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–+ servings
Mini cheesecakes topped with berries, caramel, and chocolate on a marble board

🧀 Mini Cheesecakes Made in a Muffin Pan

A simple mini cheesecake recipe made in a standard muffin pan with a graham cracker crust. Creamy, bite-sized, and perfect for parties or make-ahead desserts.
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Prep Time 20 minutes
Cook Time 18 minutes
Cooling/Chill Time 2 hours
Total Time 2 hours 38 minutes
Course Dessert
Cuisine American
Servings 12 mini cheesecakes
Calories 210 kcal

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

Calories: 210kcalCarbohydrates: 18gProtein: 4gFat: 14gSaturated Fat: 8gSodium: 150mgSugar: 13g
Keyword bite sized cheesecake, mini cheesecake recipe, mini cheesecakes, mini desserts, muffin pan desserts, party desserts
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