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This is the only mini cheesecake recipe you will ever need. It delivers everything you love about classic cheesecake—a tangy, rich, and impossibly creamy filling atop a buttery graham cracker crust—in a perfect, single-serving portion.

Made in a standard muffin tin, these individual cheesecakes are far simpler and faster to prepare than their full-sized counterpart. There’s no need for a water bath and no long cooling times in the oven.

They are the ideal make-ahead dessert for parties, holidays, or any time you need a reliably elegant and delicious treat.

Why You’ll Love It

Perfectly Portioned: Individual servings make them ideal for parties and gatherings—no slicing required.
Foolproof & Crack-Proof: This method is designed to be simple and reliable, yielding smooth, creamy tops without cracks.
Classic Flavor & Texture: Rich, tangy, and dense, this recipe nails the authentic cheesecake experience.
Endlessly Versatile: A perfect blank canvas for any topping you can dream of, from fresh fruit to rich chocolate ganache.

Ingredients

Ingredient	US Measurement	Metric Measurement
For the Graham Cracker Crust
Graham Cracker Crumbs	1 ½ cups	150 g
Granulated Sugar	2 tbsp	25 g
Unsalted Butter, melted	6 tbsp	85 g
For the Cheesecake Filling
Block Cream Cheese, full-fat	16 oz	452 g
Granulated Sugar	⅔ cup	133 g
Large Egg	1	1
Full-Fat Sour Cream	¼ cup	60 g
Vanilla Extract	1 tsp	5 ml
Salt	⅛ tsp	0.75 g

Ingredient Notes

Cream Cheese: This is the most important ingredient. Use full-fat, block-style cream cheese (like Philadelphia brand) for the best texture. Do not use whipped or low-fat varieties. It must be fully softened to room temperature to avoid lumps.
Sour Cream: Adds essential tang and moisture, creating an ultra-creamy texture. Full-fat Greek yogurt is an excellent substitute.
Room Temperature Ingredients: Having a room temperature egg and sour cream, in addition to the softened cream cheese, is critical. This allows the ingredients to emulsify into a smooth, uniform batter.

Equipment Needed

12-Cup Muffin Tin: The perfect mold for creating uniform, individual cheesecake cups.
Paper Liners: Ensures the cheesecakes are easy to remove from the pan and simplifies serving.
Electric Mixer: An electric hand mixer or stand mixer is necessary to beat the cream cheese until it is completely smooth and lump-free.

Step-by-Step Instructions

Prepare Oven and Pan: Preheat your oven to 325°F (165°C). Line a 12-cup standard muffin tin with paper liners.
Make the Crust: In a small bowl, stir together the graham cracker crumbs and 2 tablespoons of sugar. Pour in the melted butter and mix with a fork until the crumbs are evenly moistened and have the texture of wet sand.
Form the Crusts: Spoon approximately 1 ½ tablespoons of the crumb mixture into each paper liner. Use the bottom of a small glass or a spice jar to press the crumbs down into a firm, even layer.
Beat Cream Cheese and Sugar: In a large bowl using an electric mixer, beat the softened cream cheese and ⅔ cup of sugar on medium speed for 2–3 minutes. Scrape down the sides and bottom of the bowl frequently. Continue beating until the mixture is completely smooth and has no visible lumps.
Finish the Filling: Add the room temperature egg, sour cream, vanilla extract, and salt. Switch the mixer to low speed and blend just until the ingredients are combined and the batter is smooth.
- Pro Tip: Do not overmix after adding the egg. Overmixing incorporates too much air, which can cause the cheesecakes to puff up and then crack as they cool.
Fill and Bake: Divide the filling evenly among the 12 cupcake liners, filling each one nearly to the top. Bake for 18–22 minutes. The cheesecakes are done when the edges are set and the centers have a very slight wobble.
Cool and Chill: Place the muffin tin on a wire rack and let the cheesecakes cool completely at room temperature for 1 hour. Then, transfer the tin to the refrigerator and chill for at least 4 hours, or preferably overnight. This chilling period is essential for the cheesecakes to set fully.

Variations & Swaps

Cookie Crusts: Swap the graham crackers for an equal amount of Oreo cookie crumbs (no need to remove the filling), Biscoff cookie crumbs, or vanilla wafer crumbs.
Lemon Cheesecake: Add 1 tablespoon of fresh lemon zest and 1 tablespoon of lemon juice to the batter along with the vanilla for a bright, citrusy flavor.
Chocolate Swirl: After portioning the batter, dollop ¼ teaspoon of melted chocolate on top of each and use a toothpick to gently swirl it into a pattern.
Gluten-Free: Use your favorite gluten-free sandwich cookies or graham-style crackers to make the crust. The filling is naturally gluten-free.

