If you want a dessert that looks impressive but is easy to serve, this mini cheesecake recipe is it. These bite-sized cheesecakes are made right in a muffin pan, bake quickly, and don’t require special pans or water baths.
This mini cheesecake recipe is made right in a standard muffin pan, creating creamy, bite-sized cheesecakes that are easy to serve and perfect for parties or make-ahead desserts.
They’re perfect for parties, holidays, or anytime you want individual portions without the fuss of a full-size cheesecake.
If you enjoy baking smaller treats, our ultimate guide to baking perfect mini cookies covers sizing, baking times, and common mistakes that also apply to mini desserts, like cheesecakes.
🍰 Why This Mini Cheesecake Recipe Works in a Muffin Pan
Using a standard muffin pan makes mini cheesecakes:
- Easy to portion and serve
- Faster to bake than full cheesecakes
- Simple to customize with toppings
- Beginner-friendly (no slicing required)
These mini cheesecakes pair well with other bite-sized treats featured in our mini dessert ideas for parties and events.
Plus, they chill and set beautifully, making them ideal for make-ahead desserts.
This mini cheesecake recipe uses simple ingredients and a muffin pan to create evenly baked individual desserts without the need for a water bath.
🧾 Ingredients
Crust
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 4 tablespoons melted butter
Cheesecake Filling
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ¼ cup sour cream (optional, for extra creaminess)
🧁 How to Make Mini Cheesecakes (Step-by-Step)
A reusable silicone baking mat is helpful for prepping crust ingredients and keeping your workspace clean during assembly.
1️⃣ Prepare the Muffin Pan
Line a 12-cup muffin pan with paper liners and lightly spray them with nonstick spray.
A silicone mini muffin pan makes releasing mini cheesecakes much easier, especially if you’re skipping liners. Flexible silicone helps prevent sticking and keeps the crust intact.
Using the right pan makes a difference — we break down the best pans and tools for baking mini desserts to help ensure even baking and easy release.
2️⃣ Make the Crust
Mix graham cracker crumbs, sugar, and melted butter until combined.
Press about 1 tablespoon of crust into each liner.
Bake at 325°F (163°C) for 5 minutes, then let cool slightly.
A classic graham cracker crust creates a sturdy base for mini cheesecakes, a method commonly used in traditional cheesecake recipes.
3️⃣ Make the Cheesecake Filling
Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream until just combined.
Avoid overmixing to prevent cracks.
4️⃣ Fill & Bake
Divide the filling evenly among the muffin cups, filling about ¾ full.
Using a 1 tablespoon cookie scoop helps portion the cheesecake batter evenly, so every mini cheesecake bakes at the same rate.
Bake at 325°F for 16–18 minutes, until centers are just set and slightly jiggly.
5️⃣ Cool & Chill
Cool cheesecakes in the pan for 30 minutes, then transfer to the refrigerator. Chill for at least 2 hours before serving.
❄️ How to Tell When Mini Cheesecakes Are Done
Mini cheesecakes bake quickly, so a digital kitchen timer helps prevent overbaking and ensures the centers stay creamy.
Mini cheesecakes are done when:
- Edges look set
- Centers still jiggle slightly
- No browning on top
They will firm up as they cool.
Cheesecakes should be removed from the oven when the edges are set, but the center still jiggles slightly, a technique explained in detail by King Arthur Baking.
🍓 Easy Topping Ideas
Customize your bite-sized cheesecake with:
- Fresh berries
- Fruit compote
- Chocolate ganache
- Caramel sauce
- Whipped cream
Add toppings just before serving for the best texture.
🧊 Storage & Make-Ahead Tips
If you like prepping desserts ahead of time, this guide explains freezing techniques that work well for many mini desserts.
- Refrigerate: Store covered for up to 4 days
- Freeze: Freeze plain cheesecakes (no toppings) for up to 2 months
- Serve: Thaw overnight in the fridge
Rubbermaid Brilliance Large Food Storage Container
- The Brilliance Food Storage Container from Rubbermaid is a convenient way to store
- Stackable for optimal fridge or freezer organization
Baked Munchies earns a small commission on these links at no cost to you.
Proper refrigeration is important for food safety, especially with dairy-based desserts like cheesecake, according to USDA guidelines.
💡 Tips for Perfect Mini Cheesecakes
- Use room-temperature ingredients
- Don’t overmix the batter
- Bake low and slow
- Chill fully before removing liners
Paper muffin liners make cleanup easy and help the mini cheesecakes lift cleanly from the pan after chilling.
Using room-temperature ingredients helps create a smoother cheesecake batter, a baking principle outlined by Serious Eats.
🧀 Mini Cheesecakes Made in a Muffin Pan
Equipment
- 12-cup muffin pan
- Paper muffin pan liners
- Mixing bowl
- Stand mixer
- Cookie scoop
- Measuring cups/spoons
- Spatulas
Ingredients
Graham Cracker Crust
- 1 cup cup graham cracker crumbs (about 8 full sheets, crushed)
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter melted
Cheesecake Filling
- 16 oz cream cheese softened (2 blocks)
- 1/2 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/4 cup sour cream (optional, for extra creaminess)
- 1 pinch salt (optional but recommended)
Optional Toppings (for serving)
- Fresh berries
- Fruit compote or jam
- Whipped cream
- Chocolate sauce
- Caramel sauce
Instructions
Prep the pan
- Preheat oven to 325°F (163°C).
- Line a 12-cup muffin pan with paper liners.
- Lightly spray the liners with nonstick spray (optional, but helps release).
Make the crust
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined.
- Add about 1 tablespoon crust mixture to each liner.
- Press firmly into an even layer (use the bottom of a small glass or spoon).
- Bake crusts for 5 minutes, then remove and let cool slightly.
Make the filling
- Beat softened cream cheese until smooth (about 1 minute).
- Add sugar and mix until combined and creamy.
- Add eggs one at a time, mixing just until incorporated after each.
- Mix in vanilla, sour cream (if using), and salt (if using). Don’t overmix.
Fill & bake
- Divide filling evenly between cups (about 2–2½ tablespoons each), filling ¾ full.
- Bake 16–18 minutes, until edges are set and centers still jiggle slightly.
Cool & chill
- Cool in the pan for 30 minutes.
- Transfer (still in liners) to the fridge and chill at least 2 hours before serving.
- Add toppings just before serving.
Notes
- Doneness tip: The edges should be set, but the center should still have a gentle jiggle. They firm up while chilling.
- Avoid cracks: Use room-temp ingredients and mix on low. Overmixing adds air and can cause cracks.
- Make-ahead: These are even better the next day.
- Freezing: Freeze plain cheesecakes (no toppings) in an airtight container up to 2 months. Thaw overnight in the fridge.
Nutrition
🍰 Final Thoughts
This mini cheesecake recipe is simple, reliable, and endlessly customizable. Making bite-sized cheesecakes in a muffin pan is one of the easiest ways to serve a crowd without stress.
Once you try them, they’ll quickly become a go-to dessert for parties and special occasions. If you’re looking for a reliable mini cheesecake recipe that’s easy to customize and serve, this muffin pan method is a great place to start.
Kitchen Tools I Use
Baked Munchies earns a small commission on these links at no cost to you.
Leave a Reply