Enjoy decadently rich, luxuriously creamy, mini cheesecakes for dessert tonight or at your next party. Each individual cheesecake is baked in a muffin cup and can be served plain or topped with chocolate ganache, soft caramel, strawberry sauce, lemon curd, peanut butter frosting, or even edible flowers.
Oooh, cheesecake. Isn't it absolutely fabulous? It's silky and smooth, sweet and tangy, and crispy and creamy all in one bite. I've had a lot of cheesecakes in my lifetime and spent years searching for the best cheesecake recipe. I believe I have found it! I hope you love it as much as I do.
Over the years I have used that recipe to create a lot of decorated cheesecakes, most of which are baked in large springform pans. When I'm hosting a party, I prefer to serve individual-sized desserts so I've adjusted the recipe to make these cheesecakes in muffin tins.
Each cupcake-sized cheesecake has a wonderful ratio of crust to filling and is so creamy that it practically melts in your mouth. The flavor of sugar-sweetened cream cheese and sour cream with hints of vanilla really comes through in this dessert.
These plain cheesecake cupcakes are so amazingly good but can be elevated to new heights when topped with chocolate ganache, caramel sauce, dulce de leche, strawberry sauce, lemon curd, or even peanut butter frosting. They can even be topped with edible flowers to make them strikingly beautiful.
These single-serve cheesecakes...
- are easy to make in a muffin tin (bake in paper wrappers for easy removal)
- don't require baking in a water bath
- won't crack on top because they bake quickly
- can be eaten by hand or with a spoon or fork
- are the perfect size for after a meal or to serve at a party
- can be topped or decorated to make them festive for any occasion
- can be transformed into many different flavors
So, let's get baking.
Ingredients
The ingredients listed below will make the best mini cheesecakes with a luxuriously smooth texture and slightly tangy flavor.
- cream cheese - Use softened, full-fat cream cheese. I recommend using Philadelphia Cream Cheese and allowing it to sit out at room temperature for at least 4 hours or up to overnight so that it is very soft.
- granulated sugar
- eggs - Use room temperature eggs.
- vanilla - If you like little flecks of vanilla in your cheesecakes, use vanilla bean paste, otherwise use vanilla extract.
- sour cream - This will add a slightly tangy flavor and will make your cheesecakes velvety smooth.
- graham crackers - You can use plain, honey, cinnamon, or chocolate graham crackers to make a delicious crust.
- brown sugar - I like to add a little brown sugar to the graham crackers to give it a slight caramel flavor.
- butter - You can use unsalted or salted butter to make the crust. I prefer the flavor of unsalted butter in my crust, but either will work fine.
Instructions
Start by making mini graham cracker crusts in cupcake wrappers in a muffin tin (cupcake pan).
- Crush graham crackers into fine crumbs using a food processor. Or, place the crackers in a large zip-top bag and smash them using a rolling pin, a meat mallet, or the bottom of a pan.
- Stir some brown sugar into the graham cracker crumbs.
- Then, stir melted butter into the crumbs until it resembles wet sand. When you squeeze a small handful of the wet crumbs, they should hold together.
- Scoop out 2 tablespoons of the crumbs, spoon them into a paper-lined muffin cup.
- Then, press down on the crumbs to compact them into an even layer. I like using a wooden tart tamper, but your fingers work well too.
Make the plain cheesecake filling.
Place two blocks of softened cream cheese into a mixing bowl.
Beat on low speed if using a mixer until smooth. Scrape down the bowl and beat again in order to remove all the lumps.
Add the sugar.
Beat on low speed until creamy.
Add the eggs and vanilla.
Beat on low speed just until blended.
Add the sour cream.
Mix just until combined.
Do not overmix or you will incorporate too many air bubbles into the filling.
Spoon about 2 tablespoons of cheesecake filling over each mini graham cracker crust.
Gently tap the cupcake pans on the counter a few times to allow air bubbles to come to the surface and pop. Then, bake at 350 degrees Fahrenheit for 15-18 minutes.
Allow the cheesecakes to cool completely for about 45 minutes in the pan. Then, refrigerate them for at least 2 hours so they firm up enough to easily remove them from the pan.
