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.
Lyan says
Hello! I was wondering if I could make this cheesecake using a toaster oven? I love your blogs and your YouTube channel. Thank you!
Bea says
Hi Lyan! I can't really say since I haven't tried it (I don't have one), I'm sorry though! Thank you for your support!
Salma says
Very good
candy says
They look great! How did you make your cheesecakes no look like muffins? They don't look like they're wide at the top, like muffins. Did you use a different pan?
Bea says
Hi Candy! These are cheesecakes, they don't have leavening agent so they don't puff up like muffins do. Hope it helps and thank you!
Faezah says
Omg these are so good. I used greek yogurt instead of sour cream and it still came out perfect. However... these don’t last very long. My family finished these in just minutes :’)
Thank you so much for this recipe. I hope you can come out with another flavour for these mini cheesecakes, they’re just too good ❤️
Bea says
Hi Faezah! I'm glad that everybody loved it. I have a chocolate version of this recipe and it's super yum! Do give it a try also. Thank you for your feedback!
Nabila says
Looks really easy, will definitely do it!
Can I use Greek yogurt to replace sour cream? If yes, 185 gr. as well ?
Bea says
Hi Nabila! Although I haven't tried it myself but many have tried using Greek yogurt instead and it came out beautiful. Same amount. Hope it helps and thank you!
Farzeen says
Sorry, I forgot to rate the recipe earlier.
Bea says
And thank you so much for rating it Farzeen! 😀
Farzeen says
Thank you for such an amazing recipe! I absolutely love it! I’ve made it a number of times and it’s turned out divine each time 🙂
I want to make these for an upcoming event but as super mini cheesecakes (bite size). If I were to use a mini cupcake pan for that, how long would you advise me to bake it for?
Bea says
Hi Farzeen! Since I haven't made these into mini ones so I can't exactly say how many minutes (sorry!) but what you can do is look for the physical signs. Bake just until the surrounding sets but the center still wiggles a bit when lightly shaken. Hope it helps and do let me know how it goes.
Chewbakla says
Iade it for hubby's bday and everybody loves it! Thank u
Maryam says
Hi
Can i use this recipe (same amount of ingredients) to make on whole cheesecake instead of mini cheesecakes. If so which size pan should i use ?
Thank you
Bea says
Hi! I'd suggest you make my recipe for a whole plain cheesecake here. Hope it helps!
nathalie says
Bonjour, .je trouve vos recettes en video ,super et bien expliquée , je les traduis en français , je vais essayer de les faire surtout les minis cheesecakes et je vous tiens au courant , bonne continuation.
Maria Theodoridou says
I made this super easy mini cheesecakes
and they are amazing! I couldnt wait until
Tomorrow they have been in the fridge for 4 hrs
and I had to try one they are all you promised
to be delicious they will be even better
Tomorrow when they have chilled overnight!
Thank you for the recipe I will definitely make
them again.
Mayra coronel says
Hola buenas noches está receta solo es en individuales o se puede hacer en un molde más grande ??? Y a qué temperatura hornear 🤗 gracias
LESLIE VILLANUEVA says
Hello, we don't have true sour cream here in France (do you have it in Spain?). Should I use creme fraiche, and add more lemon juice? I have never made cheesecake with yogurt....Thank you!!!
Bea says
Hi Leslie! Yes, we have it in Spain. I always buy it at Aldi (the only place that sells it, that I know of). Although I haven't tried it but many said they used Greek yogurt (full fat) and the result is delicious. Hope it helps.
Rubab says
Hi I made these cheese cakes. Turned out amazing. Topped them with the lemon curd. Thanks for sharing this wonderful recipe!
Celine says
Hi! I made this cheesecake and it was perfect! I topped it with strawberry jam and whole strawberries. Tasted really really good. I didn’t have yogurt so I increased the portion of the cream cheese instead. Worked perfectly fine. I made cupcakes and a 6” cake. Both cooked well, although I did increase the cooking time for the 6” cake. Great recipe! And very easy to make.
One question though, I found my graham crackers crust was a little too dry after baking and the taste was less graham-y. Is there a way to prevent this? Thank you so much!
Vyra says
I just try the recipe its really good. Thanks for sharing the recipe and for the tips ❤️❤️❤️.