Make-Ahead, Storage & Reheating

Make-Ahead: These are the perfect make-ahead dessert. They must be chilled for at least 4 hours but are even better when made a full day in advance.
Storage: Store the cheesecakes in an airtight container in the refrigerator for up to 5 days. Wait to add any fresh fruit toppings until just before serving.
Freezing: Arrange the undecorated cheesecakes on a baking sheet and freeze until solid. Transfer them to a freezer-safe bag or container, where they will keep for up to 3 months. Thaw overnight in the refrigerator.

Serving Suggestions And Pairings

These mini cheesecakes are a blank slate for toppings. Arrange a “topping bar” for guests or finish them just before serving.

Fruit Toppings: A dollop of cherry pie filling, fresh mixed berries, lemon curd, or a homemade raspberry coulis provides a tart contrast to the rich filling.
Rich Toppings: For a more decadent dessert, drizzle with salted caramel sauce, chocolate ganache, or a spoonful of dulce de leche.
Simple & Classic: A simple swirl of sweetened whipped cream and a few chocolate shavings is elegant and delicious.

Serve them directly in their paper liners for a casual affair or remove the liner and place them on a dessert plate for a more refined presentation.

Troubleshooting & Common Mistakes

Lumpy Filling: The cream cheese was too cold when you started. It must be fully softened. Beat the cream cheese and sugar together until completely smooth before adding any other ingredients.
Cracked Tops: The batter was likely overmixed after adding the egg, or the oven was too hot. Mix on low speed and only until just combined.
Soggy Crust: The crust may not have been packed firmly enough. Ensure you press the crumb mixture into a tight, compact layer before adding the filling.
Rubbery Texture: The cheesecakes were over-baked. Be sure to pull them from the oven while the centers still have a slight jiggle. They will finish setting as they cool and chill.

Mini Cheesecakes: FAQs

Why did my mini cheesecakes crack?

The most common cause of cracking is over-mixing the batter after the eggs are added, which incorporates excess air. A too-hot oven can also cause them to rise too quickly and then fall and crack. Mix on low speed and bake at the specified temperature.

Do I need to use a water bath for this recipe?

No! That’s one of the best parts of making mini cheesecakes. Their small size allows them to bake gently and evenly without the need for a water bath.

Can I make these without paper liners?

You can, but it is not recommended. If you must, be sure to grease and flour the muffin tin very well, but removal can still be tricky. Paper liners guarantee an easy and clean release.

How do I really know when they are done baking?

The edges of the cheesecake will look set and matte, but the very center (about the size of a dime) will still look soft and have a slight wobble to it when you gently nudge the pan. They will set completely as they cool.

Recipe Card

Mini Cheesecakes Recipe

Servings

cheesecakes

Prep time

minutes

Cooking time

minutes

Total time (includes chilling)

hours

minutes

Ingredients

For the Graham Cracker Crust
1 ½ cups (150 g) graham cracker crumbs
2 tbsp (25 g) granulated sugar
6 tbsp (85 g) unsalted butter, melted
For the Cheesecake Filling
16 oz (452 g) block cream cheese, full-fat — fully softened
⅔ cup (133 g) granulated sugar
1 large egg — room temperature
¼ cup (60 g) full-fat sour cream — room temperature
1 tsp (5 ml) vanilla extract
⅛ tsp (0.75 g) salt

Directions

Preheat oven to 325°F (165°C). Line a 12-cup muffin tin with paper liners.
Make Crust: Combine graham cracker crumbs, sugar, and melted butter. Press ~1.5 tbsp of the mixture firmly into the bottom of each liner.
Start Filling: In a large bowl, beat the softened cream cheese and sugar with an electric mixer on medium speed until completely smooth with no lumps (2-3 min).
Finish Filling: Add the egg, sour cream, vanilla, and salt. Mix on LOW speed only until just combined. Do not overmix.
Fill and Bake: Divide the filling evenly over the crusts. Bake for 18–22 minutes, until the edges are set and the centers have a slight wobble.
Cool and Chill: Cool completely at room temperature in the pan (1 hour). Transfer to the refrigerator and chill for at least 4 hours or overnight before serving.

Notes

For a lump-free filling, ensure your cream cheese is fully softened to room temperature and you beat it with the sugar until completely smooth before adding other ingredients.
Do not over-bake. The cheesecakes will continue to set as they cool. Pull them from the oven when the center still has a slight jiggle.
Chilling for at least 4 hours is not optional; it’s essential for the cheesecakes to set properly.

Nutrition

Calories: 310 kcal
Carbohydrates: 25 g
Protein: 5 g
Fat: 21 g
Saturated Fat: 12 g
Sodium: 230 mg
Sugar: 19 g

Disclaimer: Nutritional information is an estimate and may vary based on ingredients and preparation.

Bite-Sized Bliss: Mini Cheesecakes in a Muffin Tin

Why You’ll Love It