Mini Cheesecakes — Perfect Bite-Sized Treats

Silky, tangy, and perfectly portioned, this mini cheesecakes recipe gives you the classic flavor in a small, elegant bite. I developed this version after testing it 12 times to balance a creamy filling with a firm, buttery crust. The technique borrows tricks I used while staging at a pastry kitchen: gentle folding, precise temperatures, and a short water bath to prevent cracking. These make-ahead little cakes are great for parties, lunchbox treats, or a sweet finish after dinner. Read on for exact weights, metric conversions, and smart shortcuts that save time without sacrificing texture.

Why this recipe works

Gentle mixing keeps the filling dense and creamy rather than airy and eggy.
A thin, butter-forward crust gives structure without overpowering the filling.
A shallow water bath (bain-marie) provides even heat and prevents cracks.
Chilling for at least 2 hours firms the texture and improves sliceability.
Baking at a moderate temperature reduces browning and keeps centers silky.

Ingredients breakdown

Crust: 150 g (1½ cups) graham cracker crumbs, 60 g (4 tbsp) unsalted butter, melted, 2 tbsp granulated sugar. The crumbs bind and give texture. Use real butter for flavor; margarine can make the crust greasy.
Filling: 450 g (16 oz or 2 blocks) cream cheese, room temperature; 100 g (½ cup) granulated sugar; 1 large egg plus 1 egg yolk, room temperature; 60 ml (¼ cup) sour cream; 1 tsp vanilla extract; 1 tbsp lemon juice (optional, for brightness). Room-temperature cream cheese blends smoothly. If you use a low-fat cream cheese, expect a looser texture.
Topping options: 120 g (½ cup) sour cream with 1 tbsp powdered sugar for a tangy top, or fresh berries and a drizzle of berry compote. If you swap Greek yogurt for sour cream, the tang increases and the surface may not set as glossy.
Salt: ¼ tsp fine salt — it rounds out the flavor. Use Diamond Crystal kosher salt; if using Morton’s, use about half the amount.

Essential equipment

12-cup standard muffin pan or a 12-cup nonstick mini cheesecake pan (recommended). Don’t use smaller pans; the batter volume is for 12 standard minis.
12 paper liners or silicone liners if preferred.
Electric mixer or sturdy whisk. A stand mixer with paddle makes work faster.
Kitchen scale for accurate dry weights — essential for consistent results.
Shallow roasting pan large enough to hold the muffin tin for a water bath.
Instant-read thermometer for checking doneness.
If you don’t have a water bath, wrap the muffin tin bottoms in foil to protect from direct heat.

Step-by-step instructions

Makes 12 mini cheesecakes. Prep Time: 20 minutes active. Cook Time: 18 minutes. Inactive Time: 2 hours chilling. Total Time: about 2 hours 38 minutes. Servings: 12 minis; serving size 1 mini cheesecake.

Step 1: Prepare the crust

Preheat oven to 175°C (350°F). Line a 12-cup muffin pan with paper liners and set aside. Combine 150 g (1½ cups) graham cracker crumbs, 60 g (4 tbsp) melted butter, and 2 tbsp sugar in a bowl. Press 1½ tablespoons of the mixture into each liner until compact; bake for 5–7 minutes until fragrant and slightly darker.

Step 2: Soften and measure the cream cheese

While the crust bakes, bring 450 g (16 oz) cream cheese to room temperature — about 30–45 minutes out of the fridge. Measure ingredients precisely. Cold cream cheese will create lumps, so do not skip this step.

Step 3: Make the filling

In a bowl, beat the room-temperature cream cheese with 100 g (½ cup) sugar on medium speed for 1 minute until smooth. Add 1 large egg and 1 egg yolk, beating just until combined, about 20–30 seconds. Mix in 60 ml (¼ cup) sour cream, 1 tsp vanilla, 1 tbsp lemon juice, and ¼ tsp salt. Do not overmix — stop as soon as no dry streaks remain.

Step 4: Fill and prepare the water bath

Divide the filling evenly among the 12 crusts — about 45–50 g (3 tbsp) per cup. Tap the pan gently to release air bubbles. Place the muffin pan inside a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the muffin pan sides, about 1–1.5 cm (½ inch), taking care not to splash water into the cheesecakes.

Step 5: Bake until set

Bake at 160°C (325°F) for 16–18 minutes, rotating the pan halfway through. The centers should wobble slightly but not be liquid; the surface will look set. An instant-read thermometer should read about 65–70°C (150–158°F) in the centers for a creamy set.

Step 6: Cool and chill

Carefully remove the roasting pan from the oven and lift out the muffin pan. Let cool on a wire rack for 30 minutes. Then refrigerate the cheesecakes in the pan for at least 2 hours, preferably 4 hours or overnight for the best texture. Remove liners and top as desired before serving.

