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.
Althea Kerr says
Hi
What kind of sugar do I use on these easy mini cheesecakes?
ZHamid says
This was my first time making mini cheesecakes and it was a success. Everyone loved them. I will be making them again for thanksgiving, Instead of berries, I'll be topping my cheesecakes with chocolate, caramels, and pecans to make turtle cheesecakes. Thank you so much for sharing your recipe!
Rukhsana says
Hi
Think my comment got missed out. Really hoping you can help me please.
My only question is i want to try a different topping this time. Like add strawberry jam /preserve on top and top with fresh strawberries. Can i do this a day in advance as I wont have time next day. Or would that affect the cheesecakes in any way?
Thank you for such amazing recipe
Yehudit says
Easy and yummy! Thank you for the recipe 👌
Bea says
You're welcome! 😊
Althea says
What type of sugar do I use? As there’s plenty of sugars out there.
It requires all purpose flour, what type of all purpose flour did you use?
Would it be ok to use plain flour?
Bea says
Just regular caster sugar. Yes plain flour is ok.
Tarchouna says
Merci infiniment pour la recette je me suis régalée 😋
Bea says
Merci 👍❤️!
Santoh says
May I know what’s the purpose of the plain flour as I noticed most websites don’t require? Tks
Lorinner says
Hi..I do not have a muffin pan. Can I just use a muffin paper cup to bake these mini cheesecakes? I would love to try baking them. Thanks.
Bea says
Hi, you can try but since I haven't tried without the pan, I am not sure if it's going to hold its shape. Let me know how it goes.
Lovellyn says
Hello! Thanks for this recipe. Can I use plain greek yogurt to substitute with sour cream?
Bea says
Yes, use full fat plain greek yogurt. Hope it helps 🙂
Rukhsana says
Ive made these a few times and always such a hit.
Ive been topping them fresh cream and serving next day and they are still so good. My only question is i want to try a different topping this time. Like add strawberry jam /preserve on top and top with fresh strawberries. Can i do this a day in advance as I wont have time next day. Or would that affect the cheesecakes in any way?
Thank you for such amazing recipe
Rukhsana says
Can you let me know please?
Junidah says
Amazing recipe. First time trying is a success. My family love it
Bea says
That's awesome! I'm happy to know they liked it. Thanks for the feedback!
Drix says
I actually tried this and it was perfect! I would just like to know how long should I bake this if I want it on an 8" Pan instead?
Thanks!
Bea says
Hi! Do check out my Cheesecake Factory inspired cheesecake for a whole cake version of this. Thank you!
Naufa says
Amazing recipe. Very easy to make.
Rose says
Delish Thanks for the recipe. With summer on its way I would love to try a passionfruit and mango version. Would you suggest tweaking any of the ingredients to balance
the sweetness when adding passionfruit or mango.
Will be definitely trying your other recipes.
khadija Haider says
Just made this for the second or third time and it was amazing. So simple and so brilliant. Perfect for a party.
Farhan says
Hello pretty keen to try this. Can you tell me the size of the eggs? Are they large? Or weight of each egg (with shell)
Bea says
Hi! They're large eggs, size L. Hope it helps.
Marisa says
Thank you for the recipe♡