Mini Cheesecakes Recipe

Mini cheesecakes are so much easier and faster to make than regular cheesecake but the results are just as smooth, creamy, and luscious. This is my go-to recipe for classic New York style mini cheesecakes.

I started making cheesecakes about 20 years ago and after countless amounts of cheesecakes I’ve made, my recipes only get better.

I have over 60 different cheesecake recipes on this site, which means I’ve made triple the amount (at least). After all this, my family and friends still love the simple and classic New York style cheesecake best. And the mini version is even better because:

• Mini cheesecakes are great because you get the same incredible flavor and texture as in the regular cheesecake for a fraction of work.
• It’s fast and easy, you need 18 minutes of bake time and about 3 hours to cool and refrigerate.
• No water bath (bain-marie) needed for mini cheesecakes! (I’ve tested it with and without, and it didn’t make a difference.)
• These cheesecakes come out soft, creamy, and smooth, just like the regular sized one.

How To Make Mini Cheesecakes

1. Preheat the oven to 325℉ and line a muffin pan with parchment paper cupcake liners 
2. For the crust: mix graham crackers, melted butter and vanilla extract until completely incorporated. Add a heaping tablespoon of graham cracker mixture into each cup and pack it in.
3. For the filling: Beat cream cheese and sugar for a couple of minutes, then beat in the egg and sour cream. Lower the speed and beat in heavy whipping cream, cornstarch, and vanilla extract.
4. Scrape sides and bottom of the bowl and beat the mixture for a few more seconds until completely smooth.
5. Divide the filling evenly among the cups, filling them 3/4 of the way full.
6. Bake the cheesecakes for 18-20 minutes. (The centers will still giggle slightly, so don’t think it’s undercooked.)
7. Let them cool to room temperature.
8. Cover the pan and refrigerate for 2-4 hours.

What Toppings Are Good For Mini Cheesecakes?

• Strawberry sauce is a great topping, whether it’s blended or chunky.
• Use simple whipped cream or flavored whipped cream, like chocolate whipped cream, Bailey’s whipped cream or eggnog whipped cream (or others you can create.)
• Fresh berries
• Fruit compote
• Chocolate or fudge topping
• Caramel or dulce de leche

Storing Instructions

• It’s easy to store the cooled cheesecakes in the same pan you baked them in, just make sure to cover them air-tight.
• Cheesecakes should last up to 5 days in the refrigerator.

How To Freeze Mini Cheesecakes?

• Make sure to cool the cheesecakes completely first. Freeze without toppings.
• Wrap each mini cheesecake in a couple of layers of plastic wrap. (Do not take off the cupcake liner.)
• Place wrapped cheesecakes on the cutting board and freeze for 2 hours. (Set a timer.)
• Transfer frozen and wrapped cheesecakes into a large zip-top freezer bag (or two) and back into freezer. Label and freeze for up to 2 months.
• To thaw, simply leave them in an airtight container in the refrigerator for a few hours or overnight. 

Some More Cheesecakes To Try

• Apple Pie Mini Cheesecakes
• Lemon Cheesecake
• Chocolate Cheesecake
• Chocolate Pumpkin Cheesecake
• Cookie Dough No Bake Cheesecake