These Mini Cheesecakes are rich, creamy, and perfectly portioned into adorable little bites that are just the right size for parties, dessert tables, or an anytime treat. With a buttery graham cracker crust and a smooth cheesecake filling, they’re easy to make and even easier to customize with your favorite toppings—berries, chocolate, caramel, or lemon curd. Classic cheesecake taste in a fun, poppable form!
🛒 Ingredients
For the Crust
1 cup graham cracker crumbs
2 tablespoons granulated sugar
4 tablespoons unsalted butter, melted
For the Filling
16 oz (2 blocks) CREAM CHEESE, softened
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
¼ cup sour cream
1 tablespoon all-purpose flour (optional, for stability)
Optional toppings: fresh berries, chocolate ganache, whipped cream, lemon curd, caramel drizzle
🔄 Substitutions
Graham crackers: Use digestive biscuits, Oreos, or vanilla wafers
Sugar: Replace with coconut sugar or a sugar substitute
Sour cream: Sub with Greek yogurt
Flour: Omit if using full-fat CREAM CHEESE for firmer texture
Toppings: Go wild—peanut butter swirl, fruit compote, or crushed candy bars
👨🍳 How to
Preheat oven to 325°F (165°C) and line a muffin tin with cupcake liners
Mix graham cracker crumbs, sugar, and melted butter until combined
Press about 1 tablespoon of crust mixture into each liner and pack tightly
Bake crusts for 5 minutes, then set aside to cool
In a mixing bowl, beat cream cheese until smooth
Add sugar and mix until combined, then add eggs one at a time
Mix in vanilla, sour cream, and flour (if using) until creamy
Spoon filling evenly over crusts, filling each liner almost to the top
Bake for 15–18 minutes or until centers are just set (slight jiggle is okay)
Let cool in pan, then chill in the fridge for at least 2 hours
Top with desired toppings before serving
🧀 Mix-ins
Mini chocolate chips or crushed Oreos
Swirled raspberry or strawberry preserves
Pumpkin purée and spice for a fall twist
Zest of lemon or orange for citrusy flavor
✅ Recipe Tips
Use room temperature cream cheese for a smooth filling
Don’t overmix after adding eggs to avoid air bubbles
Let cheesecakes cool completely before removing from liners
Chill well before adding toppings to avoid sliding
📦 Storage
Store in an airtight container in the fridge for up to 5 days
Freeze without toppings for up to 2 months—thaw in the fridge overnight
Great make-ahead dessert for parties or holidays
🌀 Recipe Variations
Chocolate lovers: Use Oreo crust and top with ganache
Lemon version: Add lemon zest + a swirl of lemon curd on top
Berry burst: Fold in blueberries or raspberries into the batter
No-bake: Use a no-bake filling with whipped cream and condensed milk
❓ FAQs
Can I make these without cupcake liners? Yes, but use a nonstick pan and grease well
Do I need a water bath? Not for minis—just don’t overbake
How do I know they’re done? The centers should look slightly jiggly but not wet
Can I make them ahead? Absolutely—they’re even better after chilling overnight
These Mini Cheesecakes are creamy, customizable, and totally irresistible—perfect for parties, holidays, or when you just want a little something sweet.
