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A smooth, creamy, and tangy cheesecake baked on top of a buttery graham cracker crust. These delicious little beauties prove that good things come in small packages. Just 6 ingredients and 20 mins bake time. See how easy it is to make mini cheesecakes in this video recipe.

How To Make Mini Cheesecakes

  • Author: Little Sweet Baker
  • Prep Time: 15 min
  • Cook Time: 20 min
  • Total Time: 35 minutes
  • Yield: 12


These are smooth, creamy, and tangy mini cheesecakes baked on top of a buttery graham cracker crust.


  • 1 cup (95g) graham cracker crumbs
  • 2 tbsp (25g) sugar
  • 3 tbsp (45ml) melted butter
  • 2 pkg. (250g each) cream cheese, softened
  • 1/2 cup (100g) sugar
  • 1 tsp (5ml) vanilla extract
  • 2 large eggs


  1. Preheat oven to 325F and line a 12 cup muffin pan with paper liners.
  2. In a small bowl, stir together the graham cracker crumbs, sugar and butter.
  3. Divide the crumb mixture amongst the paper liners (about 2 tsp each). Pat down with back of spoon. Set aside.
  4. In a medium bowl, beat together the cream cheese and sugar. Add in the vanilla, mix again. Then add in the eggs, one at a time, beat until smooth.
  5. Spoon over crust and bake for about 20 minutes or until center is almost set. Let cool completely and refrigerate uncovered for a minimum of 1 hour before serving.
  6. Top as desired or enjoy as is.


Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.

  • Category: dessert
  • Method: bake
  • Cuisine: American

Keywords: mini cheesecake recipe, individual cheesecakes, easy mini cheesecakes