Easy Mini Cheesecakes (20 Million Views)

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No water bath, no cracks, just rich, creamy easy mini cheesecakes that never fail. A reader favorite with over 20M YouTube views.

Prep Time15

Cook Time15

Chill Time4

Total Time4 30

Servings: cheesecakes

Get Recipe Ingredients

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

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 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.

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.