Mini Cheesecakes

Did you know you can bake cheesecake in a muffin pan? This recipe for creamy mini cheesecakes is so simple and perfect for a small crowd!

Bake individual creamy cheesecakes in a muffin pan! This recipe yields 9 mini cheesecakes. Recipe on

I *love* cheesecake. It’s one of my favorite desserts and I have two recipes that steal my heart each time: classic cheesecake recipe and no-bake cheesecake. Both recipes serve A LOT of people. If you love cheesecake, but don’t need an entire cheesecake in the house, try mini cheesecakes instead. (I personally can’t be trusted with leftover cheesecake!)

I have a few mini cheesecake recipes:

These recipes yield anywhere from 16-24 mini cheesecakes. They’re all fun and flavorful, but maybe 16-24 mini cheesecakes is still too many. I felt inspired to reduce down even further and leave out all the extra goodies. Today’s recipe yields 9-10 mini cheesecakes. They’re simple, straightforward, and at only a few bites each, they’re awesome for portion control.

Bake individual creamy cheesecakes in a muffin pan! This recipe yields 9 mini cheesecakes. Recipe on

Bake individual creamy cheesecakes in a muffin pan! This recipe yields 9 mini cheesecakes. Recipe on

How to Make Cheesecake in a Muffin Pan

All we’re doing here is scaling down both the graham cracker crust and cheesecake batter from my classic cheesecake. Use a little more than 1 Tablespoon of both the crust and batter in each mini cheesecake. Like the big version, pre-bake the crust and make sure your cheesecake batter ingredients are at room temperature.

Bake the cheesecakes in a standard 12-count muffin pan. There’s no need for a springform pan and no need to mess with a water bath. Mini cheesecakes are not only easier than a full cheesecake, they take half the time to prepare!

Want to add some flavor? Use my white chocolate raspberry cheesecake bars recipe and see those recipe notes for how to turn them into mini cheesecakes. Love those.

Bake individual creamy cheesecakes in a muffin pan! This recipe yields 9 mini cheesecakes. Recipe on

Get creative with the toppings. The baked and cooled cheesecakes will slightly sink down in the centers, but all is not lost. The way I see it, the dip gives you more room for toppings!

Cheesecake Toppings:

Bake individual creamy cheesecakes in a muffin pan! This recipe yields 9 mini cheesecakes. Recipe on

Mini Cheesecakes

  • Author: Sally
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 3 hours, 15 minutes
  • Yield: 9-10 individual cheesecakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


Bake deliciously creamy mini cheesecakes in a muffin pan! This easy recipe yields 9 individual cheesecakes that are perfect for portion control.


Graham Cracker Crust

  • 2/3 cup (65g) graham cracker crumbs (about 4-5 full sheet graham crackers)
  • 2 Tablespoons (29g) unsalted butter, melted
  • 1 Tablespoon (12g) granulated sugar



  1. Preheat oven to 350°F (177°C). Line a 12-count muffin pan with 9-10 liners. This recipe yields only 9-10 mini cheesecakes, so there will be 2-3 empty. You could skip the liners and spray the pan with non-stick spray or grease with butter, but the mini cheesecakes are pretty stubborn to release from the pan. I recommend using liners to make things easier.
  2. Make the crust: Combine all of the crust ingredients in a medium bowl. Mixture will be sandy. Firmly press a heaping Tablespoon of crust mixture into each liner. (I use closer to 1 and 1/2 Tablespoons of crust per mini cheesecake.) Pre-bake for 5 minutes.
  3. Make the filling: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 1 minute. Add the sour cream, vanilla extract, and lemon juice then beat until fully combined. On medium speed, add the egg and beat just until combined. Batter will be thick. Divide the batter between all the liners. It’s about 1 Tablespoon per cheesecake.
  4. Bake until the edges are set and the centers only slightly jiggle, about 18-20 minutes.
  5. Set the pan on a wire rack and allow cheesecakes to cool at room temperature for 30 minutes, then transfer to the refrigerator and chill for at least 2 hours and up to 1 day. If chilling for longer than 2 hours, loosely cover the cheesecakes. The cheesecakes will slightly sink in the middle as they chill. It gives you room for toppings!
  6. Once chilled, add toppings and serve. Cover and store leftover cheesecakes in the refrigerator for up to 5 days.


  1. Make Ahead Instructions: Prepare the cheesecakes through step 3 up to 2-3 days in advance. Cover unbaked cheesecakes and store in the refrigerator until ready to bake. Continue with step 4. Freeze individual baked cheesecakes for up to 3 months. Thaw overnight in the refrigerator before serving.
  2. Special Tools: KitchenAid Stand Mixer | Glass Mixing Bowls | Muffin Pan | White Plate
  3. More than 9 Mini Cheesecakes: This recipe is fantastic for doubling, tripling, or quadrupling. Simply double, triple, or quadruple each ingredient, including in the crust.
  4. Super Mini Cheesecakes: Line a 24-count mini muffin pan with mini muffin liners or grease with nonstick spray or butter. For easy and seamless removal from the pan, using liners is preferable. Make the crust and cheesecake batter as directed. Press 2 teaspoons of crust into each mini muffin liner. Pre-bake at 350°F (177°C) for 4 minutes. Remove from the oven and fill each with cheesecake batter. Bake for 10-11 minutes or until the cheesecakes appear set on top. Continue with step 6 in this recipe. Yields approximately 30 super mini cheesecakes.
  5. Non-US Readers: With the help of other non-US readers who do not have access to graham crackers, here is a basic crust recipe you can follow for these mini cheesecakes. 110g digestive biscuits + 45g butter + no sugar. Grind the digestive biscuits into crumbs, melt the butter, and mix with the crumbs. Press into liners and pre-bake as directed in step 2. And from what I understand, spreadable cream cheese sold in a tub in countries outside of the US is a little different from the spreadable cream cheese in the US. It’s thicker, sturdier, and more solid and should be OK to make cheesecake. I have no experience with it, but this is what I’ve heard from other non-US readers.


