Name: Easy Mini Cheesecakes
Prep time: 15 min
Cook time: 20 min
Total time: 2 h 35 min
Cuisine: American
Ingredients: 1 cup graham cracker crumbs; 2 tablespoons granulated sugar (for crust); 3 tablespoons melted butter; 16 oz cream cheese, softened; 1/2 cup granulated sugar (for filling); 2 large eggs; 1 teaspoon vanilla extract; 1/4 cup sour cream; Optional toppings: fresh berries, chocolate sauce, caramel, whipped cream

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Easy Mini Cheesecakes are one of my favorite go-to desserts when I want something creamy, rich, and perfectly portioned. They come together quickly, look adorable, and are always a hit at parties, potlucks, or just for treating myself at home. These individual cheesecakes offer all the indulgence of a traditional cheesecake but with a lot less fuss.

Why You’ll Love This Recipe

I love how simple and satisfying these mini cheesecakes are. There’s no need for a water bath or complicated steps. They bake fast, chill beautifully, and are incredibly easy to customize with different toppings. Whether I top them with fruit, chocolate, or caramel, each little cheesecake becomes a delicious personal dessert that’s as cute as it is tasty.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Graham cracker crumbs
Granulated sugar
Melted butter
Cream cheese, softened
Eggs
Vanilla extract
Sour cream
Optional toppings: fresh berries, chocolate sauce, caramel, whipped cream

Directions

I preheat the oven to 325°F (163°C) and line a muffin tin with paper liners.
In a small bowl, I mix the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand.
I press a spoonful of the mixture into the bottom of each muffin cup to form the crust, then bake it for 5 minutes before setting aside.
For the filling, I beat the softened cream cheese until smooth, then add sugar, eggs, sour cream, and vanilla, mixing until creamy and lump-free.
I divide the filling evenly over the pre-baked crusts and gently smooth the tops.
I bake the mini cheesecakes for 18–20 minutes until the centers are just set.
After cooling to room temperature, I chill them in the fridge for at least 2 hours (or overnight) before adding my favorite toppings.

Servings and timing

This recipe makes 12 mini cheesecakes. Prep time is around 15 minutes, bake time is 20 minutes, and they need at least 2 hours to chill before serving.

Variations

I like to switch up the crust by using crushed Oreos or gingersnaps instead of graham crackers. For flavor, I sometimes swirl in a bit of fruit preserves or peanut butter before baking. Around the holidays, I even add a touch of cinnamon or pumpkin spice to the filling for a seasonal twist. Toppings are endless — I use everything from lemon curd to crushed candy bars depending on my mood.

storage/reheating

I store mini cheesecakes in an airtight container in the fridge for up to 5 days. They also freeze really well. I freeze them without toppings, wrapped individually, and thaw them in the fridge overnight when I’m ready to enjoy. I never reheat these — they’re best served chilled.

FAQs

Can I make mini cheesecakes without a muffin tin?

Yes, I’ve made them in silicone molds or small ramekins, but a standard muffin tin with liners gives the best shape and easiest removal.

Why did my cheesecakes sink in the middle?

Sinking is normal and actually helpful since it creates a perfect spot for toppings. I avoid over-mixing the batter and don’t overbake them to minimize sinking.

Can I use low-fat cream cheese?

I’ve tried it, but I find that full-fat cream cheese gives the creamiest texture and richest flavor. Low-fat versions tend to be more watery and less smooth.

How long do mini cheesecakes need to chill?

I chill them for at least 2 hours, but overnight is even better. This helps the texture set and the flavor develop.

Can I make these ahead of time?

Absolutely. I often make them a day or two ahead and just add toppings right before serving. They’re a great make-ahead dessert.

Conclusion

Easy Mini Cheesecakes are the perfect mix of indulgence and simplicity. I love how quick they are to make, how pretty they look, and how easy they are to serve. Whether I’m baking for a party or just want something sweet in the fridge, these little treats never fail to impress — and satisfy.

Easy Mini Cheesecakes