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    Home » All Recipes

    Small Batch Mini Cheesecakes

    Published: Apr 26, 2021 by Kathleen Hansen · This post may contain affiliate links · 3 Comments

    Jump to Recipe·Print Recipe

    Making mini cheesecakes in a muffin pan is so easy! All the rich and creamy cheesecake flavor but in a smaller batch and much simpler to make than a regular cheesecake.

    Stack of mini cheesecakes with fresh raspberries

    Cheesecake is one of my favorite desserts! But a regular cheesecake serves a lot of people. I love that this small batch makes 8-10 mini cheesecakes so it's perfect for a smaller crowd.

    Ingredients for the Mini Cheesecakes:

    The ingredients needed for making mini cheesecakes are so simple. You might even have them all on hand! Here's what you need:

    For the Graham Cracker Crust

    • Graham Cracker Crumbs - you can buy the crumbs or make your own by crushing up a couple sheets of graham crackers. You can crush in a zip top bag using a rolling pin or use a food processor for a finer crumb.
    • Melted Butter
    • White Granulated Sugar
    Mini baked cheesecake ingredients

    For the Cheesecake Batter

    • Cream Cheese - it's important to use block-style cream cheese (not spreadable in a tub) and use full-fat.
    • White Granulated Sugar
    • Sour Cream - use full-fat
    • Vanilla Extract
    • Lemon Juice
    • Egg
    • Fresh Berries - optional for topping

    How to Make Mini Cheesecakes

    Unlike making a full cheesecake, you don't need to fuss with a water bath or spring form pan. Simply fill your muffin pan and bake. Here are the easy steps:

    • Make the Graham Cracker Crust - Preheat the oven and line a muffin pan with paper liners. Mix together the graham cracker crumbs, melted butter, and sugar. The mixture will have the texture of wet sand that can be pressed together. Press the crust mixture into the muffin pan and pre-bake for about 5 minutes.
    • Make the Cheesecake Filling - Beat the cream cheese and granulated sugar with a handheld mixer or stand mixer. Mix until smooth and creamy then add the sour cream, vanilla extract, and lemon juice. Beat again until combined. Finally add the egg and mix until just combined. The batter will be smooth, creamy, and thick. Divide the batter among the pre-bake crusts.
    Cheesecake batter in a bowl with a hand mixer
    • Bake the Mini Cheesecakes - Bake the mini cheesecakes until the centers are just set. You can give the pan a jiggle to test. It should take about 20 minutes, but ovens vary.
    Unbaked mini cheesecakes in muffin tin
    • Cool and Serve - Allow the cheesecakes to cool in the pan to room temperature for about 30 minutes then chill in the fridge for an hour or two until fully chilled and set. Top the chilled cheesecakes with your fresh berries and serve.
    Baked small batch mini cheesecakes in muffin tin

    Try Out Different Toppings

    These cheesecakes are fabulous plain, but it's so fun to add different toppings. Here are some ideas:

    • Fresh Berries - Raspberries, blueberries, blackberries, or sliced strawberries
    • Jam or Preserves - Top with a spoonful of your favorite berry jam.
    • Caramel Sauce - store-bought or here's a recipe to make brown sugar caramel sauce from scratch!
    • Whipped Cream
    Mini cheesecakes topped with raspberries on a plate

    Leftovers and Make-Ahead

    These cheesecakes are great to fully make ahead or you can prep in advance and bake closer to serving.

    Leftover Baked Mini Cheesecakes - Store the cheesecakes in a covered airtight container in the fridge for up to 5 days.

    Prep in Advance - You can pre-bake the crust, add the cheesecake filling, and instead of baking the cheesecakes immediately you can cover and store in the fridge. Store the unbaked cheesecakes in the fridge for up to 2 days until baking.

    Mini cheesecake with raspberries

    Recipe Notes and Tips:

    • Easily Double the Recipe - If you want more than 8-10 mini cheesecakes, this recipe is easy to double or triple.
    • Room Temperature Ingredients are Key - Room temperature cream cheese is essential to easily beat it with the sugar. You also want the sour cream and egg at room temperature to better incorporate them.

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    Print

    Recipe

    Small Batch Mini Cheesecakes

    Mini cheesecake with raspberries
    Print Recipe

    ★★★★★

    5 from 2 reviews

    Making mini cheesecakes in a muffin pan is so easy! All the rich and creamy cheesecake flavor but in a smaller batch and much simpler to make than a regular cheesecake.

    • Author: Kathleen
    • Prep Time: 20 minutes
    • Cook Time: 20 minutes
    • Total Time: 3 hours
    • Yield: 8-10 mini cheesecakes
    • Category: dessert
    • Method: oven
    • Cuisine: American

    Ingredients

    For the Graham Cracker Crust

    • ⅔ cup Graham Cracker Crumbs
    • 2 tablespoons Butter, melted. Salted or unsalted.
    • 1 tablespoon White Granulated Sugar

    Cheesecake Batter

    • 1 8oz block full-fat Cream Cheese, room temperature
    • ¼ cup White Granulated Sugar
    • ¼ cup full-fat Sour Cream, room temperature
    • ½ teaspoon Vanilla Extract
    • 1 teaspoon Lemon Juice
    • 1 egg, room temperature

    Instructions

    1. Make the Graham Cracker Crust - Preheat the oven 350F.  Line a muffin pan with paper liners - you'll use 8-10 of the cups. Mix together the graham cracker crumbs, melted butter, and sugar in a medium bowl. The mixture will have the texture of wet sand that can be pressed together. Press the crust mixture into the muffin pan - you'll use about 1.5 tablespoons of crust per muffin cup. Bake in the pre-heated oven for 5 minutes.
    2. Make the Cheesecake Filling - Beat the cream cheese and granulated sugar with a handheld mixer or stand mixer fitted with the paddle or whisk attachment. Mix until smooth and creamy then add the sour cream, vanilla extract, and lemon juice. Beat again until combined and smooth. Finally add the egg and mix until just combined. The batter will be smooth, creamy, and thick. Divide the batter among the pre-bake crusts. You'll use about 3-4 tablespoons of batter per cup.
    3. Bake the Mini Cheesecakes - Bake the mini cheesecakes in the preheated oven until the centers are just set. You can give the pan a jiggle to test. It should take 19 to 21 minutes.
    4. Cool and Serve - Allow the cheesecakes to cool in the pan to room temperature for about 30 minutes then chill in the fridge for an hour or two until fully chilled and set. Top the chilled cheesecakes with your fresh berries and serve.

    Notes

    Store leftover mini cheesecakes, covered, in the fridge for up to 5 days.

    Keywords: Mini Cheesecake, Small Batch Dessert, Small Batch Mini Cheesecakes, Easy Mini Cheesecakes

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    Reader Interactions

    Comments

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Steven Paul Decker says

      May 30, 2021 at 1:33 am

      I didn't have regular muffin pans so I used mini's for a total of 19. Haven't baked it yet but my fingers are crossed

      ★★★★★

      Reply
      • Kathleen says

        May 31, 2021 at 1:34 pm

        A mini muffin pan should totally work! The bake time will need to be much less, but they should still taste great. I hope you loved them!

        Reply
    2. Deanna says

      December 22, 2022 at 8:27 pm

      If you wanted to make these chocolate cheesecakes, what would you recommend?

      ★★★★★

      Reply

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