These delicious mini cheesecakes baked in a muffin pan combine a rich and creamy cheesecake filling and graham cracker crust in a delightful single serving! They’re perfect for parties or taking on the-go.

mini cheesecakes on cake stand, one with wrapper pulled down

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 way easier.

They have the best flavor and creamy texture, and are every bit as delicious as traditional cheesecake. Except there’s no water bath, a lot less fuss, and they’re done in under an hour! And after a short chill in the fridge, add your favorite topping and serve them as you like.

bite taken out of mini cheesecake

Table of Contents

Ingredients you’ll need

Mini cheesecake ingredients including butter, egg, salt, cream cheese, graham crackers, vanilla, and sugar
  • Full-fat cream cheese— do not use light cream cheese or whipped cream cheese (cream cheese in a tub)
  • Graham crackers or graham cracker crumbs
  • Unsalted butter
  • Sugar
  • Egg
  • Vanilla extract
  • Salt

How to make these 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.making graham cracker crust for mini cheesecake
  2. Prepare filling. With an electric mixer, beat cream cheese, sugar, egg and vanilla until smooth and creamy. Use a scoop (I used #20 3 Tablespoons) to portion cheesecake batter over graham cracker crust. Use a spatula or knife to smooth tops.mixing cheesecake filling and adding it to muffin cups
  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. For best results, chill mini cheesecakes completely in the refrigerator before serving so filling has time to set up completely.mini cheesecakes before and after baking
  4. Top as desired. These mini cheesecakes are delicious all on their own, but they definitely benefit from a topping of some sort. And there are so many possibilities! See below for some options.

Toppings suggestions

baking tip:How to quickly bring cream cheese to room temperature

Cold cream cheese can result in a lumpy batter or frosting. Letting the cream cheese rest at room temperature for about 60 minutes is ideal, but in case you forget to pull it out of the fridge on time, here are a few ways to speed things up.

  • Cut cream cheese into small cubes and spread out on the packaging or a plate. Let sit at room temperature for about 20-30 minutes.
  • Remove cream cheese from any paper packaging but keep it in the foil packaging. Place in a bowl and cover with warm water. Let sit for about 10 minutes.
  • Remove cream cheese completely from all packaging. Microwave in 10 second bursts, flipping it after each burst, for about 30-40 seconds total.
More Baking Tips »
mini cheesecake ready to be eaten

Recipe tips

  • 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.
  • Store mini cheesecakes in the fridge for up to 7 days. If making ahead, add toppings right before serving.
  • To freeze mini cheesecakes, wrap them individually in plastic wrap and then store in a freezer safe container for up to 1 month. Thaw in the fridge overnight before serving.
  • For flavor variation, use other cookies for the crust, such as oreos and golden oreos (fillings removed), vanilla wafers and gingersnaps.
  • To make bite-sized extra mini cheesecakes baked in a mini muffin pan, add 1 tablespoon crust mixture to mini liners in muffin cups and bake crust for only 4-5 minutes. Use a #40 (1½ tablespoon) scoop to portion filling on top and bake for 7-10 minutes.

More cheesecake recipes

Classic cheesecake with graham cracker crust is silky smooth, ultra rich, and very creamy.
Classic Cheesecake
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Brownie Bottom Mini Cheesecakes
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These no-bake strawberry cheesecake bars are a fun, easy, and delicious summer dessert!
No-Bake Strawberry Cheesecake Bars

Get the recipe

mini cheesecakes on cake stand, one with wrapper pulled down
4.50 from 2 reviews

Mini Cheesecakes

Servings: 12 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Cooling Time: 1 hour
Total Time: 1 hour 50 minutes
These delicious mini cheesecakes combine a rich and creamy filling and graham cracker crust in a delightful single serving!
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Ingredients
 

For the crust:

  • 1½ 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
  • ⅓ 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.

Video

Notes

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.
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
Cuisine: American
Course: Dessert
Author: Annalise Sandberg
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