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mini cheesecakes with graham cracker crust and fresh strawberry slices on top
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5 from 9 votes

Mini Cheesecakes

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.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12
Calories 64kcal
Author Dee
Cost $10


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


  • 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 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.


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