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!

stack of mini cheesecakes with a cherry on top

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.

mini cheesecakes with whipped cream and cherries on top on a white plate

cheesecake batter in a muffin pan before baking

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.

mini cheesecake on a white plate

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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mini cheesecakes with whipped cream and cherries on top on a white plate

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 45 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.

351 Comments

  1. Leslie McCrer says:

    These came out great. I added 1/2 tsp of flour because I like the NY style which is a bit thicker and it was a hit. I also mashed up some strawberries added 1/2 tsp of lemon juice and 1 tsp of sugar and put it on till of whip cream. My husband commented how it good it was. I think the lemon from the strawberry mixture really perked up the flavor. I will definitely make these again.

    Note: a few did split during baking but by after 2 hours in the fridge, the split was no longer visible.

  2. To all New Zealand readers, I have found that malt biscuits are a great substitute for graham crackers in relation to cheesecake bases.

  3. Do you have any recommendations for making these in a steam oven? If so, what percent steam and for how long?

  4. Tanya Seaton says:

    Made these for a baby shower and should have known right from the start they would suck. I tripled the ingredients to suit how many people were turning up, all good but then i baked them and they turned into wrinkly gross saggy looking old cheesecakes. They taste disgusting and now I have one less dish for the day.

    1. Or, based on all the other wonderful reviews, your technique sucks.

      1. Yea, this is my go to recipe and my cheesecake enthusiast friends all say it’s the best cheesecake they’ve ever had.

    2. I wonder if any measurements were accidentally off? I doubled the recipe and everything turned out perfectly. My mistake was accidentally putting double the amount of butter needed for the crust, but even so the cupcakes were still tasty and have gotten tons of compliments!

  5. Hello! I was wondering if I could make these in a six inch cake pan. I have a small family, and have been looking for a way to make a smaller six inch cheesecake. Based on the recipe, I think it might work, but I wanted to ask for your opinion. Thank you!

    1. Trina @ Sally's Baking Addiction says:

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

      1. Ok thank you!

  6. These mini cheesecakes were incredible. They were easy to make and my whole family enjoyed them. I used Lotus biscuits instead of graham crackers because I live in Europe. I didn’t add any sugar to them though. It turned out to be great. I did add a bit more lemon juice to the filling and baked them for a bit longer, because they didn’t seem to be fully baked yet. I also baked the base for longer because they weren’t crispy yet . I baked it for about 10 minutes instead of 5. But that could just be my oven. For the topping I made a chocolate ganache on some and forest fruits topping on the rest. I just cooked frozen berries with sugar and let it reduce quite a bit. I didn’t add much sugar so it contrasted the cheesecake perfectly. Both topping worked really well. Great recipe!!

    1. Trina @ Sally's Baking Addiction says:

      We’re so happy to hear that you enjoyed these mini cheesecakes, Lola!

  7. I love this recipe. It’s incredibly easy and a crowd pleaser. I’ve tried it twice with great results each time. Fun to great creative with toppings as well.

  8. Flavour is great but it sank quite a lot so it wasn’t appealing visually

    1. Trina @ Sally's Baking Addiction says:

      Hi Ceeski, thank you for giving this recipe a try. The cheesecakes will slightly sink in the middle as they chill. It gives you room for toppings!

  9. Would it be ok to use a different crust for this recipe? I was thinking an Oreo crust.

    1. Lexi @ Sally's Baking Addiction says:

      Hi Amanda, absolutely! An Oreo crust would be delicious.

  10. I was skeptical at first, but these turned out fantastic! Added this recipe to my collection.

  11. Came together very nicely and super fast. Used chocolate graham crackers (all I had) and topped with jelly. Big hit and easy to make. Thank you!

  12. Hi there! We are always coming to your site for amazingly good recipes for my high school culinary class, so first off, thank you! Do you think these would turn out ok if I halved the recipe? I know it only yields 9-10 to begin with, but I’m having to do everything small batch this year. It seems all ingredients can be halved… except the egg.. try to half it? Use the whole thing? Not a good idea?

    1. Trina @ Sally's Baking Addiction says:

      Hi Mary, We’re so happy that our recipes are a hit in your culinary class, thank you so much for trusting them! We don’t see why this recipe couldn’t be halved. Our general rule for halving an egg is to crack it open, beat the yolk and white together with a fork, measure the volume (should be a few Tbsp), then use half.

