Mini Cheesecakes Made in a Muffin Tin

Mini Cheesecakes made in a muffin tin are one of my favorite bite-sized desserts to make. They’re creamy, classic, and perfectly portioned—ideal for parties, holidays, or anytime I want to serve something sweet and elegant without the fuss of a full-sized cheesecake. With a buttery graham cracker crust and smooth cream cheese filling, they’re everything I love about cheesecake in a mini version.

Why You’ll Love This Recipe

I love these mini cheesecakes because they’re easy to make, don’t require a water bath, and bake quickly. Each one has a crisp crust, a rich, tangy center, and endless topping possibilities—from fresh fruit to chocolate drizzle. They also store well, which makes them a great make-ahead dessert. Whether I serve them plain or dressed up, they’re always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

• Graham cracker crumbs

• Melted butter

• Granulated sugar

For the filling:

• Cream cheese, softened

• Granulated sugar

• Eggs

• Sour cream or Greek yogurt

• Vanilla extract

• Optional: lemon juice or zest for a hint of brightness

Optional toppings:

• Fresh berries

• Chocolate ganache

• Caramel sauce

• Fruit preserves

• Whipped cream

Directions

1. I preheat the oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners.

2. In a small bowl, I combine the graham cracker crumbs, melted butter, and sugar. I spoon a tablespoon of the mixture into each liner and press it down firmly to form the crust.

3. I bake the crusts for 5 minutes, then let them cool slightly while I prepare the filling.

4. In a large bowl, I beat the softened cream cheese until smooth. I add the sugar and mix until creamy, then beat in the eggs one at a time.

5. I stir in the sour cream and vanilla (and lemon, if using) until just combined.

6. I divide the cheesecake batter evenly among the liners, filling each nearly to the top.

7. I bake for 16–20 minutes, or until the centers are just set and slightly jiggly.

8. I let the cheesecakes cool in the pan for 10–15 minutes, then transfer them to the fridge to chill for at least 2 hours before serving.

9. Just before serving, I add toppings of choice—fresh berries, chocolate, or anything I’m in the mood for.

Servings and timing

This recipe makes 12 mini cheesecakes and takes about 15 minutes of prep, 20 minutes of baking, and 2 hours of chilling, for a total of 2 hours and 35 minutes.

Variations

Sometimes I swap the graham crackers for crushed Oreos, vanilla wafers, or gingersnaps for a twist. I’ve made chocolate mini cheesecakes by adding cocoa powder or melted chocolate to the filling. For fruity versions, I swirl in jam before baking or top them with lemon curd, mango puree, or fresh fruit.

storage/reheating

I store these mini cheesecakes in an airtight container in the fridge for up to 5 days. They taste even better the next day once fully set. For longer storage, I freeze them (without toppings) and thaw in the fridge before serving. I don’t reheat them—they’re best served chilled or at room temperature.

FAQs

Can I make these without liners?

Yes, I use a nonstick muffin tin and grease each cup well. I run a thin knife around the edges to release them once cooled.

Can I make them ahead of time?

Absolutely. I usually bake them the day before and add toppings just before serving for best texture and freshness.

What kind of cream cheese should I use?

I always use full-fat brick-style cream cheese for the richest texture. I let it soften at room temperature for smooth mixing.

How do I prevent cracks?

I avoid over-mixing the batter and don’t overbake. A slight jiggle in the center means they’re perfect and will firm up as they chill.

Can I make them gluten-free?

Yes, I use gluten-free graham crackers or cookies for the crust and make sure all other ingredients are labeled gluten-free.

Conclusion

Mini Cheesecakes made in a muffin tin are creamy, easy to make, and completely customizable. I love how they take the stress out of cheesecake while still delivering that rich, tangy flavor I crave. Whether I’m serving them at a party or keeping them in the fridge for a personal treat, these little cheesecakes always bring joy in every bite.

Mini Cheesecakes Made in a Muffin Tin

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Mini Cheesecakes made in a muffin tin are bite‑sized, creamy treats with a buttery crust and smooth cheesecake filling — easy to bake and perfect for parties or make‑ahead desserts.

• Author: Lizaa
• Prep Time: 15 minutes
• Cook Time: 16–20 minutes
• Total Time: ≈ 2 hours 30 minutes (includes chilling)
• Yield: 12 mini cheesecakes
• Category: Dessert
• Method: Baking
• Cuisine: American / International
• Diet: Vegetarian

Ingredients

• For the crust:
• 1 ¼ cups graham cracker crumbs
• 3 tbsp melted butter
• 2 tbsp granulated sugar
• For the cheesecake filling:
• 16 oz full‑fat cream cheese, softened to room temperature
• ½ cup granulated sugar
• 2 large eggs
• ¼ cup sour cream or Greek yogurt
• 1 tsp vanilla extract
• Optional: 1–2 tsp lemon juice or 1 tsp lemon zest (for brightness)
• Optional toppings:
• Fresh berries or fruit
• Chocolate or caramel sauce
• Whipped cream
• Fruit preserves or jam

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Instructions

1. Preheat oven to 325 °F (163 °C). Line a 12‑cup muffin tin with paper liners (or grease each cup if not using liners).
2. In a small bowl, combine graham cracker crumbs, melted butter, and sugar. Press about 1 tablespoon of this mixture into the bottom of each liner to form the crust. Lightly press to compact.
3. Bake the crusts for 5 minutes, then remove from oven and let cool slightly while you prepare the filling. Reduce oven temperature (if your recipe calls for) or continue at 325 °F.
4. In a mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, beating until incorporated. Stir in sour cream (or yogurt), vanilla — and lemon juice/zest if using — until just combined.
5. Divide the cheesecake filling evenly among the prepared crusts, filling each cup nearly to the top.
6. Bake for 16–20 minutes, or until the edges are set and the centers still have a slight jiggle when gently shaken.
7. Turn off oven, open door slightly, and let cheesecakes cool in the oven for 10 minutes (optional but helps avoid cracks). Then remove from oven and let cool to room temperature.
8. Refrigerate uncovered (or loosely covered) for at least 2 hours — or ideally 3–4 hours (or overnight) — until fully chilled and set.
9. Before serving, add optional toppings like fresh fruit, whipped cream, jam or sauce as desired.

Notes

• Use full‑fat cream cheese — it gives the richest and creamiest texture. Lower‑fat versions tend to yield a runnier filling. ([turn0search9](#))
• Room‑temperature ingredients (cream cheese, eggs, sour cream) mix more smoothly — cold ingredients can lead to lumps or overmixing, which may cause cracking or sinking. ([turn0search4](#))
• Don’t overbeat the filling. Once everything is combined and smooth, stop mixing so you don’t incorporate too much air — that can cause mini cheesecakes to puff and then collapse. ([turn0search11](#))
• Muffin‑tin cheesecakes don’t necessarily need a water bath because the portions are small and shallow — making them less prone to cracking compared with large cheesecakes. ([turn0search18](#), [turn0search20](#))
• The centers should remain slightly jiggly when you take them out — they’ll firm up as they cool. Overbaking causes a dry, crumbly texture. ([turn0search1](#), [turn0search15](#))
• Store mini cheesecakes in a covered container in the fridge for up to 5 days. They also freeze well — wrap individually and thaw in refrigerator before serving. ([turn0search15](#), [turn0search6](#))

Nutrition

• Serving Size: 1 mini cheesecake
• Calories: ≈ 240 kcal
• Sugar: 15 g
• Sodium: 180 mg
• Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 0 g
• Protein: 6 g
• Cholesterol: 55 mg