Mini Cheesecake Recipe

This Mini Cheesecake recipe is a super addictive hand-held cheesecake desserts that are made with a simple buttery cracker crust, plain vanilla cheesecake filling, and topped with fresh berries or any topping that you’d love!

side shot of mini cheesecake recipe with fruit

Serve these mini baked cheesecakes at parties on a dessert board or for special events such as weddings, birthdays, high-teas, and baby showers.


Mini cheesecakes are perfect as hand-held desserts that can be served at parties or for special occasions like weddings, birthdays, and baby showers.

Apart from reducing the baking time somewhat, there’s not much difference between making these mini cheesecakes and a regular cheesecake, so if you’re familiar with baked cheesecakes then you’re good to go!

a fork with piece of cheesecake and fresh fruit


These mini cheesecakes must be stored in an airtight container in the refrigerator due to the cream cheese filling and will last for 5-7 days.

You can extend the shelf life of your mini cheesecakes by freezing them for up to 3 months. When ready to serve, defrost the mini cheesecakes in the refrigerator for a few hours.


Absolutely! Graham crackers are typically not gluten-free but you can make a crust using gluten-free crackers and cookies instead for dietary purposes.

blueberries and strawberries on a cheesecake on a brown plate


  • I’ve added fresh berries to the top of these mini cheesecakes such as blueberries and strawberries but you can keep them plain or garnish these mini cheesecakes with piped whipped cream or add a fruity pie filling topping.
  • These mini cheesecakes are vanilla in flavor but you could make decadent chocolate mini cheesecakes by adding some cocoa powder to the Graham cracker crust and the cheesecake filling.
  • If you’re rushed for time or want to decrease your recipe preparations, use ready-made mini pie crusts bought from your local grocery store instead of making your own Graham cracker crust.
  • Add in some melted white chocolate into the cheesecake filling to turn these mini cheesecakes into special desserts for various occasions.
  • Turn these plain mini cheesecakes into strawberry or blueberry mini cheesecakes by adding in strawberry pie filling and blueberry pie filling into the cheesecake filling.
  • Add lemon zest and fresh lemon juice into the cheesecake filling for mini lemon cheesecakes. 
overhead shot of a mini cheesecake on a brown plate


These mini cheesecakes will be slightly delicate once removed from the oven which is why it’s so important to allow them to set further in the refrigerator for about 4 hours once they have fully cooled. I recommend keeping the cheesecakes in the muffin tin while they cool and chill in the refrigerator – it’s much easier to handle them that way.

If you decide to make these mini cheesecakes ahead of time, you can store them in the muffin tin and then cover it with plastic wrap and foil if you don’t need that muffin tin immediately for other recipes. Otherwise, transfer these mini cheesecakes to an airtight container.

You can use parchment or foil-lined wrappers as liners for the muffin cups so that these mini cheesecakes come out of the pan easily.

These mini cheesecakes can easily be varied by adding different types of toppings to suit your preference.

mini cheesecake recipe in a muffin tin

More Delicious Cheesecake Recipes To Make

Yield: 12

Mini Cheesecake Recipe

Mini Cheesecake Recipe

These Mini Cheesecakes are addictive hand-held cheesecake desserts that are made with a simple buttery cracker crust, plain vanilla cheesecake filling!

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


Graham Cracker Crust

  • 12 graham crackers, crumbled to make about 11⁄2 cups of crumbs
  • 6 Tbsp of butter
  • 1⁄4 cups of powdered sugar

Cheesecake Filling

  • 16 oz cream cheese room temperature
  • 2 large eggs, room temperature
  • 2⁄3 cup of sugar
  • 1 tsp of vanilla extract


Preheat the oven to 325 degrees.


  1. Blend graham crackers in a food processor to create the crumbs to use for the crust. Melt the butter and add it to the crumbs, blend. Add powdered sugar to the crumb mixture and blend it all together. Mixture will be moist and easy to form into a crust.
  2. Line a muffin pan with paper cups and drop about 1 tablespoon worth of the graham cracker mixture into each cup. Press the mixture into the bottom of each cup to form the crust.


  1. In a large bowl, blend the cream cheese and sugar together. Add the vanilla extract and blend again until combined. Add the eggs one at a time and blend well.
  2. Fill the cups evenly with the filling, approximately 1 tablespoons worth of mixture for each cup. Bake for 18-20 minutes, until there is only a slight jiggle in the center of each cup.
  3. Let cool completely and then place them in the fridge for about 4 hours to set, or allow them to set overnight.
  4. Once cooled and set, add toppings of choice and enjoy!


Optional assorted toppings: strawberries, blueberries, jam, cherries and chocolate shavings

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Similar Posts

Leave a Reply

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

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