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Mini Cheesecakes

This easy mini cheesecake recipe gives you rich, creamy, and perfectly portioned cheesecakes that are great for parties, family treats, or anytime you need a quick sweet dessert. No water bath, no stress—just delicious cheesecake bites ready in no time!
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 2 hours 30 minutes
Servings: 12 mini cheesecakes
Ingredients Method Notes

Ingredients
  

For the Crust:
  • 1 cup graham cracker crumbs
  • 2 tbsp sugar
  • 4 tbsp melted butter
For the Cheesecake Filling:
  • 16 oz cream cheese softened
  • ½ cup sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • ¼ cup sour cream
Optional Toppings:
  • Fresh berries
  • Chocolate or caramel drizzle
  • Whipped cream

Method
 

Step 1: Prepare the Crust
  1. Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
  3. Divide mixture evenly among muffin cups and press firmly into the bottom.
  4. Bake for 5 minutes, then set aside.
Step 2: Make the Cheesecake Filling
  1. In a large bowl, beat cream cheese and sugar until smooth.
  2. Mix in vanilla extract and eggs (one at a time), then gently stir in sour cream.
Step 3: Assemble & Bake
  1. Spoon the batter evenly into each muffin cup, filling them about ¾ full.
  2. Bake for 15-18 minutes or until the edges are set but the center is slightly jiggly.
  3. Let cheesecakes cool at room temperature for 30 minutes, then chill in the fridge for at least 2 hours.
Step 4: Add Toppings & Serve
  1. Once fully chilled, top with your favorite toppings like fruit, chocolate, or whipped cream. Enjoy!

Notes

  • Fridge: Store in an airtight container for up to 3 days.
  • Freezer: Freeze for up to 2 months, thaw before serving.