The Best Mini Cheesecake Recipes
These Mini Cheesecake Recipes are the perfect bite-sized dessert—creamy, soft, beautifully portioned, and incredibly easy to make. Whether baked or no-bake, they deliver full cheesecake flavor in adorable small servings.
Ingredients
- For the Crust
- 1 ½ cups graham cracker crumbs
- 3 tablespoons sugar
- 6 tablespoons melted butter
- For the Cheesecake Filling
- 16 oz cream cheese softened
- ½ cup granulated sugar
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 2 large eggs
- Optional Toppings
- Fresh berries
- Fruit compote
- Melted chocolate
- Caramel drizzle
- Whipped cream
- Crushed cookies
- Perfect for customizing your mini cheesecake bites or individual cups.
Instructions
- Prepare the Crust
- Line a muffin tin with cupcake liners.
- Mix graham crumbs, sugar, and melted butter.
- Spoon about 1 tablespoon of crust into each liner.
- Press firmly using the back of a spoon.
- Prebake at 325°F (160°C) for 5 minutes.
- Make the Cheesecake Filling
- Beat cream cheese until smooth and creamy.
- Add sugar and mix until fluffy.
- Blend in sour cream and vanilla.
- Add eggs one at a time, mixing gently to avoid too much air.
- Fill the Cups
- Add 2–3 tablespoons of filling to each muffin liner.
- Tap the tray to remove air bubbles.
- Bake
- Bake at 325°F for 16–18 minutes, until centers are slightly jiggly.
- Turn off oven, open door slightly, and let them cool for 10 minutes.
- Chill
- Refrigerate for at least 2 hours to fully set. Top as desired.
Tried this recipe?Let us know how it was!