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
📮 Save this recipe for later!
We'll email this recipe to you so you can save it for later.
Jump to:
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.
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