Mini Cheesecakes Recipe

You can make bakery-style mini cheesecakes at home with a muffin pan. Creamy and sweet, these little treats are topped with whipped cream and berries, making them a favorite at any party or holiday event.

Jump to:

• Muffin Pan Cheesecakes
• Why You'll Love This Recipe
• Key Ingredients
• How To Make Mini Cheesecakes
• Storage Recommendations
• Cheesecake Topping Ideas
• BruCrew Tips 
• More Cheesecake Cupcakes
• Recipe

Muffin Pan Cheesecakes

Over the years, I’ve fallen in love with baking cheesecake. My favorite dessert to make for parties and events is vanilla bean cheesecake. I simply add a different pie filling each time.

Sometimes I just don't need a full-sized cheesecake or have the time to spend making one. That’s when I grab my muffin pan and make a batch of mini cheesecakes instead. They’re faster, easier to share, and honestly, so much cuter.

If you love cheesecake, these mini vanilla versions are calling your name. Each one has a creamy filling, a sweet graham cracker crust, and a swirl of whipped cream topped with fresh berries.

The best part? They bake in a muffin tin, so they’re easy to make and just the right size for a little treat.

Why You'll Love This Recipe

If you’re new to baking or short on time, these adorable mini cheesecakes are the perfect solution.

• Faster Bake Time: Cheesecake cupcakes bake in half the time of a regular cheesecake, allowing you to enjoy dessert sooner!
• No Special Tools Required: You just need cupcake liners and a standard muffin pan. So, let's get ready to bake show-stopping treats!
• Easy to Serve: They’re the perfect size to pick up and enjoy without any fuss. No slicing or extra plates needed. Everyone can just grab their own little cheesecake whenever they’re ready for a sweet bite.
• You Can Be Creative: Whipped cream and berries are classic, but feel free to try other toppings! Give your treats an exciting twist with chocolate, caramel, or lemon curd.

Key Ingredients

This mini cheesecake recipe comes together quickly with just a few simple ingredients. To bake the filling, you will need a standard 12-cup muffin pan.

• Graham Cracker Crust: Crushed graham cracker crumbs, granulated sugar, and melted butter combine to make the crust. Vanilla wafers can also be used.
• Cream Cheese: You will need two blocks of full-fat cream cheese. Set them out ahead of time so they can soften to room temperature.
• Sugar: I use regular white sugar to sweeten the filling, but brown sugar can also give it a slight caramel flavor.
• Heavy Cream: Adds a rich creaminess that balances the cream cheese mixture.
• Flour: Thickens the batter and keeps it from cracking.
• Large Eggs: Add moisture and bind the ingredients together. Don’t overbeat the cheesecake batter after you add the eggs. If you mix it too much, you'll end up with too much air, and that can lead to cracks.

How To Make Mini Cheesecakes

Prepare the crust. In a food processor, crush the graham crackers into fine crumbs, then stir in the sugar and butter. Spoon the crust mixture into 12 paper liners in a muffin pan and press down firmly.

Make the cheesecake filling. Beat the room temperature cream cheese and sugar in a large bowl until smooth. Add the cream, vanilla extract, and flour and mix again. Whisk the eggs and then gently mix them into the mixture.

Fill and bake. Spoon the cheesecake mixture evenly into the prepared cupcake liners. They will be very full, but they do not rise very much. Place the pan in a preheated oven and bake until the mixture is set.

Let cool. Remove them from the pan and cool to room temperature on a wire rack, then refrigerate for a few hours or overnight.

Add toppings. Once completely cool, add a swirl of Cool Whip, fresh fruit, and a mint sprig to each one.

Storage Recommendations

In the Refrigerator: Refrigerate the baked cheesecake cupcakes in an airtight container for 3-4 days. 

In the Freezer: Place the cooled desserts on a tray and freeze for 30 minutes. Wrap each in plastic wrap, then place it in a freezer bag. They can be kept frozen for 2-3 months.

To serve, thaw the cheesecakes in the refrigerator overnight before adding your favorite toppings.

Cheesecake Topping Ideas

• Whipped Cream and Fresh Berries
• Salted Caramel Sauce and Chopped Nuts
• Lemon Curd and Meringue Topping
• Blueberry Sauce
• Cherry Pie Filling
• Chocolate Ganache

BruCrew Tips 

• Allow the cold ingredients to come to room temperature before mixing for best results.
• Do not overbeat the batter. Overmixing can cause cracks in your little cheesecakes.
• Use an Oreo crust and add crushed Oreo cookies for a cookies & cream twist.
• Swirl a spoonful of jam or Nutella into each one before baking.
• Bake the cheesecake over a pan of steaming water to achieve a creamy consistency.
• Do not overbake. The edges of the cheesecake should be firm, while the center should be set but still jiggly, similar to Jello.
• Refrigerate for the perfect texture. Let the mini cheesecakes cool to room temperature. Then chill in the refrigerator for at least 4 hours or overnight. This helps the cream cheese set and makes removing the paper liners easier.

More Cheesecake Cupcakes

• Mini Chocolate Cheesecakes
• Mini Blueberry Cheesecakes
• Funfetti Mini Cheesecakes
• Mini Peanut Butter Cheesecakes
• Mini Banana Cheesecake

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