Mini Cheesecakes

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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 sallysbakingaddiction.com

May is the month of cheesecake. How appropriate right before bathing suit season.

I shared my classic cheesecake earlier this week as the May Baking Challenge. If you’re part of a small family and/or don’t have any large gatherings on the horizon, an entire cheesecake can be quite the undertaking. I personally can’t be trusted with leftover cheesecake and found myself in a lot of trouble last weekend with 5 cheesecakes on my hands. (Which is why my freezer is home to about 1 million slices with a large “do not be tempted” post-it note. Saving it all for my upcoming birthday celebration!!)

If you want to participate in the May Baking Challenge and aren’t in the mood to tackle a full cheesecake, go ahead and bake mini cheesecakes instead. 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 sallysbakingaddiction.com
Bake individual creamy cheesecakes in a muffin pan! This recipe yields 9 mini cheesecakes. Recipe on sallysbakingaddiction.com
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!

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

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 Topping Suggestions:

Mini Cheesecakes

Ingredients:

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

Cheesecake

Directions:

  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 2 hours. The cheesecakes will slightly sink in the middle. 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.

Make ahead tip: 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.

Recipe Notes:

  1. Interested in baking 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.
  2. For super mini cheesecakes, follow these directions: 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.
  3. 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.

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Here are some items I used to make today’s recipe.

KitchenAid Stand Mixer | Glass Mixing Bowls | Muffin Pan | White Plate

79 Comments

All Comments

    1. I always use Leipniz Kekse, and if available I go for the whole wheat version. They are sweeter than Graham Crackers (I believe) so you can omit any additional sugar:)

  1. Kicking myself in the butt because I am waiting for these to cool and just realized I didn’t prebake the crust. Soggy bottoms ahoy!

  2. Hello, fellow Germans! I always use Hobbits Kekse (kernig) from Brandt. They work perfectly for making the crust. I add a little sugar but a bit less.

  3. I’ve noticed that the crust part of my mini cheesecake was not sticking to the filling. So, when I peeled the cupcake liner and would bite it the crust would just separate. I would just squeeze it and it would kind of work. But, would anyone know what I did wrong. I followed the recipe exactly. Thank you!

  4. Thank you Sally for this easy recipe 🙂 Every cheesecake I have ever attempted has been a complete disaster. I made this today and it looks beautiful. I am making a 2nd batch with slight modifications (crushed pistachios into the crust). For UK readers like myself, I would recommend mixing the cream cheese and sugar only until combined. Use a spoon as the handmixer can quickly make the mixture runny, you want it thick. When adding the remaining ingredients; same thing don’t over mix otherwise it becomes runny.

  5. You are heaven sent, Sally! This mini cheecake recipe will surely be one of our all-time favorites! Imagine a bite-sized version of the classic cheesecake goodness that you can grab and munch any time you want. We may as well try all your topping suggestions and pick the best we love. Thanks for sharing!

  6. Hi Sally!

    I have made these a few times and always seem to have an issue with the amount of crust. As a general rule I weigh all my ingredients, but today decided to use measuring cups and the scale. I notice for your crust you have 2/3 cup Graham crumbs being 65 grams, when I measured using cups and then weighed, I got 65 grams for 1/3 of s cup. Should I be using only 1/3 cup Graham crumbs?
    Thanks!

    1. Hi Amy! As long as you’re using 4-5 full-sheet graham crackers, you have the correct amount. This should be about 2/3 cup.

  7. If I’m bringing these to a party and serving with the strawberry compote, should I bring the strawberry separate and serve on top at the party, or is it okay to put it on a few hours before serving? Thanks!

  8. Once again Sally you don’t fail to amaze me. These mini cheesecakes are so delish and so cute looking. Cant wait for a potluck to bring these to. Thanks for so many delish recipes. Keep them coming!!

  9. Do I have to let these cool? I’m not sure if I see the difference rather than just eating them after they’re room temperature.

    1. If you like them that way then enjoy! 🙂 I personally enjoy my cheesecake cool, to me it has a creamier texture after it’s chilled.

  10. Hi Sally, any tips on how to separate the crust from the cupcake liners? I’ve tried to make my own mini versions before using your original cheesecake recipe, but I find the butter from the crust usually causes very soggy cupcake liners, which aren’t fit for serving, or that the crust gets stuck to the liner making them difficult to remove for presentation purposes. Thanks!

    1. Hi Stacey! Spray the liners lightly with nonstick spray. This will help the baked and chilled mini cheesecakes to release seamlessly from the liners.

  11. I’m making these for Thanksgiving, one of my family members is allergic to lemon, can I increase the vanilla without it being too overwhelming?

1 2

Reviews

  1. Thank you Sally for this easy recipe 🙂 Every cheesecake I have ever attempted has been a complete disaster. I made this today and it looks beautiful. I am making a 2nd batch with slight modifications (crushed pistachios into the crust). For UK readers like myself, I would recommend mixing the cream cheese and sugar only until combined. Use a spoon as the handmixer can quickly make the mixture runny, you want it thick. When adding the remaining ingredients; same thing don’t over mix otherwise it becomes runny.

  2. You are heaven sent, Sally! This mini cheecake recipe will surely be one of our all-time favorites! Imagine a bite-sized version of the classic cheesecake goodness that you can grab and munch any time you want. We may as well try all your topping suggestions and pick the best we love. Thanks for sharing!

Questions

    1. I always use Leipniz Kekse, and if available I go for the whole wheat version. They are sweeter than Graham Crackers (I believe) so you can omit any additional sugar:)

  1. I’ve noticed that the crust part of my mini cheesecake was not sticking to the filling. So, when I peeled the cupcake liner and would bite it the crust would just separate. I would just squeeze it and it would kind of work. But, would anyone know what I did wrong. I followed the recipe exactly. Thank you!

  2. Hi Sally!

    I have made these a few times and always seem to have an issue with the amount of crust. As a general rule I weigh all my ingredients, but today decided to use measuring cups and the scale. I notice for your crust you have 2/3 cup Graham crumbs being 65 grams, when I measured using cups and then weighed, I got 65 grams for 1/3 of s cup. Should I be using only 1/3 cup Graham crumbs?
    Thanks!

    1. Hi Amy! As long as you’re using 4-5 full-sheet graham crackers, you have the correct amount. This should be about 2/3 cup.

  3. If I’m bringing these to a party and serving with the strawberry compote, should I bring the strawberry separate and serve on top at the party, or is it okay to put it on a few hours before serving? Thanks!

  4. Do I have to let these cool? I’m not sure if I see the difference rather than just eating them after they’re room temperature.

    1. If you like them that way then enjoy! 🙂 I personally enjoy my cheesecake cool, to me it has a creamier texture after it’s chilled.

  5. I’m making these for Thanksgiving, one of my family members is allergic to lemon, can I increase the vanilla without it being too overwhelming?

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