Easy Mini Cheesecakes

Name: Easy Mini Cheesecakes
Prep time: 15 min
Cook time: 15 min
Total time: 270 min
Ingredients: 1 1/2 cup biscuit crumbs; 1/4 cup unsalted butter (melted); 10.5 oz full-fat cream cheese (room temperature); 1/2 cup granulated sugar; 2 large eggs (room temperature); 1 tsp vanilla extract; 1 tbsp lemon juice; 1 1/2 tbsp all-purpose flour; 3/4 cup full-fat sour cream (room temperature)

These easy mini cheesecakes are one of our most-loved recipes, and the video has reached more than 20 million views on YouTube. Baked in a standard 12-cup muffin pan with no water bath, they turn out smooth, rich, and perfectly portioned every time. They look impressive enough for a party but are surprisingly simple to make!

★★★★★
These mini cheesecakes were a huge hit - creamy, smooth, and perfectly portioned. No cracks, no water bath, just perfection.
- Hithesh Ponnanna

easy mini cheesecakes with toppings on a table.

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Jump to:

Why this recipe works
Ingredients you'll need
Substitutions and variations
Watch the video
How to make easy mini cheesecakes
Tips for making mini cheesecakes
How to serve, store, and freeze
Frequently asked questions
More cheesecake recipes
📖 Recipe
💬 Comments

When Marco suggested making mini cheesecakes in 2019, we were still beginners on YouTube and even greener at blogging. His idea was simple: make them easy enough for anybody to make. The whole thing came together so quickly that we filmed the finished cheesecakes that morning and still made it to Costco before lunch!

We honestly didn't expect people to care so much about such a simple recipe, but it took off almost immediately and just kept growing. These easy mini cheesecakes helped put El Mundo Eats on the map, both on YouTube and the blog, and gave us the confidence to think, hey, maybe cheesecakes really are our thing!

Years later, the recipe is still exactly the same, readers are still making it, and our cheesecake recipe collection has grown right along with us.

Why this recipe works

These easy mini cheesecakes have the rich, creamy texture of our New York-style cheesecake, but their smaller size makes them quicker to bake, easier to serve, and much less intimidating for beginners.

Showing the creamy texture of one mini cheesecake.

No water bath, no cracks: Their small size and low baking temperature help them bake evenly and smoothly, without needing a water bath.
Creamy, smooth texture: These cheesecakes are rich and silky, with just the right balance of firmness and creaminess.
Quick and easy: The hands-on work is simple, and they need just 15 minutes in the oven before chilling.
Beginner-friendly: With simple ingredients and straightforward steps, this recipe is easy to follow and reliable even if it's your first time making cheesecake.

Ingredients you'll need

You only need a handful of simple ingredients to make this mini cheesecake recipe, and most of them are probably already in your kitchen.

ingredients needed to make mini cheesecakes.

Key ingredient notes:

Cream cheese: Use full-fat block cream cheese and let it come to room temperature first so the filling mixes up smooth and lump-free.
Eggs: They help bind the filling and give the cheesecakes structure, so they set properly while staying smooth and creamy.
All-purpose flour: Just a small amount helps stabilize the filling so the cheesecakes bake up neatly and hold their shape well.
Sour cream: This adds a slight tang and helps give the filling its creamy, silky texture.
Lemon juice: A small amount brightens the flavor and balances the richness of the filling.

You'll find all the exact measurements in the recipe card below.

Substitutions and variations

One of the best things about this recipe is how versatile it is. You can switch up the crust, make a couple of simple swaps, or finish them with different toppings depending on what you have and the occasion.

Biscuits: Graham crackers, digestive biscuits, Biscoff cookies, or crushed Oreos all work well for the crust.
Butter: Unsalted butter is best, but salted butter works fine too.
Sour cream: Full-fat Greek yogurt works well too. After years of making these, it's actually what we use most often now.
Flour: Use the same amount of cornstarch instead.
Toppings: Jam, fresh fruit, lemon curd, chocolate ganache, Nutella, Biscoff spread, caramel, dulce de leche, or whipped cream all work beautifully here.
Chocolate twist: For a richer variation, try our mini chocolate cheesecakes.

