These easy mini cheesecakes are creamy, perfectly portioned, and ready in just 15 minutes, no water bath and no cracks. If you love bite-sized desserts, you should also try our mini chocolate cheesecakes, another reader favorite.
★★★★★
Thanks for a delicious and easy recipe! Food in mini form just tastes better, and this recipe doesn't disappoint. Made them last night and refrigerated overnight. Exactly 15 minutes was perfect for me!
- Kelly D
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These mini cheesecakes have won the hearts of millions, over 20 million views on YouTube, 470 thousand likes, and countless home bakers now call this their go-to dessert.
Perfect for holidays, birthdays, or any sweet craving, these little cheesecakes bake in just 15 minutes and chill beautifully. Top them with berries, caramel, or chocolate, or go for something extra fancy like our mini crème brûlée cheesecakes.
Why you'll love this recipe
We created these mini cheesecakes to deliver all the flavor of a classic cheesecake, but with a simpler, foolproof method.
- No water bath needed: We tested multiple bake times and oven temperatures so you can skip the water bath without risking cracks.
- Perfect texture: Creamy, smooth, and set just right every time, thanks to the low-and-slow bake.
- Proven success: Thousands of home bakers have made this recipe and shared rave reviews, many calling it their go-to dessert.
- Beginner-friendly: Simple ingredients and straightforward steps mean anyone can succeed on the first try.
These minis are quick and beginner-friendly, but if you ever want the full classic experience, our New York style cheesecake is just as simple and guaranteed to impress.
What you'll need
Here are all the ingredients you'll need (see the recipe card below for exact amounts).
Ingredient notes:
Here are a few notes on the most important ingredients.
- Cream cheese: Use full-fat and bring it to room temperature for a smooth, lump-free batter.
- Eggs: Add one at a time on low speed to avoid extra air, which can cause cracks.
- All-purpose flour: Just a little flour stabilizes the filling so it sets neatly.
- Sour cream: Adds tang while keeping the texture soft and creamy.
Substitutions and variations
- Biscuits: Graham crackers, digestive biscuits, Biscoff cookies, or crushed Oreos.
- Butter: Unsalted is best, but salted works fine too.
- Sour cream: Greek yogurt works too, or try our refreshing no-bake mango cheesecake if you'd like a lighter, oven-free option.
- Flour: Swap with cornstarch (same weight) for a gluten-free option.
- Toppings: Jam, fresh fruit, lemon curd, Nutella, Biscoff spread, caramel, dulce de leche, or whipped cream.
Mini cheesecakes video tutorial
Follow along with our step-by-step video to see exactly how these mini cheesecakes come together. It's packed with visual tips to help you get perfect results every time.
Step-by-step instructions
Make the crust
Stir biscuits crumbs and butter until evenly combined.
Fill the liners
Press the mixture firmly into muffin liners to form the base.
Beat cream cheese
Mix briefly on low speed until smooth and creamy.
Add eggs
Incorporate one at a time, mixing gently to avoid too much air.
Finish the batter
Mix in vanilla, flour, and finally sour cream. Spoon evenly into muffin cups.
Bake
Bake at 320°F (160°C) for 15-18 minutes, until the centers are just set. Cool completely in the pan, then refrigerate at least 4 hours before serving.
Expert tips for success
- Use room temperature cream cheese
Cold cream cheese won't blend smoothly and leaves lumps. Take it out about 1 hour before starting. - Don't overmix after adding eggs
Mix just until combined. Too much air in the batter can make cheesecakes crack. - Bake low and slow
320°F (160°C) ensures a gentle, even bake that keeps them creamy. - Look for the "just set" stage
They're done when edges are firm but centers still jiggle slightly. They'll finish setting as they cool. - Cool gradually
Let them cool in the pan on a wire rack before chilling. Avoid sudden temperature changes to prevent cracks.
Serving and storage guide
Serving
- Chill for at least 4 hours before serving, these taste best cold.
- Add toppings (berries, caramel, chocolate drizzle, whipped cream) just before serving for the freshest look and flavor.
Storage
- Refrigerate plain mini cheesecakes in an airtight container for up to 5 days.
- With toppings, they keep best for 1-2 days.
Freezing
- Freeze plain cheesecakes individually wrapped for up to 2 months.
- Thaw overnight in the fridge. Add toppings after thawing for the best texture and appearance.
