Valentina Ablaev
Look no further for the perfect mini cheesecake recipe from scratch. Each mini cheesecake has a graham crust and a layer of the softest cream cheese filling. The best part is garnishing each mini cheesecake with your favorite fruit, sauces, and flavors.
There’s nothing quite like a classic cheesecake, and these mini bites are the best way to bring a luxury dessert in a bite-sized form! It has all the incredible aspects of a cheesecake but in a convenient cupcake-shaped dessert. These mini cheesecake cups are always a hit, like our homemade pumpkin cheesecake bars.
Mini Desserts Are Just Better
We can all agree that tiny little desserts are so much better! Whether we are talking about mini-baked cheesecake bites or mini fried donuts, you can never go wrong with a delicious dessert you can enjoy in just a few bites. These mini cheesecake cups are also a beautiful dessert that is great to bring to a potluck or a brunch!
Ingredients for Mini Cheesecake
- Graham cracker crust – a combination of crushed graham crackers mixed with sugar and butter, makes for the best, crisp crust.
- Cream cheese – room temperature Philadelphia cream cheese makes for the best flavorful cheesecake filling. Full fat cream cheese is a must.
- Sour cream – this cheesecake filling is made with sour cream and makes for a tangy and refreshing filling.
- Sugar – the perfect amount of sugar to sweeten the cheesecake bites.
- Vanilla – the best mild and delicious flavor.
- Eggs – add a great texture to these mini cheesecakes and work as a binding agent.
See the recipe card below for a complete list of ingredients and quantities.
Elevate the Mini Cheesecake Bites
- Cherry cheesecake: Top each mini cheesecake with a spoonful of canned cherry pie filling. So simple and so delicious.
- Dulce de leche: Top the mini cheesecake with a drizzle of homemade dulce de leche sauce for the most delicious flavor.
- Berries: A combination of fresh fruit makes the perfect beautiful and tasty topping. Raspberries, blueberries, and strawberries all make the best toppings. Bonus points if you garnish with a mint leaf!
Make Mini Cheesecake Bites From Scratch
- Make the crust: In a bowl, combine crushed graham cracker crumbs, sugar, and butter. Line a 12-cup muffin tin with cupcake liners, and add an even amount of graham cracker crust to each one. Use a ¼ measuring cup and press each one down firmly.
2. Make the cheesecake batter: In a large bowl or a stand mixer, beat cream cheese on medium speed. Beat in sour cream, sugar, and vanilla. Beat in one egg at a time until smooth.
Add a spoonful of cheesecake mixture to each cup.
3. Bake: Bake at 350°F for 14-15 minutes.
Cool the baked cheesecake bites on a wire rack and refrigerate for 2 hours.
Expert Tips for Mini Cheesecakes:
- Don’t be shy with the toppings: You can’t go wrong with extra fruit or pie filling!
- Don’t overbake the cheesecake: After 13 minutes of baking, check on the cheesecake bites frequently because you don’t want a golden-brown or burnt cheesecake.
- Cooling is a must: I know it is hard to wait 2 hours, but it is a requirement. No one wants a warm cheesecake.
Mini Cheesecake FAQ’s
If you don’t have graham crackers, you can substitute for Biscoff cookies or vanilla wafers.
Mini cheesecakes don’t require a water bath; they are perfectly baked in the muffin pan.
These mini cheesecakes have a filling that requires baking. Because we add eggs to our mini cheesecakes, the cream cheese filling must be baked to get that perfect texture. Our no-bake cheesecake bars use a simple cream cheese filling and can be served without baking!
How long do mini cheesecakes take to set?
After baking, the cheesecake bites take 2 hours to set in the refrigerator.
Store & Reheat
- Storage. Leftovers can be stored in the fridge in an airtight container for up to 5 days. If you are making these mini cheesecake bites in advance, bake and store in the fridge before topping with cherry pie filling or berries. Assemble before serving.
- Freeze. Add each mini cheesecake to a freezer-safe container or freezer bag and store in the freezer for up to 3 months. Thaw: To serve the frozen cheesecake bites, add to a fridge the night before and thaw.
More Dessert Recipes:
If you enjoyed this mini cheesecake recipe, be sure to try our other popular dessert recipes; here are some of our favorites:
If you tried this mini cheesecake bites recipe or any other recipe on my website, please leave a star ratingand let me know how it went in the comments below – we appreciate it!
Basic Mini Cheesecake Recipe
Ingredients
Graham Crust-
- 1 cup graham crackers crushed
- 3 Tbsp granulated sugar
- 5 Tbsp unsalted butter melted
Cheesecake Filling-
- 16 oz cream cheese room temp, 2 (8oz) packs
- 1/4 cup sour cream
- 2/3 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs room temperature
Instructions
- Line a 12 cup muffin pan with paper liners.
- In a bowl, mix together crushed graham crackers, sugar, and melted butter.
- Add a spoonful fo graham cracker crust into each muffin liner. Press down the crust using a small jar or a ¼ measuring cup. This helps create a solid crust.
- In a large bowl, beat the cream cheese until smooth. Once light and smooth, mix in sour cream, sugar, and vanilla.
- Beat in one egg at a time until you have a smooth and cohesive mixture.
- Divide the cheesecake mixture between the muffin liners.
- Bake at 350°F for 14-16 minutes or until the cheesecake bites are set but they still have a slight jiggle.
- Allow the cheesecake to fully cool before placing them in the fridge and allowing them to cool for 2 hours.
- Top with fruit or cherry pie filling, and serve!
Notes
- Garnish the cheesecake bites: Top each mini cheesecake with fresh fruit, like strawberries, raspberries, blueberries, and more! Cherry pie filling is another classic topping and makes for the best bite.
- Refrigerate for later: Add the cheesecake bites in an airtight container and refrigerate for up to 5 days.
- Freeze cheesecake bites: Add the cheesecake bites to an airtight container and freeze for up to 3 months. Thaw: Thaw the cheesecake bites in the fridge overnight before serving.