Watch the video

If you'd like to see how these easy mini cheesecakes come together, follow along with our step-by-step video.

How to make easy mini cheesecakes

The photos below show what the crust, batter, and baked cheesecakes should look like at each stage.

Mixing the cookie crumbs with melted butter.

Make the crust

Mix the biscuit crumbs and melted butter until evenly moistened.

pressing biscuit crumbs into muffin liners for mini cheesecake crust.

Fill the liners

Divide the mixture between the liners and press it down firmly to form even crusts.

Beat the cream cheese

Beat the cream cheese and sugar until smooth and creamy.

Adding the eggs to the cream cheese mixture.

Add the eggs

Add the eggs one at a time, mixing just until combined.

Filling the muffin tin with the cheesecake batter.

Finish the batter

Mix in the vanilla, lemon juice, flour, and sour cream until fully combined. Divide the batter evenly between the muffin cups.

Bake

Bake at 320°F (160°C) for 15 minutes, until the edges look set and the centers still have a slight wobble. Cool completely in the pan, then chill for at least 4 hours.

How to know when mini cheesecakes are done

They're ready when the edges look set and the centers still have a slight wobble. Don't wait until they look fully firm, or they may end up overbaked.

Tips for making mini cheesecakes

Use room temperature cream cheese: Cold cream cheese doesn't blend smoothly and can leave lumps in the batter, so let it sit out for about 1 hour before starting.
Don't overmix after adding the eggs: Mix just until combined to avoid adding too much air, which can cause cracks and make the cheesecakes rise and sink too much as they cool.
Bake at a low temperature: Baking at 320°F (160°C) helps the cheesecakes bake gently and evenly while keeping the texture creamy.
Don't overbake: The edges should look set while the centers still have a slight wobble. They'll continue to set as they cool. If they sink too much, they were likely overbaked, overmixed, or baked in an oven that runs too hot.
Cool gradually: Let them cool completely in the pan on a wire rack before chilling to help prevent cracks from sudden temperature changes.

How to serve, store, and freeze

Serving

They're best served well chilled, so refrigerate them for at least 4 hours before serving.
Toppings: Add fresh berries, berry sauce, caramel, chocolate drizzle, or whipped cream just before serving for the freshest look and flavor.
If you're after another chilled cheesecake dessert without turning on the oven, try our No-bake Vanilla Cheesecake or No-bake Strawberry Cheesecake.

Storage

Store the plain mini cheesecakes in an airtight container in the fridge for up to 5 days.
If they're already topped, they're best enjoyed within 1 to 2 days.

Freezing

For longer storage, place the plain cheesecakes in a single layer in an airtight, freezer-safe container and freeze for up to 2 months.
Thaw them overnight in the fridge, then add any toppings just before serving for the best texture and appearance.

Frequently asked questions

Can I make these cheesecakes without a water bath?

Yes. Because they're smaller and bake more quickly than a full cheesecake, they set evenly without needing a water bath.

How long do mini cheesecakes take to bake?

They usually take about 15 minutes at 320°F (160°C), depending on your oven.

How do I prevent them from cracking?

Don't overmix the batter, bake at a steady temperature, and remove them when the centers still have a slight wobble. Letting them cool gradually also helps prevent cracks.

Can I freeze them?

Yes. Place them in an airtight container and freeze for up to 2 months. Thaw them overnight in the fridge, then add any toppings after thawing.

Can I make mini cheesecakes ahead for a party?

Absolutely. Bake and chill them the day before, then add the toppings just before serving for the freshest look and flavor.

Can I turn this into one whole cheesecake?

If you want a full-size version, we recommend making our New York cheesecake instead. It's fully tested and gives you the same rich, creamy texture in a larger format.

More cheesecake recipes

Did you try these mini cheesecakes?

We'd love to hear from you! Please leave us a ★★★★★ rating and share your thoughts in the comments. If you post on Instagram, tag us; we'd love to see it!