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.
- Sour cream: Greek yogurt gives a lighter tang and slightly firmer texture.
- 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.
- Butter: Unsalted is best, but salted works fine too.
- 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.
More cheesecake recipes to try
📖 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.
greanie says
my favourite cheesecakes
Kelly D says
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!
Audrie says
This is my favourite cheesecake recipe. I'm so addicted to these cheesecake. This recipe is easy and they're so yummy. Thanks a million for sharing your recipe😍
Alison says
These are the best! Super easy and super yummy! Takes no time to make and the whole family loves them!
Linda L. says
Made this recipe and it turned out really well. I sprinkle cinnamon & a little granulated sugar into graham crumb mixture. So nice to freeze & pull out a few whenever you want or when you have company.
Bea says
Glad to know you liked them 🙂 They are definitely a favorite of many. The cinnamon touch sounds lovely. Thanks for stopping by!
Lupe says
I have made this recipe many times and then I lost the recipe I am very happy that I have found it and can start using it again thank you
MonicaJ says
LOVE cheesecake, BUT, in the words of the infamous Smokey from the move Friday, "I Neva, eva, eva!" love home made cheesecake. Never. It's just not up to par. BUT THIS! THIS IS!!! But don't trust me, make it. I even used limes, not lemons from my tree, and holy cow it was delish! Now if you all could just perfect a sugar free version... I'd die a happy woman.
Kal says
Nice
Veronica Sanchez says
Really easy to make and delicious!!!
Irene Wilson. says
I have never made a cheesecake I saw this receipe and it looked easy to follow I was so excited when it turned out good Everybody loved it, Making them again to take to my seniors club Thank You
Bea says
Hi Irene, so happy to know that this was your first recipe and you had great success! Thanks for letting me know and keep on cooking 🙂
Emerald says
AMAZING cheesecake. Won a cheesecake competition among friends AND had my mother, whose a professional baker for over 30 years, asking for the recipe. The only thing I changed is the vanilla... I use Mexican vanilla... either way, delicious, but the Mexican vanilla adds an additional little something.
Rosie says
Wow! First time making these for Christmas Day and they were soo easy and delicious. Only had a 250g block of cream cheese so added abit more sour cream but other than that followed the recipe. Will definitely be making these again!
Lora L says
I made these cupcake cheesecakes multiple times! They are my absolute favorite!!! They remind me of cheesecake I had in Mexico on vacation and didn’t know how/ where I could get the same tasting recipe until I found this one! My husband likes these and my coworker preferred these over a different recipe I made. After it cooled seemed little raw for baking the 15 minutes but after baking it for 5 extra minutes and completely cooling it overnight in the fridge it had the same texture. So it’s really soft and creamy, it doesn’t seem to overbake quickly if you wanted to bake it little bit more just in case. FYI.
Go ahead try out this recipe!
Stella says
Recet spanish??please
Bea says
Aqui te dejo el enlace 🙂 https://www.elmundoeats.com/es/mini-cheesecakes-faciles/
Arthur says
This is probably my 3rd or 4th time making this cheesecake. Simple to make & delicious every time. Thank you for this wonderful recipe.
Ruby says
Made them yesterday and everyone at work like them. 🙂 Going to make them again!