Mini Cheesecakes

Imagine opening the fridge to a tray of tiny, jewel-like cheesecakes—each one with a buttery, crumbly base and a satin-smooth, tangy-sweet filling. The aroma of warm butter and toasted graham crust combines with a whisper of vanilla; the first bite gives way to a luxuriously creamy center that melts on your tongue, balanced by the faint crunch of the crust. These mini cheesecakes feel indulgent but approachable—the perfect little comforts that make you smile.

They’re perfect for cozy mornings with coffee, elegant endings to dinner parties, or potlucks where you want something bite-sized and crowd-pleasing. Because they’re individually portioned, they’re easy to transport, simple to plate for guests, and ideal for when you want the decadence of cheesecake without the commitment of a whole slice.

At a Glance

Prep Time: 15 minutes
Cook Time: 20–25 minutes
Refrigerator Chill: at least 2 hours (included in Total Time)
Total Time: about 2 hours 40 minutes (including chilling)
Servings: Makes 12 mini cheesecakes (standard 12-cup muffin tin)
Difficulty Level: Easy — great for beginner bakers

Nutritional Breakdown

Estimated nutrition per mini cheesecake (1 of 12). Values are approximate and were estimated using USDA FoodData Central and other standard nutrition databases; consider these as a guide rather than precise lab-tested values.

Calories: ~180 kcal
Protein: ~2.5–3 g
Carbohydrates: ~12 g
- Sugars: ~6–8 g
Fat: ~13–14 g
Saturated Fat: ~8–9 g
Sodium: ~130–150 mg
Fiber: <1 g

Notes: These values reflect a recipe made with full-fat cream cheese, full-fat sour cream, graham cracker crust, and butter. If you use reduced-fat or sugar substitutes, values will change. For authoritative guidance on portion control and dietary recommendations consult sources such as the USDA FoodData Central or the CDC.

Why You’ll Love It

Pure indulgence in a compact form: Each mini cheesecake delivers that classic creamy, tangy flavor in a single-serving package—no slicing or fuss.
Crowd-pleasing and customizable: They’re a show-stopper at parties, but easy to personalize with any topping you like.
Quick to make, satisfying to serve: The hands-on time is short; most of the work is passive (cooling and chilling), making this a practical dessert for busy hosts.
Nostalgic comfort: The graham-cracker-and-cream-cheese combination evokes childhood treats while feeling grown-up enough for a dinner party.

How to Make Mini Cheesecakes

Ingredients

8 oz (226 g) cream cheese, softened to room temperature
1/4 cup (50 g) granulated sugar
1 teaspoon vanilla extract
1 large egg, room temperature
1/2 cup (120 g) sour cream
1 cup (about 120 g) graham cracker crumbs (approximately 8 full sheets)
3 tablespoons (42 g) unsalted butter, melted (for crust)
Toppings of choice: fresh berries, fruit compote, chocolate ganache, caramel, lemon curd, whipped cream

Optional ingredients and substitutions

For a lighter version: use reduced-fat cream cheese and low-fat sour cream (texture will be slightly less rich).
Gluten-free: substitute gluten-free graham crackers for the crust.
Vegan: use vegan cream cheese, coconut yogurt in place of sour cream, and vegan butter or coconut oil for the crust; note texture will vary.
Add-ins: 1–2 tablespoons of lemon zest or a tablespoon of cocoa powder folded into the batter for flavor variations.

Step-by-step Instructions

Preheat the oven to 325°F (163°C). Line a standard 12-cup muffin tin with paper liners or lightly grease the cups.
In a mixing bowl, combine graham cracker crumbs with melted butter until the mixture resembles wet sand. Press about 1–2 tablespoons of the crumb mixture firmly into the bottom of each muffin cup to form the crust. (Tip: use the bottom of a shot glass or the back of a spoon to compact the crumbs.)
In a separate bowl, beat the softened cream cheese until smooth and lump-free. Add the sugar and vanilla and beat until combined and creamy. Scrape the bowl as needed.
Add the egg and mix just until incorporated—avoid overmixing at this stage to prevent excess air (which can cause cracks).
Fold in the sour cream gently until the batter is uniform and silky. Don’t overbeat.
Divide the cheesecake batter evenly among the prepared crusts (about 2–3 tablespoons per cup). Smooth the tops with a small spatula.
Bake at 325°F (163°C) for approximately 20–25 minutes, or until the edges are set and the centers have a slight jiggle (they should not be very liquid). Rotate the pan once halfway through baking for even color.
Remove the pan from the oven and let the mini cheesecakes cool to room temperature on a wire rack. Once cooled, refrigerate for at least 2 hours (longer is fine and improves firmness).
When chilled, remove the mini cheesecakes from the muffin tin. Peel away liners if used or run a thin knife around the edges to loosen. Top as desired before serving.