Lift them out of the cupcake pan using the paper wrappers. Peel the papers off the cheesecake cups to reveal the layers of filling on top of the graham cracker crusts.
I like to lay some paper towels over the pan of baked cheesecake cups in order to wick up any moisture from the refrigerator.
Bake at 350°F for 15-18 minutes, rotating the pan after 10 minutes.
Check the cheesecakes after 15 minutes. If the center looks wet, return to the oven for up to 3 more minutes. If the center looks set but still jiggles, it is done.
A cheesecake that is cooked perfectly will be creamy while one that is overcooked may be dry.
Store your cheesecakes in an airtight container in the refrigerator for up to 3 days. Be sure to add a layer of paper towels underneath the cheesecakes to keep the graham cracker crusts dry. Add a layer underneath the lid of the container to wick up any moisture or the tops of your cheesecakes will have beads of condensation on them.
Yes, mini cheesecakes can be frozen for up to 2 months.
To freeze them, place them in an airtight container in a single row.
Be sure to add the paper towels as mentioned above to help wick up moisture.
To thaw your cheesecakes, remove the container and let sit at room temperature for 15 minutes before opening and serving.
They are safe to sit out on the table for up to 2 hours.
If you are hosting a party and would like to have these miniature cheesecakes sit on a dessert table, I suggest setting them out while they are still frozen just before your party guests arrive. The cheesecakes will thaw quickly within 15-20 minutes but will remain cold for up to an hour. To keep them cold longer, fill a large dish with ice cubes or ice packs and set the platter of cheesecakes on the ice.
Variations
Below is a list of some of the best cheesecake toppings. There are many choices to make your plain cheesecakes taste even better.
Cheesecake topping ideas:
- chocolate ganache
- lemon curd
- fruit sauces (cherry, strawberry, blueberry)
- Dulce de Leche or caramel sauce
- ice cream toppings (strawberry, pineapple, hot fudge, butterscotch)
- whipped cream
- peanut butter mousse
Decorating Ideas:
These little desserts can be decorated for holidays and special occasions.
- Add edible flowers on top of the cheesecakes before or after you bake them.
- You can find the recipe to make these pretty EDIBLE FLOWER TOPPED CHEESECAKES on the DIXIE CRYSTALS website.
- Pipe colored cheesecake filling over top to make fun designs.
- Swirl colored cheesecake batter together to make cool tye-dye designs.
- Add edible decorations like cookies, candy, and marshmallows to create cute cheesecakes for a holiday.
See some ideas below.
Related Recipes
You can also make different types of cheesecakes. There are lots of delicious flavor options like these...
Tips
- Start with softened cream cheese. Set blocks of cream cheese out at room temperature for at least 4 hours to soften. If you are in a hurry, you can heat the cream cheese in the microwave on the DEFROST setting for 10 seconds, and then flip the cream cheese over and heat them for 10 more seconds. Let them sit at room temperature for 15 minutes.
- Beat the cream cheese using an electric mixer on low speed until really smooth. Scrape the bowl and beaters a few times as you mix the cream cheese. Beat until you don't see any more lumps. This is the most important step in making smooth cheesecake, don't rush this.
- Don't beat on high speed or you will incorporate too much air into the cheesecake filling.
- Use room-temperature eggs and sour cream so that they blend smoothly into the cream cheese. To warm up eggs quickly, place the whole egg with the shell intact in a bowl of hot water for a few minutes.
- Submerging your eggs in water is also a great way to check the freshness of your eggs. If your eggs sit on the bottom of the bowl they are very fresh. If they float, they are old. Throw them away.
- To quickly warm up sour cream, pour it into a small bowl then place that into a larger bowl and pour warm water around the outside of the bowl of sour cream just until the water reaches halfway up the side. Stir frequently, making sure you don't splash any water into the bowl until the sour cream warms up to room temperature (about 72° F).
Troubleshooting
If your cheesecake ingredients are too cold they will require longer mixing and longer mixing adds too much air into the filling which can cause air bubbles on the surface of your cheesecake and will cause your cheesecakes to sink in the middle.
