You can make this easy recipe for Mini Cheesecakes in HALF the time a full-sized cheesecake takes! They’re creamy, super smooth, and perfectly portioned–great for parties! Recipe includes a how-to video.
Full-Sized Flavor in a Bite-Sized Treat
While most of us love a classic, full-sized cheesecake recipe, making one does have some drawbacks. They take a long time to bake (over an hour), sometimes require require a messy water bath (although mine does not!) and take a long time to cool (at least 6 hours!). You have to worry about cracks AND your springform pan leaking, and while I’d never say that it isn’t worth the effort, sometimes you just want something easier…like these mini cheesecakes.
Mini cheesecakes are the much simpler, muffin tin version of a regular cheesecake. They’re quick and easy, creamy, sweet and subtly tangy, and just all around delicious–just like the full-sized version! BUT they take less than half the time to make! 😲 Plus, they’re already portioned out into individual servings, so no one is on slicing duty. Win-win.
Why You’ll Love Mini Cheesecakes:
- So quick compared to a regular cheesecake: less than 20 minutes to bake and only a few hours to cool.
- Can be made on today’s graham cracker crust, or you can change things up and use a half batch of my Oreo crust instead.
- Can handle a few mini chocolate chips or broken Oreo pieces (for an Oreo cheesecake or chocolate cheesecake flair) in the batter, if you need a chocolate kick.
- Easily doubles to make 24 mini cheesecakes!
What You Need
Just a few simple ingredients come together to make these nice and easy mini cheesecakes. Here are the important ones:
- Cream cheese. As with my other cheesecake recipes, I don’t recommend using tub-style or low-fat cream cheese. Stick with the block-style, full-fat kind for best results!
- Sour cream. To me, you simply can’t make cheesecake without sour cream. It is an essential flavor element that adds a perfect richness. Full-fat Greek yogurt could also work in a pinch.
- Butter. Unlike most of my other recipes, I recommend using salted butter for today’s cheesecake crust. If you only have unsalted, that will work too; just remember to add ⅛ teaspoon of salt!
SAM’S TIP: While they’re great plain, these cheesecakes also taste wonderful topped with homemade whipped cream and fresh fruit, chocolate ganache (with a sprinkle of flaky sea salt for good measure!), hot fudge sauce, blueberry sauce (or just about any fruit sauce), or homemade caramel sauce.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Mini Cheesecakes
- Combine graham cracker crumbs and sugar, then add the melted butter and stir until combined.
- Press crust into 12 lined cupcake tins and set aside.
- Stir the cream cheese until smooth, then add sugar and stir again.
- Add the sour cream, vanilla, and salt and mix until well combined, then add the eggs one at a time.
- Divide the batter among your cupcake liners and bake for 17-20 minutes.
- Let the cheesecakes cool to room temperature, then remove them from the pan and chill in the fridge for 2-3 hours before serving.
SAM’S TIP: Do NOT over-bake! Overbaking is the easiest way to ruin any cheesecake; if it spends too much time in the oven, the texture will be dry, mealy and even crumbly–not smooth and creamy! Watch your cheesecakes carefully, make sure your oven temperature is accurate (I keep two inexpensive oven thermometers in my oven at all times), and check your cheesecakes a few minutes before they’re supposed to be done.
Frequently Asked Questions
Just like a regular-sized cheesecake, the mini version also needs to cool slowly. Don’t bring them out of the oven and throw them right in the fridge; instead, let them cool in a warm place (preferably on top of your oven) until they reach room temperature, then chill them.
They’re done when the centers bounce back to the touch and the edges may be a light golden brown. I usually check mine at 17 minutes; remember, do NOT overbake or they could become mealy and dry!
They’ll keep in an airtight container in the fridge for up to a week. If you’d like to freeze them, follow the instructions for cooling and chilling first, and then wrap in plastic and freeze in an airtight container for several months.
I’d love to hear how you top or decorate yours; let me know in the comments below!
