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.
Riri says
Hello, can you please convert the recipe into cups?
Eduardo says
Top blog ! ❤🇮🇹
Mayumi says
Hello, I don’t have any sour cream can I sub it for something? Maybe heavy cream or mayo?
Bea says
Hi Mayumi! I haven't tried it but many said they used full fat greek yogurt and it worked beautifully. Hope it helps 🙂
Nicoline says
Great mini kind of chocolate cheese cake! Never fail by following your recipe =)
Bea says
Thank you Nicoline!
Ginka says
I did it. Very easy and very tasty !!! Thanks for the recipe!
Bea says
Thanks for your feedback Ginka! 😍
Mirna says
Hello.
I made this and they were not only super easy, but super delicious! Thank you so much for sharing 🙂
I have one question.. I would really like to make Cheesecake in a spring pan. So I was wondering, I should double the recipe ( for a 24cm spring pan) ? And how long will the cooking time be do you know? Is there any other changes I need to make? Thank you so much for answering :):):)
Michelle says
Just wondering if you’ve ever made mini chocolate cheesecakes? If so I’d love the recipe. Was thinking I could maybe modify this by using Chocolate crust and adding chocolate to the filling.
Bea says
Wonder no more, Michelle, because I did! Here's my mini chocolate cheesecake recipe 😉 . Have fun!
Elsa says
I want to make this cheesecake in a 24 muffin pan instead of 12, would the temperature still remain the same? Or cooking time remain the same?
Bea says
The temperature should remain the same, only adjust the cooking time accordingly. Hope it helps 😀.
Ashwini says
I tried making them just now.. but my cheese filling was very drainy it didnt come out as thick as its shown in the video. I am not sure what would have gone wrong. Please let me know what leads to the cream filling to become a little more thick and set.
Bea says
Hi Ashwini! Did you use full fat cream cheese and sour cream? Also, don't leave them too long outside the fridge. Just enough until they're at room temperature. Hope that helps.
Charlene says
Holaaa
Una pregunta es necesario agregar el jugo de limon?
Saima Khan says
Absolutely loved it I tried to make it for the first time they turned out amazing so soft and tasty
Bea says
Thank you Saima! XO
Akky says
Hi. I tried these yesterday. It turned out really well. My first cheesecake and super proud of it. I halved the recipe, substituted fresh cream with whipped cream and reduced the sugar by a bit.
Thanks so much for this. Keep inspiring!!!
Kim says
I have a question,....is the lemon juice necessary? I am allergic to citrus.
Najma says
I’m trying out the wonderful recipe. my mixture became really runny, and i dont know why? I followed the metric system instructions. Lets see how it goes in the oven.
Ashwini says
Hi Najma
the same happened with me too. I kept it in the oven for a little longer than 15min. i think almost double the time. but it didnt set as shown in the video. I have now left it in the fridge hoping it would set. fingers crossed!!
I am waiting for Bea's response on this. Really want to get this right.
Jamey says
This recipe is perfect!
Bea says
Thanks Jamey! XO
Lisa says
Can they be frozen?