These cheesecakes will sink slightly because the edges of the cheesecakes will bake faster than the middle. I don't mind that as it makes a nice surface to add toppings that won't slide off. But overmixed batter will cause them to sink a lot which won't look attractive.
Using a hot water bath can keep the edges of the cheesecakes from baking more quickly than the center. I baked my Conversation Heart Cheesecakes in silicone molds in a water bath. If you do choose to use a water bath, be sure to use silicone cupcake pans.
Do not overmix the cheesecake filling and be sure to use LOW speed if using a mixer.
If your cheesecakes crack on the top, they were overbaked.
Pull them out of the oven when they still jiggle.
Also, be sure your oven temperature is accurate. Some ovens run hotter than the temperature listed on the dials.
Video
Printable Recipe
Rich and creamy cheesecakes on graham cracker or cookie crusts baked in muffin tins can be served plain or topped with chocolate ganache, soft caramel, strawberry sauce, lemon curd, peanut butter frosting, and even edible flowers.
- 2 cups graham cracker crumbs (from 28 square graham crackers)
- 5 tablespoons light brown sugar
- 8 tablespoons butter, melted
- 16 ounces (2 blocks) cream cheese, softened at room temperature
- ⅔ cup sugar
- 2 large eggs, room temperature
- ⅔ cup sour cream, room temperature
- 1 teaspoon vanilla extract or vanilla bean paste
- optional toppings: chocolate ganache, caramel sauce, strawberry sauce, blueberry sauce, lemon curd, peanut butter frosting
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Set your ingredients (cream cheese, eggs, sour cream) out on the counter to come to room temperature at least 1 hour, preferably 2 hours before you plan to bake your mini cheeseccakes.
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Preheat your oven to 350 Fahrenheit.
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Stir together the graham cracker crumbs, brown sugar, and melted butter.
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Press about 2 tablespoons of the crumbs into 18 paper-lined muffin cups.
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Beat cream cheese on low speed, scraping down the bowl, as needed, until smooth.
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Add sugar and beat until smooth.
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Add eggs and vanilla just until combined. Do not overmix at this point.
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Stir in the sour cream.
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Equally divide cheesecake filling among the 18 muffin cups, spooning about 2 tablespoons of filling into each.
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Bake on the middle rack in the oven for 15-18 minutes until the cheesecakes no longer look wet, but the center still jiggles.
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Remove and set on a cooling rack.
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Allow to cool for about 45 minutes then refrigerate for at least 2 hours.
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Before serving, pop the cheesecakes into the freezer for 15 minutes.
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Remove and immediately peel away the paper liners.
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Set on a serving dish or individual dessert plates and serve plain or add your favorite topping.
Use room temperature ingredients.
- It is vitally important that your cream cheese, sour cream, and eggs be at room temperature before mixing your cheesecake filling, so set the cheesecake ingredients out on your counter at least 1 hour before you plan to bake them.
- Why? If your cheesecake ingredients are too cold they will require longer mixing and longer mixing adds too much air into the filling which can cause air bubbles on the surface of your cheesecake or can cause your cheesecakes to sink in the middle.
- If you forget and do not have time to wait, cut the cream cheese into slices and spread them out on the wrapper. The smaller pieces will soften more quickly. In a pinch, can also gently soften the cream cheese by heating it in the microwave on 50% power for 15-30 seconds. Do not get the cream cheese hot as hot cream cheese can cause your cheesecake filling to curdle.
- You can quickly bring an egg to room temperature by placing it, still in its shell, in a bowl of hot water for 5-10 minutes.
- Spread the sour cream into a thin layer in a large shallow bowl to allow it to warm up more quickly.
How to tell when mini cheesecakes are baked?
- Your cheesecakes should still giggle in the center but not look wet when done.
Storage
- Store your cheesecakes in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months.
- If bringing your cheesecakes to a party and they will sit out at room temperature for a while, I recommend freezing them and transporting them frozen. Once you set them out on the table the cheesecakes will thaw in about 20 minutes and will stay cool longer than if you set our refrigerated cheesecakes.