Mini cheesecakes FAQs
Yes. Because they're smaller and bake quickly, they set evenly without cracking, no water bath needed.
Don't overmix the batter, bake at a steady temperature, and pull them when edges are set but centers still jiggle slightly.
Up to 5 days in an airtight container. They taste best after chilling at least 4 hours or overnight.
Yes. Wrap each one tightly and freeze for up to 2 months. Thaw overnight in the fridge and add toppings after thawing.
Absolutely. Bake and chill the day before, then add toppings just before serving.
📖 Recipe
Easy Mini Cheesecakes (20 Million Views)
Video
Ingredients
Crust
- 1 ½ cup (150 g) biscuits crumbs
- ¼ cup (60 g) unsalted butter melted
Filling
- 10.5 oz (300 g) full-fat cream cheese room temperature
- ½ cup (100 g) granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 ½ tablespoon (14 g) all-purpose flour
- ¾ cup (185 g) full-fat sour cream room temperature
Instructions
- Preheat the oven at 320ºF (160ºC). Line a 12-cup muffin pan with paper liners.
Crust
- Crush your biscuits (graham crackers or your choice) into fine crumbs. Combine with melted unsalted butter, then press evenly into a 12-cup muffin pan lined with paper cups.1 ½ cup biscuits crumbs, ¼ cup unsalted butter
Filling
- Soften the full-fat block cream cheese to room temperature for the smoothest results. Beat it gently on low speed just until creamy, no need to overmix.10.5 oz full-fat cream cheese
- With mixer still on low, add sugar a little at a time until fully incorporated and creamy.½ cup granulated sugar
- Add eggs one at a time on low speed, mixing only until just incorporated. This minimizes air in the batter, helping prevent cracks.2 large eggs
- Add vanilla extract, lemon juice, and flour; mix just until combined.1 teaspoon vanilla extract, 1 ½ tablespoon all-purpose flour, 1 tablespoon lemon juice
- Add room-temperature sour cream and mix just until smooth. Divide batter evenly among cups.¾ cup full-fat sour cream
Bake and chill
- Bake at 320 °F (160 °C) on ⅔ lower rack for 15 minutes, or until the edges are set and the centers still jiggle slightly when gently shaken.
- Let cheesecakes cool completely in the pan on a wire rack before transferring to the refrigerator. Chill for at least 4 hours, preferably overnight, for best texture. Serve chilled, topped just before eating.
Notes
- Use room-temperature cream cheese: Cold cream cheese won't blend properly and leaves lumps. Take it out of the fridge about 1 hour before starting.
- Don't overmix after adding eggs: Too much air in the batter is the #1 reason cheesecakes crack. Mix only until combined.
- Bake at a steady temperature: A low oven (320°F/160°C) gives you a creamy, evenly baked texture. Use a portable oven thermometer to check your oven's accuracy.
- Watch for the "just set" stage: Pull them out when edges are set and centers still jiggle slightly. They'll firm up as they cool.
- Cool gradually: Let them cool in the pan before chilling. Avoid sudden temperature changes to keep the tops smooth and crack-free.
Nutrition Facts
The nutrition facts provided are an estimate per serving. Accuracy is not guaranteed.
Shaundra says
This is the best cheesecake. I think I ate 7 out of 12. They were still good 3 days later. Today I am making them again for my neices and nephews. Thanks for all the baking tips...I will try it in a large spring pan.
Thanks again
Shaundra 2019 April
Bea says
Haha! Yes, it's difficult to stop, right? I hope your nieces and nephews would love them as much also. Thank you so much Shaundra!
Dina says
It looks delicious....will make this cheesecake as soon as possible😊
Bea says
Thanks Dina, hope you'll like them!
Hong Le says
The instruction is very clear and detailed, easily to follow. The recipe is perfect. My family and my friends love the cheesecakes. Highly recommended.
I am your fan now!
Bea says
I'm happy to know that everybody loved it. Thank you so much!
rohine says
just made these came out fantastic ... absolutely great recipe. thank you so much for sharing. now the waiting
Bea says
Thank you so much Rohine, I'm excited to hear that! 😀
Bridie says
Hi just wondering how long will they last in the fridge please
Bea says
Hi Bridie, I would say they will last up to 3,4 days in the fridge. Hope it helps 🙂
Gina says
How Long will it last in the freezer?