Expert Tips & Pro Techniques

Prevent cracks: Cool the cheesecakes gradually at room temperature for 30 minutes before chilling. Rapid temperature shifts cause cracks.
Common mistake — overbaking: Watch the wobble. Stop baking when the center still moves slightly. Residual heat finishes cooking.
Knife clean cuts: Run a thin knife under hot water, dry it, and slice between minis to separate edges if you want neat presentation.
Make-ahead: Bake a day ahead and chill. Store uncovered in the fridge for the first hour to set the crust, then cover tightly.
Home pro trick: Use a shallow water bath and a tight-fitting foil wrap around the pan to minimize steam loss if you don’t have a roasting pan.
Texture control: For a silkier finish, strain the filling through a fine mesh before pouring into crusts.

Storage & Reheating

Refrigerator: Store in an airtight container for up to 5 days. If stacked, place parchment between layers to prevent sticking.
Freezer: Cheesecakes freeze well for up to 2 months. Freeze on a tray until firm, then transfer to a freezer-safe container separated by parchment paper.
Thawing: Thaw in the fridge overnight. Avoid room-temperature thawing — it can make the filling soft and runny.
Reheating: Serve chilled. If you prefer slightly less firm texture, let sit at room temperature for 10–15 minutes before serving. Do not microwave — it ruins the texture.

Variations & Substitutions

No-bake mini cheesecakes (variation): Use 300 g (10.5 oz) cream cheese, 60 g (½ cup) powdered sugar, 120 ml (½ cup) heavy cream whipped to soft peaks, and 1 tsp vanilla. Press crust and chill for at least 4 hours — baking not required. (This is a good place to use the keyword no-bake mini cheesecakes.)
Gluten-free crust: Replace graham crumbs with 150 g (1½ cups) gluten-free cookie crumbs and 60 g (4 tbsp) butter. Baking time for crust remains the same.
Lighter version: Swap half the cream cheese for full-fat Greek yogurt (reduce by 50 g) and increase lemon juice by 1 tsp to balance tang. Texture will be slightly looser; chill longer.
Fruit-filled: Fold 80 g (½ cup) pureed roasted berries into the filling and reduce sugar by 15 g (1 tbsp). Keep baking time the same.
Mini cheesecake cups: For an easy handheld version, fill pre-made mini tart shells with the same filling and bake 1–2 minutes less. (See a similar approach in guides for mini cheesecake cups.)

Serving suggestions & pairings

Top with fresh berries, a spoon of compote, or a smear of lemon curd for a bright contrast.
Serve alongside espresso or a light dessert wine like Moscato d’Asti.
For a party platter, alternate plain minis with chocolate-dipped ones and label flavors clearly.
Pair with our lively banana or strawberry cheesecake ideas to expand your dessert spread: try a slice from banana pudding cheesecake for a complementary flavor.

Nutrition information (per serving; 12 servings; serving size 1 mini cheesecake)

Calories: 220 kcal
Total Fat: 15 g
Saturated Fat: 9 g
Cholesterol: 70 mg
Sodium: 150 mg
Total Carbohydrates: 14 g
Dietary Fiber: 0.5 g
Sugars: 9 g
Protein: 4 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions
Q: Why did my mini cheesecakes crack on top?
A: Cracks happen from rapid temperature changes or overbaking. Let the cakes cool in the oven with the door ajar for 10 minutes, then move to a rack. Avoid overmixing air into the batter.

Q: Can I make these without eggs?
A: Yes. Replace the egg and yolk with 60 g (¼ cup) cornstarch mixed into the cream cheese and 60 ml (¼ cup) sour cream. Bake as directed; the texture will be a bit firmer.

Q: Can I double this recipe?
A: Yes, double all ingredients and bake in two pans to keep oven space balanced. Do not overload a single pan; maintain the same fill depth and bake time.

Q: Can I prepare this the night before?
A: Absolutely. Bake, cool for 30 minutes, then refrigerate overnight. They often taste better after a full chill because the flavors meld.

Q: How long does this keep in the fridge?
A: Stored in an airtight container, these keep 4–5 days. For best texture, consume within 3 days.

Q: Can I use flavored cookies for the crust?
A: Yes. Swap graham crackers for chocolate or ginger cookies. Expect a change in sweetness and texture; adjust added sugar if cookies are sweet.

Q: What’s the best way to top them without making the surface soggy?
A: Add sauces or fresh fruit just before serving. If using a compote, cool it completely and spoon lightly to avoid seeping into the crust.

Conclusion

These mini cheesecakes are a reliable, elegant dessert to make for any occasion. If you want another tested approach to mini versions with fruit topping, see this guide to mini strawberry cheesecakes for inspiration. For more visual, step-by-step ideas and a video-style walkthrough, check out this cheesecake cups how-to and then compare technique with professional tutorials like Mini Cheesecakes – Live Well Bake Often and a tested video post at Best Ever Mini Cheesecakes – VIDEO post – Mostly Homemade Mom. Enjoy making these ahead for easy entertaining or spontaneous treats.