  1. What can I use as an alternative to sour cream?

    1. Hi Muzna, Plain yogurt is the best substitution for the sour cream.

      1. I made these for my husband and I on our anniversary for dessert and they were easy and delicious. I made raspberry sauce to go on top and added fresh berries. My kids loved them too and there were no leftovers. I’ll make them again but I might have to double the recipe!

  2. Yum, yum,yum! Made these yesterday, super easy to make and tasted absolutely heavenly! I didn’t have graham crackers, so made the base from plain digestive biscuits and added blueberries & strawberries as add-ons .
    Thanks Sally for yet another hit recipe!

  3. These are so good! Creamy, with just the right amount of tang to them.

  4. Hi, i would like to replace the lemon juice for key lime juice… is 1 tsp enough to get good flavour ? thanks.. love your recipes

    1. Hi Jane, I’m glad to help. You can try my mini key lime pies or you can use this recipe. If using this recipe, swap the 1 teaspoon of lemon juice for lime juice. Then add more lime juice (about 2 Tablespoons) and reduce the sour cream by 2 Tablespoons. Let me know how they turn out!

  5. Hi Sally thanks for your quick reply, i wanted to do the key lime cheesecake, so i followed your directions with swapping and adding… turned out perfect … thanks so much

    posted a photo on my IG, tagged you in it

  6. Hi Sally!
    My cheesecakes cracked any tips on how to to prevent this going forward?

    Still really yummy though !

    1. Hi Nabeelah, Over-baking is the most common culprit of cracking. Bake until the edges are set and the centers only slightly jiggle. Also avoid opening the oven door while the cheesecakes are baking inside. Cracks are often caused by drafts and temperature changes.

  7. bonnie jackowitz says:

    These were so awesome and easy to make. Yum yum

  8. Lucinda Hope Tyler says:

    Hi Sally, my cheesecakes sunk in the middle, what would be the cause of this?

    1. Hi Lucinda, that’s completely normal and expected. Dense centers of egg-heavy baked foods typically fall, just as the center of a full size cheesecake slightly dips. All the more room for toppings.

      1. Thanks Sally! Shew!
        They do taste delicious!

  9. If you want to skip the liners, spray with Pam and freeze the cheesecakes for an hour before removing them from the pan….works great!

  10. Can I use the jumbo muffin tins and just make less of them?

    1. Yes you could!

  11. Hi Sally,
    I made these and LOVED them. They were a big hit in a family gathering I had.
    The only thing is that the crust was crumbling and often would separate from the cheesecake. How can I correct this ?

    1. Hi Mimi, so glad you tried and loved these mini cheesecakes– did you do anything differently with the crust? Different ingredient(s) or measurements? The crust could have been pre-baked a little too long where it set, so the cheesecake batter could never really stick to it. Try reducing the pre-bake time by 1-2 minutes and adding the batter while the crusts are still warm.

      1. Thank you so much for your answer!
        I did not change any of the measurements or ingredients.
        I will try baking 1 – 2 minutes less. Thank you for the tip!!

  12. Perfect! Instructions super clear and the mini cheesecakes are extremely yummy!
    I made 3 batches of 24 super mini cheesecakes. The recipe says approx. 30 super-minis, but I filled the cups all the way and it was perfect for 24!
    It’s a tad too sweet, but great anyway since the cheesecake bites are small. Thank you!

  13. My sister and I made these last night. We did not deviate from the recipe except we used whatever wheat flour-based cookie we had at home as we didn’t have graham. We followed every measurement, added raspberry preserves as topping and they tasted delicious! We made 9 mini cheesecakes. My husband and mother-in-law loved them and said they tasted like the ones we buy from coffee shops! Thank you again, Sally! Your recipes never fail! 🙂

  14. These are so good and easy, thanks for a great recipe!

  15. Hi Sally, can I make this in a muffin liner without the tin? They sell some really firm liners that you don’t need to use muffin tin to make cupcakes. Or alternatively, can I make the extra mini ones in the pan without a liner? I love cheesecake but the rest of the family isn’t a big fan. Planning to try out this recipe over the weekend.

    1. Hi Yamunaa, no matter which size baking pan you use, I strongly recommend using muffin liners– you’ll have a very hard time releasing these baked cheesecakes from the pan without them. I don’t recommend skipping the baking pan either, but you can certainly try it in your sturdier liners. Try them in a regular baking pan. I can’t be confident of the results though.

  16. Hi Sally!

    I want to do this one day because it’s my favorite! May I ask if this is in 3 oz size cupcake liner?

    1. Hi Denise, the recipe yields mini cheesecakes baked in a regular 12-count muffin pan that holds about 3-3.5 ounces per cup.

  17. These were soooo tasty! They were very easy to prepare and came out looking just as good as they tasted. Every recipe I have ever made from this site has been incredible. Love your work, Sally!

  18. Would it be possible for this recipe to make one big cheesecake instead of individual cupcakes?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Alex, For a full size cake see the recipe for Classic Cheesecake.

  19. Do you think you could bake mini chocolate chips in the cheesecakes? I know you listed some delicious toppings, but was thinking of putting chocolate chips in, just don’t want to mess up the end result. Thanks!

    1. Stephanie @ Sally's Baking Addiction says:

      Sure can, Tessable!

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