Small Batch Mini Cheesecakes | Kathleen's Cravings (2024)

Making mini cheesecakes in a muffin pan is so easy! All the rich and creamy cheesecake flavor but in a smaller batch and much simpler to make than a regular cheesecake.

Cheesecake is one of my favorite desserts! But a regular cheesecake serves a lot of people. I love that this small batch makes 8-10 mini cheesecakes so it's perfect for a smaller crowd. These are perfect for holidays like Mother's Day and Easter (also check out these Easter Mini Egg Blondies).

Ingredients for the Mini Cheesecakes:

The ingredients needed for making mini cheesecakes are so simple. You might even have them all on hand! Here's what you need:

For the Graham Cracker Crust

• Graham Cracker Crumbs - you can buy the crumbs or make your own by crushing up a couple sheets of graham crackers. You can crush in a zip top bag using a rolling pin or use a food processor for a finer crumb.
• Melted Butter
• White Granulated Sugar

For the Cheesecake Batter

• Cream Cheese - it's important to use block-style cream cheese (not spreadable in a tub) and use full-fat.
• White Granulated Sugar
• Sour Cream - use full-fat
• Vanilla Extract
• Lemon Juice
• Egg
• Fresh Berries - optional for topping

How to Make Mini Cheesecakes

Unlike making a full cheesecake, you don't need to fuss with a water bath or spring form pan. Simply fill your muffin pan and bake. Here are the easy steps:

• Make the Graham Cracker Crust - Preheat the oven and line a muffin pan with paper liners. Mix together the graham cracker crumbs, melted butter, and sugar. The mixture will have the texture of wet sand that can be pressed together. Press the crust mixture into the muffin pan and pre-bake for about 5 minutes.

• Make the Cheesecake Filling - Beat the cream cheese and granulated sugar with a handheld mixer or stand mixer. Mix until smooth and creamy then add the sour cream, vanilla extract, and lemon juice. Beat again until combined. Finally add the egg and mix until just combined. The batter will be smooth, creamy, and thick. Divide the batter among the pre-bake crusts.

• Bake the Mini Cheesecakes - Bake the mini cheesecakes until the centers are just set. You can give the pan a jiggle to test. It should take about 20 minutes, but ovens vary.

• Cool and Serve - Allow the cheesecakes to cool in the pan to room temperature for about 30 minutes then chill in the fridge for an hour or two until fully chilled and set. Top the chilled cheesecakes with your fresh berries and serve.

Try Out Different Toppings

These cheesecakes are fabulous plain, but it's so fun to add different toppings. Here are some ideas:

• Fresh Berries - Raspberries, blueberries, blackberries, or sliced strawberries
• Jam or Preserves - Top with a spoonful of your favorite berry jam.
• Caramel Sauce - store-bought or here's a recipe to make brown sugar caramel sauce from scratch!
• Whipped Cream

Leftovers and Make-Ahead

These cheesecakes are great to fully make ahead or you can prep in advance and bake closer to serving.

Leftover Baked Mini Cheesecakes - Store the cheesecakes in a covered airtight container in the fridge for up to 5 days.

Prep in Advance - You can pre-bake the crust, add the cheesecake filling, and instead of baking the cheesecakes immediately you can cover and store in the fridge. Store the unbaked cheesecakes in the fridge for up to 2 days until baking.

Recipe Notes and Tips:

• Easily Double the Recipe - If you want more than 8-10 mini cheesecakes, this recipe is easy to double or triple.
• Room Temperature Ingredients are Key - Room temperature cream cheese is essential to easily beat it with the sugar. You also want the sour cream and egg at room temperature to better incorporate them.

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