly less cold, let them sit at room temperature for 10–15 minutes. Do not microwave — it will change the texture.

FAQs

Can I use low-fat cream cheese or sour cream?
Yes, low-fat options will work, but expect a slightly less rich and creamy texture. The flavor will be similar, but full-fat yields the best mouthfeel.

Can I make these without a mixer?
Yes. Use a sturdy whisk and firm elbow grease. Beat the cream cheese well to remove lumps before adding the other ingredients.

Why did my cheesecakes crack?
Overmixing, overbaking, or sudden temperature changes can cause cracks. Mix gently after adding eggs, bake until just set, and cool slowly to reduce cracking.

Can I use cookie crumbs instead of graham crackers?
Absolutely. Use chocolate wafer crumbs, digestive biscuits, or shortbread for different flavor profiles. Keep the same quantity and press firmly.

How do I prevent soggy crusts?
Press crumbs tightly and bake just long enough for the filling. Chilling before serving also helps the crust stay crisp.

Conclusion

These Mini Cheesecakes are a delightful, simple treat that deliver big cheesecake flavor in small, elegant servings. They’re quick to prepare, budget-friendly, and endlessly customizable with toppings — perfect for weeknight desserts, parties, or a sweet treat anytime. I hope you give them a try and enjoy making tiny, delicious moments for your family and friends. For another easy mini cheesecake approach with helpful step-by-step photos, check out Mini Cheesecakes (in a Standard Muffin Pan) – Sally’s Baking.