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.
Annalisa says
Traduzione in italiano grazie
Reiny Andriana Sutardi says
Thank you for the recipe! When I first made it, I halved the recipe and somehow totally forgot to add any sugar omg hahhaa.. (1st time baking something that doesn't come from a box) texture is still great, but the sour taste is overpowering lol 🤣 luckily it can still be saved by adding lotsa strawberry jam. Now my 2nd batch is in the oven, I tasted a bit of the mixture and looks like it'll be great! 👍 thank you again ❤
Bea says
That's awesome Reiny! Good fast thinking about the strawberry jam 😀 😀 . Thank you so much!
Susan says
Absolutely delicious! One of the best cheesecake recipes!
Bea says
Thank you so much Susan!
Thitaree Wongsin Ask says
This recipe is great! Very easy. And super yummy. Thank you for sharing. I will never have to look for more any better recipes. Thank you!!!
Bea says
I'm happy to hear that you loved it, thank you Thitaree!
Jov says
Hello! I know this sounds silly but can you let me know how many digestive cookies you used? How many are in 5.3 oz? Thank you. I am excited to make these yummies!
Bea says
Nothing is silly Jov 🙂 . The digestive cookies that I used for this recipe is around 14 g/ piece. So in total I used around almost 11 pieces. Hope it helps.
Fatimah says
Hi! I was wondering if I could use honey graham crackers in the base instead and if that would change the flavour? Also if the recipe would work in a mini muffin pan?
Bea says
Hi Fatimah! It would only make it sweeter, if you don't mind it. Yes it also works in mini muffin pan, just adjust the baking time accordingly. Hope it helps 🙂
Fatimah says
Yes, thank you so much for sharing. Cant wait to try the recipe out!!
Taylor says
Delicious! Made for a mom’s night out game night and was a hit!
Can I use this exact recipe for a whole cheesecake instead of mini cheesecakes?
Bea says
That's great, thank you so much Taylor! Honestly I haven't tried baking a whole cheesecake out of it but I'm already thinking the cooking method and time might be slightly different. Maybe it needs baine-marie since it needs more cooking time for its bigger size. Do share if you get to try it though.
Backteufel says
Super lecker!!! Hab den Boden allerdings mit Butterkeksen gemacht. Wird es des öfteren in der Familie geben 😊. Habe das Rezept und diese Seite auch schon weiter empfohlen.
Bea says
Great idea with the biscuits. I'm happy that you and your family loved them, thank you so much!
Joy says
Great recipe, I've already tried, easy to bake but very good taste. Thank you for sharing the good tips 🙂
Bea says
Right? I'm happy to know that you liked them Joy, thank you!
Anna says
Hello,
Nice recipe. Can we put Nutella? I want some chocolate cheesecakes for my kid.
If yes, how many grames you recomand and when?
Thank you!
Bea says
Hi Anna, I have a no-bake chocolate cheesecake that's super delish. Maybe you would want to try that, here's the link. Thanks!
Chelsea Wind says
Delicious. Easy and quick to make. Going to make again tomorrow 🥰
Bea says
Great! Thank you Chelsea!
X says
Can you change or provide the measurements in cups?
C says
Hi Bea, also, I don't have a sour cream, may I use the milk+lemon juice as substitute? Thanks.
Bea says
Hi! You can use creme fraiche instead, I have people saying they had success with Greek yogurt also (though I have not tried it like that). Lemon and milk won't work as the consistency is too thin. Hope the info helps. Thanks!
C says
Hello, what do you mean on chilling - is it in the freezer or cooler only? Tnx.. really excited to try this.
Bea says
Hi! Just chill them in the fridge, not freezer. I hope you try them, they're super easy and delicious! Thanks!
Yuriko says
This is was a super easy recipe, I haven’t tried them yet because I am still setting them. I just have a quick question, are they supposed to be a bit sticky on the tops of them?
Bea says
Hi Yuriko! Yes, the tops get a bit sticky after baking (they're supposed to be like that, else they're over baked) but they're going to be fine after chilling in the fridge. Hope you tasted them already, thank you so much!
Emily Toribio says
Stress free, anyone can make this
Bea says
True, it's super easy!
Emily Toribio says
Loved this! Super easy and fool proof. My coworkers are gonna love it 🙂
Bea says
You're right, they are! It's difficult to stop munching on them too. Haha! Thank you Emily! 🙂
Cess says
Can't wait to try it. I'm a complete noob at baking though. Hopefully I don't mess it up. Lol
Bea says
Haha! You will not mess it up, it's super easy. Have fun!