Practical tips embedded above:

Avoid overmixing (too much air leads to cracks).
Check doneness by the center jiggle method: a slight wobble indicates set but still creamy.
Let them cool gradually before chilling to minimize condensation and soggy crusts.

Best Pairings

Plain and elegant: Serve with a dusting of powdered sugar or a single raspberry each—perfect for afternoon tea.
Fruity and bright: Top with macerated strawberries, a blueberry compote, or a spoonful of lemon curd for contrast to the tangy filling.
Decadent: Drizzle with warm chocolate ganache or salted caramel for a richer dessert.
Beverage pairings: Fresh-brewed coffee or espresso, a light dessert wine (Moscato, Riesling), or a citrusy herbal tea complement the creaminess nicely.
For a brunch twist: serve alongside savory items like quiche or smoked salmon canapés to balance the spread.

Keeping it Fresh

Room temperature: For food safety, do not leave mini cheesecakes at room temperature for more than 2 hours.
Refrigeration: Store in an airtight container in the refrigerator for up to 4–5 days. Place a layer of parchment between stacked layers to prevent sticking.
Freezer: Freeze unfilled mini cheesecakes (flash-freeze on a tray, then transfer to a sealed freezer bag) for up to 2 months. Thaw overnight in the refrigerator before adding fresh toppings.
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.

Chef’s Advice

Use room-temperature ingredients: Cream cheese and the egg incorporate more smoothly and give a silkier texture when they’re not cold.
Avoid whipping too much air into the batter: Mix until just combined. Overbeating causes puffing and then sinking/cracking.
Don’t overbake: Centers should be slightly jiggly; they’ll firm up as they cool and chill. A skewer or toothpick will come out mostly clean with a few moist crumbs, but not wet batter.
Press the crust firmly and evenly: a compact crust prevents crumbling when unmolding.
Flavor boosters: a teaspoon of lemon zest or a tablespoon of sour cherry jam folded into the batter can add a professional lift.

Creative Twists

Berry Swirl Mini Cheesecakes
- Gently fold 1/3 cup pureed berries (strawberry or raspberry) into half the batter and swirl into the plain batter in each cup for marbled mini cheesecakes. Top with fresh berries.
Chocolate Lovers’ Minis
- Add 2 tablespoons unsweetened cocoa powder to the batter and use chocolate cookie crumbs for the crust. Finish with chocolate ganache drizzle.
Lemon Poppy Seed Minis
- Add 1 tablespoon lemon zest and 1 tablespoon poppy seeds to the batter. Top with a spoonful of lemon curd for a bright, bakery-style finish.
Gluten-Free or Vegan Options
- Use gluten-free graham crackers for the crust. For vegan: use a store-bought vegan cream cheese and a flax egg (1 tbsp ground flaxseed + 3 tbsp water) instead of egg; use coconut cream to mimic sour cream.

Recipe Q&A

Q: Can I make these ahead of time for a party?
A: Yes—make them the day before and refrigerate in an airtight container for best texture and convenience.

Q: My cheesecakes cracked—how do I prevent that?
A: Avoid overmixing and overbaking. Bake at a moderate temperature (325°F) and remove when centers are slightly jiggly. Cooling gradually and chilling before unmolding helps prevent cracks.

Q: Can I double the recipe for a 24-count yield?
A: Absolutely. Double all ingredients and bake in two tins, or one large tin in batches. Baking time per batch remains similar when using the same tin size.

Q: Is there a way to speed up chilling?
A: Use a shallow tray in the refrigerator to increase airflow, or place cheesecakes in the coldest part of the fridge. However, very rapid chilling can affect texture—2 hours is recommended.

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Conclusion

If you love small-batch desserts that look elegant and taste indulgent, these mini cheesecakes are an unbeatable choice—easy to make, endlessly adaptable, and delightful to serve. For more inspiration on portioning and baking techniques, check this helpful guide to making Mini Cheesecakes (in a Standard Muffin Pan) – Sally’s Baking. For additional flavor ideas and step-by-step photos, see the recipe collection at Mini Cheesecakes – Live Well Bake Often.

I’d love to hear how yours turn out—share your photos and favorite toppings in the comments or on social so we can celebrate your mini masterpieces together.