Mini Cheesecakes

These adorable creamy mini cheesecakes with a simple three-ingredient homemade graham cracker crust are party perfect and totally customizable. Swirl with jam or top with whipped cream and fresh berries. They are so quick and easy, making them ideal for potlucks, parties, and bake sales.

How to make mini cheesecakes

First, add paper liners to a standard 12-count muffin pan. Then stir together the graham cracker crumbs, sugar, and melted butter. Divide the graham cracker crust between the paper liners and press it down with a small measuring cup or shot glass. Bake in a preheated oven for about 7-8 minutes. Remove from the oven and let them cool while you make the cheesecake batter.

Using a stand mixer with the paddle attachment or an electric hand mixer on medium speed, beat the cream cheese until smooth and lump free. Add the sugar and beat until combined. Then add the sour cream and vanilla extract and beat until combined. Scrape down the bowl and beater several times during the process. Reduce the speed to low and add the eggs one at a time, mixing just until incorporated.

Divide the cheesecake filling between the paper cupcake liners filling almost all the way up. Spoon the raspberry jam into a microwavable bowl. Heat for 7-10 seconds in the microwave to loosen the jam up. Put three small drops of raspberry jam on each cheesecake. Pull a shish kabob stick or toothpick right through the drops creating a swirl. Bake for 17 minutes in a preheated oven. Without removing the cheesecakes from the oven, turn the oven off and prop the door open with a wooden spoon. Let the cheesecake cool down in the turned-off oven for 10-15 minutes. Let the cheesecakes fully cool on the counter before refrigerating for 4 hours up to overnight.

Helpful recipe tips

• In this particular batch of cheesecakes, I did half swirled with raspberry jam and the other half topped with whipped cream and berries.
• Use a 1/4 cup measuring cup or shot glass to pack the graham cracker crumbs down in the paper liners.
• Let the cream cheese, sour cream, and eggs come to room temperature.
• For optimal flavor, use full-fat cream cheese and sour cream.
• Always reduce the mixer speed to low before adding the eggs one at a time. Mix just until incorporated. Overbeating after the eggs can incorporate too much air into the mixture, which may cause the cheesecake to fall and/or crack.
• Do not overbake the mini cheesecake bites. Bake for 17-18 minutes or until the edges are set. The cakes will finish setting as they cool.
• Prop the oven open with a wooden spoon and let the oven cool down slowly, so the cheesecakes do not crack or fall. However, only leave it in the oven to cool down for 10-15 minutes.
• Let the cheesecakes cool for about an hour before refrigerating for a least 4 hours up to overnight. Top with whipped cream and fresh fruit.
• Always store cheesecake in the refrigerator until ready to serve. Store leftovers in an airtight container in the fridge for up to 4 days.
• To freeze, first fully cool. Then store in a sturdy freezer container for up 2 months. Thaw in the refrigerator overnight.

How can I tell when mini cheesecakes are done?

You don’t want to overbake cheesecake as the texture changes to dry and crumbly instead of smooth and creamy. These minis are done when the edges are set, and the center is just starting to set. The cakes will continue to set as they cool.

Can I use a cheesecake pan?

Yes, you most certainly can. If you happen to be the lucky dog that owns a cheesecake pan, this recipe adapts perfectly. Grease the pan well and let the cheesecakes cool in the pan in the fridge before pushing them up out of the pan from the removable bottom inserts.

Recipe variations

• Add 2/3 cup semisweet chocolate chips or dark chocolate chips to the batter before baking.
• Swirl with a few drops of jam or jelly before baking.
• Top with caramel sauce, chocolate ganache, or white chocolate ganache,.
• Top with any pie filling, blueberry sauce, strawberry sauce, blackberry sauce, or homemade lemon curd.

More cheese recipes

Mini Cheesecakes

Creamy cheesecakes with a graham cracker crust made easy in a muffin tin and swirled with raspberry jam or topped with whipped cream and berries. 

5 from 13 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 25 minutes minutes

Cook Time: 12 minutes minutes

Servings: 12 servings

Calories: 269kcal

Author: Beth Pierce

Ingredients

• Graham Cracker Crust
• 1 cup graham cracker crumbs
• 2 tablespoons sugar
• 4 tablespoons unsalted butter melted
• Mini Cheesecakes
• 16 ounces cream cheese softened
• ½ cup granulated sugar
• ⅓ cup sour cream
• 1 teaspoon vanilla extract
• 2 large eggs at room temperature
• 2 tablespoons raspberry jam optional
• Whipped cream optional
• Assorted berries optional

Instructions

• Preheat oven to 325 degrees. Line a 12-count muffin tin with paper liners. 
•  In a medium bowl, stir together the graham cracker crumbs, sugar, and melted butter. Divide the graham cracker crust between the paper liners and press it down with a small measuring cup or shot glass.
• Bake for 7-8 minutes. Remove from the oven and let them cool while you make the cheesecake batter. 
• Using a stand mixer with the paddle attachment or handheld mixer on medium speed, beat the cream cheese until smooth and lump free. Add the sugar and beat until combined.  Add the sour cream and vanilla extract and beat until combined. Scrape down the bowl and beater several times during the process.
• Reduce the speed to low and add the eggs one at a time, mixing just until incorporated. Divide the cheesecake batter between the paper liners filling almost all the way up.
• Spoon the raspberry jam into a microwavable bowl. Heat for 7-10 seconds in the microwave to loosen the jam up. Put three small drops of raspberry jam on each cheesecake. Pull a shish kabob stick or toothpick right through the drops creating a swirl.
• Bake for 17 minutes in a preheated oven. Without removing the cheesecakes from the oven, turn the oven off and prop the door open with a wooden spoon. Let the cheesecake cool down in the turned-off oven for 10-15 minutes. Let the cheesecakes fully cool on the counter before refrigerating for 4 hours up to overnight. 

Notes

• In this particular batch of cheesecakes, I did half swirled with raspberry jam and the other half topped with whipped cream and berries.
• Use a 1/4 cup measuring cup or shot glass to pack the graham cracker crumbs down in the paper liners.
• Let the cream cheese, sour cream, and eggs come to room temperature.
• For optimal flavor, use full-fat cream cheese and sour cream.
• Always reduce the mixer speed to low before adding the eggs one at a time. Mix just until incorporated. Overbeating after the eggs can incorporate too much air into the mixture, which may cause the cheesecake to fall and/or crack.
• Do not overbake the mini cheesecake bites. Bake for 17-18 minutes or until the edges are set. The cakes will finish setting as they cool.
• Prop the oven open with a wooden spoon and let the oven cool down slowly, so the cheesecakes do not crack or fall. However, only leave it in the oven to cool down for 10-15 minutes.
• Let the cheesecakes cool for about an hour before refrigerating for a least 4 hours up to overnight. Top with whipped cream and fresh fruit.
• Always store cheesecake in the refrigerator until ready to serve. Store leftovers in an airtight container in the fridge for up to 4 days.
• To freeze, first fully cool. Then store in a sturdy freezer container for up 2 months. Thaw in the refrigerator overnight.

Nutrition

Calories: 269kcal | Carbohydrates: 20g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 79mg | Sodium: 179mg | Potassium: 85mg | Fiber: 0.3g | Sugar: 15g | Vitamin A: 704IU | Vitamin C: 0.4mg | Calcium: 55mg | Iron: 0.5mg

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