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    Home > Recipes > Dessert

    Mini Cheesecakes

    Published: Sep 4, 2020 · Modified: Mar 13, 2022 · by Jess Smith · Jump to Recipe · 7 Comments · This post may contain affiliate links.

    mini cheesecakes
    mini cheesecakes on a wooden cutting board
    mini cheesecakes from above
    mini cheesecakes on a wood board
    mini cheesecakes on a wood cutting board
    mini cheesecakes

    mini cheesecakes on a wooden cutting board

    These simple mini cheesecakes are the perfect size to add to a dessert table or for a small sweet treat at the end of a meal. They have just seven ingredients and can be made ahead.

    If you’ve clicked around on this site you might have noticed that some of my favorite desserts are bite-sized ones (reference Chocolate Chip Brownie Tarts, Peanut Butter Cookie Cups, Banana Bread Truffles). I love the option of a small sweet treat at the end of a meal, and a bite-sized treat always feels like a perfect afternoon pick-me-up. 

    I also love that these mini desserts fit right in one of the spaces in my favorite lunchboxes for the kids. Side note - what are we doing about lunches this year? Are any of you packing lunches even though your kids are at home? My girls’ school is entirely online but I’ve been back at my lunchbox-packing routine. I really dislike packing lunches, but then I’m always so glad when everyone gets hangry at 11:59 and all I have to do is pull lunches out of the fridge. We’ll see how long I keep it up.

    mini cheesecakes from above

    These are SO simple to make. A food processor makes super quick work of both the crust and filling, and there are hardly any dishes to clean up. All you need is a handful of ingredients and a few minutes!

    Ingredients

    • Graham Crackers - These cheesecakes are so small that you just need a few graham crackers to make the crusts. Want to mix things up? Try cinnamon or chocolate graham crackers (or Oreos!).
    • Unsalted Butter - Butter helps to bind the crust together.
    • Cream Cheese - Use regular cream cheese (not low-fat) for the creamiest texture. It’s important to get the cream cheese that is sold in a block (not a tub) in order for these to set up correctly. 
    • Sour Cream - I love sour cream in cheesecake! It gives the filling an extra creamy texture and the tiniest hint of tangy flavor.
    • Sugar - Use a small amount of sugar in the crust and the rest to sweeten the filling. 
    • Egg - Just one egg is needed to help the cheesecakes to firm up. 
    • Pure Vanilla Extract - Adds a hint of vanilla flavor.

    graham crackers in a food processor

    Make Cheesecakes Ahead

    Cheesecake is one of the easiest desserts to make ahead. After they have cooled completely, cover them tightly and store in the refrigerator for up to four days. You can serve them chilled straight from the refrigerator or let them come down to room temperature before serving.

    graham cracker crumbs in a food processor

    cheesecake mixture in a food processor

    Possible Variations on Mini Cheesecakes

    • Flavored Crust - Instead of regular graham crackers try cinnamon or chocolate graham crackers. Oreos work great too! (If using Oreos, you can skip the butter and extra sugar in the crust since the Oreo filling will bind the crust together.)
    • Add Jam - Drop a ½ teaspoon of jam onto each cheesecake and gently swirl it in with a knife.
    • Top with Berries or Chocolate - To decorate the mini cheesecakes, add some whipped cream to the cooled cheesecakes (this will help the topping to stick) and then top with fresh berries, grated chocolate, or mini chocolate chips.

    mini cheesecakes on a wood board

    More Bite-Sized Desserts

    • Peanut Butter Cookie Cups
    • Sugar Cookie Lemon Tarts
    • Pumpkin Bread Truffles
    • Brown Sugar Oatmeal Cookie Cups
    • Pumpkin Cheesecake Bites

    Favorite Tools

    • Mini Muffin Tin 
    • Cuisinart Food Processor 

    mini cheesecakes on a wood cutting board

    mini cheesecakes on a wooden board
    Print Recipe
    3.97 from 27 votes

    Mini Cheesecakes

    Bite-sized cheesecakes are the perfect size to add to a dessert table or for a small sweet treat at the end of a meal. Make them up to 4 days ahead.
    For the smoothest cheesecakes, be sure to let the cream cheese soften and the sour cream come to room temperature before starting the recipe.
    Prep Time15 mins
    Cook Time15 mins
    Total Time30 mins
    Course: Dessert
    Keyword: cheesecake, mini dessert
    Servings: 24
    Calories: 57kcal
    Author: Jess Smith via Inquiring Chef
    Cost: $4.00

