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Satisfy your sweet tooth with this easy mini cheesecakes recipe! This delicious dessert is perfect for parties, holidays or as a special treat the whole family will love.

mini cheesecakes with graham cracker crust and fresh strawberry topping

Mini Cheesecake Recipe with Graham Cracker Crust

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 for this easy recipe — a regular muffin tin or muffin pan will do!

My little boy has always been obsessed with cheesecake. It started long ago 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. The mini desserts turned out great, and we have been making this easy dessert ever since! Try my no bake cheesecake or cherry cheesecake dip and cheesecake in the Instant Pot next!

Philadelphia cream cheese, graham crackers, butter, vanilla, eggs, sugar


You only need a few basic ingredients from your grocery store, plus a muffin tin and paper or parchment liners to make easy mini cheesecakes. Full amounts are in the printable recipe card below.

  • Cream cheese — full-fat cream cheese at room temperature for easy mixing
  • Sugar — white sugar
  • Vanilla extract — for flavor
  • Salt
  • Eggs — large eggs at room temperature
  • Graham crackers — for the crusts
  • Butter — I prefer salted butter, but unsalted butter is fine
  • Toppings — I love fresh strawberries, but any fruit or whipped cream will do

Like the Philadelphia mini cheesecakes recipe, my mini cheesecake recipe does not include sour cream. I don’t use sour cream in my regular cheesecakes either.

How to Make Mini Cheesecakes

First, make the graham cracker crust. Finely crush up graham crackers into graham cracker crumbs — you can do this with a food processor or by putting graham crackers into a freezer bag and smashing them with a meat tenderizer or rolling pin.

Add the crushed graham crackers to a large bowl and mix them with melted butter and sugar. They should be the consistency of wet sand.

mix graham crackers, butter and sugar in mixing bowl

Next, line a muffin tin with paper baking cups or cupcake liners. 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 cheesecake batter while you wait for them to cool.

crushed graham crackers in muffin tin baking cups

Next, make the cheesecake filling. Use an electric mixer or hand mixer to beat the cream cheese and sugar until creamy and smooth. Alternately, you can use a stand mixer with paddle attachment. 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!

pour cheesecake filling over graham cracker crust in muffin tin

Next, spoon the batter evenly over the crusts. An ice cream scoop or cookie scoop makes this part easy! The muffin cups should be about 3/4 full.

Bake Time

The nice thing about making individual cheesecakes is that they don’t take much time at all! Bake cheesecake minis for about 18 to 20 minutes.

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.

baked individual mini cheesecakes in a muffin tin

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 these delicious mini cheesecakes with toppings, and nobody will care or notice!

mini cheesecake with strawberries and whipped cream

Variations and Substitutions

There is no one way to enjoy these perfect mini cheesecakes — customize these little guys however you want! You can brighten up the flavor with a teaspoon of lemon juice or zest.

Instead of the classic cheesecake graham cracker crust, crush vanilla wafers into fine crumbs with the crackers for a little extra sweetness. Or, smash up Oreos for a tasty Oreo crust.

There’s a variety of toppings for these little cheesecakes. Fruits are always a great option — try sliced strawberries, macerated strawberries, fresh blueberries, lemon curd, kiwi slices, or cherry pie filling. Top your creamy mini cheesecakes with whipped cream, melted chocolate chips, chocolate ganache, or caramel sauce.

individual cheesecake bites topped with strawberries

How to Store

Store your mini cheesecakes in an airtight container in the refrigerator, where they’ll last for 3 to 4 days. I would recommend storing the cakes plain and without their toppings, and just adding toppings where you’re ready to serve. This will keep things from potentially getting soggy. These cheesecakes freeze well for up to 3 months. Let them defrost in the refrigerator before eating.

Helpful Tips

The easiest way to soften cream cheese is to let it sit out for a bit before using. Add the eggs one at a time and beat gently until just mixed in. This will help prevent the cheesecake tops from cracking.

I started leaving the oven door open just slightly for about a minute after baking. This helps prevent the tops from sinking in.

Don’t leave the cheesecakes out longer than 2 hours for food safety.

mini cheesecakes with graham cracker crust topped with fresh strawberries on marble cake stand
5 from 14 votes

Easy Mini Cheesecakes with Graham Cracker Crust

By: Dee
Mini Cheesecakes with graham cracker crust and creamy filling are baked in a muffin pan for a simple bite sized dessert. This cheesecake recipe is easy and delicious. Top with your favorite fresh fruit or pie filling.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12


For the Crust

  • 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
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  • Preheat the oven to 350℉
  • 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 on low to medium speed. Don't over mix
  • Pour the filling over the graham cracker crusts, and fill each muffin cup about 3/4 full
  • Bake for 18 to 20 minutes or until filling is firm
  • Remove from oven, and let cool, then cool in refrigerator for at least 2 hours. Top with fresh strawberries and whipped cream or your favorite topping.



Be sure to use softened cream cheese at room temperature. Don’t over mix the batter. Just mix until ingredients are well blended.
To avoid tops from sinking, after baking, turn off oven, open door slightly, and let the cheesecakes sit for a minute before removing.
Recipe requires about 25 total minutes to cook for crust and filling and 2 hours to chill before serving.
Use a standard muffin tin for this recipe. Keep refrigerated.


Calories: 64kcal, Carbohydrates: 8g, Protein: 1g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 32mg, Sodium: 52mg, Potassium: 16mg, Sugar: 6g, Vitamin A: 100IU, Calcium: 7mg, Iron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
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First published in 2016 and updated in 2024.

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Recipe Rating


  1. Tony says:

    Love these! Pretty easy to make as I did it myself! Bright fresh flavor with the strawberries!5 stars

  2. Taylor says:

    could you double the vanilla instead of the lemon zest? or just leave out the lemon zest? which would be preferable?

    1. Dee says:

      The lemon zest just brightens the flavor. I would just leave it out unless you want a strong vanilla flavor.

  3. Andrea says:

    Can these be frozen ? If so do I remove the paper or leave on?

    1. Dee says:

      I would wrap them individually without the paper.