Mini Cheesecakes are the perfect individual-sized dessert for any occasion. With a buttery graham cracker crust and creamy, rich cheesecake filling, these bite-sized treats are easy to make and customize with your favorite toppings like fruit, chocolate, or caramel.
These little cheesecakes are a fantastic option for parties, potlucks, or as a sweet treat for your family. Their size makes them easy to serve and enjoy—no slicing required!
Kitchen Equipment Needed
- Muffin tin
- Cupcake liners
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Spatula
Ingredients Overview
- Graham cracker crust: Provides a crunchy, buttery base for the creamy filling.
- Cream cheese: The star of the filling, creating a smooth and tangy texture.
- Sugar and vanilla: Add sweetness and flavor to the cheesecake.
- Eggs: Help the cheesecake set and hold its shape.
Ingredients
Crust
- 1 cup graham cracker crumbs (about 8–10 crackers)
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
Cheesecake Filling
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
Optional Toppings
- Fresh berries (strawberries, raspberries, blueberries)
- Whipped cream
- Chocolate ganache
- Caramel sauce
Directions
- Preheat the oven
Preheat your oven to 325°F (165°C). Line a muffin tin with cupcake liners. - Make the crust
In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand. Press about 1 tablespoon of the crust mixture firmly into the bottom of each cupcake liner. Set aside. - Prepare the cheesecake filling
In a large mixing bowl, beat the softened cream cheese and sugar together with an electric mixer until smooth and creamy, about 2–3 minutes. Add the vanilla extract and mix until combined. - Add the eggs
Beat in the eggs, one at a time, mixing just until incorporated. Avoid overmixing, as this can create air bubbles in the cheesecake. - Fill the liners
Spoon or pour the cheesecake filling evenly over the crusts, filling each liner about 3/4 full. - Bake
Bake for 18–20 minutes, or until the centers are set but still slightly jiggly. - Cool and chill
Let the mini cheesecakes cool in the pan for 30 minutes, then transfer them to the refrigerator to chill for at least 2 hours, or overnight for best results. - Add toppings and serve
Top with your favorite toppings before serving. Enjoy chilled.
Prep Time
15 minutes
Cook Time
20 minutes
Chill Time
2 hours
Total Time
2 hours 35 minutes
Nutrition (per cheesecake, ~12 cheesecakes)
- Calories: ~220
- Fat: ~15g
- Carbohydrates: ~16g
- Protein: ~4g
Expert Tips
- Soft cream cheese: Make sure the cream cheese is at room temperature for a smooth filling without lumps.
- Don’t overbake: The cheesecakes should still have a slight jiggle in the center when you remove them from the oven—they will set as they cool.
- Use a water bath: For ultra-smooth cheesecakes, place a pan of water on the bottom rack of your oven while baking to create steam.
FAQs
Can I make these cheesecakes ahead of time?
Yes! These mini cheesecakes can be made 1–2 days in advance and stored in the refrigerator until ready to serve.
Can I freeze mini cheesecakes?
Absolutely! Freeze them without toppings in an airtight container for up to 3 months. Thaw in the refrigerator overnight before adding toppings and serving.
What’s the best substitute for graham crackers?
You can use crushed digestive biscuits, Oreos, or any cookie of your choice as a crust.
Storing & Freezing
- Storing: Keep mini cheesecakes in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze without toppings for up to 3 months. Thaw overnight in the refrigerator before serving.
Substitutions & Variations
- Chocolate crust: Use crushed Oreos instead of graham crackers for a chocolaty twist.
- Fruit swirl: Add a swirl of raspberry or strawberry puree to the filling before baking.
- Gluten-free: Use gluten-free graham crackers for a gluten-free dessert.
Mini Cheesecakes
Mini Cheesecakes are the perfect individual-sized dessert for any occasion. With a buttery graham cracker crust and creamy, rich cheesecake filling, these bite-sized treats are easy to make and customize with your favorite toppings like fruit, chocolate, or caramel.
Equipment
- - Muffin tin
- - Cupcake liners
- - Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Spatula
Ingredients
- #### Crust
- - 1 cup graham cracker crumbs about 8–10 crackers
- - 2 tablespoons granulated sugar
- - 4 tablespoons unsalted butter melted
- #### Cheesecake Filling
- - 2 8 oz packages cream cheese, softened
- - 1/2 cup granulated sugar
- - 1 teaspoon vanilla extract
- - 2 large eggs
- #### Optional Toppings
- - Fresh berries strawberries, raspberries, blueberries
- - Whipped cream
- - Chocolate ganache
- - Caramel sauce
Instructions
- **Preheat the oven**
- Preheat your oven to 325°F (165°C). Line a muffin tin with cupcake liners.
- **Make the crust**
- In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand. Press about 1 tablespoon of the crust mixture firmly into the bottom of each cupcake liner. Set aside.
- **Prepare the cheesecake filling**
- In a large mixing bowl, beat the softened cream cheese and sugar together with an electric mixer until smooth and creamy, about 2–3 minutes. Add the vanilla extract and mix until combined.
- **Add the eggs**
- Beat in the eggs, one at a time, mixing just until incorporated. Avoid overmixing, as this can create air bubbles in the cheesecake.
- **Fill the liners**
- Spoon or pour the cheesecake filling evenly over the crusts, filling each liner about 3/4 full.
- **Bake**
- Bake for 18–20 minutes, or until the centers are set but still slightly jiggly.
- **Cool and chill**
- Let the mini cheesecakes cool in the pan for 30 minutes, then transfer them to the refrigerator to chill for at least 2 hours, or overnight for best results.
- **Add toppings and serve**
- Top with your favorite toppings before serving. Enjoy chilled.
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