Introduction

These mini cheesecakes are the perfect bite-sized treat for any occasion. With a buttery graham cracker crust and a creamy, smooth filling, they make an irresistible dessert that’s both easy to prepare and impressive to serve.

The image shows mini cheesecakes arranged on a wooden board. Each cheesecake has three layers: a bottom crumbly brown crust, a thick creamy pale yellow middle layer, and a glossy red or dark purple fruit topping made of whole berries. Most cheesecakes have a bright red cherry topping, while a few have a dark purple berry topping. The cheesecakes are in white paper liners, and a white bowl filled with the shiny red cherry topping sits on the right side. A woman's hand is reaching towards one of the cheesecakes in the top left corner. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup graham cracker crumbs
2 tablespoons granulated sugar

4 tablespoons salted butter (melted and cool)
16 ounces (2 8-ounce packages) cream cheese (softened)

½ cup granulated sugar
⅓ cup sour cream

1 teaspoon pure vanilla extract
2 extra large eggs (room temperature)
Your favorite canned pie filling or fresh fruit (optional garnish)

Instructions

Step 1: Preheat the oven to 350°F. Line a 12-cup standard muffin tin with paper liners.
Step 2: In a small mixing bowl, combine the graham cracker crumbs and 2 tablespoons granulated sugar. Stir to mix.
Step 3: Add the melted and cooled butter to the crumb mixture and stir until all crumbs are coated.

Step 4: Using a 1 ½ tablespoon cookie scoop, divide the crust mixture evenly among the muffin cups. Press the crumbs down firmly and bake for 5 minutes.
Step 5: In a stand mixer with a paddle attachment or using a handheld mixer at medium-low speed, beat the softened cream cheese and ½ cup sugar for 1½ to 2 minutes until well combined. Avoid mixing too fast to prevent cracks.
Step 6: Add the sour cream and vanilla extract, mixing just until blended with no streaks remaining.

Step 7: Lower mixer speed to low and add eggs one at a time, mixing only until incorporated after each addition.
Step 8: Divide the filling evenly over the graham cracker crust in each muffin cup, filling almost to the top.
Step 9: Bake for 18 to 20 minutes, until edges are set and the center slightly jiggles. Start checking around 15 minutes as ovens vary.

Step 10: Let cheesecakes cool at room temperature for 30 minutes, then chill uncovered in the refrigerator for at least 2 hours.
Step 11: Garnish each mini cheesecake with a spoonful of pie filling or fresh fruit before serving. Keep refrigerated until ready to enjoy.

Tips & Variations

Use room temperature ingredients to ensure a smooth, creamy filling without lumps.

Try topping with fresh berries, chocolate ganache, or caramel sauce for different flavor twists.
If you don’t have a cookie scoop, a tablespoon measure works fine for the crust.
To avoid cracking, mix the filling gently and avoid overbaking.

Storage

Store mini cheesecakes in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them for up to 1 month and thaw overnight in the fridge before serving. Reheat slightly at room temperature or enjoy chilled.

How to Serve

A mini cheesecake sits in the center on a white plate, showing three clear layers: a thick, golden-brown crumbly crust at the bottom, a creamy pale yellow cheesecake layer in the middle, and a shiny, bright red cherry topping with visible whole cherries and glossy glaze on top. Around the main cheesecake are several other mini cheesecakes, all in white paper liners, arranged on a white marbled surface, with one small white bowl filled with more cherry topping visible on the left side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these mini cheesecakes ahead of time?

Yes, they can be made a day or two in advance and stored in the refrigerator. Just add toppings before serving to keep them fresh.

Why does my cheesecake crack on top?

Cracks often happen when too much air is whipped into the batter or if the cheesecake is overbaked. Mixing on low speed and baking until just set helps prevent cracks.