There's something magical about Mini Cheesecakes—little bites of creamy, decadent goodness that feel like a treat in every sense. With a buttery graham cracker crust and a rich, smooth filling, these mini cheesecakes are as delightful to make as they are to eat. Plus, they’re perfectly portioned, making them ideal for parties, family gatherings, or just because.
I first started making these mini cheesecakes as a quick alternative to a full-sized cheesecake, and they quickly became a family favorite. Everyone loves getting their own mini dessert, topped with whatever they like best—from fresh fruit to chocolate drizzle. Let's dive into how to make these delicious, bite-sized desserts that are sure to impress!
Why You'll Love These Mini Cheesecakes

Get ready to fall head over heels for these mini cheesecakes. Not only are they deliciously creamy, but they’re also a breeze to make, perfect for anyone looking to whip up an impressive dessert without all the fuss.
First off, these mini cheesecakes are quick and easy to prepare. You don’t need a water bath or special equipment—just a muffin tin and a few simple ingredients, and you’re set!
They’re also wonderfully versatile. You can top each cheesecake differently, catering to everyone’s preferences. From berry compote to caramel, these little treats are a blank canvas for all your favorite flavors.
Portion control is another big plus. Since each cheesecake is individually sized, you can enjoy a treat without going overboard—unless you want to!
Finally, they store beautifully, so you can make them in advance. Perfect for hosting, these mini cheesecakes save you time while giving your guests a dessert they’ll rave about.
Ingredients Notes

The ingredients for these mini cheesecakes are simple yet come together to create a decadent dessert. Let’s break down each key component and what makes it essential.
- Graham Crackers: Crushed graham crackers form the base of these mini cheesecakes, adding a bit of crunch and a slight sweetness that balances the creamy filling. If you don’t have graham crackers, you can use digestive biscuits or vanilla wafer cookies for a twist.
- Butter: Melted butter binds the crust and adds richness. Salted butter can add a subtle hint of salt, which enhances the flavors of the filling.
- Cream Cheese: The star of any cheesecake! Use full-fat cream cheese for the best texture and flavor. Be sure it’s softened to room temperature, so it blends smoothly and prevents lumps in your batter.
- Sugar: Granulated sugar sweetens the filling just right without overpowering the cream cheese flavor. You can also use a touch of brown sugar for a slightly caramelized note.
- Eggs: Eggs give the cheesecake its structure and creaminess. Make sure they’re at room temperature for easier blending and a smoother texture.
- Vanilla Extract: A splash of vanilla adds warmth and rounds out the flavors in the filling, making these mini cheesecakes extra special.
You’ll need a muffin tin and cupcake liners for easy assembly and to help keep each cheesecake in perfect shape.
How To Make These Mini Cheesecakes
Making these mini cheesecakes is straightforward, and the results are well worth the effort. Here’s a step-by-step guide to creating these creamy, irresistible treats.
- Prepare the Crust: Start by preheating your oven to 325°F (165°C). Line a muffin tin with cupcake liners. In a small bowl, combine crushed graham crackers and melted butter until the crumbs are evenly moistened. Press a spoonful of this mixture into the bottom of each cupcake liner, pressing firmly to form a compact crust.
- Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 1-2 minutes. Add the sugar and beat until combined. Then, add the eggs one at a time, mixing after each addition until smooth. Finally, add the vanilla extract and mix until everything is just combined—avoid overmixing to keep the texture light and creamy.
- Fill the Cups: Spoon the cream cheese mixture over the prepared crusts, filling each cupcake liner about ¾ full. Tap the muffin tin on the counter a few times to remove any air bubbles and even out the filling.
- Bake: Place the muffin tin in the preheated oven and bake for 15-18 minutes, or until the tops are set and slightly puffed. The centers will still look a bit jiggly, which is perfect—they’ll firm up as they cool.
- Cool and Chill: Let the cheesecakes cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Once they’ve reached room temperature, refrigerate them for at least 2 hours to set.
These mini cheesecakes are best served chilled and topped with your favorite toppings!
Storage Options
These mini cheesecakes are easy to store and taste just as delicious the next day, making them a great make-ahead dessert.
- Refrigerator: Store your mini cheesecakes in an airtight container in the fridge for up to 4 days. The chill time allows the flavors to meld beautifully, making them even more delicious over time.
- Freezer: If you’d like to make these in advance, they freeze well! Simply place the cheesecakes on a baking sheet and freeze until firm. Then, transfer them to a freezer-safe bag or container. They’ll keep in the freezer for up to 2 months.
- Reheating: Mini cheesecakes are best enjoyed cold, so no reheating is needed. Just pull them out of the fridge or freezer, and they’re ready to go. If frozen, let them thaw in the refrigerator overnight for the best texture.
Variations and Substitutions
One of the best things about this mini cheesecake recipe is its versatility. There are endless ways to switch things up and customize these bite-sized treats.
- Flavor Swirl: For a fun twist, try swirling a spoonful of fruit preserves or chocolate into the batter just before baking. This creates a gorgeous marbled effect and adds a burst of flavor.
- Chocolate Crust: Swap out the graham cracker crust for crushed chocolate cookies, like Oreos. It gives the cheesecake a richer, chocolatey base that pairs perfectly with the creamy filling.
- Dairy-Free: Substitute dairy-free cream cheese and a plant-based butter to make these mini cheesecakes vegan-friendly. Coconut milk can replace the eggs, providing a creamy texture without the dairy.
- Add a Topping: Once chilled, top your cheesecakes with fresh berries, a drizzle of caramel or chocolate sauce, or even a dollop of whipped cream.
- Infused Flavors: Add a little lemon zest or a teaspoon of almond extract to the batter for a hint of brightness and flavor complexity.
Feel free to experiment and make these mini cheesecakes your own—you can’t go wrong with a little creativity!
With this recipe, you’ll have a batch of Mini Cheesecakes that are perfect for any occasion. Whether you're hosting friends, making treats for a bake sale, or indulging in a personal dessert moment, these little cheesecakes are sure to be a hit. So grab your muffin tin and get ready to make a dessert everyone will love!
PrintMini Cheesecakes Recipe
Mini Cheesecakes are the perfect bite-sized desserts with a creamy texture, graham cracker crust, and delicious toppings. This easy, crowd-pleasing recipe comes together quickly, ideal for gatherings and indulgent treats. Learn how to make these cheesecakes that are as delicious as they are adorable.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 30 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup graham cracker crumbs
- 3 tbsp sugar
- ¼ cup unsalted butter, melted
- 16 oz cream cheese, softened
- ½ cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- Toppings (optional): fresh fruit, chocolate shavings, or caramel sauce
Instructions
- Preheat oven to 325°F (163°C). Line a muffin tin with paper liners.
- In a bowl, combine graham cracker crumbs, 3 tablespoon sugar, and melted butter. Press about 1 tablespoon of mixture into each liner to form crust.
- In a separate bowl, beat softened cream cheese and ½ cup sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Pour cheesecake filling over the crust in each liner, filling nearly to the top.
- Bake for 15-18 minutes or until the centers are set. Cool completely, then chill in the fridge for at least 1 hour.
- Add your choice of toppings before serving.
Notes
- For a gluten-free version, use gluten-free graham crackers.
- Mini cheesecakes can be stored in the fridge for up to 3 days or frozen for 2 months.
- Ensure cream cheese is softened for a smooth texture.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 180 kcal
- Sugar: 12g
- Sodium: 140mg
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