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Mini Cheesecake Recipe: Easy, Bite-Sized Treats Using a Muffin Pan

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Course Dessert
Cuisine American

Ingredients
  

For the Crust:

  • 1 ½ cups graham cracker crumbs (about 10-12 full sheets)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted

For the Filling:

  • 16 ounces (2 packages) full-fat cream cheese softened at room temperature.
  • ½ cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ½ cup sour cream, at room temperature

Optional Toppings:

  • Fresh berries (strawberries, blueberries, raspberries)
  • Chocolate ganache
  • Caramel sauce
  • Whipped cream
  • Mini chocolate chips

Instructions
 

Prepare the Crust

  • Preheat your oven to 325°F (160°C). Line a standard muffin pan with cupcake liners or grease the cups lightly with butter.
  • In a food processor or a large bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture has a damp, sandy texture.
  • Firmly press approximately 1 tablespoon of the crust mixture into the base of each muffin cup. use the back of a spoon or small glass to press the crust firmly into place.
    Two-panel image showing the process of making a graham cracker crust for the Mini Cheesecake Recipe : left panel shows a white bowl with graham cracker crumbs and a spoon, right panel shows a muffin pan with paper liners filled with pressed graham cracker crusts
  • Bake the crusts for 5 minutes until set, then remove from the oven and let them cool while you prepare the filling.

Make the Cheesecake Filling

  • Using a stand mixer or electric mixer, beat the cream cheese on medium speed for 2-3 minutes until smooth and creamy.
  • Mix in the sugar and vanilla extract until fully incorporated, scraping the sides and bottom of the bowl for even blending.
  • Add the eggs one by one, mixing on low speed until just combined. Be careful not to overmix to prevent excess air in the batter.
  • Gently fold in the sour cream until the batter is smooth and creamy.

Fill the Muffin Pan

  • Use an ice cream scoop or a spoon to fill each muffin cup about three-quarters full with the cheesecake batter.
  • Lightly tap the pan on the counter to release any trapped air bubbles.

Bake the Mini Cheesecakes

  • Bake in the preheated oven for 15-20 minutes. The edges should be set, but the centers will still jiggle slightly when you gently shake the pan.
  • Be careful not to overbake, as this can lead to cracks in the cheesecakes.

Cool and Chill

  • Take the pan out of the oven and allow the cheesecakes to cool to room temperature in the pan for about 30 minutes.
  • Once cooled, transfer the cheesecakes to the refrigerator and chill for at least 2 hours, or until firm.

Add Toppings and Serve

  • Carefully remove the cheesecakes from the muffin pan by lifting the cupcake liners or gently loosening the edges with a butter knife.
  • Top with your favorite ingredients, like fresh berries, chocolate ganache, or whipped cream, right before serving.