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 sallysbakingaddiction.com

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 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!

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 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 Toppings:

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

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

Description

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


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


Instructions

  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.

Notes

  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.

229 Comments

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  1. Hi….at what temperature the crust should be baked???

    1. 350! (See step 1)

  2. YUM! These cheesecakes look amazing! So rich and beautiful ♥

    1. Thank you so much Natalie! Happy Friday 🙂

  3. These are more dangerous than a full cheesecake because it’s so easy to pop one, or two or three in my mouth! They look delicious, sound simpler to make without worrying about a water bath and more room for sauces on top. Sold!

    1. Too funny!! They truly are simple and oh so easy to prepare. Hope you love these!

  4. Andrea @ Cooking with a Wallflower says:

    I love cheesecakes and these are the perfect size for me! I have a tendency to over eat more than my share when it comes to cheesecakes. lol

    1. Thanks, Andrea!

  5. I love mini cheesecakes! I find that a large cheesecake is difficult for my family to consume but mini ones are a different story. Thanks for posting this recipe too. And they are less likely to crack!

    1. Exactly! I hope your family loves these, Paula 🙂

  6. This is perfect! Since we are empty nesters, I don’t like to have a lot of goodies around….. but I love to bake.. Being able to freeze individual portions is perfect. Would love to see some dessert recipes for 2 or more recipes with the freezing option. Thanks Sally! And I love the new website design!

    1. Thank you so much, Lynn! I agree- being able to freeze individual portions is incredibly helpful. Have a wonderful weekend!

  7. Ha, I’ve been replacing graham crackers with digestives 1:1 in your recipes so far without adjusting sugar or butter.

    Must have been a year since. I’ve made your mini choc chip cheesecakes topped. With salted caramel. Really fancy the idea of. Making a few batches and playin with toppings.

  8. Perfect! There are only 3 of us, and 2 of us aren’t big cheesecake fans whereas the third one loves it. Do you have a recommendation for liners to use with these cheesecakes?

    1. Hi Carole! I swear by these parchment paper muffin liners in all of my cupcake and muffin recipes.

  9. You must have read my mind. My DH asked for cheesecake at the beginning of the week. I think I will make the mini ones instead. Your new web looks great.

    1. Thank you Jan!! I hope you all enjoy these mini cheesecakes 🙂

  10. When would you recommend removing the cupcake liners? After cooling the cheesecakes on the rack or after refrigerating them? I wouldn’t want to have issues with sticking. Thanks!

    1. After chilling in the refrigerator.

  11. The mini cheesecakes will definitely be on my table. I think they would make a nice presentation for company also. Great new website.

    1. Happy baking! I hope you enjoy these 🙂

  12. Brittany Audra @ Audra's Appetite says:

    LOVE this perfect portion size! Great for bringing to spring and summer picnics…don’t have to worry about cutting and serving!

  13. I’ve been looking forward to this post all week – I’ve been wanting cheesecake but I live alone and do not need a whole one or two dozen minis! Can’t wait to make these.

    1. I’m so happy to share it with you! Happy baking and have a wonderful weekend!!

  14. Hi Sally what if you want to make a 6 inch cheesecake? Is this recipe good for that size or should I double it?

    1. Hi May! I would double this filling for a 6-inch cheesecake. The crust, as written, should be plenty.

  15. This what I am looking for. Thanks!

  16. Can the sour cream be substituted for yogurt?

    1. Yes, plain yogurt is great.

  17. I am loving the new site Sally! Cheesecake is one of my favourite dessert problem is every time I have made cheesecake it’s been a complete disaster but I am determined to give it a go. Thank you for including notes for non-US readers 🙂 the only challenge is block cream cheese – where on earth will I find that in the UK? Can I simply use philadelphia cream cheese?

    1. Hi Abby! I’m glad you are enjoying the new website design!

      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.

  18. If I wanted more filling per cheesecake would you double filling recipe & double cook time? I have a 2” deep loose bottom 12 cup pan. Thanks Sally

    1. Hi Lisa! Yes, I would double the filling and the bake time will certainly be longer, but I’m unsure how much.

  19. I really love the design of your new website and thank you for giving me such awesome new recipes everyday!

  20. “May is the month of cheesecake, how appropriate right before bathing suit season,” Lolol! This cracked me up! Can’t wait to make these for Mother’s Day 🙂

  21. Oh my god… I just made these and they are AMAAAZING, I’ve never made cheesecake before cause I always thought it’s very time consuming and it kind of intimidated me to be honest. So I had to try this version right away, and I loved it, it’s soo rich and creamy and tastes amazing even without toppings. Thanks sally for another winner

  22. love the new design, although older design was pretty <3 i loved this recipe and i'm making it soon. thank you for all your work

  23. Your recipes are truly amazing. I have never been disappointed. Finding recipes are tricky because everyone has a different palate and what can be the most delicious moist Chocolate cake for me can be a horrible in someone else opinion. To every recipe I’ve tried from you I nailed it and gotten great feedback from everyone.
    I tried the classic Cheesecake yesterday and let it sit overnight since I prepared it late in the evening and I did a blueberry filling. My mother is a cheesecake fanatic and she LOVES it. She said she’s afraid to have it around her and asked me to leave another slice for her.. I will be entering the challenge this month

    Thank you Sally

    1. Thank you for such a kind comment, Athenia! I’m so happy that the cheesecake was such a hit! 🙂

  24. I made these last night for a Cinco de Mayo supper. I realized too late that I didn’t have the time or ingredients for any of my usual cheesecake toppings. I ended up topping each one with a spoonful of warmed red pepper jelly, and it was perfect. I also skipped the crust on 2 of the little cheesecakes so my gluten-free daughter-in-law could have some (didn’t have GF graham crackers on hand), and they came out fine. Great recipe, thanks!

  25. How do you edit your pictures on lightroom (like what edits do you make?) I love the look of them!:)

    1. Thanks Isha! I apply presets that I crafted based on the light in my house. I typically work on the clarity, sharpness, contrast, and highlights in each photo. 🙂 Thank you for asking!

  26. Omg! These are the best mini cheesecakes I’ve ever had! I had a favourite recipe for years but this is our new favourite! The best texture and taste! I added a lemon blueberry compote on top and Wow! Thank you for all that you do Sally! My family is forever grateful to you for all these wonderful desserts!

  27. Hi Sally! I made these and they are delicious! I put about 2 tablespoons of batter in each one and baked them, but it seems like It could have held more. Would it hurt to add another tablespoon and just increase the baking time? I have an event coming up that I am going to make them for, but one of them to be nice and full. I probably did something wrong – but the taste was great!

    1. Hi Jodi! Feel free to add a little more batter to each mini cheesecake! The bake time will be slightly longer.

      1. Thank you~and I love the new website!

  28. Laura | Tutti Dolci says:

    I adore mini desserts and these mini cheesecakes are the cutest!

  29. Paulette Clemmons says:

    I made these mini cheesecake cupcakes and they were delicious. Can I add chocolate to this recipe?

    1. Definitely! 1/2 cup of mini hocolate chips would be wonderful, but I haven’t tested this recipe with cocoa powder or melted chocolate.

  30. I just found out yesterday that my grandson liked cheesecake. He’s so fussy that the entire table just gaped when he ordered it. So, of course, grandma has to make cheesecake for him. I really didn’t want to make a large one and these mini cakes will be perfect. Thank you.

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