  13. These mini cheese cake were delicious. I was able to make 11 of them.
    I will be making these again and again. ☺️☺️

  14. I’ve made this recipe multiple times and it’s absolutely amazing! However, I ran out of sour cream and was wondering if plain greek yogurt is an appropriate substitute.

    1. Lexi @ Sally's Baking Addiction says:

      Hi LH, yes! Plain yogurt will work in place of the sour cream here.

  15. Juliana C says:

    mine turned out very bad! I followed the exact recipe but when I took them out of the oven they completely sunk.
    What could have been my mistake?
    Is my first fail ever with your recipes!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Juliana, That’s completely normal! The cheesecakes will slightly sink in the middle as they chill. It gives you room for toppings!

  16. They tasted amazing! Texture and flavor were great (I love your recipe for the basic full size cheesecake). Mine did sink quite A LOT! I’m at high altitude, is that part of it? Any recommendations for how to avoid this? I’ve mastered your full size cheesecake with a perfectly smooth top, so I know I’m not baking clueless.

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Kathryn, That’s completely normal! The mini cheesecakes will slightly sink in the middle as they chill. It gives you room for toppings! I’m unsure if yours are sinking more than normal due to altitude as we have no experience baking at high altitude. But some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html

  17. Wondering if the 1 tablespoon of filling per cup is accurate? Just put mine in the oven and it’s more like 3 tablespoons per cup if I divide the batter evenly. I made 9 mini cheesecakes.

    Also crossing my fingers they don’t sink a ton. Wish I would have read the comments first. I barely mixed until combined so crossing my fingers they stay ok.

    1. I have the same question! Mine came out to 4 TBsp per baking cup and I still got 10 mini cheesecakes! They’re cooling now… Hope I didn’t mess this up!

  18. I only have fat free sour cream, will that still work?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Catherine, Using lower fat sour cream may cause the cheesecakes to not set up as nicely. You can use full fat plain yogurt in its place if you have that!

  19. Great recipe for a picnic or easy sharing. Made these in both the normal and mini muffin pan sizes, and both were delicious! Personally, I’d suggest adding less of the graham cracker base for the mini pans so that there’s more filling to crust. (The graham crackers overpowered the flavor of the cheesecake a bit in the mini version.) Even so, these got major compliments from everyone I shared with! Topped the minis with two blueberries and a rasberry, and the normal sizes with a mixture of strawberry jam and sliced strawberries. I think the jam was the key for helping the topping stick! Looking forward to trying other topping combos in the future.

  20. Your cheesecake is always a crowd pleaser!! These turned out perfect!! To those who are baking them for the first time. LEAVE THEM IN THE OVEN. Don’t open the oven until the timer goes off. If you do they will sink farther than you want.

  21. Can these mini cheesecakes be frozen? Thanks.

    1. Lexi @ Sally's Baking Addiction says:

      Hi Barbara, absolutely! See make ahead instructions in the recipe notes for more details — the baked cheesecakes can be frozen for up to three months.

  22. Margo Devlin says:

    This may be a dumb question, but do you remove the liners just before you serve them ,

    1. Lexi @ Sally's Baking Addiction says:

      Hi Margo, you can serve them individually with the liners, or you may choose to take all the liners off before serving. Your choice!

  23. barbara k peatman says:

    Hi Lexi,
    Thanks so much for your response about freezing mini cheesecakes. I had not scrolled down far enough for those details. It’s a GO! I’ll start making blueberry and strawberry for July 4th. Can I freeze them with the fruit topping on or should I wait until that morning to put on the toppings? Thanks. Barbara

    1. Lexi @ Sally's Baking Addiction says:

      Hi Barbara, it would be best to wait until that morning to top with the fruit!

  24. hi! how many calories is in one cheesecake bite?

    1. Trina @ Sally's Baking Addiction says:

      Hi Ariana, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://recipes.sparkpeople.com/recipe-calculator.asp

  25. Try this for the 1st time yesterday, one word comes to mind, Wow. Super easy to make and super yummy. It’s just enough to take the edge off of wanting a full size cheesecake. Family enjoyed it!!! I will definitely be making these again.

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