MINI CHEESECAKES
If you’re looking for a dessert that’s rich, creamy, and perfectly portioned, MINI CHEESECAKES are the way to go. These bite-sized treats offer all the decadence of a traditional cheesecake in a fun and convenient size—ideal for parties, holidays, or whenever you’re craving something sweet.
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Mini cheesecakes are the ultimate crowd-pleaser: elegant, easy to make, and endlessly customizable. Whether you’re baking for a special event or treating yourself to something sweet, this recipe is sure to become a favorite.
More Individual Dessert Recipes: Strawberry Cheesecake Cups – Banana Pudding Cups – Cake Cones
Ingredients Needed For Mini Cheesecakes {screenshot for grocery list}
1 cup graham cracker crumbs
3 tbsp melted butter
16oz cream cheese, softened to room temperature
1 cup sour cream
½ cup granulated sugar
1 tsp vanilla extract
2 eggs, at room temperature
TOPPINGS:
Fresh strawberries
Strawberry Jam
Blueberries
Whipped Cream
Table of Contents
Variations for Individual Cheesecakes
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Oreo Crust: Swap graham crackers for crushed Oreos.
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Lemon Cheesecake: Add a teaspoon of lemon zest and 2 tablespoons of lemon juice to the filling.
Tips for Success
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Room temperature ingredients mix more smoothly, preventing lumps.
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Avoid overmixing the batter once the eggs are added to keep the texture light and prevent cracks.
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Use a water bath if you’re baking without liners and want extra insurance against cracks (optional for minis but helpful!).
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MINI CHEESECAKES
Ingredients
- 1 cup graham cracker crumbs
- 3 tbsp melted butter
- 16 oz cream cheese softened to room temperature
- 1 cup sour cream
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 2 eggs at room temperature
- TOPPINGS:
- Fresh strawberries
- Strawberry Jam
- Blueberries
- Whipped Cream
Instructions
- Preheat the oven to 325ºF and prepare a 12-muffin pan with 12 muffin liners. Set aside.
- Mix Graham Cracker Crumbs with melted butter in a small bowl and stir to combine. Divide it into prepared muffin liners. Press down with the back of a spoon to level. Set aside.
- Whisk softened cream cheese to a creamy consistency. Add sour cream, vanilla extract, and sugar. Mix until smooth.
- Add both eggs, one at a time, whisking well after each addition.
- Pour the cheesecake mixture on top of the prepared crusts. Shake the pan to level.
- Bake for 20-22 minutes or until the center of the cupcakes is almost firm when shaken. It’ll be completely set after refrigeration. Don’t remove them from the oven immediately. Instead, leave them with the door slightly open until they reach room temperature. Then, refrigerate them for at least one hour before serving.
Nutrition
Welcome!
Nicole Harris is the recipe creator behind WonkyWonderful, sharing fast, budget-friendly meals for busy families. Since 2012 she’s been developing 30-minute dinners, kid-approved favorites, and holiday dishes with flair - all with real ingredients and no fuss. She grew up stretching simple pantry staples into something delicious, and that shows up in every recipe: easy, affordable, and full of flavor. Read more...
