Mini cheesecakes are a delightful and portable version of the classic dessert. With a buttery graham cracker crust and a rich, creamy filling, these individual-sized treats are perfect for parties, gatherings, or a simple sweet indulgence.

Why You’ll Love This Recipe

Perfectly Portioned – No slicing needed, making them ideal for serving.
Rich and Creamy – The smooth cheesecake filling melts in your mouth.
Versatile – Can be customized with different crusts, flavors, and toppings.
Easy to Make – Simple ingredients and quick preparation.
Great for Any Occasion – Perfect for celebrations or an everyday treat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Graham cracker crumbs
Unsalted butter
Granulated sugar
Cream cheese
Eggs
Sour cream
Vanilla extract
Lemon juice
Optional toppings: fruit, chocolate, caramel, whipped cream

Directions

Preheat Oven and Prepare Muffin Tin – Preheat oven to 325°F (163°C) and line a muffin tin with paper liners.
Make the Crust – Mix graham cracker crumbs, melted butter, and sugar. Press into the bottom of each muffin liner.
Prepare the Cheesecake Filling – Beat cream cheese until smooth, then mix in sugar, eggs, sour cream, vanilla, and lemon juice.
Fill and Bake – Pour the cheesecake batter over the crusts and bake for 18-20 minutes until set.
Cool and Chill – Let cool at room temperature before refrigerating for at least 2 hours.
Add Toppings and Serve – Top with fruit, chocolate, or whipped cream before serving.

Servings and Timing

Servings: 12 mini cheesecakes
Prep Time: 15 minutes
Bake Time: 20 minutes
Chilling Time: 2 hours
Total Time: 2 hours 35 minutes

Variations

Chocolate Cheesecakes – Add cocoa powder or melted chocolate to the batter.
Berry Swirl – Swirl in fruit puree before baking.
Oreo Crust – Use crushed Oreos instead of graham crackers.
Nutty Delight – Add chopped nuts to the crust for a crunchy twist.
Dairy-Free Option – Use dairy-free cream cheese and sour cream substitutes.

Storage/Reheating

Refrigeration: Store in an airtight container in the fridge for up to 5 days.
Freezing: Freeze individual cheesecakes for up to 2 months. Thaw before serving.
Reheating: Best enjoyed chilled; no reheating required.

FAQs

Can I make these ahead of time?

Yes, they can be made a day in advance and stored in the fridge.

How do I prevent cracks in the cheesecake?

Avoid overmixing the batter and do not overbake.

Can I use a different crust?

Yes, try a cookie crust or nut-based crust for variation.

Do I need to use a water bath?

No, mini cheesecakes bake evenly without a water bath.

Can I make these without eggs?

Yes, use an egg substitute or a dairy-free alternative.

How long do they need to chill?

At least 2 hours, but overnight is best for full flavor.

Can I use flavored cream cheese?

Yes, but adjust the sugar accordingly.

What’s the best way to remove them from the liners?

Chill them first, then gently peel the liners away.

How do I get a smooth batter?

Make sure the cream cheese is softened before mixing.

Can I use mini cupcake liners?

Yes, but adjust the baking time to 10-12 minutes.

Conclusion

Mini cheesecakes are the perfect dessert for any occasion. With their creamy texture, delicious flavor, and endless topping possibilities, they are sure to be a crowd-pleaser. Try them today and enjoy an easy, bite-sized treat!