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
- Sugar
- Vanilla extract
- salt
- Eggs
- Graham crackers
- Butter
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 Ā¾ 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!
Topping Ideas
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
Mini Cheesecakes
Ingredients
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
Instructions
- 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 Ā¾ 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.
Notes
Nutrition
Recipe first published in 2016 and updated last in 2021
Betty says
Found this one yesterday and we had all of the ingredients. Actually very simple to make. The grandkids loved the bite sized pieces. Making this often. Can't wait until fresh fruit comes back in season!
Jim says
Made these yesterday. It was hard to wait for them t set up before eating them. Could eat a hundred!
Dee says
So glad you liked the mini cheesecakes, Jim. Thanks!
Erin says
I just made these and they were absolutely delicious! I didnāt have graham crackers, so I substituted them with Oreos and loved it! I definitely recommend making this recipe!
Dee says
Thank you so much, Erin. I'm glad you liked them -- I need to try Oreos next time!
Kimberly swanson says
These were perfect portion.... I made a cheesecake bar of options (cut up Reeseās,kit Katā, strawberries, hot fudge and strawberry purĆ©e) was a hit!
Dee says
That sounds wonderful, Kimberly! I need to try that next time. š
Kelly Y says
A Delicious little recipe. I used light cream cheese and a strawberry puree to top it off and it was great!
Dee says
That sounds amazing! Thanks for letting me know. š
Tania says
There's 1 tablespoon of white sugar mentioned but not where to put it? Is it supposed to go in the crust? Too late for that so hopefully they're sweet enough!
Dee says
So sorry about that, Tania. I had some trouble when I changed recipe platforms, but I've updated the instructions. The tablespoon of sugar goes into the crust.
Walking on Sunshine Recipes says
Thanks for joining our Delicious Dishes Recipe Party this week! Hope to see you again next Tuesday! Loved all the recipes you shared this week, but these cheesecakes look delicious!
Dee says
Thanks so much! I know I need to make these again. š
michelle @ blackberry babe says
These would be perfect for Mother's Day or a wedding shower! Love them!
Dee says
Thanks, Michelle. I'm hoping my kids might make them for Mother's Day! š
Deb @ Cooking on the Front Burner says
That's so sweet your little guy helped! These mini cakes look great!
Dee says
Thanks, Deb. I'm trying to get the kids to help out in the kitchen more, and I guess my evil plan is working! š
Miz Helen says
I just love your yummy Mini Cheesecakes! Thanks so much for sharing with us at Full Plate Thursday. Have a great weekend and come back soon!
Miz Helen
Sandi (@fearless_dining) says
I love these little cheesecake bites....these are perfect for a party.
Matthew From Nomageddon says
Perfect for strawberry season!
Dee says
Strawberry season is probably my favorite! š
Katerina @ Diethood says
I agree - it's all in the crust!! I love a good cheesecake bite. š
Dee says
Definitely! Soggy crusts just aren't good! š
Justine | Cooking and Beer says
These little cheesecakes are too cute, and love how simple they are!
Dee says
Thanks! They really are super simple. š
Lora @savoringitaly says
My son does that to me too with some desserts...if he saw these, this would be the one he wanted right away! These are so cute and look fantastic!
Dee says
My son loved them, and I'm happy he's satisfied for now! š
Morgan @ Morgan Manages Mommyhood says
Cheesecake is my faaavorite - I love that this is portion controlled!
Dee says
We've been having them for dessert, and the kids can't complain about sizes not being equal! š