Easy Mini Cheesecakes
I make these tiny cheesecakes whenever I need a fuss-free dessert that still feels special — they’re creamy, portable, and irresistibly cute. With just one block of cream cheese and pantry staples, you can turn everyday ingredients into bite-sized treats for a party, school event, or a quick sweet finish to dinner. They bake fast, chill quickly, and are endlessly customizable, which is why they’ve become my go-to when I want something impressive without hours of work. If you like small, crowd-pleasing sweets, try pairing them with other handheld desserts like these baked cinnamon sugar mini donuts for a dessert table that’s all about bite-sized fun.
Why you’ll love this dish
These mini cheesecakes give you all the silky, tangy flavor of a full-size cheesecake but in a perfectly portioned package. They’re quick to make, require minimal equipment, and are ideal for make-ahead entertaining. You’ll also appreciate how adaptable they are: swap crusts, experiment with extracts, or top them with seasonal fruit. They’re great for bake sales, potlucks, kids’ parties, or a simple weeknight dessert when you want something special without fuss.
“We served these at a family brunch and everyone went back for seconds — creamy filling, crisp graham crust, and perfectly sized.” — A simple review that says it all.
These are also budget-friendly and almost always crowd-pleasing, which makes them a smart choice when you need to feed a group without stressing over complicated steps.
How this recipe comes together
Start by making a simple graham-cracker crust and pressing it into lined mini cups. Whip the cream cheese with sugar and vanilla until smooth, fold in one egg, and spoon the filling over the crusts. Bake briefly until the centers are just set — they should still have a tiny jiggle — then chill so the texture firms up. Finish with fresh fruit, chocolate, or a dollop of jam right before serving. This process takes about 30 minutes active time plus at least 2 hours of chilling.
Gather these items
- 8 oz (1 block) cream cheese, softened (room temperature makes a lump-free batter)
- 1/2 cup granulated sugar
- 1 tsp vanilla extract (or swap with lemon zest for a brighter flavor)
- 1 large egg
- 1 cup graham cracker crumbs (store-bought or crushed graham crackers)
- 1/4 cup butter, melted (can substitute salted or unsalted; if salted, reduce added salt elsewhere)
- Toppings: fresh berries, fruit compote, chocolate ganache, caramel, or jam
Notes: For a gluten-free version, use gluten-free graham crumbs or crushed gluten-free cookies. For a lighter filling, substitute half the cream cheese with mascarpone or Greek yogurt, but expect a slightly different texture.
Step-by-step instructions
- Preheat your oven to 325°F (160°C). Line a muffin pan with mini cupcake liners.
- Mix graham cracker crumbs and melted butter until the crumbs are evenly moistened. Press a spoonful into the bottom of each liner to form a compact crust.
- In a mixing bowl, beat softened cream cheese with the sugar and vanilla until very smooth and creamy — no lumps.
- Add the egg and mix just until combined; avoid overbeating to keep the filling silky.
- Spoon the filling over each crust, filling cups nearly to the top but leaving a little space for expansion.
- Bake for about 18–22 minutes, or until the edges look set and the center has a slight jiggle. Do not overbake.
- Cool the pan on a wire rack for 30 minutes, then refrigerate the cheesecakes (still in liners) for at least 2 hours to fully firm.
- Top with your favorite toppings right before serving.
Practical note: If you want neat slices of toppings (like strawberry slices), add them after chilling so they sit cleanly on the firm surface.
Best ways to enjoy it
Serve the minis chilled on a pretty platter for parties, or plate two per person with a drizzle of chocolate and a few berries for a plated dessert. They’re lovely alongside coffee or a dessert wine. For brunch, present them with soft biscuits or scones — they pair nicely with buttery, warm bakes like these buttery Bisquick 7-Up biscuits. Make a mixed platter with a variety of toppings so guests can choose their favorite: salted caramel, lemon curd, raspberry jam, or chocolate shavings all work beautifully.
How to store & freeze
Refrigeration: Store finished mini cheesecakes in an airtight container for up to 4–5 days. If you use delicate fruit toppings, store the toppings separately and add them just before serving to avoid sogginess.
