Mini Cheesecakes with graham cracker crust and creamy filling are a simple bite sized dessert. This cheesecake recipe is easy and delicious. Top with your favorite fresh fruit or pie filling.
These baked individual cheesecakes are perfect for holidays and entertaining and easy enough for an everyday dessert! You don't even need a special cheesecake pan -- a regular muffin tin will do!
My little boy has always been obsessed with cheesecake. It started long when we were out for lunch, and I let him talk me into ordering a slice for dessert. Because it was so rich, we were able to divide one slice between four of us, and my son was hooked!
He pestered me to make homemade cheesecake ever since that day, and I finally gave in -- sort of. Instead of making a full cake, we made mini cheesecakes in a muffin tin. Even though I love making cheesecake in the Instant Pot, this method is even easier.
Individual Cheesecake Ingredients
You only need a few basic ingredients, plus a muffin tin and paper or parchment liners to make individual cheesecakes:
- Cream cheese
- Vanilla extract
- Graham crackers
How to Make Mini Cheesecakes
First, make the graham cracker crust. Just crush up a few graham crackers, and mix them with melted butter and sugar. They should be the consistency of wet sand.
Next, line a muffin tin with paper baking cups. Spoon the graham crackers into the baking cups, and press to form an even layer.
Bake the crusts for 5 minutes or until light golden brown. You can start on the filling while you wait for them to cool.
Use an electric mixer to beat the cream cheese and sugar until creamy and smooth. Then, add the vanilla and then, the eggs, one at a time. Don't over mix -- otherwise, the cheesecakes may turn lumpy.
I let my little guy crack the eggs, which was brave of me. He did a good job, but I had to clean up the mess. Still, he's learning, and that's what counts!
Next, spoon the batter evenly over the crusts. The muffin cups should be about ¾ full.
How Long to Bake
The nice thing about making individual cheesecakes is that they only take about 18 to 20 minutes to bake!
You can tell the cheesecakes are done when they are firm around the edges and slightly golden brown. The centers may be soft, but they shouldn't be super jiggly.
You'll want to refrigerate the cheesecakes for about 2 hours or until they firm up more. I usually let the muffin tin cool on the counter until it's cool enough to handle. Then, I pop it into the fridge for a couple of hours.
To serve the cheesecakes, you'll want to carefully peel off the paper liners. Don't worry if they aren't perfect or if the centers of the cheesecakes sink in a little. You can fill them with toppings, and nobody will care or notice!
The nice thing about little cheesecakes is that you can add a variety of toppings and let people choose their favorites. You can even set out toppings and let people make their own. Our favorites include:
- Sliced strawberries
- Macerated strawberries
- Fresh blueberries
- Kiwi slices
- Whipped cream
- Pie filling
- Chocolate ganache or syrup
For the Crust
- ⅔ cup crushed graham crackers
- 1 tablespoon white sugar
- 2 tablespoons melted butter
For the Filling
- 1 8-oz package plus 3 ounces softened cream cheese 11 ounces total
- ¼ cup white sugar
- 1 teaspoon vanilla extract
- 2 eggs
- Preheat the oven to 350 degrees
- Line a 12-cup muffin tin with parchment or paper baking cups
For the Crust
- Mix the melted butter with the crushed graham crackers and 1 tablespoon of sugar
- Press about 1 tablespoon of the graham cracker crust mixture into each muffin cup, and bake for 5 minutes and set aside
For the Filling
- In a medium-sized mixing bowl, beat the sugar and cream cheese until smooth and creamy
- Add the vanilla extract
- Beat in the eggs, one at a time until blended. Don't over mix
- Pour the filling over the graham cracker crusts, and fill each muffin cup about ¾ full
- Bake for 18 to 20 minutes or until filling is firm
- Remove from oven, and let cool, then cool in refrigerator for 2 hours. Top with fresh strawberries and whipped cream or your favorite topping.
Recipe first published in 2016 and updated last in 2021