Enjoy!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Mini Cheesecakes
Ingredients
Graham cracker crust:
- ¾ cup (85 g) graham cracker crumbs
- 1 ½ Tablespoons granulated sugar
- 4 Tablespoons salted butter melted
Mini Cheesecakes:
- 16 oz (455 g) softened cream cheese
- ½ cup (100 g) sugar
- ½ cup (80 g) sour cream
- ¾ teaspoon vanilla extract
- ⅛ teaspoon salt
- 2 large eggs lightly beaten, room temperature preferred
Recommended Equipment
Instructions
- Preheat oven to 325F (160C) and line a 12-count muffin tin with paper liners. Set aside.
- In a medium-sized bowl stir together graham cracker crumbs and 1 ½ Tablespoons sugar. Add melted butter and stir again until ingredients are moistened and completely combined.¾ cup (85 g) graham cracker crumbs, 1 ½ Tablespoons granulated sugar, 4 Tablespoons salted butter
- Portion about 2-3 teaspoons of the crust mixture into each liner in your prepared muffin tin. Use a spoon or the (clean) bottom of a ¼ cup measuring cup to tamp down crumbs so they are evenly packed into the bottom of each liner. Set aside while you prepare your mini cheesecake filling.
Cheesecake
- Place cream cheese in the bowl of a stand mixer (or in a large bowl and use an electric mixer) and stir on low speed until smooth and creamy (don’t whip the cream cheese or excessively beat it, you don’t want to incorporate too much air into the batter).16 oz (455 g) softened cream cheese
- Add sugar and stir again until well-combined.½ cup (100 g) sugar
- Add sour cream, vanilla extract, and salt. Stir until ingredients are well-combined, pausing occasionally to scrape the sides and bottom of the bowl so there are no lumps.½ cup (80 g) sour cream, ¾ teaspoon vanilla extract, ⅛ teaspoon salt
- Gradually add eggs, one at a time, until just incorporated. Keep the mixer on low-speed and do not over-beat. Once again scrape the sides and bottom of the bowl and stir on low-speed once more to ensure ingredients are completely combined.2 large eggs
- Evenly divide batter into muffin tin liners (I like to use an ice cream scoop with a lever release to do this, just makes it easy!).
- Transfer to 325F (160C) oven and bake for 17-20 minutes or until edges are just beginning to turn a very light golden brown and centers are set. Do not over-bake or the texture will be dry and mealy.
- Allow cheesecakes to cool completely to room temperature and then gently remove each mini cheesecake from muffin tin. Transfer to refrigerator and chill completely (about 2-3 hours) before serving.
- If desired, top with whipped cream, strawberry sauce, blueberry sauce, or chocolate ganache!
Notes
Doubling
This recipe can be doubled without issue or alteration.Storing
Mini cheesecakes can be kept in an airtight container in the refrigerator for up to one week. These mini cheesecakes also freeze well and can be kept frozen (in an airtight container) for several months.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Mary
These are always a big hit! I have had friends request I re-make them on several special occasions. Thanks!
Sugar Spun Run
I am so glad they have been such a crowd-pleaser, Mary! Thank you so much for using my recipe and sharing it with others during those special times. 🙂
Nellie
had a quick question – my cream cheese came out great! when i but into it, it was a tad bit soft as if maybe i needed to bake it a good minute or 2. it wasn’t firm but it was my first time baking this and it was already in there for 24min @325 so i was nervous to over bake them. but i noticed the liner was pretty stuck to the cheesecake as i tried to peel it off. not like it was stuck, but as i tried to peel the liner off, the liner ended coming really soft and was tearing off in pieces vs it ripping off easily as when you make cupcakes and what now. any suggestions with that? maybe because it needed to cook longer to become more firm then it wouldn’t stick?
Sam
Hi Nellie! It does sound like it needed a little bit more time in the oven, I think another minute or two and you’ll be good! 🙂
Rija Ashraf
Hey I just had a question so I can’t find any blocks of cream cheese where I live. I only find the spreadable one in bottles so is it okay if I use that in the recipe?? Or will that affect the flavor or texture or something?
Sam
Hi Rija, unfortunately the spreadable kind usually contains additives that affect the consistency of the cheesecake and it doesn’t become firm as it should.
Shanelle
I am so happy i came across this recipe!!! i made it last night and it was sooo good! i cooked mine @325 for 20 min, i ate one this morning the texture was slightly soft so i’m not too sure if maybe i have to bake it a tad bit longer? let me know what you think. i also topped it off with your homemade whipped cream and that really completed it!!!
