Mini Cheesecakes Recipe (in Muffin Pan!)

Over the years, we’ve put in the work to perfect full-sized cheesecakes—and they’re amazing—but sometimes you just want something simpler that’s ready in half the time.

That’s where recipes like Lemon Cheesecake Bars or Strawberry Cheesecake Bars come in. But when you’re in the mood to mix things up, this one’s a total winner, and we think you’re gonna love it!

Mini cheesecake ingredients

Specific ingredient quantities are in the recipe card below, but here are a few noteworthy tips.

• Graham crackers: We prefer making our own crumbs from classic graham cracker sheets. The honey variety do not produce the same final product.
• Butter: Salted butter is all we use. It holds the crumbs together and provides delicious flavor.
• Sugar: Granulated sugar provides a clean sweetness.
• Cream cheese: Full-fat cream cheese is the only option here.
• Flour: Just a bit to help them bake up perfectly.
• Eggs: They need to be room temperature in order to incorporate correctly.
• Vanilla: Adds well rounded flavor!
• Sour cream: Tangy, full fat helps cut the cream cheese.
• Heavy cream: Lightens the end result.

How to make individual cheesecakes

Start by preparing a 12 cup muffin tin by placing foil lined muffin tins into each slot. As with all cheesecake recipes, room temperature ingredients are crucial to a smooth filling.

Pulse the graham cracker sheets into crumbs using a food processor. Alternatively, you can place them in a gallon bag and bang them until fine crumbs.

Add crumbs, sugar, and melted butter in a bowl and mix until well combined.

Divide the crumbs evenly between the 12 muffin cups. Use a tamper or the bottom of a spoon to press the crumbs into the bottom.

What is important here is to really pack it in. If the crumbs are not packed in tightly they will crumble when the liner is removed.

Place the cream cheese, flour, and sugar into a glass bowl. Using a hand beater mix for 30-40 seconds on medium speed until smooth. Do not over beat. As soon as it looks smooth stop the mixer.

Add in eggs, one at a time, and blend until well combined.

Be sure to scape down the bowl really well before adding the next egg.

Once the eggs are mixed in, add in the heavy cream, sour cream, and vanilla.

Use the hand mixer on low to combine. At this point it is important not to over mix so be sure to use a low speed and just until mixed.

Divide the batter between each of the 12 spots on in the muffin tins. They will be almost full.

Bake in a 325 degree oven for 18-20 minutes. The middle will be just jiggly. Be careful not to over bake them. Allow them to cool completely for an hour or two on a cooling rack.Then chill uncovered for at least 3 hours or overnight.

This step is optional. Once they are chilled, top with toppings of your choice. We like to pipe a swirl of homemade whipped cream and some fresh berries.

Serve on a party platter for a really petty presentation.

Hint: Using foil-lined muffin liners is crucial if you want the crinkly lines these kind of little cheesecakes are known for.