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.
Denise says
Made these for the first time ever, was a little hesitant , but with the guide of the video , it made it that much easier , this recipe turned out great!! Everyone loved it, will be making again this week! I recommend this to any beginner 🙂
sarah says
AMAZINGGGGG
Rashmi R Bhat says
Hi I am dying to try this recipe tomorrow after reading all the comments... since I am a Vegetarian can u pls suggest a substitute for egg... 🙂
Sweet says
This turned out delicious! Your tips are very helpful especially ensuring you dont overcook thats the key. Definitely a keeper! Thanks you
Ashley says
This recipe is amazing!! I'm a beginner baker and your steps and tips were so helpful, I nailed it! The cheesecakes are soo delicious, I ate most of them myself!! Going to make them again and again. Thank you so much for this recipe. 💖
Bea says
Yes, they're super easy to make right? Thank you Ashley!
Dee says
Hi! Can you specify if it’s unsalted butter? Also, can we omit the flour if anything?
Quynh says
PERFECT cheesecake. SO good! I didn’t have sour cream so I substituted with Plain Greek Yogurt and it worked out perfectly. If I bake it in a 9” pan, would I need to bake it longer or still the same amount of time? Thank you for sharing the recipe!
Selina says
Do you think this is going to work out in a small (toaster-) oven? Here in South Korea basically nobody owns an oven but it's my boyfriends birthday soon and I really wanted to try these! ^-^
Bea says
I haven't tried it with toaster oven (don't have one) so I can't really say, sorry!
Viridiana Del toro says
Tried this weekend, they were gone so quick. My family loved them!
marianne says
I made these cupcakes today, to supprise my daughters on her 30th birthday tomorrow.
plain, with Cherrys and with my home made lemon curd. I tryd one, and there perfect!
I love these...so easy to bake in just 15 minutes in the oven, and after a couple of hours in the fridge they come out perfect. Nice and stif.
Thank you for sharing. This one is going to be my new favourite 💚
Yasmina says
Hi what is cream cheese mascarpone or philadelphia i want to make this tomorrow tomorrow
Bea says
Hi! I use cream cheese Philadelphia brand, full fat. Hope it helps! 🙂
gillian reid says
hi made the cheesecakes last night & they turned out perfect couldn't believe how easy they were to make only problem is there so delicious we cant help eating them which isn't good for our waste line but will diet another day . Thanks so much
Rosalie Den Oudsten says
I made these last night to take to dinner with friends. They were a hit! Absolutely delicious and so easy to make. I didn't have digestive biscuits or graham crumbs so I substituted Arrowroot biscuits for the crust. Topped them off with triple berries and whipped cream. Definitely a keeper!
Bea says
Awesome! Great idea with the crust and toppings! Thank you for your feedback Rosalie! 🙂
Kathi says
It's sooo good I've made it soo many times. This time I used Joghurt instead of sour cream and they turned out super nice too. A regular recipe that my whole family loves! I really like cheesecake and I was always afraid because they are likely to fail. But this is a bulletproof recipe! Thank you!
Bea says
Great to know that yogurt works also! And yes, it's also a super easy recipe, right? Thank you Kathi! 😍
Maria rogel says
I just made this recipe with my sons and they loved it due to the easter holiday we decorated them with little eggs and white chocolate...thank you this recipe....nothing better than cooking with my 15 and 18 year old .
Kristy 105 says
Absolutely delicious I am not the best baker but this recipe is so easy explained.
Thank You
Fatima says
I havent made it yet but I know this is gonna be the best.
Bea says
Thank you Fatima! I hope you'll like it! 😍
Marlene says
Do you have the recipe in cups? I can’t seem to figure out the oz measurements