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mini cheesecakes sitting on a gray plate topped with whipped cream, raspberries and mint leaves.
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5 from 2 votes

Mini Cheesecake Recipe

This easy Mini Cheesecakes recipe has all the flavor of a classic cheesecake in an easy to eat, personal size package. Wonderfully creamy and sweet cheesecake with just the right amount of tang sits atop a mini homemade graham cracker crust. Customize with your favorite toppings for a ton of different flavors!
Course Dessert
Cuisine American
Keyword mini cheesecake, mini cheesecake recipe, mini cheesecakes, mini cheesecakes recipe
Prep Time 15 minutes
Cook Time 24 minutes
Chill Time 2 hours
Servings 18
Calories 199kcal
Author Trish - Mom On Timeout

Ingredients

Graham Cracker Crust

  • 1 ½ cups graham cracker crumbs vanilla wafer crumbs can also be used
  • 3 tablespoons light brown sugar packed (granulated sugar can also be used)
  • 4 tablespoons salted butter melted

Cheesecake Filling

  • 16 ounces cream cheese room temperature
  • 1 cup powdered sugar or ⅔ cup of granulated sugar
  • ⅔ cup sour cream full fat, greek yogurt can be used instead
  • 2 teaspoons vanilla extract
  • 2 large eggs room temperature

Toppings (optional)

Instructions

Prepare Graham Cracker Crusts:

  • Preheat the oven to 325°F. Line two cupcake tins with liners. Set aside.
  • Combine the graham cracker crumbs, melted butter and sugar in a small bowl and stir to combine. (You can also add the graham crackers to a food processor and blend with the brown sugar until processed. Then add the melted butter and pulse to combine.)
  • Spoon 1 ½ tablespoons of the crust mixture into each liners. Use the bottom of a measuring cup or glass to press the crust firmly into each liner.
  • Bake the crusts for 9 to 12 minutes or until the crust just begins to turn golden brown.
  • Remove from the oven and allow the crusts to cool completely.

Make Cheesecakes

  • Combine cream cheese and powdered sugar in the bowl of a stand mixer or large bowl and beat with the stand mixer or hand mixer until light and fluffy, scraping down the sides of the bowl as needed.
  • Add in the sour cream and vanilla extract and beat until fully combined, scraping down the sides of the bowl as needed.
  • Add in the eggs, one a time, and mix just until combined. Do not overbeat.
  • Transfer about ¼ cup of the cheesecake filling into each of the prepared crusts, or until about ¾ full.
  • Bake mini cheesecakes for 15 to 20 minutes or until the edges are just set and the middle is very slightly jiggly. Check every minute or so to ensure the cheesecakes don't get overbaked.
  • Remove from the oven and set on a cooling rack and allow to cool to room temperature. Cover cheesecake lightly with plastic wrap and chill in the refrigerator for at least 2 hours before serving.
  • Serve with whipped cream, fresh fruit, hot fudge or caramel sauce. Enjoy!

Video

Notes

Storage Information
Store any leftover Mini Cheesecakes in an airtight container in the fridge for up to 4 days for maximum quality. 
You can also freeze them for up to 3 months. Let thaw in the refrigerator (the easiest is overnight) before serving!
Optional Toppings

Nutrition

Calories: 199kcal | Carbohydrates: 16g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 55mg | Sodium: 156mg | Potassium: 67mg | Fiber: 0.2g | Sugar: 11g | Vitamin A: 496IU | Vitamin C: 0.1mg | Calcium: 44mg | Iron: 0.4mg