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Lana Butler says
Hoping to make these for my daughter’s wedding. I have some mini silicone flower shaped muffin tins. Have you ever tried baking these in silicone muffin tins? Hoping they will work. Love the idea of a small mini flower shaped cheesecake.
Beth says
Hi Lana,
Yes, actually I have had great success baking small cheesecakes in silicone molds. You can see how I made Conversation Heart Cheesecakes using heart-shaped molds - https://hungryhappenings.com/conversation-heart-cheesecakes-valentines-desserts/
I made those with a crust. I also made crustless Raspberry Cheesecake Roses using a silicone rose mold - https://hungryhappenings.com/raspberry-cheesecake-roses/
If the mold is flat on the bottom you can press a crust into the mold. If it's shaped, like the rose mold, then you'll want to make crustless cheesecakes.
I hope they turn out well and that your daughter has a wonderful wedding.
Lottie Lavoie says
Made these cheesecakes for Valentine's Day. They were fantastic and turned out perfect.
Topped with a strawberry and melted chocolate. Thanks.
Pamela says
Hi Beth,
Could I adapt your Patriotic Cheesecakes recipe here, since I don’t have 2” rings? Would the raspberry gelee come apart easily enough from the cupcake wrapper?
Thank you,
Pamela
Beth says
Hi Pamela,
I have not tried that before but I think if you place them in the freezer for about an hour you should be able to remove the wrappers. The cheesecake in that recipe is no-bake and it will be softer than a baked cheesecake. The raspberry gelee does firm up like soft Jell-O and it should peel off the wrapper if it's really well chilled.
Ingrid says
Thanks for the tip. Will be making again very soon. Thanks so much for a great easy to follow recipe. They went over very well with the neighbours lol.
Beth says
You are welcome. I hope you enjoy making more cheesecakes!
Ingrid says
Let me start off by saying that this was my first attempt at any type of cheesecake. Followed all the tips and they came out beautifully. My only issue was I found the crust a little grainy texture wise. Would you recommend more butter? Also it's important to note that my graham cracker crumbs were likely quite old as I just recently discovered the bag on my top shelf while cleaning my cupboards. Would that effect the texture?
Beth says
Hi Ingrid, I'm so glad the cheesecakes turned out well for you. I don't actually recommend using the packages of graham cracker crumbs. I don't know why, but they always taste stale to me. I have not used them in so long that I can't remember if the texture was different than freshly ground graham crackers but it is possible that they are harder which would make the crust have a grainy texture. Adding more butter would just make the crust greasy. I'd suggest crushing your own graham crackers next time.
Ingrid says
Thanks for the tip. Will be making again very soon. Thanks so much for a great easy to follow recipe. They went over very well with the neighbours lol.
MB says
Can you sub non fat Greek yogurt for the sour cream?
Beth says
I have used plain Greek yogurt with success, and I'm sure non-fat Greek yogurt will work well too. I'm not sure how it may affect the flavor or texture though. I'd love to hear if you try it, how it works out.
shaina says
this recipe was amazing my kids finished all 18 in two days. I substituted the brown sugar with coconut sugar and butter with ghee. same measurement.
Beth says
Thank you, Shaina. I'm so glad you and your kids loved this mini cheesecake recipe!
Valerie says
Hi! Have you ever tried making mini chocolate cheesecakes? Do you have a recipe for that? I was thinking of using crushed oreos for the crust (or getting an oreo pie crust and crumbling it up and mixing with butter). Thanks!
Beth says
I am going to go try that right now! I should have the recipe posted in a few days.
rachael says
i tried this today. I usually don’t like cheesecake but this was really good!!! definitely will make again :)!!
Beth says
I'm so happy you enjoyed these mini cheesecakes!
Lynn says
Unfortunately on both attempts they dipped in the middle and cracked whilst cooling. Not much decoration could save them. Can you tell me how to avoid the dipping please.
