This mini Cheesecakes recipe makes individual portions of a classic full-sized cake, prepared in muffin tins in only 15 minutes. What could be better than a buttery graham cracker crust that sits below a fluffy cream cheese filling, all in a single portable package?
Top each treat with a dollop of whipped cream or fresh fruit, and you’ve created the most delicious little dessert or snack when you’re trying to control your servings!
Mini Cheesecake Bites
Our easy Cheesecake Bites recipe begins with a simple graham cracker, butter, and sugar crust that bakes in a muffin pan in 5 minutes to form a crunchy crust.
Each base is then topped with a rich and creamy cheesecake filling that cooks up moist and fluffy, all without a water bath or springform pan to worry about.
Baked in a fraction of the time it takes for its full cheesecake counterpart, these bite sized cheesecakes are a less fussy, single-serving option when you want just a small taste in a portable package with fewer calories and fat than a slice.
This mini cheesecake recipe makes 40 small-size desserts – enough to feed more than a few at a party or packaged in paper liners as freezer-friendly snacks so you can save some for later.
Why We Love Mini Cheesecakes
- Quick and easy to prepare in 15 minutes.
- Uses a handful of simple ingredients.
- Mini cheesecake recipes make single-serving snacks that are pre-portioned and portable.
- Finger food is fun to eat and is even easier than eating a slice with a fork!
- Perfect homemade sweet treat for parties, seasonal celebrations, birthdays, or placing on dessert platters.
Mini Cheesecakes Ingredients
- Graham crackers
- Granulated sugar
- Salted sweet cream butter
- All-purpose flour
- Cream cheese
- Sour cream: You can substitute plain Greek yogurt for the sour cream if you prefer.
- Pure vanilla extract
- Eggs
- Whipped topping (optional garnish)
Substitutions and Additions
- Create Your Crust: You can use chocolate graham cracker crumbs, crushed shortbread cookies, Nilla wafers, or another kind of cookie that has a firm crumble to create the cheesecake crust.
- Tasty Toppings: You can top the finished cheesecake bites with fresh fruit or fruit pie filling. Or add a drizzle of caramel sauce, chocolate syrup, chocolate ganache (made with semi sweet chocolate chips and heavy cream) for a decadent dessert.
- Bake With Brownie Batter: If you like the combination of brownies and cheesecake, my Mini Red Velvet Cheesecakes and Brownie Bottom Cheesecake both have a brownie batter base.
- Vegan Version: For a vegan cheesecake treat, try my Mini Oreo Cheesecakes made with dairy-free ingredients; no cream cheese is needed!
Recommended Tools
- Mini muffin tins
- Paper cupcake liners
- Handheld mixer
- Cookie scoop
See Full Recipe Card Below
Jump to RecipeHow 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 at 325 degrees Fahrenheit for 5 minutes and then turn the oven temperature down to 300°F.
- Make The Cheesecake Mixture: Beat the cream cheese for 30 seconds and then add the sour cream. Beat until smooth. Mix in the sugar-flour mixture, add the vanilla, then the eggs one at a time. Beat until no yellow streaks remain.
- Bake: Fill each liner with the cheesecake batter and bake at 300 degrees Fahrenheit for 15 minutes. Turn the oven off, prop open the oven door, and allow the cheesecakes to rest in the oven for 20 more minutes.
- Top Your Treats: Chill in the refrigerator for 2 hours before topping with a dollop of whipped topping and serving.
- Serve: Serve chilled and enjoy!
Tips For Making The Best Mini Cheesecaks
- 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.
- If you substitute crushed Nilla wafers for graham crackers, reduce the granulated sugar from 3 tablespoons to 2 tablespoons.
How to Store Cheesecake Bites
- To Store: Store any leftovers covered in the refrigerator for up to 5 days.
- To Freeze: You can freeze the cheesecake bites for up to 1 month. Allow the cheesecake bites to thaw overnight in the refrigerator before topping and serving.
More Cheesecake Recipes
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
Mini Cheesecakes
Serves — 40
Mini Cheesecakes have a graham cracker crust is topped with a creamy cheesecake filling — perfect for portion control in a portable package.
Prep Time 15 minutes
Cook Time 20 minutes
Rest Time 2 hours
Total Time 2 hours 35 minutes
Ingredients
Crust
- 1 cup crushed graham crackers
- 3 tablespoons granulated sugar
- 6 tablespoons salted sweet cream butter melted
Cheesecake Filling
- ½ cup granulated sugar
- 3 tablespoons all-purpose flour
- 8 ounce package of cream cheese softened
- ½ cup sour cream
- 1½ teaspoons pure vanilla extract
- 2 large eggs room temperature
- 1 cup whipped topping thawed (optional garnish)
Instructions
- Preheat the oven to 325°F. Line 2 mini muffin tins with 40 paper liners. (You can lightly spray the paper liners with nonstick cooking spray, but it is not necessary). Set it aside.
- Add the crushed graham crackers and granulated sugar to a small mixing bowl. Stir to combine.
- Add the melted butter and stir to coat the cracker crumbs completely.
- Add 1 teaspoon of the buttered crumb mixture to each liner. Tamp down the buttered crumbs. Bake for 5 minutes. Turn the oven temperature down to 300°F.
- Add the granulated sugar and flour to a small mixing bowl. Stir to combine. Set it aside.
- Add the cream cheese to a medium-sized mixing bowl. Use a handheld mixer at medium-high speed to beat the softened cream cheese for 30 seconds.
- Add the sour cream and continue to beat for 1-1½ minutes until smooth.
- Beat in the granulated sugar and flour mixture for another 1-1½ minutes until well incorporated.
- Add the vanilla extract and beat until combined.
- Add the eggs one at a time, beating well after each egg. Mix until no yellow streaks remain.
- Use a 1-tablespoon cookie scoop and add 1 tablespoon of the cheesecake filling to each of the liners. Bake for 15 minutes. Turn the oven off, crack open the oven door and allow the cheesecakes to rest for 20 minutes before removing them from the oven. Chill in the refrigerator for 2 hours before topping with a dollop of whipped topping and serving.
Jenn’s Notes
Storage:
- To Store: Store any leftovers covered in the refrigerator for up to 5 days.
- To Freeze: You can freeze the cheesecake bites for up to 1 month. Allow the cheesecake bites to thaw overnight in the refrigerator before topping and serving.
- 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.
- If you substitute crushed Nilla wafers for graham crackers, reduce the granulated sugar from 3 tablespoons to 2 tablespoons.
Nutrition Info
Calories: 93kcal | Carbohydrates: 9g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 56mg | Potassium: 17mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 160IU | Vitamin C: 0.03mg | Calcium: 15mg | Iron: 0.2mg
I would love to add a little lime juice to these for a key lime flare – has anyone tried that?