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mini cheesecakes on cake stand, one with wrapper pulled down

Mini Cheesecakes

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These delicious mini cheesecakes combine a rich and creamy filling and graham cracker crust in a delightful single serving!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Servings 12 servings
Calories 243
Author Annalise Sandberg


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:


  • 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.



  • 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