Freezing: To freeze, place the baked and cooled mini cheesecakes (without fresh toppings) on a tray and freeze until firm. Transfer to a freezer-safe container or bag for up to 1 month. Thaw in the refrigerator overnight before topping and serving.
Food safety: Keep cheesecakes refrigerated since they contain eggs and dairy. Don’t leave them out at room temperature for more than 2 hours.
Helpful cooking tips
- Soften cream cheese fully: Let it sit at room temperature for 30–60 minutes or microwave in 5–7 second bursts if you’re short on time. Cold cream cheese makes a lumpy batter.
- Don’t overmix after adding the egg: Overbeating incorporates air and can cause cracks or uneven texture. Mix until just combined.
- Test for doneness: Minis are done when the edges are set and the center jiggles slightly — it will firm in the fridge.
- Press crust firmly: A compact crust prevents it from separating from the filling when you bite in. Use the bottom of a small measuring cup to press evenly.
- Make ahead: Bake and chill the cheesecakes up to 2 days ahead, then add fresh toppings the day you serve. For farther out prep, freeze as noted above.
- Liner choice: Use plain paper liners for easier peeling; foil liners can help release them intact if you prefer a no-peel look.
Creative twists
- Chocolate-hazelnut: Stir 1–2 tbsp of melted chocolate hazelnut spread into the filling and top with chopped toasted hazelnuts.
- Lemon-blueberry: Add 1 tsp lemon zest to the filling and top with blueberry compote.
- Oreo crust: Swap graham crumbs for crushed Oreos and omit the butter if the cookies are moist enough, or use 2 tbsp butter for a firmer base.
- Mini salted caramel tartlets: After chilling, drizzle with salted caramel and sprinkle sea salt for a sweet-salty finish.
- Vegan adaptation: Use vegan cream cheese and a flax egg; texture will be slightly different but still tasty. For a dairy-free crust, use coconut oil in place of butter.
Helpful answers
Q: How long does this recipe take from start to finish?
A: Expect about 30 minutes of active time (prepping crust and filling) and 2–3 hours including chilling. Bake time is roughly 18–22 minutes.
Q: Can I double the recipe for a full muffin tray?
A: Yes — double all ingredients and use a standard muffin pan with liners. Bake time may increase by a few minutes; watch for the same doneness cues (edges set, center slightly jiggly).
Q: My cheesecakes cracked — how can I avoid that?
A: Cracks usually come from overbaking or overmixing. Mix gently once the egg is added and remove from the oven when centers still jiggle. Cool gradually — a hot oven to cool counter swing can cause cracks, so allow them to cool at room temp for a short time before refrigerating.
Q: Can I make these without a mixer?
A: Yes. Use a sturdy whisk or wooden spoon and press cream cheese against the bowl sides until smooth before adding sugar and vanilla. It will take a bit more elbow grease but works fine for this small batch.
Q: What toppings hold up best for transport?
A: Thick toppings like chocolate ganache, salted caramel, or whole berries work well. Avoid wet compotes unless stored in a tight container to prevent sogginess. If transporting, place toppings in a separate container and add them at the destination.
Conclusion
If you want additional mini cheesecake inspiration and variations, this recipe pairs well with tutorials like Mini Cheesecakes – Live Well Bake Often, which expands on flavor ideas and techniques. For another classic approach with similar proportions and detailed tips, see the Mini Cheesecakes Recipe on Allrecipes.
Mini Cheesecakes
Ingredients
Method
- Preheat your oven to 325°F (160°C). Line a muffin pan with mini cupcake liners.
- Mix graham cracker crumbs and melted butter until the crumbs are evenly moistened. Press a spoonful into the bottom of each liner to form a compact crust.
- In a mixing bowl, beat softened cream cheese with the sugar and vanilla until very smooth and creamy — no lumps.
- Add the egg and mix just until combined; avoid overbeating to keep the filling silky.
- Spoon the filling over each crust, filling cups nearly to the top but leaving a little space for expansion.
- Bake for about 18–22 minutes, or until the edges look set and the center has a slight jiggle. Do not overbake.
- Cool the pan on a wire rack for 30 minutes, then refrigerate the cheesecakes (still in liners) for at least 2 hours to fully firm.
- Top with your favorite toppings right before serving.
