These delicious mini cheesecakes combine a rich and creamy filling and graham cracker crust in a delightful single serving!

mini cheesecake ready to be eaten

There’s something about mini desserts served in cupcake liners that makes them extra cute, don’t you think? I’ve taken my best classic cheesecake recipe and made them smaller, and also even a little easier!

These cheesecakes are still just as indulgent, luscious, and delicious, but there’s no water bath or prolonged cooling process. Mini cheesecakes are a lot less finicky and are done in under an hour! And after a short chill in the fridge they’re ready to be topped however you like and enjoyed.  They’re perfect for parties or taking on the go.

mini cheesecake ingredients

Ingredients You’ll Need

  • Full-fat cream cheese
  • Graham crackers or graham cracker crumbs
  • Unsalted butter
  • Sugar
  • Egg
  • Vanilla extract
  • Salt

making graham cracker crust for mini cheesecake

How to Make Mini Cheesecakes

Unlike my full-size classic cheesecake, these mini ones are actually quite simple to make!

1. Prepare and bake graham cracker crust. Use a food processor to finely crush graham cracker crumbs, then combine with melted butter, sugar and salt. Portion into a muffin pan lined with cupcake liners (I used a #40 1½ tablespoon scoop) and press into a packed even later.

Bake at 350° for 8-10 minutes until toasted and fragrant. Let cool while you prepare the filling.

mixing cheesecake filling and adding it to muffin cups

2. Prepare filling. With an electric mixer, beat cream cheese, sugar, egg and vanilla until smooth and creamy. Use a scoop (#20 3 Tablespoons) to portion filling over graham cracker crust. Use a spatula or knife to smooth tops.

3. Bake and chill. Bake mini cheesecakes for 12-15 minutes until tops appear dry and have turned just the slightest golden brown. Let cool to room temperature for about 30 minutes, then chill in the fridge for at least another 30 minutes.

mini cheesecakes before and after baking

4. Top as desired. There are so many possibilities! Here are a few suggestions:

mini cheesecakes on cake stand, one with wrapper pulled down

Tips for Making These Mini Cheesecakes

  • Start with room temperature cream cheese and egg. Cold cream cheese will not whip or incorporate well, resulting in a lumpy filling. Pull everything out of the fridge at least 1 hour before baking, or see my tips for how to quickly bring cream cheese and eggs to room temperature.
  • It is possible to bake these mini cheesecakes without cupcake liners though I prefer to use them. Make sure muffin pan is thoroughly greased with baking spray. Use an offset spatula to gently lift cooled cheesecakes out of the pan.
  • For best results, chill mini cheesecakes completely before serving so filling has time to set up completely.
  • These mini cheesecakes will keep in the fridge for several days and hold up well. If making ahead, add toppings right before serving.
  • If you want bite-sized cheesecakes baked in a mini muffin pan, it’s definitely doable but I haven’t tested it myself. Try adding 1 tablespoon crust mixture and baking crust for only 4-5 minutes. Use a #40 (1½ tablespoon) scoop to portion filling into mini liners and bake for 7-10 minutes.

bite taken out of mini cheesecake

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Mini Cheesecakes

These delicious mini cheesecakes combine a rich and creamy filling and graham cracker crust in a delightful single serving!

Ingredients

For the crust:

  • cups graham cracker crumbs (10 full sheets, 161 grams)
  • ¼ cup unsalted butter , melted
  • 2 tablespoons granulated sugar
  • ¼ teaspoon salt

For the filling:

  • 16 oz full-fat cream cheese , cubed and softened to room temperature (2 bricks, 450 grams)
  • 1 large egg , room temperature
  • cup granulated sugar (66 grams)
  • 1 teaspoon vanilla extract

Toppings suggestions:

Instructions

  • Preheat oven to 350°F and line a regular muffin tin with cupcake liners.
  • Use a food processor to finely crush graham cracker crumbs, then combine with melted butter, sugar and salt.
  • Portion into a muffin pan lined with cupcake liners (I used a #40 1½ tablespoon scoop) and press into a packed even later.
  • Bake for 8-10 minutes until toasted and fragrant. Let cool while you prepare the filling.
  • With an electric mixer, beat cream cheese, sugar, egg and vanilla until smooth and creamy.
  • Use a scoop (#20 3 Tablespoons) to portion filling over graham cracker crust. Use a spatula or knife to smooth tops.
  • Bake mini cheesecakes for 12-15 minutes until tops appear dry and have turned just the slightest golden brown.
  • Let cool to room temperature for about 30 minutes, then chill in the fridge for at least another 30 minutes. Mini cheesecakes will in the fridge for several days.
  • Top as desired and serve.

Notes:

  • Cream cheese and egg need to be at room temperature for a lump-free filling. Pull everything out of the fridge at least 1 hour before baking, or see my tips for how to quickly bring cream cheese and eggs to room temperature.
  • It is possible to bake these mini cheesecakes without cupcake liners though I prefer to use them. Make sure muffin pan is thoroughly greased with baking spray. Use an offset spatula to gently lift cooled cheesecakes out of the pan.
  • For best results, chill mini cheesecakes completely before serving so filling has time to set up completely.

Nutrition

Calories: 243kcal, Carbohydrates: 17g, Protein: 3g, Fat: 18g, Saturated Fat: 10g, Trans Fat: 1g, Cholesterol: 65mg, Sodium: 245mg, Potassium: 78mg, Fiber: 1g, Sugar: 11g, Vitamin A: 646IU, Calcium: 49mg, Iron: 1mg
Have you tried this recipe?I’d love to hear about it! Leave a review below or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.