Beth says
I'm sorry to hear you have had trouble. If you had these mini cheesecakes crack then I would definitely think your oven is too hot. I would suggest you get an oven thermometer to see if the internal temperature is off. Ovens can definitely run hot and too much heat will cause cheesecakes to crack. The shrinking happens for the same reason. The outer ring of the cheesecakes bakes before the inner part. These cheesecakes do shrink in the center a bit, as you can see from the pictures in this post, but they shouldn't sink too much. If your oven does run hot you can adjust the temperature. You can also bake these cheesecakes in a water bath. Fill a roasting pan with about an inch of really hot or boiling water and set your muffin tin down into the hot water. Bake the cheesecakes and the steam from the water bath will allow the cheesecake filling to heat more evenly producing a really creamy cheesecake.
Julie says
Hello,
Do you have a recipe for the chocolate drizzle, if I were to use that over the cheesecakes? Also, would I decorate them after they have been in the refrigerator for at least 4 hours and then freeze then overnight so they could be taken for an event the next morning? Thank you.
Beth says
Hi Julie,
You can use any chocolate sauce. I recommend making homemade chocolate ganache which is super easy. You can combine 4 ounces of dark chocolate with 1/3 cup of heavy whipping cream in a small saucepan. Set it over LOW heat and let it begin to melt. Stir it often until about 75% of the chocolate melts, this should take 3-4 minutes, then remove the pan from the heat and let it sit for 3 minutes. Stir the chocolate until completely melted and smooth. If needed, let it rest a few more minutes and stir again. Only if needed, return it to low heat for 15 seconds, then repeat this process. You can drizzle the chocolate ganache over cooled cheesecakes. You can wait until the cheesecakes have been in the refrigerator or after they've sat at room temperature to cool for a while. Either will work fine. You can also freeze the mini cheesecakes with the chocolate ganache on top. Just be sure to freeze them in a single layer. When you bring the frozen cheesecakes to your event, they will be thawed and ready to serve.
Enjoy!
Genia Bodishbaugh says
I made these and flavored them with some fruit and some with chocolate chips and some with salted caramel. Omg! My family and I devoured them.
Beth says
Sounds yummy! I'm happy you and your family enjoyed them.
Angela Rana Calabia says
Hello! I'd like to know what size of cupcake liner did you use? As for my reference. Thank you! I'll follow this recipe of yours for starting my business.
Beth says
Hi Angela,
I use standard 2-inch (the circumference at the base) by 1 1/4-inch (height) paper cups using a standard muffin tin (cupcake pan).
Good luck with your business!
Beth
Debbie Wilson says
Super easy and delicious!! I just made them in the bite size/mini cup cake tins. A majority of mine fell i nthe center. Is that normal? I didnt bake them the whole 15 min since they were minis. Does that mean I should have baked them longer? They taste Dane and felt done when I took them out
Beth says
Hi Debbie,
I'm glad you enjoyed the flavor of these mini cheesecakes.
The cheesecakes will shrink slightly as they cool. That is pretty normal but they typically shrink more evenly. I had never had this trouble until recently when I was trying to film a video for my new Mini Chocolate Cheesecake recipe and I beat too much air into my cheesecake filling. I was trying to get the perfect video shots and I mixed the ingredients too long. I whipped too much air into the filling so when the cheesecakes baked they puffed up but then shrunk as they cooled, causing them to sink in the middle. Be sure you do not overmix your batter. Also, be sure to use room temperature ingredients as they will blend together much more quickly.
It’s also possible your cheesecakes might have been slightly underdone or that the edges baked a little more quickly and firmed up much more than the centers. If you used a dark non-stick pan or your oven is slightly hot (some ovens run 10-20 degrees hotter than your settings) it is possible that the edges of the cheesecake baked a bit too quickly. If you don’t have a thermometer in your oven to check the temperature, you might want to try lowering the set temperature by 10 degrees the next time you make these cheesecakes. That might solve your problem.
Wila C. says
I just made these wonderful mini cheesecakes! Thank you so much for sharing; the recipe is so simple to follow. They came out delicious—now I don’t have to buy cheesecake from store again! Only thing is the filling kind of sank in the middle after I refrigerated them. Did I not mix the cream cheese well enough? It doesn’t say how long I’m supposed to mix it. How can I prevent this from happening again? I’d like to keep the filling even. My first time making cheesecake, and they didn’t crack at least.
