Easy Mini Cheesecakes

These Easy Mini Cheesecakes are creamy, rich, and perfectly portioned for an effortless dessert. Made with a simple graham cracker crust and a smooth, velvety cheesecake filling, they’re great for parties, holidays, or just a sweet treat anytime!

Why You’ll Love This Recipe

• Quick and easy – No water bath or complicated steps required.
• Perfectly portioned – Individual cheesecakes make serving a breeze.
• Customizable – Top with fruit, chocolate, caramel, or whipped cream.
• Make-ahead friendly – Great for prepping in advance for parties.
• Classic cheesecake flavor – Smooth, creamy, and just the right amount of sweetness.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

• Graham cracker crumbs
• Melted butter
• Sugar

For the Cheesecake Filling:

• Cream cheese, softened
• Granulated sugar
• Egg
• Vanilla extract
• Sour cream (for extra creaminess, optional)

Directions

Prepare the Crust:

1. Preheat oven to 325°F (160°C) and line a muffin tin with cupcake liners.
2. Mix crust ingredients – In a bowl, combine graham cracker crumbs, melted butter, and sugar.
3. Press into liners – Divide evenly among muffin cups, pressing down firmly.
4. Pre-bake for 5 minutes, then set aside.

Make the Cheesecake Filling:

1. Beat cream cheese and sugar – Mix until smooth and creamy.
2. Add egg and vanilla – Beat in the egg and vanilla until just combined.
3. Mix in sour cream (if using) – This makes the texture extra creamy.

Assemble and Bake:

1. Fill cups – Spoon the cheesecake mixture over the crusts, filling each about ¾ full.
2. Bake for 15-18 minutes, or until set but slightly jiggly in the center.
3. Cool completely – Let cheesecakes cool in the pan, then refrigerate for at least 2 hours.

Servings and Timing

• Servings: 12 mini cheesecakes
• Prep time: 10 minutes
• Cook time: 15-18 minutes
• Chill time: 2 hours
• Total time: 2 hours 30 minutes

Variations

• Chocolate Mini Cheesecakes – Add 2 tablespoons of cocoa powder to the filling.
• Fruit-Topped Cheesecakes – Top with fresh berries, jam, or fruit compote.
• Caramel Pecan Cheesecakes – Drizzle caramel sauce and sprinkle chopped pecans.
• Oreo Mini Cheesecakes – Use crushed Oreos instead of graham crackers for the crust.
• Pumpkin Spice Version – Mix in ¼ cup pumpkin puree and pumpkin spice.

Storage/Reheating

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Freeze for up to 2 months; thaw in the fridge before serving.
• Reheating: Best served chilled—no reheating needed!

FAQs

Can I make these without cupcake liners?

Yes! Just grease the muffin tin well or use silicone molds.

How do I know when they’re done?

The center should be slightly jiggly but not wet.

Can I use a different crust?

Yes! Try crushed Oreos, gingersnaps, or shortbread cookies.

What’s the best topping for mini cheesecakes?

Fresh berries, whipped cream, caramel, chocolate ganache, or lemon curd are all delicious options.

Can I make these ahead of time?

Yes! They actually taste better after chilling overnight.

How do I keep them from cracking?

Avoid overmixing the batter and don’t overbake—small cracks will be covered by toppings!

Can I make these without eggs?

Yes! Replace the egg with ¼ cup of plain Greek yogurt or use an egg replacer.

What can I serve these with?

They pair perfectly with coffee, tea, or a glass of milk.

Can I make these in a mini muffin tin?

Yes! Reduce the baking time to about 10-12 minutes.

Do I need to let them chill before eating?

Yes! Chilling allows them to set and develop the best texture.

Conclusion

These Easy Mini Cheesecakes are creamy, delicious, and simple to make. Whether you top them with fresh fruit, chocolate, or caramel, they’re sure to be a hit at any gathering. Try them today and enjoy a bite-sized cheesecake treat!

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