Home » Recipes » Mini Cheesecakes Recipe (Easy Party Dessert)

Mini Cheesecakes Recipe (Easy Party Dessert)

Jump to Recipe

This mini cheesecakes recipe is perfect for your next party or special occasion! As an added bonus, they’re easy to make!

Mini cheesecakes on a plate.

Rather than make one larger cheesecake, try these mini cheesecakes! They’re a delicious dessert idea, and great for parties. If you’re a fan of cheesecake, you definitely need to try this recipe! If you’re needing a similar dessert that bakes in a 9 x 13 pan, try this no-bake cherry delight recipe. It’s super easy and feeds a crowd.

For more mini desserts, try these no-bake strawberry cheesecakes, no-bake pumpkin cheesecake cups, peaches and cream parfaits, or white chocolate raspberry mousse cups.

Why You’ll Love This Recipe

With just a few simple steps, and a little bit of baking time, you’ll have an elegant dessert. They’re adorable.

mini cheesecakes. on a plate with cherry pie filling on top.

They’re delicious! And, they look like you took way more time and effort to make them.

mini cheesecakes after baking and being filled with cherry pie filling.

These easy mini cheesecakes are baked in a muffin pan. You can make them with a cupcake liner or without, but I prefer to use a liner. The cheesecakes are much easier to remove from the pan when you use liners.

This recipe has two parts: the crust, and the cheesecake filling. Once they’re baked, you can add the topping of your choice (we used cherry pie filling).

mini cheesecakes with cherry pie filling and whipped topping on top, sitting on a plate.

They also taste delicious (and look even prettier) with whipped topping on the top of the pie filling! You could also top these with fresh fruit and fresh whipped cream, or drizzle some chocolate on top!

Supplies Needed for This Recipe

This post contains affiliate links, which means I may make a small commission at no extra cost to you. Read my disclosure here.

There are a few supplies you’ll need to make this mini cheesecakes recipe. Here’s what you’ll need.

Ingredients

Find the full list of ingredients and the amounts in the recipe card at the bottom of this post.

  • Graham Cracker Crumbs: I put these in a plastic zipper bag and use a rolling pin to turn them into crumbs.
  • Granulated Sugar: Just a bit of white sugar in the crust and a bit more is added to the cheesecake filling.
  • Butter: The butter is melted and added to the crust ingredients.
  • Cream Cheese: Full fat cream cheese will yield the best results in this recipe.
  • Sour Cream: I also use full-fat sour cream to make these individual cheesecakes light and creamy.
  • Eggs: You’ll need 2 room temperature eggs.
  • Pie Filling: We used cherry pie filling for the cheesecakes in these photos, but you can choose any pie filling or other topping you would like to use. I highly recommend buying a high quality brand of pie filling, as (especially with cherry), the cheaper brands can taste “off.”

How to Make This Mini Cheesecakes Recipe

This recipe makes 12 mini cheesecakes.

1. Preheat the oven to 325°F. Line the muffin pan with 12 muffin liners (or, you can also grease the muffin holes, but the cheesecakes will be much more difficult to remove and may fall apart).

2. In a medium bowl, combine the graham cracker crumbs, sugar, and butter with a fork.

3. Divide the crust evenly among the muffin liners. Press a rounded tablespoon of the crust mixture into each muffin liner, and add more if you have extra crust mixture leftover. Make sure to press the crust firmly into the liner. Put the muffin pan in the oven, and bake the crusts for five minutes. Then remove from the oven and allow the crusts to cool.

4. With a mixer, beat the cream cheese and sugar together until creamy. Then add the sour cream, lemon juice, and vanilla together. Then add the eggs and beat gently until combined with the other ingredients.

5. Divide the cream cheese mixture evenly between all the muffin cups. Put the cheesecake mixture on top of the crusts, filling each muffin cup about 3/4 full or maybe a little more.

6. Bake at 325°F for about 25-35 minutes or until the cheesecakes are no longer jiggly.

7. Remove from the oven and set the muffin pan on a wire rack. Cool cheesecakes completely before removing. They will sink down a bit in the middle.

8. Refrigerate for 1-2 hours or until ready to serve. Add topping of your choice before serving.

mini cheesecakes recipe after being baked, with cherry pie filling and whipped topping on top, sitting on a plate.

More Mini Dessert Recipes

If you make this recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you!

mini cheesecakes recipe

Mini Cheesecakes Recipe

This mini cheesecakes recipe is the perfect party dessert! This recipe is easy to make and delicious!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: cheesecake, cherry cheesecake, mini cheesecakes
Prep Time: 20 minutes
Cook Time: 25 minutes
Chilling Time: 1 hour
Total Time: 1 hour 45 minutes
Servings: 12
Calories: 102kcal
Author: Joy Kincaid

Ingredients

Crust Ingredients

  • 2/3 cup graham cracker crumbs use about 4.5 whole graham cracker sheets
  • 2 tablespoons granulated sugar
  • 2 1/2 tablespoons butter melted

Cheesecake Ingredients

  • 1 1/2 8 oz pkg cream cheese (full fat) at room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup sour cream at room temperature
  • 2 teaspoons lemon juice
  • 1/2 teaspoon vanilla
  • 2 eggs

Topping Ingredients

  • 1 can cherry pie filling or pie filling of your choice
  • 1 can Reddi-whip optional

Instructions

  • Preheat the oven to 325°F. Line the muffin pan with 12 muffin liners (or, you can also grease the muffin holes, but the cheesecakes will be much more difficult to remove and may fall apart).
  • In a medium bowl, combine the graham cracker crumbs, sugar, and butter with a fork.
  • Divide the crust evenly among the muffin liners. Press a rounded tablespoon of the crust mixture into each muffin liner, and add more if you have extra crust mixture leftover. Make sure to press the crust firmly into the liner. Put the muffin pan in the oven, and bake the crusts for five minutes. Then remove from the oven and allow the crusts to cool.
  • With a mixer, beat the cream cheese and sugar together until creamy. Then add the sour cream, lemon juice, and vanilla together. Then add the eggs and beat gently until combined with the other ingredients.
  • Divide the cream cheese mixture evenly between all the muffin cups. Put the cheesecake mixture on top of the crusts, filling each muffin cup about 3/4 full.
  • Bake at 325°F for about 25-35 minutes or until the cheesecake edges are set and only very slightly jiggly in the middle.
  • Set the muffin pan on a wire rack and cool cheesecakes completely before removing.
  • Refrigerate for 1-2 hours or until ready to serve. Add toppings of your choice and serve.

Notes

It can be difficult to tell when the cheesecakes are done, but do make sure not to over bake them or they will be a bit rubbery.
It is normal for the centers to sink a bit as they cool. This is the perfect place to add pie filling or topping of your choice.
The pie filling quality matters! I’ve found the Duncan Hines brand is good. There are other quality brands I’ve tried, but I do not recommend Great Value pie filling, as it contains very few cherries and the flavor isn’t the best, in my opinion.

Nutrition

Serving: 1g | Calories: 102kcal | Carbohydrates: 14g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 62mg | Potassium: 27mg | Fiber: 0.2g | Sugar: 12g | Vitamin A: 144IU | Vitamin C: 0.4mg | Calcium: 14mg | Iron: 0.3mg

9 Comments

    1. Oh, I’m so sorry to hear that! Cheesecakes sometimes do that. It’s usually from beating the batter too much, or from under-baking. Before removing the cheesecakes from the oven, the edges should be set and the centers shouldn’t look wet.

5 from 1 vote

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.