The BEST Mini Cheesecakes – they’re perfectly rich and creamy, with a melt-in-your-mouth texture and an irresistible flavor! These are completely delicious in every way, and there are so many ways to top them.

Over the years these have been a super popular recipe with readers and they’re a personal favorite. Everywhere I take these people love them, no one can resist!

Mini Cheesecakes

I’ve made these mini cheesecakes countless times, they really are one of my all time favorite desserts!

They have the most heavenly flavor, the perfect amount of sweetness, a luscious texture, and the ways to finish with a final topping are endless. Plus this individual cupcake serving size is just so fun!

Let’s not forget to mention they are actually super easy to make! No special water bath required and clean up is a breeze since they are baked in cupcake liners.

After one taste of these you’ll understand why they are so popular. There’s just so much to love about these!

They really are the perfect thing to make for any get together or celebration, 365 days of the year. And the recipe can be doubled to make 24 for a larger crowd if you need more.

7 More Mini Cheesecake Recipes to Try

Mini Cheesecake Ingredients

Graham crackers: You can buy them pre-crushed, or pulverize in a food processor, or crush in a gallon size resealable bag using a rolling pin. Work to crush to a fine, even texture.

You can buy them pre-crushed, or pulverize in a food processor, or crush in a gallon size resealable bag using a rolling pin. Work to crush to a fine, even texture. Granulated sugar: Used to sweeten both the crust and the filling. If you’d like a light caramel-like flavor brown sugar can be used, just keep in mind it will add a light tint.

Used to sweeten both the crust and the filling. If you’d like a light caramel-like flavor brown sugar can be used, just keep in mind it will add a light tint. Butter: You can use salted or unsalted butter just depending on your flavor preference.

You can use salted or unsalted butter just depending on your flavor preference. Cream cheese: Use a good quality cream cheese for best results.

Use a good quality cream cheese for best results. All-purpose flour: Flour helps thicken the cheesecakes and reduce risk of cracking.

Flour helps thicken the cheesecakes and reduce risk of cracking. Eggs: These are needed to help bind the ingredients in this recipe.

These are needed to help bind the ingredients in this recipe. Vanilla extract: Stick with real vanilla for best flavor. You can use other extracts depending on the flavor profile you are going for (e.i. peppermint, almond extract, rum etc. just keep in mind you may not need as much).

Stick with real vanilla for best flavor. You can use other extracts depending on the flavor profile you are going for (e.i. peppermint, almond extract, rum etc. just keep in mind you may not need as much). Sour cream: This improves the texture of the cheesecake.

This improves the texture of the cheesecake. Heavy cream: Another ingredient that makes for a great texture and rich flavor. I don’t recommend an other substitutes.

How to Make Mini Cheesecakes

Make Graham Cracker Crusts

Mix graham crackers, butter and sugar: Preheat oven to 350 degrees. In a mixing bowl, whisk together crushed graham crackers with 1.5 Tbsp granulated sugar. Pour in melted butter and stir mixture until evenly coated. Press crumb mixture into cupcake wells: Divide graham cracker mixture among 12 paper lined muffin cups and press even. Bake crusts, cool: Bake in preheated oven 5 minutes. Remove from oven and allow to cool while preparing filling. Reduce oven temperature to 325 degrees.

Make Cheesecake Filling

Mix dry ingredients: In a small mixing bowl, whisk together 3/4 cup granulated sugar with 1.5 Tbsp flour until well blended. Mix cream cheese with sugar mixture: Add softened cream cheese to a separate mixing bowl and pour sugar mixture over top. Blend mixture on low speed with an electric hand mixer until smooth. Blend in eggs: Mix in eggs one at a time and blend on low speed, while scrapping sides and bottom of bowl and mixing just until combined after each addition. Blend in remaining wet ingredients: Add vanilla, sour cream and heavy cream and mix just until combined. Remove large air bubbles: Tap mixing bowl against counter top about 30 times to release some of the air bubbles. Divide mixture among muffin cups filling each cup nearly full.

How Long to Bake Mini Cheesecakes

Bake in 325 degree oven 18 – 23 minutes (centers should just barely jiggle slightly, don’t over-bake. If they begin to crack they are starting to become over-baked). Cool: Remove from oven and allow to cool 1 hour. Chill: Cover loosely with plastic wrap and transfer to refrigerator and chill 2 hours. Top: Serve chilled with toppings of choice. Note: Keep in mind cheesecakes will sink into center slightly once cooled. But this actually works out nicely to have an area that a sauce can pool into.

Toppings to Serve with Mini Cheesecakes

How to store and how long do they keep?

Cheesecake should always be stored in the refrigerator and that includes these mini cheesecakes.

They should keep stored in the fridge an airtight container for about 3 – 4 days.

Can they be frozen?

Yes. These freeze really well.

You’ll want to chill through thoroughly in the refrigerator then freeze (without any toppings), in an airtight container.

To thaw rest in refrigerator overnight and serve.

Tips for Perfect Mini Cheesecakes

Use good quality cream cheese, I like Philadelphia.

Soften the cream cheese well to avoid lumps and a batter that blends easily (I soften in the microwave, rotating occasionally).

Use a hand mixer for even mixing.

Don’t over-mix the batter, this will incorporate a lot of air causing the cheesecakes to rise more than they should then they’ll sink more in the centers.

Careful not to over-bake or they will start to crack.

Chill through entirely for the best texture.

Wait to add toppings until ready to serve. Otherwise the moisture of the toppings soaks into the cheesecake and can alter the texture.

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