Mini Cheesecakes made in a muffin tin are the perfect little dessert—creamy, smooth, and baked in individual portions with a buttery graham cracker crust. I love how easy they are to make, how elegant they look, and how simple it is to serve them without slicing or fussing over a full cheesecake. These are ideal for parties, holidays, or anytime I want a sweet treat that’s guaranteed to impress.
Why You’ll Love This Recipe
I love this recipe because it takes all the flavor and texture of a classic cheesecake and turns it into an easy, mess-free dessert. The muffin tin makes portioning simple, and there’s no need for a water bath or springform pan. I can top each mini cheesecake differently—berries, chocolate, caramel, lemon curd—depending on what I’m in the mood for or what’s in season. They’re also freezer-friendly and great for make-ahead desserts.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the crust:
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Graham cracker crumbs
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Melted butter
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Sugar
For the cheesecake filling:
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Cream cheese, softened
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Granulated sugar
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Eggs
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Vanilla extract
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Sour cream or plain Greek yogurt
Optional toppings:
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Fresh berries
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Fruit compote
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Caramel or chocolate sauce
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Whipped cream
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Crushed cookies or candy
Directions
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I preheat the oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners.
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I mix the graham cracker crumbs, melted butter, and sugar, then press a spoonful into the bottom of each liner to form the crust. I bake the crusts for 5 minutes, then let them cool.
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In a large bowl, I beat the cream cheese until smooth, then add sugar, eggs, vanilla, and sour cream. I mix until creamy and well combined.
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I pour the cheesecake batter evenly over the crusts, filling each about ¾ full.
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I bake for 15–18 minutes, or until the centers are just set but still slightly jiggly.
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I let them cool completely in the pan, then chill in the fridge for at least 2 hours before adding toppings.
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I add toppings right before serving, depending on the occasion or what I have on hand.
Servings and timing
This recipe makes 12 mini cheesecakes and takes about 45 minutes total—15 minutes to prep, 15–18 minutes to bake, plus chilling time. They’re great for parties or for storing in the fridge as individual treats.
Variations
Sometimes I use chocolate cookie crumbs instead of graham crackers for a richer crust. I’ve also swirled in raspberry jam or Nutella before baking. If I want a citrus version, I mix in lemon zest or lime juice. Around the holidays, I’ve topped them with cranberry sauce or crushed peppermint for a festive twist.
Storage/reheating
I store the mini cheesecakes in an airtight container in the fridge for up to 4 days. They can also be frozen without toppings for up to 2 months—just thaw overnight in the fridge. I don’t reheat them, as they’re meant to be served chilled or at room temperature.
FAQs
Can I make these without paper liners?
Yes, but I lightly grease the muffin tin well and use a knife to gently release the cheesecakes once they’re cooled. Liners make cleanup and removal easier, though.
Can I freeze mini cheesecakes?
Absolutely. I freeze them plain and add fresh toppings after thawing. They hold their texture really well.
How do I know when they’re done baking?
The centers should look set but still jiggle slightly when gently shaken. They’ll firm up more as they cool.
What kind of cream cheese should I use?
I always use full-fat block cream cheese for the creamiest texture. Whipped or spreadable cream cheese won’t give the same results.
Can I make these ahead of time?
Yes! I often make them a day ahead and store them chilled. They’re perfect for prepping before a party or event.
Conclusion
Mini Cheesecakes made in a muffin tin are a delicious, bite-sized version of a dessert I always love. Creamy, sweet, and totally customizable, they’re a breeze to make and even easier to serve. Whether topped with fruit, chocolate, or something festive, these little cheesecakes always deliver big on flavor—and they disappear fast!
PrintMini Cheesecakes Made in a Muffin Tin
Creamy, individual mini cheesecakes baked in a muffin tin with a buttery graham cracker crust. Perfectly portioned, customizable, and ideal for parties or make-ahead desserts.
- Prep Time: 15 minutes
- Cook Time: 15–18 minutes
- Total Time: 45 minutes (plus chilling time)
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the crust:
- 1 cup graham cracker crumbs
- 4 tbsp melted butter
- 2 tbsp sugar
- For the cheesecake filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp sour cream or plain Greek yogurt
- Optional toppings: fresh berries, fruit compote, caramel or chocolate sauce, whipped cream, crushed cookies or candy
Instructions
- Preheat oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners.
- Mix graham cracker crumbs, melted butter, and sugar; press a spoonful into each liner to form the crust. Bake 5 minutes, then cool.
- Beat cream cheese until smooth, then mix in sugar, egg, vanilla, and sour cream until creamy.
- Pour cheesecake batter evenly over crusts, filling each about ¾ full.
- Bake for 15–18 minutes until centers are just set but slightly jiggly.
- Cool completely in the pan, then chill in the fridge at least 2 hours.
- Add desired toppings before serving.
Notes
- Use chocolate cookie crumbs instead of graham crackers for a richer crust.
- Swirl in raspberry jam, Nutella, or citrus zest for flavor variations.
- Top with cranberry sauce or crushed peppermint for holidays.
- Store in an airtight container in the fridge for up to 4 days; freeze without toppings for up to 2 months.
- No reheating needed; serve chilled or at room temperature.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 180
- Sugar: 12g
- Sodium: 85mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 35mg