Sam
I’m so glad you enjoyed it, Shanelle! When you say soft, did it seem a little runny/undercooked? If so it may have just needed another minute or two in the oven. And YES isn’t it so good with homemade whipped cream!? Thank you for commenting!
Rehan
Thank you thank you thank you for the recipe. Tried it today and it turned out perfect!!
All my friends loved it and are expecting a second batch soon!!
I made starberry sauce to add on top, super easy!
Sam
I am so glad everyone enjoys the cheesecakes so much, Rehan! I love a nice strawberry topping. 🙂
Donna
Hi Sam this Donna I made the cheesecakes again and they got perfect I am so glad. Thank you. Donna Keiffer
Sugar Spun Run
That is wonderful, Donna! I am so glad that they turned out perfectly! Congrats! Enjoy! 🙂
sdm
I never subscribed to this site. And even if I would have, I don’t appreciate it popping up over what I am doing on a whim. Annoying
Sugar Spun Run
I am so sorry that you are receiving push notifications on your desktop. Unfortunately, I can not unsubscribe you from those. There is a setting in your browser that will allow you to turn them off.
Donna
Hi Sam I won’t text you anymore I made another batch of mini cheesecakes but the batter was perfect I had my oven at 325 and it all looked great but they cracked at the top I don’t know what happened but I give up maybe I just can’t do it thanks
Sugar Spun Run
I am sorry that you experienced an issue, Donna! Cheesecake can be tricky to perfect. So many things could cause cracks. Maybe try the no-bake cheesecake instead? Again, they didn’t turn out perfectly this time. 🙁
Donna Keiffer
Hi Sam my name is Donna I made the receipe for mini cheesecakes I followed everything to the T I had so much batter so I filled the cups all the way full well they cracked and sunk in it was like the recipe was a double one I’m not an expierenved baker but I love to do it what did I do wrong. Thank you
Sam
Hi Donna. I’m so sorry this happened! The most likely culprit here would be over-beating your eggs. I hope this helps and they turn out better next time. 🙂
Donna
Thank you Sam I will try again I love your site
Sugar Spun Run
Thank you so much, Donna! 🙂
Asia
Can yogurt replace the sour cream? I often use it as an alternative when I don’t have sour cream on hand.
Sugar Spun Run
That will be fine, Asia! Enjoy! 🙂
Shea j
I just made them and they smell so good. The middle caved in and the top cracked. What did I do wrong
Sam
Hi Shea! I am so sorry that happened. My best guest for a resolution here, is that your oven temperature was too hot, or they didn’t bake quite enough. 🙁
Shea J
They were excellent they just caved in the center. I let them bake for about twenty five minutes. Maybe there is something off with my oven.
Sam
O no I am so sorry that happened Shea! Normally the most likely culprit of the caving in is the batter being over-mixed or the cheesecake being over-baked or under-baked. Hopefully they turn out better next time. 🙁
Anna
Can we make this without sour cream and eggs
Sugar Spun Run
Unfortunately, No. I am sorry, Anna! I’m afraid that the consistency would not be the same and the cheesecake may not turn out.
Candace Dickson
Hi! Could these be made in 24 mini muffin tins? Thanks!
Sugar Spun Run
Hi, Candace! I have not personally made them into miniature mini cheesecakes before, but I think that it will work just fine. Keep me posted on how they turn out. 🙂
Kleo
I really like your recipes. I have made the cheese cake and the mini ones .
They turned out very well .The cup cake cheese cake works very for kids to have it with milk or as a snack.
Just I reduce The amount of sugar and works well .Good to go for breakfast .
Sugar Spun Run
Thank you so much, Kleo. I am so glad that you enjoyed my recipe! 🙂
Peggy Upchurch
Sam these look absolutely stunning and hope to make them for my next door neighbor to take to a book study at her church. Could you please tell me what brand your ice cream scoop is. These come in many sizes and have many different reviews and looks like different sizes to the point I am now confused and being 74 don’t need any more confusion in my life. Please help me out here.
Sam
Hi Peggy! I use an Oneida ice cream scoop with a lever. It is about 1/3 cup in size. I hope this helps. 🙂