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
-
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.
-
Preheat your oven to 350 Fahrenheit.
-
Stir together the graham cracker crumbs, brown sugar, and melted butter.
-
Press about 2 tablespoons of the crumbs into 18 paper-lined muffin cups.
-
Beat cream cheese on low speed, scraping down the bowl, as needed, until smooth.
-
Add sugar and beat until smooth.
-
Add eggs and vanilla just until combined. Do not overmix at this point.
-
Stir in the sour cream.
-
Equally divide cheesecake filling among the 18 muffin cups, spooning about 2 tablespoons of filling into each.
-
Bake on the middle rack in the oven for 15-18 minutes until the cheesecakes no longer look wet, but the center still jiggles.
-
Remove and set on a cooling rack.
-
Allow to cool for about 45 minutes then refrigerate for at least 2 hours.
-
Before serving, pop the cheesecakes into the freezer for 15 minutes.
-
Remove and immediately peel away the paper liners.
-
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.
- Irresistible Sweets with Dixie Crystals® - July 13, 2024
- How to make peanut butter? - February 15, 2024
- OREO Penguins - December 20, 2023
Linda says
Made these today, replaced Vanilla with 1 1/2 tsp. fresh ground Cardomom and 1/4 tsp. Fiori de Sicilia extract YUM. Also added a bit of Cardomom to the cracker crust.
Jennifer says
This recipe is AMAAAAAZING! And a real crowd pleaser! Thank you! I was wondering, could I add some lemon juice & zest to give it a fresh lemon flavor?
Beth Klosterboer says
Hi Jenifer,
Yes, you can zest one lemon and add it to the filling to give the cheesecakes a light lemon flavor. I also love topping the mini cheesecakes with lemon curd. That's my favorite way to give it a nice lemony flavor.
Enjoy!
kelly ketler says
I need to make around 100 mini cheesecakes to take to our family funeral/wake in April. I was looking at the metal cupcake liners that have the plastic lids for travel and to make it easier for me to stack. What is your advice, do you think I can bake them at the same time and temperature as the paper liners? And also, can I freeze them in the metal cupcake liners overnight, then travel with them the same as what you recommended originally? I have to keep them inside the metal liners/lids to make it easier for serving that many people etc...
Beth Klosterboer says
Hi Kelly,
My condolences to you are your family.
I have baked mini cheesecakes in little tin foil liners and served them at events. I love that the lids make it easy to transport. If the size of your containers is the same as a muffin cup, then the baking time will be the same. The containers that I used were a little larger and required a few extra minutes of baking time. You can place the containers on a baking tray in order to make it easier to get them in and out of the oven. I froze my cheesecakes for a few weeks in those containers. I always pull them out of the freezer just before packing up to leave. Transporting them frozen is great. They will thaw in about 30 minutes. If you are traveling a long distance, place them in a cooler.
I hope all goes well and that your family enjoys the cheesecakes.
Danette Bain says
Tried this recipe a couple days ago, fantastic flavor. Just the right amount of sweetness. I tried to make an easy caramel topping and that part was a flop, the topping became very watery and never set up.
I would like to try this in a spring board pan next time, can you help me with the approximate bake time please. Any other modifications that I would need to do for the same results.
Thank you again for sharing the recipe.
Beth Klosterboer says
I'm so glad to hear you enjoyed this mini cheesecake recipe. If you plan to make a full-size cheesecake in a springform pan, I suggest you use my Cheesecake Recipe - https://hungryhappenings.com/cheesecake-recipe/ It is made in a springform pan and I give you different measurements based on the size pan you will use. It used the same ingredients and tastes the same, it's just formulated for the large pan and bake time. Enjoy!
Coleen says
These are amazing. I’m not a huge cheesecake fan because the sour cream upsets my stomach, but I really wanted to try these so I made them and pou full fat Greek yogurt in the mix instead of the sour cream. I’m addicted now. Everyone loved these. The crust was amazing just all together a fantastic recipe. Thank you
Beth Klosterboer says
Greek Yogurt is a great substitute! I'm so glad you enjoyed the recipe and hope you keep it as your go-to cheesecake recipe.
Will says
Super easy, super creamy cheesecake. This has become my 'go to' recipe. So good, and so easy to use it as a base and experiment with different flavors/toppings.
Beth Klosterboer says
Hi Will,
I'm so glad to hear that you have enjoyed this cheesecake recipe and hope you find many variations that you love.
Cat says
Hi Beth,
Just had a question on the oven temp. Usually, even with muffin pan cheesecakes, it's 325°. I'm wondering if 350° is rushing the process? Also, could we just butter the inside of the muffin cups or use Baker's Joy instead of using paper liners? Thanks!
Beth Klosterboer says
Hi Cat, I've made these mini cheesecakes dozens of times and have always used 350 degrees but I have seen a lot of cheesecakes that use 325. The sour cream in this recipe helps to keep the cheesecakes really creamy and gives them more moisture than cheesecakes made only with cream cheese. So, baking them at 350 works great.
As far as skipping the paper wrapper, you could use a mini cheesecake pan with removable bottoms if you are looking for smooth sides. If you grease a muffin pan and the cheesecake don't shrink away from the edge of the pan, you'd have a difficult time removing the cheesecake neatly.
