These mini cheesecakes are bursting with rich, tangy flavors that will leave you craving more. Whether you’re hosting a party, surprising someone special, or simply treating yourself, these irresistible delights are the perfect way to impress and indulge.

mini cheesecakes topped with whipped cream, berries and a sprig of mint on a cake stand

Why you’ll love this recipe:

  • Simple and quick to make – With minimal prep time and a quick baking process, you can whip up a batch of these delightful treats without spending hours in the kitchen. Plus, they store well, making them a convenient make-ahead dessert.
  • Perfect individual portions – These mini cheesecakes are a perfect single-serving for parties or for enjoying a guilt-free treat. Each bite has the perfect balance of creamy filling and crunchy crust, ensuring that everyone gets the perfect taste without overindulging.
  • Endless variations – Whether you prefer whipped cream and fresh berries, chocolate sauce, or lemon curd, these mini cheesecakes can be easily customized to suit any taste preference. Mix and match toppings to create a variety of flavors that will delight every guest.
mini cheesecakes topped with whipped cream and berries on a white cake stand

Ingredients you’ll need and why:

  • Honey graham cracker crumbs – Form the base of the cheesecake crust, providing a nutty flavor and subtle sweetness, and their sandy texture makes the crust tender.
  • Melted butter – Binds the graham cracker crumbs together and also adds a buttery richness to the crust.
  • Cream cheese – The star of the cheesecake filling, giving it its signature smooth and creamy texture along with a tangy flavor that balances the sweetness.
  • Granulated sugar – Sweetens the cheesecake filling, enhancing the flavors of the cream cheese and other ingredients while providing the necessary sweetness.
  • Vanilla extract – Adds a warm, aromatic flavor to the cheesecake filling, enhancing its overall taste and depth.
  • Eggs – Act as a binding agent in the cheesecake filling, helping to set and thicken the mixture as it bakes, resulting in a firm yet creamy texture.
  • Whipped Cream (optional) – Adds a light, airy texture that complements the dense creaminess of the cheesecake. It also provides a beautiful decorative finish.
  • Fresh Berries (optional) – Gives a burst of color and a refreshing contrast to the rich, creamy cheesecake. They add a natural sweetness and slight tartness, enhancing the overall flavor profile of the dessert.

How to make mini cheesecakes:

(The full written and printable recipe is further below.)

process shots of how to make mini cheesecakes
  1. In a small bowl, stir together the graham cracker crumbs and butter.
  2. Divide the mixture into a muffin pan lined with paper liners. Pat the mixture down with the back of a spoon and set aside.
  3. In a medium bowl, beat together the cream cheese and sugar. Add in the vanilla and mix again. Then add in the eggs, one at a time, and beat until smooth.
  4. Divide the batter evenly into the paper liners. Bake at 325F for about 20 minutes or until the center is almost set.

Expert tips:

  • Room temperature ingredients – Make sure your cream cheese and eggs are at room temperature to ensure a smooth and creamy filling.
  • Don’t overbake – Keep an eye on the cheesecakes while they bake. They should be set but still slightly jiggly in the center when you remove them from the oven.
  • Chill thoroughly – For the best texture and flavor, let the mini cheesecakes chill in the refrigerator for at least an hour or overnight before serving. This allows the flavors to meld and the texture to set properly.

Variations:

  • Crust – You can use any kind of cookie crumbs, like Oreos, gingersnaps or vanilla wafers.
  • Flavoring – Feel free to add some lemon zest or almond extract or even a splash of liquor for extra flavor.
  • Toppings – Instead of whipped cream and berries, here are some other ideas:
    • chocolate ganache
    • lemon curd
    • caramel sauce
    • jam or fruit preserves
    • cooked pie filling
    • any kind of fresh fruit
A mini cheesecake topped with whipped cream and berries on a white plate.

FAQ:

How do I know when the mini cheesecakes are done baking?

The mini cheesecakes are done when the edges are set and the centers are slightly jiggly. They will continue to set as they cool.

Can I freeze mini cheesecakes?

Absolutely! Once they are fully chilled, you can freeze mini cheesecakes by placing them in an airtight container. Thaw them in the refrigerator for a few hours before serving.

Can I make mini cheesecakes ahead of time?

Yes, mini cheesecakes are perfect for making ahead. You can prepare them up to 2 days in advance and store them in the refrigerator, or freeze them for longer storage. Just add toppings right before serving to keep them fresh.

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Mini Cheesecakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews
  • Author: Lily Ernst
  • Prep Time: 15 min
  • Cook Time: 20 min
  • Total Time: 35 minutes
  • Yield: 12
  • Category: dessert
  • Method: bake
  • Cuisine: American

Description

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


Ingredients

  • 1 cup (110g) honey graham cracker crumbs
  • 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

Instructions

  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 and butter.
  3. Divide the crumb mixture amongst the paper liners (about 2 tsp each). Pat down with back of a spoon. Set aside.
  4. In a medium bowl, beat together the cream cheese and sugar. Add in the vanilla and mix again. Then add in the eggs, one at a time, and beat until smooth.
  5. Divide the batter evenly into the paper liners and bake for about 20 minutes or until dull on the surface and center is almost set.
  6. Let cool completely and refrigerate uncovered for a minimum of 1 hour before serving. Top as desired or enjoy as is.

Notes

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