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
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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.
- 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.
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.
Make the crust
Mix the biscuit crumbs and melted butter until evenly moistened.
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.
Add the eggs
Add the eggs one at a time, mixing just until combined.
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
Yes. Because they're smaller and bake more quickly than a full cheesecake, they set evenly without needing a water bath.
They usually take about 15 minutes at 320°F (160°C), depending on your oven.
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.
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.
Absolutely. Bake and chill them the day before, then add the toppings just before serving for the freshest look and flavor.
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.
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!
Thank you! - Bea and Marco
📖 Recipe
Easy Mini Cheesecakes
Video
Ingredients
Crust
- 1 ½ cup (150 g) biscuit 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 (12 g) all-purpose flour
- ¾ cup (185 g) full-fat sour cream room temperature
Instructions
- Position a rack in the lower third of the oven and preheat to 320°F (160°C). Line a standard 12-cup muffin pan with paper liners.
Crust
- Crush the biscuits or graham crackers into fine crumbs and mix with the melted butter until evenly moistened. Divide the mixture among the paper liners and press firmly to form even crusts.1 ½ cup biscuit crumbs, ¼ cup unsalted butter
Filling
- 👉 Tip: Use a handheld mixer on low speed throughout the filling process, mixing only until each addition is incorporated. Stop occasionally to scrape the sides and bottom of the bowl with a spatula. This keeps excess air out of the batter, helping prevent the cheesecakes from rising too much, cracking, and sinking as they cool.
- Beat the cream cheese just until smooth and creamy. Gradually add the sugar and mix until fully incorporated.10.5 oz full-fat cream cheese , ½ cup granulated sugar
- Add the eggs one at a time, mixing just until each one is incorporated.2 large eggs
- Add vanilla extract, lemon juice, and flour; mix just until combined.1 tsp vanilla extract, 1 tbsp lemon juice, 1 ½ tbsp all-purpose flour
- Add sour cream and mix just until smooth, then divide the batter evenly using an ice cream scoop among the muffin cups.¾ cup full-fat sour cream
Bake and chill
- Bake for 15 minutes, until the edges are set and the centers still have a slight wobble when the pan is gently shaken.
- Let the cheesecakes cool completely in the pan on a wire rack, then refrigerate for at least 4 hours, preferably overnight. Serve chilled and add any toppings just before serving.
Notes
- 1.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.
- 2. 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.
- 3. 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.
- 4. Cool gradually: Let them cool in the pan before chilling. Avoid sudden temperature changes to keep the tops smooth and crack-free.
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!