Go Back Email Link

Mini Cheesecakes Recipe

An adorable twist on a classic dessert! Mini cheesecakes are delicious, little, single serving cheesecakes made using a muffin tin. This recipe features an extra thick cookie layer and a creamy and rich cheese filling.
Prep Time 15 minutes
Bake Time 25 minutes
Total Time 2 hours 35 minutes
Servings 12 to 14 mini cheesecakes

Ingredients

For the mini cheesecake crust:

  • 1 & 1/2 cups graham cracker crumbs * see notes for substitutions
  • 2 tablespoons granulated sugar
  • 6 tablespoons unsalted butter, melted and cooled

For the mini cheesecake filling:

  • 2 (8 ounce) blocks of cream cheese, softened to room temperature
  • 2/3 cups granulated sugar
  • 1/4 cup sour cream or plain yogurt ** see notes
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon salt
  • 1 & 1/2 teaspoons pure vanilla extract
  • 2 large eggs, at room temperature

Instructions

  • Preheat your oven to 325°F. Line a 12 count muffin tin with paper cups, and set aside.
  • Make the mini cheesecake crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Portion out the crust evenly into the muffin tin (about 1 tablespoon per cup). Using a small cup, firmly press down the crust in each muffin cup to compress and flatten. Bake in the center of the preheated 325°F oven for 6 to 7 minutes (or until fragrant). Set aside to cool slightly.
  • Make the cheesecake filling: In a large bowl, beat together the cream cheese and sugar until the sugar is dissolved and the mixture is smooth. Add the sour cream/yogurt, flour, salt, and vanilla extract, and whisk to combine. Add the eggs in, one at a time, whisking well after each addition. Take care not to over mix!
  • Portion out the cheesecake filling evenly into the muffin cups. Bake the mini cheesecakes in the center of the preheated 325°F oven again, this time for 15 to 20 minutes. The cheesecakes are done baking once the top is puffed and no longer shiny. If you shake the pan, the cheesecake should still jiggle slightly in the center.
  • Cool the cheesecake entirely to room temperature. Cover and chill for at least 2 hours in the fridge before serving. Serve plain or top with whipped cream, fresh fruits, melted chocolate, caramel sauce, jam, or whatever else you like!

Notes

* If you don't have graham crackers handy, then you can use any ground vanilla digestive biscuit crumbs as a replacement. It tastes basically identical to graham crackers! But you can also customize your cookie base using your favorite cookie! Popular options include ground Oreos, shortbread, or chocolate chip cookies. You can even use pie crust or tart crust if you have some spare time!
** If you don't have sour cream, plain yogurt works perfectly fine here. To mimic sour cream's tanginess, I like to add half a teaspoon of lemon juice or vinegar to the yogurt, and I cannot tell you any difference!