Sometimes, the best desserts are the ones that bring comfort in small, delightful bites. These Mini Cheesecakes are quick to prepare and even quicker to disappear, offering a perfect balance of creamy sweetness and buttery crunch in every little bite.
With so many cheesecake recipes out there, it’s tough to choose the right one. My Mini Cheesecakes stand out because they’re quick, easy, and prepared in just 25 minutes. The buttery graham cracker crust pairs perfectly with the creamy filling, giving you the ideal texture and flavor balance.
There are no complicated steps here—just mix, press, and bake! The muffin tin method gives perfectly portioned treats, great for parties or a quick indulgence without committing to a whole cheesecake. You can top them with anything from fresh fruit to chocolate, making them customizable for any occasion. This simple yet special dessert will quickly become your favorite!
Ingredients Notes
- Graham cracker crumbs – You can crush these on your own, or I prefer to buy the crushed crumbs found in the bakery aisle of the grocery store. You can use chocolate graham cracker crumbs, crushed shortbread cookies, Vanilla wafers, or another kind of cookie that has a firm crumble to create the cheesecake crust.
- Granulated sugar
- Salted butter: You can substitute unsalted butter for the salted butter in your crust.
- All-purpose flour
- Cream cheese – We do not recommend using low fat cream cheese. It can result in a less creamy texture and be less stable. Be sure to let it soften to room temperature.
- Sour cream: You can substitute plain Greek yogurt for the sour cream.
- Pure vanilla extract
- Eggs
- Canned pie filling – You can choose your topping. We love cherry pie filling, but blueberry and strawberry are also delicious. We also love to make this with mini chocolate chips, chocolate ganache, and caramel sauce. The possibilities are endless!
How to Make Cheesecake Bites
- Create The Crust: Combine the graham cracker crumbs and granulated sugar. Stir in the melted butter to coat the crumbs. Press 1 teaspoon of the mixture into each cupcake liner. Bake for 5 minutes.
- Make The Cheesecake Mixture: Mix together the softened cream cheese and the granulated sugar. Add the sour cream and vanilla. Mix just until combined. Add the eggs, one at a time, mixing just until no streaks of egg remain.
- Bake: Fill muffin cups with the mixture, nearly to the top. Bake for 18-20 minutes until edges are set and center slightly jiggles.
- Top Your Treats: Let cool for 30 minutes, then refrigerate for 2 hours. Top with pie filling or fresh fruit.
Tips & Variations
- Be sure that the cream cheese is softened before you make the cheesecake filling. This will ensure a smooth cheesecake filling with no clumps.
- You can lightly spray the paper liners with nonstick cooking spray, but it is not necessary.
- You can top the cheesecakes with whipped topping and some chocolate shavings.
How to Store Cheesecake Bites
Store any leftover cheesecakes in an airtight container in the refrigerator for up to 5 days.
You can freeze the mini cheesecakes in an airtight container for up to 1 month. Allow the cheesecakes to thaw overnight in the refrigerator before topping and serving.
Frequently Asked Questions
You will know when the mini cheesecakes are done baking by gently jiggling the muffin tins. The center of the cheesecakes should jiggle slightly when you shake the muffin pan and the edges will be a bit more puffy.
If your mini cheesecakes sink in the middle, they may have air bubbles caused by over-beating the eggs in the batter. Air bubbles cause the cheesecakes to sink in the center as they cool. That’s why I recommend beating the eggs in, one at a time, just until fully incorporated.
No, cheesecake bites do not need a water bath. They bake perfectly moist because the amount of batter is so small.
More Delicious Recipes
- Not Yo Mama’s Banana Pudding
- S’more Bites
- Rainbow Sprinkle Cookies
- Birthday Cake Kiss Cookies
- Shortbread Cookies
- Birthday Cake Fudge
- Turtle Cheesecake
- Chocolate Banana Bites
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Mini Cheesecakes
Ingredients
Crust
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons salted butter melted and cool
Cheesecake Filling
- 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
- Preheat the oven to 350°F. Line 1 – 12 cup standard muffin tin with paper liners.
- Add the graham cracker crumbs and granulated sugar to a small (3-4 cups) mixing bowl. Stir to combine.1 cup graham cracker crumbs, 2 tablespoons granulated sugar
- Add the melted and cooled butter. Stir to completely coat the graham cracker crumbs.4 tablespoons salted butter
- Use a 1 ½ tablespoon cookie scoop to measure and add the graham cracker crust to the prepared muffin tin. Tamp down the buttered crumbs. Bake for 5 minutes.
- Using either a stand mixer fitted with a paddle attachment, or a medium (2-3 quarts) mixing bowl and a handheld mixer on medium low speed, mix together the softened cream cheese and the granulated sugar for 1 ½ -2 minutes, or until well incorporated. (It is important to keep the mixer speed lower, as adding extra air to filling may cause cracks to form on the top of the cheesecakes)16 ounces (2 8-ounce) packages cream cheese, ½ cup granulated sugar
- Add the sour cream and vanilla. Mix just until combined and no streaks of vanilla and sour cream remain.⅓ cup sour cream, 1 teaspoon pure vanilla extract
- Lower the mixer speed to low. Add the eggs, one at a time, mixing just until no streaks of egg remain.2 extra large eggs
- Divide the filling evenly between the muffin cups, filling each almost to the very top.
- Bake for 18-20 minutes, until the outside edges are set and the center barely jiggles. (Remember that all ovens cook differently, so begin to check your cheesecakes at the 15 minute mark)
- Allow the cheesecakes to rest at room temperature for 30 minutes, before chilling, uncovered in the refrigerator for 2 hours.
- Top the cheesecakes with a tablespoon of your favorite pie filling, or with fresh fruit. Keep refrigerated until ready to serve.Your favorite canned pie filling -or- fresh fruit
Jenn’s Notes
- Ensure the cream cheese is softened before you make the cheesecake filling. This will ensure a smooth cheesecake filling with no clumps.
- You can lightly spray the paper liners with nonstick cooking spray, but it is not necessary.
I would love to add a little lime juice to these for a key lime flare – has anyone tried that?