Mini Cheesecakes Recipe – Easy Individual Desserts with Graham Cracker Crust
These Mini Cheesecakes are the ultimate party treat—rich, creamy, and perfectly portioned for individual indulgence. Made with a buttery graham cracker crust and smooth cheesecake filling, they’re easy to customize with your favorite toppings like fresh fruit, chocolate, or caramel. Ideal for birthdays, holidays, or dessert tables, these bite-sized delights are simple to make and guaranteed to impress. Serve chilled and watch them disappear in minutes!
Equipment
- Muffin tin (12-count)
- Paper liners or silicone molds
- Mixing bowls
- Electric mixer or hand whisk
- Measuring Cups and Spoons
- Spoon or spatula
Ingredients
Crust:
- 1 cup graham cracker crumbs
- 3 tbsp melted butter
- 2 tbsp granulated sugar
Filling:
- 16 oz full-fat cream cheese (room temperature)
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Optional Add-ins:
- ¼ cup sour cream
- 1 tsp lemon zest
- ¼ cup mini chocolate chips
Toppings (choose any):
- Fruit compote (strawberry, blueberry, raspberry)
- Whipped cream
- Caramel drizzle
- Crushed cookies or nuts
Instructions
- Preheat oven to 325°F (163°C). Line muffin tin with paper liners.
- Make the crust: Mix graham cracker crumbs, melted butter, and sugar. Press ~1 tbsp into each liner. Bake for 5 minutes. Cool.
- Prepare filling: Beat cream cheese until smooth. Add sugar, mix. Add eggs one at a time, then vanilla. Fold in optional add-ins.
- Fill liners: Spoon filling over crusts, about ¾ full.
- Bake: 15–20 minutes until centers are set but slightly jiggly.
- Cool: Let sit at room temp, then chill in fridge for at least 2 hours.
- Top and serve: Add toppings just before serving.
Notes
- Avoid cracks: Don’t overmix the batter; use room-temp ingredients.
- Make ahead: Best flavor and texture after chilling overnight.
- Crust swaps: Try Oreos, gingersnaps, or almond flour for variety.
- Flavor twists: Add pumpkin purée and spices for fall, or swirl in melted chocolate.