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!
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:
- Pumpkin Cheesecakes
- Red Velvet Cheesecakes
- Chocolate Chip Cheesecakes
- Funfetti Cheesecake Cookie Cups
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.
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!
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:
- Strawberry Topping Sauce
- Lemon Curd
- Homemade Whipped Cream
- Red Wine Chocolate Ganache
- Homemade Salted Caramel
- Chocolate Ganache
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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
- one 8-ounce block (226g) full-fat cream cheese, softened to room temperature
- 1/4 cup (50g) granulated sugar
- 1/4 cup (60g) full-fat sour cream, at room temperature
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon fresh lemon juice (optional, but recommended)
- 1 large egg, at room temperature
- topping suggestions: salted caramel, lemon curd, strawberry topping, chocolate ganache, red wine chocolate ganache, fresh fruit or maraschino cherries, homemade whipped cream, or raspberry sauce
Instructions
- 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.
- 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.
- 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.
- Bake until the edges are set and the centers only slightly jiggle, about 18-20 minutes.
- 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!
- Once chilled, add toppings and serve. Cover and store leftover cheesecakes in the refrigerator for up to 5 days.
Notes
- 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.
- Special Tools: KitchenAid Stand Mixer | Glass Mixing Bowls | Muffin Pan | White Plate
- 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.
- 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.
- 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.
I live in Germany and can not find graham crackers!!! What can I used instead of graham crackers????
Hi Kathy! See my recipe note to non US readers 🙂
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:)
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!
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.
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!
This has just happened to me! 🙁
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.
Can i use tartlet cups? Does it change the recipe?
Definitely! Bake time may be reduced/increased based on the size.
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!
Let me know if you try the mini cheesecakes!
Do the cheesecakes cool while in or out of the pan when on the wire rack? Thanks
Hi Chris! I always cool them in the pan, but it really doesn’t make a difference.
Hi sally can i use yogurt instead of the sour cream?
Hi Diana! Yes, plain yogurt is a great substitution for the sour cream.
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!
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.
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!
Hi Maria! Topping with strawberry compote a few hours before serving is perfectly fine!
I finally made these!!! I’ve been wanting to make them since this recipe came out. And they taste AMAZING!!
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!!
How far in advance can the cakes be topped?
It depends on what you are using as a topping but I usually don’t top/garnish them until right before serving.
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.
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.
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!
Hi Stacey! Spray the liners lightly with nonstick spray. This will help the baked and chilled mini cheesecakes to release seamlessly from the liners.
Hi Sally. I’m gonna make these today so I hope you’re able to answer right away. If I use the liners you’ve used, the parchment paper type, do I still have to spray them? Also I’m using the LG sized liners though they sure seem smaller than reg cupcake liners. Is that the size you used as well? I remember seeing a link for them on another recipe. But when I found them at Target the first time, I didn’t buy cause they looked so small. On my last trip there I found them again, opened a box, because they did look larger than the ones I’ve previously seen, I bought them. Really hope I got the right size. ??
Hi Tammie! The size you purchased should be just fine. No need to grease/spray the liners beforehand.
Sally you truly are a sweetheart!! Thanks for answering so quickly. I don’t know what happened but I did refresh the page before heading off to make them but didn’t see your reply. SO… I just went with my gut, used the parchment paper cups, didn’t spray and… they came out PERFECT!! I plan to fill them half with caramel sauce/whip cream & half with chocolate ganache/whip cream with a sprinkle of cinnamon. Next time I’m going to triple the recipe. SO many more filling options to play with…. Thanks again for such an easy/tasty recipe. Best to you and yours….
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?
You can leave out the lemon and keep the vanilla of the same. Enjoy!
Hi Sally!
I have made this recipe several times and they always turn out great! Thank you! I have an upcoming event that I am baking for. I was hoping to make several batches of these ahead of time and freeze them. Would you recommend removing the paper liners before freezing? Thanks!
Hi Katie! It doesn’t make a difference if you freeze the mini cheesecakes with or without the paper liners. When thawed, the liners will still peel off nicely.
Can you make a larger mini in cupcake liners? The pictures look like mini liners, not cupcake liners. You would probably want to eat it with a fork though, but it would be like your own small personal cheesecake. I can’t wait to make these!
Hi Janine, I made these in a standard size cupcake pan. You can make them as mini bite size if you wish!
I make an amazing full size cheesecake for special occasions. While my husband begs to differ, there are times when it is too much cheesecake. I made these yesterday in a mini cheesecake pan, and they were perfect. I made another batch today, and love them!
These came out so tiny and cute! They tasted wonderful and I can’t wait to serve them for our Valentine’s Day dessert. We’re topping them with Nutella and strawberries! I used my 1.5 tbsp. cookie scoop to portion out the crust and the batter and got 10 perfect little cheesecakes. Thank you for the recipe 🙂
Hello Sally. I made this recipe yesterday late. Long story, great recipe. My husband and I loved your recioe. I got 9. I would definitely make this again in future. It’s perfect amount for me and my husband. I have never tasted or made mini cheesecakes, but was always interested. I have seen them at parties and stores. Never had one because they always look dry to me. Anyway. Love your site. Today I going to make your salted, toffee cookies. I’ve made them in the past many times. Love them! This is definitely a 5+ star recipe, the both of them
I have some heart shaped silicone mini muffin pans. I’m thinking of trying this recipe for a bridal shower but wondering if they’d be too difficult to remove from the pan with no liners.
They might be a little difficult to neatly remove. I wouldn’t want you to waste ingredients and end up with a fail! Liners are definitely preferred.
Hi, Sally! So, I have some leftover cookies from making your Brown Butter Sugar Cookies. I was wondering if I could pulse those up in a food processor and use that in place of graham crackers in the crust? Thanks so much and have a great day! (Always love your recipes, Sally!)
★★★★★
That would certainly be delicious! Make sure the cookies are pretty crunchy. Let them sit out for 1-2 days prior to grinding up.
I must say thank you for this recipe, it turned out perfectly. I doubled it to make 18, and I think it’s the first time in my life a recipe has made exactly enough of everything. The amount of Graham cracker crust was just perfect, filling was just enough worth no waste whatsoever, and I made my own mixed berry compote to go on top that list happened to be perfectly portioned as well ha! Cheesecakes turned out fantastic thanks awesome lady!
★★★★★
Hi Sally,
Can I use oreo cookies. Will sugar be omitted as cookies are already sweet? How much butter should I use?
Hi Keisha! Here is my Oreo crust recipe you can use: https://sallysbakingaddiction.com/salted-caramel-chocolate-chip-mini-cheesecakes/
Sally,
As a non us baker. I don’t hv a scale. Can you give cups and tablespoon measurement for the digestive crust please. I hope it is possible. Thank you .
I was just wondering how well do these freeze and what would be the best way to do so?
Hi Jamie! See my make ahead/freezing instructions in the notes.
I have made this recipe several times (following the recipe exactly), and the cheesecakes always turn out perfect!
*Note: If using duck eggs, the cakes will not sink in the middle, but there is still plenty of room for toppings!
The cheesecakes are moist, delicious, and still taste wonderful if making a day or two ahead of time.
Thanks for the great recipe!
★★★★★
do you wrap and freeze individually…or can you freeze them together in an air-tight container?
Hi Sandi! I usually freeze them together in an air-tight container.