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.
Carolina says
I made these today, the only thing is I guess I didn’t follow the video as it was only 15 min, I did the toothpick method (to see if it would come out clear) and left them in for almost an hour, they still taste great. Not the best looking though. I do want to make them as the recipe says. My only question is, is 15 min enough to bake? When I did the toothpick at the 15 min there was batter still in the toothpick that’s why I left them longer, is it suppose to be like that? I don’t know if you get what I mean.
Bea says
Hi Carolina. They don't need until 1 hour though. The way to test if these cheesecakes are done is different from testing when a cake is done. With these, you gently shake the pan and see if they are set but still wiggly and the center look almost set, then yes they're done. And yes, 15 minutes is enough. Having said that, since all ovens are different in terms of temperature accuracy, that's why in my recipes I always put 2 indications. The time (in this case 15 minutes) AND the state of the food itself. Shake the pan and see, if by 15 minutes they are still loose looking, continue baking for a few minutes more. Hope it helps and that you'll give these another try like I mentioned. Thanks Carolina!
Carolina says
I will for sure give them another try knowing all this. I will let you know how it went. Thank you for your response and your recipe!
Jackelyn Valencia says
I tried it with my friend and we both loved it!!!! Thanks for this recipe, we both enjoyed it!
Bea says
Awesome, thank you so much Jackelyn!
Ashley says
This looks so delicious! I must try this recipe. But I don’t know how to turn oz to cups. I only know how to use cup measurements.
Tara says
Hey! Thank you for sharing this! I am so excited to make these for our 4th of July party! Just wondering about your toppings. What type of ‘jelly’ did you place on top before the blackberry? 🤗
Bea says
Hi Tara! I just put some strawberry marmalade on top. Hope it helps and have fun! XO
Marion says
I also would like to know the amount of cream cheese and sour cream.lm a new learner l only know about teaspoon and tablespoon l need clarification l made them but they were to moist in the middle good but not quite right
Brittany Smith says
Hi! Can you list the amount of cream cheese and sour cream in cups?
Thanks!
Linda Leslie says
I haven't made these cheesecakes yet, but I'm planning on making them for a July 4th meal. Most of the other mini cheesecake recipes I've read are short-cut type but this appears to be the real-deal. My problem is, we don't have "digestive biscuits" in our stores, so how many cups of graham cracker crumbs can I substitute? Thanks.
Bea says
Hi Linda, I haven't worked with graham crackers but I googled and you'll need 1 3/4 cup to get 150g, which is the amount I used with my biscuits. Hope it helps 🙂
Linda Leslie says
Oh, thanks so much! I'll be back to give a recipe rating after I've made them. Have a wonderful 4th!
Tanya says
Hi Bea, thanks so much for sharing your delicious recipe! I’m just curious to know, what is the purpose of using flour in your recipe?
Loretta says
I made them yesterday for a Father’s Day mini treat. Didn’t read the entire recipe so didn’t know they needed to go in the fridge overnight but I put mind in the freezer for an hour and half and they were perfect. My crust was little hard and crunchy. Is that how it should be? Will definitely make them again very soon!!!!!
Bea says
Yeaaay I'm happy to hear that they came out great anyways Loretta! The crust is supposed to be a tad crunchy, holds its structure but not super hard. Maybe because they were in the freezer? Thank you so much! XOXO
Nadin says
Hi! When we bake the cake, how do you do it? İs ist ny au bain marie style or you just put it there?
Bea says
Hi Nadin! Nope, I didn't use bain marie method. You can watch the recipe video for more details. Thanks!
Marianne says
Im going to make these this weekend and have a barbecue Im hosting in three weeks and was wondering if I put them in the freezer that would still be ok
Bea says
I did put the balance in the freezer. Honestly they won't be as fresh but I do it because my family doesn't mind it. So it's up to you. Hope it helps.
Dounia Chraite says
very easy and delicious
Bea says
Thanks!
Bea says
Thanks Dounia!
Bern says
It seems like a lot of butter but looks delicious, just the right size to make for my co-workers. Thanks
Crystal says
Very DELICIOUS!
Thank you so much for your recipe.
It is really delicious and I have already made twice.
Crystal says
Very DELICIOUS!
Thank you for your recipe, Bea.
It is very delicious and I can't stop eating.
I have already made twice and my whole family enjoy eating of this cheese cake.
Bea says
I'm happy to know that everybody loved it! Yes, they're addictive, right 😀 ? Thank you so much Crystal!
Meira says
How many does this make?