Silvana says
Gostaria de saber oque é
1 1/2 colher de sopa de todos os fins quatro (14g)
Bea says
Hi Silvana, it is flour (farina), sorry it was a mistype, I corrected it. Thanks for the heads up!
Dana says
Delicious! My daughter who doesn't normally eat cheesecake kept asking for more. I had to make adjustments though....I only had cream cheese spread and thick yogurt at home, and I was craving cheesecake. I mixed them in the ratio 2:1 and it came out lovely. This is my go to recipe for cheesecake going forward.
Bea says
That's awesome! Great to know that yogurt works, thank you for the info. I'm excited to hear that your daughter loved it 😀 Thank you so much Dana!
Trine Kaldal says
So easy to make, and oh so delicious! The hardest part of theese yummy and totally mouthwatering tiny cheesecakes is the waiting period.
Bea says
Thank you so much Trine, I really appreciate it!
Trine Kaldal says
What percentage of fat is there in your sour cream? Here I can get 9%, 18% and 38%... I really don't want to mess this beautiful recipe up...
Bea says
My sour cream is 24% fat. You should be good going with the 18%. Also use full fat cream cheese. Hope it helps, thank you!
Trine Kaldal says
I just made them tonight. We had a little sneaky taste. Couldn't wait for tomorrow. And oh my, they are SO delicious.
Bea says
That's awesome! Yes the hardest part is to wait until the next day 😀 . Hope everybody enjoyed it! Thank you!
ps: if you don't mind, would you rate this recipe? (choose the stars above the comment box). it will help us out 🙂 thanks!
your dad says
OMG!!!!! thats amazing i dont care
Trine Kaldal says
Hi there.
They look wonderful.
Can I make them 2 days before serving? And just leave them in the fridge until decorating?
Sincerely
Trine in Denmark
Bea says
Hi Trine, yes you can make them 2 days in advance, moreover since they need time in the fridge to set, so it's fine. Hope you like them. Thank you!
Trine Kaldal says
Thank you very much for the help 👍
Bea says
No problem! 🙂
Sara Mariyam says
Hey gonna make these lovelies tomorrow for a family gathering. Was wondering if I can swirl the filling with raspberry purée and bake them? Will it be okay
Marianne Kellett says
Can you freeze the cheesecakes?
Bea says
Yes you can 🙂
patricia says
I made these darling little cheesecakes for a Birthday party and they were so WONDERFUL..
Thanking you Bea for sharing such a Superbe! recipe. XXX
Bea says
That's so awesome Patricia! Thank you so much for leaving your comment here XXX
Nadine says
I made them today they came out great . The last time I make them they fall in the middle
Bea says
Awesome Nadine!
Marjorie Holste says
These little beauties were so delicious, and pretty. Thank you for sharing your recipe.🥰
Bea says
Hi Marjorie, I'm happy to know that you liked them. Thank you so much for the love!
Buna says
Hi how can i nake this eggless
Ilive cheese cake and recently i gave up eggs
Bea says
Hi Buna, I can't give you a good egg substitute for this recipe, sorry though!
Juana says
You can use egg substitute . they sell them right next to the eggs
monica says
I've been using substitute eggs for years as well as butter. I use soy oil which is tasteless and makes all baked goods much lighter. No one knows the difference. I do add a bit more either vanilla, cinnamon and even a pinch of pepper!
Sueli Pires de Oliveira Lima says
Gostaria de saber que creme azedo 185g é esse
Bea says
Hola! Tengo la receta en espanol, capaz te sirva, aqui te dejo el enlace https://www.elmundoeats.com/es/mini-cheesecakes-faciles/ . La crema es nata/crema agria, asi se llama aqui. Un saludo!
Sarah McMinn says
Does this make 12 mini cupcakes or 12 regular size?
Bea says
This makes 12 regular cupcake size 🙂
Connie says
Love it
Bea says
Happy to know that Connie. Thanks for the love!
Grace says
I tried this recipe and carefully followed the tips. It is soo delicious!! It's super easy. The ingredients are super easy to source. We love it! Will definitely make this again. Thank you very much for sharing your recipe 🙂
Bea says
Right? It's a super easy recipe! I'm glad that you liked it, Grace! thank you so much!
Summer says
Will the recipe work the same if I use dariole moulds instead of cupcake cases?
Maddie says
I think that this was a very simple recipe and we are saving it and putting it on our wall😀