Easy Mini Cheesecake Recipe

Name: Easy Mini Cheesecake Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 270 min
Ingredients: 1 1/2 cup biscuits crumbs; 1/4 cup unsalted butter (melted); 10.5 oz full-fat cream cheese (room temperature); 1/2 cup granulated sugar; 2 large eggs (room temperature); 1 tsp vanilla extract; 1 tbsp lemon juice; 1 1/2 tbsp all-purpose flour; 3/4 cup full-fat sour cream (room temperature)

This mini cheesecake recipe is for those times when you want a dessert that looks impressive but is secretly so easy to make. Baked in a standard 12-cup muffin pan with no water bath, these little cheesecakes turn out smooth, rich, and perfectly portioned every time.

★★★★★
These mini cheesecakes were a huge hit - creamy, smooth, and perfectly portioned. No cracks, no water bath, just perfection.
- Hithesh Ponnanna

easy mini cheesecakes with toppings on a table.

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Why this recipe works
Ingredients list
Substitutions and variations
Watch the video
Step-by-step instructions
Tips
How to serve and store
Frequently asked questions
More cheesecake recipes
📖 Recipe
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This mini cheesecake recipe is one of our most-loved desserts because it gives you everything people love about cheesecake in a simpler format, rich, creamy, and impressive without the fuss of making a full one. They're easy to bake, easy to serve, and always feel a little special.

It's been amazing to see how much love this mini cheesecake recipe has received over the years, with the video reaching more than 20 million views on our YouTube channel.

They bake in just 15 minutes, chill beautifully, and are perfect for birthdays, holidays, parties, or anytime you want a dessert that's simple to make but guaranteed to impress, just like so many of our cheesecake recipes.

Why this recipe works

This mini cheesecake recipe gives you all the rich, creamy flavor of a classic cheesecake, like our New York style cheesecake, but in a smaller format that's easier to portion and serve. It's quick, beginner-friendly, and designed to give you smooth, perfectly portioned cheesecakes without the extra steps of baking a full one.

Showing the creamy texture of one mini cheesecake.

No water bath needed: We tested different bake times and oven temperatures so you can skip the water bath without risking cracks.
Creamy, smooth texture: These cheesecakes bake up rich and silky, with just the right balance of firmness and creaminess.
Quick and easy: They bake in just 15 minutes, making them perfect when you want a dessert that feels special without taking all day.
Proven success: Thousands of home bakers have made this recipe and shared rave reviews, many calling it their go-to dessert.
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 list

You only need a handful of simple ingredients to make this mini cheesecake recipe, and most of them are probably already in your kitchen.

ingredients needed to make mini cheesecakes.

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 mini cheesecake recipe is how easy it is to adapt. 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. And if you're after an oven-free option, our no-bake strawberry cheesecake is another favorite.
Flour: Swap it with cornstarch by weight for a gluten-free option.
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 this mini cheesecake recipe in action, follow along with our step-by-step video. It shows exactly how the crust and filling should look, how full to fill each cup, and what the cheesecakes should look like when they're done baking.

Step-by-step instructions

Here's how to make this mini cheesecake recipe step by step.

Mixing the cookie crumbs with melted butter.

Make the crust

Stir the biscuit crumbs and melted butter together until evenly combined.

pressing biscuit crumbs into muffin liners for mini cheesecake crust.

Fill the liners

Divide the mixture between the muffin liners and press it down firmly to form the crust.

Beat the cream cheese

In a large bowl, beat the cream cheese on low speed just until smooth and creamy.

Adding the eggs to the cream cheese mixture.

Add the eggs

Add the eggs one at a time, mixing on low speed after each addition so you don't incorporate too much air.

Filling the muffin tin with the cheesecake batter.

Finish the batter

Mix in the vanilla and flour, then fold in the sour cream until fully combined. Divide the batter evenly between the muffin cups.

Bake

Bake at 320°F (160°C) for 15 to 18 minutes, or until the centers are just set. Let them cool completely in the pan, then refrigerate for at least 4 hours before serving.

How to know when mini cheesecakes are done

For this mini cheesecake recipe, 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

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 and store

Serving

This mini cheesecake recipe tastes best well chilled, so let them chill for at least 4 hours before serving. Add toppings like berries, caramel, chocolate drizzle, or whipped cream just before serving so they stay fresh and look their best. If you're after another chilled cheesecake dessert without turning on the oven, our no-bake vanilla cheesecake is another classic we love.

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, freeze the plain cheesecakes individually wrapped 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

Can I make mini cheesecakes without a water bath?

Yes. Because they're smaller and bake more quickly than a full cheesecake, they set evenly without needing a water bath.

How long do mini cheesecakes take to bake?

They usually take about 15 to 18 minutes at 320°F (160°C), depending on your oven.

How do I keep mini cheesecakes from cracking?

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.

Can I freeze mini cheesecakes?

Yes. Wrap each one tightly and freeze for up to 2 months. Thaw them overnight in the fridge, then add any toppings after thawing.

Can I make mini cheesecakes ahead for a party?

Absolutely. Bake and chill them the day before, then add the toppings just before serving for the freshest look and flavor.

Can I turn this into one whole cheesecake?

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.

More cheesecake recipes

Did you try this mini cheesecake recipe?

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