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Easy Mini Cheesecake Recipe with individual mini cheesecakes in a muffin tin topped with strawberry sauce cherry topping whipped cream and fresh berries

Easy Mini Cheesecake Recipe

Individual cheesecakes with a graham cracker crust and creamy baked filling, made in a muffin pan for perfectly portioned desserts. Ready with just an hour of prep and bake time plus chilling.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 3 hours 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 1 tbsp granulated sugar for crust
  • 5 tbsp unsalted butter, melted
  • 16 oz cream cheese, softened
  • 2/3 cup granulated sugar for filling
  • 2 large eggs
  • 1/4 cup sour cream
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • 1 pinch salt

Equipment

  • Muffin Pan
  • Mixing Bowl

Method
 

  1. Press graham cracker mixture into muffin liners and pre-bake for 5 minutes.
  2. Beat cream cheese and sugar until smooth, then add eggs one at a time.
  3. Mix in sour cream, vanilla, lemon juice, and salt.
  4. Divide filling among crusts and bake until centers are just set.
  5. Cool completely, then refrigerate at least 3 hours before serving.

Notes

  • Use fully softened cream cheese to avoid lumps.
  • Cool gradually to prevent sinking or cracking.
  • Freezes well for up to 2 months.
  • Add toppings just before serving to keep the crust crisp.