I hope this helps. - Beth 🙂
Kris says
I have a question, do I take the cakes out of the wrapper for storage or freezing?
Beth Klosterboer says
You can leave the cheesecakes in the wrapper when you freeze them but be sure to peel them off while the cheesecakes are still frozen. The papers will become damp in the freezer and can be harder to peel off in one piece so it's best to peel them off while the cheesecakes are frozen in case the wrapper doesn't come off in one piece.
Elizabeth says
I want to bake them in jumbo muffin tins. What alterations would I need to make? Thank you!
Beth says
I have not done that before but in researching the difference in size between a jumbo muffin cup and a regular muffin cup, the jumbo cup is about 2.75 larger. So, you will probably get 8 cheesecakes out of this recipe. So divide, the ingredients into 8 jumbo muffin cups.
Jane says
I just took my mini cheesecakes out of the oven after 17 minutes and almost all have cracks in the top. It is fine but just wonder what I did wrong
Beth says
Hi Jane,
If the cheesecakes have cracked, they were overbaked. Your oven may run hot. Some ovens can heat up 25-50 degrees higher than the set temperature. If you bake them again, you might want to lower your oven temperature by 25 degrees or bake them for less time. They should taste good even with cracks. They just might not be quite as creamy.
Stephanie @ Nowandzenbaking.com says
Thank you for explaining how to make the perfect cheesecake, I'm actually an experienced baker (usually cakes and macarons) and I've made your recipe several times, they always come out perfect and delicious! I recently made some with your raspberry gelee and my customers loved them! You can probably find pictures of them all in my feed Now and Zen Baking in NH, or @nowandzenbaking on IG. Thank you so much again!!
Beth says
I'm so glad you have enjoyed my recipes. Your baked goods look amazing! Your work is really beautiful.
Cheryl says
Beth, in this recipe, are you using mini muffin trays or regular muffin trays?
Beth says
Use regular muffin pans. If you use mini muffin pans, you'd need to adjust the bake time. I've not used a mini pan so I'm not sure how long it will take them to bake.
Honey S says
I had some extra batter from a cheesecake that I made. This is a perfect way to use it! Yum. Who wouldn't love itty-bitty bites of deliciousness? Can't think of anyone.
Beth says
I'm glad you enjoyed your mini cheesecakes and hope everyone else does too!
Teresa says
I have been asked to do the deserts for my sons wedding and I am trying recipes that freeze well so I m not baking too close to the wedding date. I made these and they were awesome! Do you know if I can use Lactose free cream cheese and lactose free sour cream in this recipe?
Beth says
I am happy to hear you enjoyed this recipe! I have to be honest that I am not sure if this recipe will work with lactose-free cream cheese and sour cream because I have not baked with either product. I am actually lactose intolerant and had no idea they made lactose-free cream cheese or sour cream. I typically just take a Lactaid before eating dairy but am always excited to find good tasting lactose-free dairy products. I will have to look for some in the grocery store and try to bake with them. If I do, I'll be sure to let you know.
Jill says
Hi Beth,
I'm wondering about adding lime juice and zest to the recipe, would you do any alterations to the ingredients. Is this advisable or not? Thank you so much!
Beth says
Hi Jill,
I have added lemon juice and lemon zest to this recipe and it works great. I'd start by adding 1 teaspoon of juice and 1 teaspoon of zest at a time, tasting the batter, and adding more until you get the desired flavor.
Arti says
I am trying today yr recipe of cheese cake
Beth says
Enjoy!
Ariana Noriega says
these turned out amazing !! but i was curious, am i able to use this recipe for a larger cheesecake ??
Beth says
I'm so glad you enjoyed this recipe, Ariana! I used a similar recipe to make a large cheesecake. You can find that recipe here - https://hungryhappenings.com/cheesecake-recipe/
Zannette says
I made these for a graduation party and they're so good that I didn't want to take them to the party! Everyone loved them thanks for this wonderful recipe
Beth says
LOL! I understand. They are irresistible. I'm glad you enjoyed them and I hope the party guests did too.
Tatiana says
I have large muffin tin with the large muffins not the regular ones would I double the baking time for those?
Beth says
I would add about 4-5 minutes then check them. You definitely do not want to overbake them.
Liliana says
I’ve made these so many times as minis !
But will this work for a 9” cheesecake pan ? And if so is it just one recipe or double ?
Beth says
Hi Liliana,
I am so happy to hear you have enjoyed this recipe and make it often! I have a blog post and recipe for a full-size cheesecake that tastes exactly the same but has the ingredients listed for a 9-inch or 8-inch cheesecake. You can find it here - https://hungryhappenings.com/cheesecake-recipe/
Enjoy!
Shrutesweets says
Wow! I wish I discovered Beth years ago! You are the BEST! Working in fine food/hotel industry for years. This beats ALL (even my snobby) pastry chefs! You are creme de la creme! You are an excellent, through instructor. Well done! Thank you so very much!
Beth says
Thank you so much! You just made my day. 🙂
Calley says
Hi, I was wondering do I put the flowers on or after I bake the cheesecakes? I think after...also how do I prep the flowers? is it an egg wash? Thank you
Beth says
Hi Calley, I put the flowers on before I baked the cheesecakes, and yes I brush them with egg wash. You can see the recipe here - https://www.dixiecrystals.com/recipes/edible-flower-topped-mini-cheesecakes