    Equipment

    • Mini Muffin Tin
    • Food Processor

    Ingredients

    Graham Cracker Crust

    • 4 oz Graham Crackers (about 8 graham crackers)
    • 3 tablespoon Unsalted Butter, melted
    • ½ teaspoon Granulated Sugar

    Cheesecake Filling

    • 1 8 oz package Cream Cheese, softened
    • ¼ cup Sour Cream, room temperature
    • ½ cup Granulated Sugar
    • 1 large Egg
    • ½ teaspoon Pure Vanilla Extract

    Instructions

    • Before getting started, be sure that the cream cheese is very soft and the sour cream is room temperature. That’s the best way to insure that you get a smooth, even cheesecake with no cracks or lumps.
    • Preheat oven to 325F degrees.
    • Line a mini muffin tin with liners. (Note: You can use nonstick cooking spray instead of muffin liners, but the muffin liners make these much easier to remove from the pan.)
    • In the bowl of a food processor, pulse together the graham crackers, melted butter, and ½ teaspoon sugar until the mixture resembles wet sand. Divide crust between spaces in the mini muffin tin and gently press it down using the back of a spoon or your fingers. You should just have a thin layer of crust in each tin.
    • Wipe out the bowl of the food processor and then combine cream cheese, sour cream, and ½ cup sugar in the food processor. Blend until very smooth. Add egg and vanilla and blend just until the egg is fully incorporated (don’t overmix once the egg has been added or you will get light and fluffy, rather than creamy cheesecakes).
    • Spoon cheesecake filling over the crusts, filling each space to just below the top.
    • Bake until the cheesecakes are set and the edges are just barely beginning to brown, 15 to 18 minutes.
    • Allow cheesecakes to cool completely in the pan.
    • Refrigerate cheesecakes before serving. (They can be made up to 4 days ahead and stored in an airtight container in the fridge.)

    Notes

    Cream cheese - Be sure to use the regular (not low-fat) cream cheese sold in a block, not in a tub. If your cream cheese is cold, slice it into quarters and use the defrost setting on the microwave until it is soft.
    Decorating Cheesecakes - If you’d like to decorate the cheesecakes, try topping them with a bit of whipped cream and a cherry, raspberry, sprinkles, or grated chocolate.

    Nutrition

    Calories: 57kcal | Carbohydrates: 8g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 13mg | Sodium: 36mg | Potassium: 15mg | Fiber: 1g | Sugar: 5g | Vitamin A: 71IU | Calcium: 8mg | Iron: 1mg

    *This post contains affiliate links*

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    About Jess

    Hi! I'm Jess. I am the recipe creator and photographer behind the 900+ recipes you’ll find on Inquiring Chef. As a mom to three young kids and professional cook, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, flavorful, family-approved recipes, you’ve come to the right place! Learn more about me here.

    Reader Interactions

    Comments

    1. Valid Pick

      September 10, 2020 at 11:44 am

      These looks cute... I think I just know right person who would love to make and can make it for me 😉 😀

      Reply
    2. Marcella

      July 04, 2021 at 1:52 pm

      I followed this recipe perfectly I thought, yet I only ended up with enough cream cheese filling for 8 cheesecakes. Is the serving size supposed to be 24?

      Reply
      • Jess Smith

        July 13, 2021 at 8:42 am

        Hi Marcella - did you use a mini muffin tin?

        Reply
    3. Donna

      December 04, 2022 at 3:37 pm

      Can I use nilla wafers instead or gramcrackers? And would the process be the same? Thank you! Can't wait to hear from you so I can make these ASAP

      Reply
      • Jess Smith

        December 06, 2022 at 11:21 am

        Yes! you can use nilla wafers, and they are delicious. Just be sure to grind them until they are very fine, like sand, so that they will hold together.

        Reply
      • Valerie

        December 17, 2022 at 6:31 am

        Another way to use the Nilla Wafers is to just pop one into the bottom of the mini muffin pan, flat side down. No need to make a crust when they are already sized and shaped correctly.

        Reply
        • Jess Smith

          December 17, 2022 at 9:34 am

          Oh yes! That's such a good point and super easy solution!

          Reply

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