Beth says
Hi Wila,
I'm so glad you enjoyed these little cheesecakes! I'm also happy to hear they did not crack.
The time to mix the cream cheese will really depend on how soft it is and the temperature of your room. You do want to beat it until it is smooth and that may take a minute or two.
The cheesecakes will shrink slightly as they cool. That is pretty normal but they typically shrink more evenly. It's possible your cheesecakes might have been slightly underdone or that the edges baked a little more quickly and firmed up much more than the centers. If you used a dark non-stick pan or your oven is slightly hot (some ovens run 10-20 degrees hotter than your settings) it is possible that the edges of the cheesecake baked a bit too quickly. If you don't have a thermometer in your oven to check the temperature, you might want to try lowering the set temperature by 10 degrees the next time you make these cheesecakes. That might solve your problem.
The good thing is that you can add yummy toppings on the cheesecake and you won't notice the dent. 🙂
Wila C. says
Thank you for your kind tips. I’ll definitely try them next time. I think my oven is hot because the edges were cooked more than the centers but they were all cooked though. One started a tiny crack so I removed them after 15 minutes. I’m not unhappy with the indentation, and like you said, I can put more sauce on it. Lol. In fact, I made blueberries sauce and caramel sauce for them! What do you think about adding 1.5 tbsp of flour to give it more structure? I was reading about that.
Beth says
I bet your blueberry sauce and caramel sauce were delicious!
I have not every added flour to my cheesecake but I do know that many cheesecake recipes do include flour. I'd be curious to hear how it turns out.
Beth says
Thanks, Wila, I'm so happy you enjoyed this mini cheesecake recipe.
These mini cheesecakes may shrink if you overmix the ingredients and whip too much air into the filling. It's best to start with room temperature ingredients so they are quick and easy to mix together. Also, be sure your oven temperature is correct. Many ovens bake hotter than the temperature they are set to. That can cause your cheesecakes to bake too quickly and the edges will firm up leaving the center to shrink.
Diane says
Fantastic recipe. Been making cheesecake for many years and this beat them all.
Thanks
Beth says
Hi Diane,
I am so happy to hear that!!! I'm glad you enjoyed the recipe and hope you make it over and over again.
Lisette says
Tried the recipe and OMG WOW! So good! My family loved them as did I! I just was wondering can it be used to make a whole cheesecake? would the temperature & bake time change ?
Beth says
Hi Lisette,
I'm so happy to hear you loved this recipe! I use this same basic recipe to make my whole cheesecakes. You can see my whole cheesecake recipe here - https://hungryhappenings.com/decorated-daisy-cheesecake-recipe/.
You don't have to add the design on top of the cheesecake. Just pour the plain filling into the pan and bake according to the instructions listed in the recipe.
Jay says
Super delicious and so easy to make! Made it recently and it was a huge hit. Just added some lemon curd and berry sauce and was amazing.
Thanks for the great recipe👌🏼😊
Beth says
I'm so happy to hear you enjoyed the recipe! Thanks for leaving a comment to let me know.
Ajitha Kymal says
Can you substitute yogurt for sour cream?
Beth says
I have not tried using yogurt but I would think you could use Greek yogurt in place of the sour cream. It might change the flavor slightly, but the texture should be very similar.
Melanie says
My husband surprised me with these for my birthday. They are amazing! I immediately told him now I know he can make these I will be requesting them often. Thank you for sharing, I LOVE them!
Beth says
Happy belated birthday! I'm so happy to hear you enjoyed the cheesecakes and I love that your husband made them to surprise you. I do hope he makes them many more times.
T.Rina says
hi, how many ounces of cream cheese does this recipe call for?
Beth says
You need to use 16 ounces which is two (8-ounce) blocks of cream cheese.
T.Rina says
thank you! cant wait to make them!
Noelle says
If I’m short on cooling time would it be better to go right to the fridge or the freezer?
Beth says
Either would be fine. You'll find it easier to remove the wrappers if the cheesecakes are frozen.