10+ Mini Cheesecake Recipes You’ll Love to Try Today

Mini cheesecakes let you enjoy classic dessert flavors in a bite-sized way. They’re perfect for parties, snacks, or when you just want a little something sweet.

These little desserts are easy to make and fun to share.

You don’t need a ton of ingredients or fancy gear to whip up mini cheesecakes. With a simple crust and a creamy filling, you’ll have something tasty for any occasion.

Ingredients

• Graham crackers (for crust)
• Butter (melted)
• Cream cheese
• Sugar
• Eggs
• Vanilla extract

Cooking Instructions

1. Preheat oven to 325°F (163°C).
2. Crush graham crackers and mix with melted butter to make your crust.
3. Press crust mixture into muffin pan cups.
4. Beat cream cheese, sugar, eggs, and vanilla until smooth.
5. Pour filling over crust in muffin cups.
6. Bake for 18–20 minutes until set.
7. Cool and refrigerate before serving.

1) Classic Mini Cheesecakes with Graham Cracker Crust

Classic mini cheesecakes are a breeze to make with a graham cracker crust. The crust is buttery and crunchy, a perfect match for the creamy filling.

You can bake them in a muffin pan for the perfect size. Once they’re baked, let them cool before adding your favorite toppings.

Ingredients

• 1 cup graham cracker crumbs
• 3 tablespoons melted butter
• 2 tablespoons sugar
• 16 ounces cream cheese, softened
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 2 large eggs

Cooking Instructions

1. Preheat oven to 325°F (163°C).
2. Mix graham cracker crumbs, melted butter, and sugar. Press into muffin pan cups.
3. Beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time.
4. Pour filling into crusts.
5. Bake 18–20 minutes.
6. Cool, then refrigerate before serving.
7. Add toppings if you like.

Learn more tips from the mini cheesecakes with graham cracker crust recipe at Cookies and Cups.

2) No-Bake Mini Cherry Topped Cheesecakes

No-bake mini cherry cheesecakes are perfect when you want dessert in a hurry. You start with a buttery crust made from crushed cookies or wafers.

The creamy cheesecake filling is soft and smooth. After the filling sets in the fridge, add cherry pie filling on top for that sweet, fruity kick.

You can make them ahead and freeze the cheesecakes (leave off the cherry topping until later). When you’re ready, just add the topping and you’re good to go.

Ingredients

• 1 cup crushed vanilla wafers or graham crackers
• 3 tablespoons melted butter
• 8 oz cream cheese, softened
• 1/3 cup sugar
• 1 teaspoon vanilla extract
• 1/2 cup heavy cream, whipped
• 1 cup cherry pie filling

Cooking Instructions

1. Mix crushed wafers with melted butter. Press into mini muffin cups.
2. Beat cream cheese, sugar, and vanilla until smooth.
3. Gently fold in whipped cream.
4. Spoon filling over crust in muffin cups.
5. Chill in fridge for at least 2 hours.
6. Add cherry pie filling on top before serving.

3) Mini Cheesecakes with Pecan Crust

Mini cheesecakes with a pecan crust bring a nutty crunch to every bite. The crust is crunchy and nutty, which pairs so well with the smooth cheesecake filling.

You can top them with caramel or more chopped pecans for extra flavor. This recipe uses simple ingredients you probably already have.

Ingredients

• 1 cup chopped pecans
• 1 cup graham cracker crumbs
• 3 tablespoons melted butter
• 2 (8-ounce) packages cream cheese, softened
• 2/3 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract

Cooking Instructions

1. Preheat oven to 325°F (163°C).
2. Mix pecans, graham cracker crumbs, and butter. Press into mini cheesecake molds.
3. Beat cream cheese and sugar until smooth. Add eggs and vanilla; mix well.
4. Pour filling over crust. Bake 18-20 minutes until set.
5. Cool and chill before serving.

For more ideas on these cheesecakes, check out this mini pecan pie cheesecakes recipe.

4) Strawberry Topped Mini Cheesecakes

It’s surprisingly easy to make these mini cheesecakes with a fresh strawberry topping. Each one has a buttery graham cracker crust and a creamy filling.

The sweet and tangy strawberry sauce adds a fresh twist. You can prepare them in about 25 minutes plus chilling time.

They look pretty and taste just right when you serve them chilled. Making your own strawberry sauce gives the cheesecake a natural sweetness.

You can swirl the sauce into the filling or spoon it on top once baked for a pop of color.

Ingredients

• 1 cup graham cracker crumbs
• 4 tablespoons melted butter
• 16 ounces cream cheese, softened
• 2/3 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup fresh strawberries
• 2 tablespoons sugar (for sauce)

Cooking Instructions

1. Preheat oven to 325°F (160°C).
2. Mix graham cracker crumbs and melted butter. Press into mini muffin cups.
3. Beat cream cheese and sugar until smooth.
4. Add eggs one at a time, then vanilla.
5. Pour filling into crusts.
6. Bake for 15-18 minutes. Cool completely.
7. For sauce, mash strawberries with sugar. Spoon on top before serving.

For more details, check this mini strawberry cheesecake recipe.

5) Chocolate Drizzled Mini Cheesecakes

Chocolate drizzled mini cheesecakes are simple and so satisfying. The smooth cheesecake base in a mini size is just right for sharing—or not sharing, honestly.

The chocolate drizzle adds a rich touch without being too much. Use melted chocolate or ganache for a topping that melts in your mouth.

Try mixing up the crust with OREO or graham cracker crumbs to match the chocolate. They look great on a plate for guests or as a quick snack.

Ingredients

• 1 cup cream cheese
• ½ cup sugar
• 1 egg
• ½ cup crushed graham crackers or OREO cookies
• 2 tablespoons butter, melted
• ¼ cup chocolate chips or chopped chocolate

Cooking Instructions

1. Preheat oven to 325°F (163°C).
2. Mix crushed cookies with melted butter and press into mini cupcake liners.
3. Beat cream cheese, sugar, and egg until smooth.
4. Pour filling over crusts.
5. Bake for 18-20 minutes.
6. Let cool, then drizzle melted chocolate on top.
7. Chill for 1 hour before serving.

6) Vanilla Bean Mini Cheesecakes

Vanilla Bean Mini Cheesecakes are so easy to make and look super elegant. The creamy filling has little vanilla bean specks that add a fresh flavor.

These cheesecakes sit on a crunchy graham cracker crust for a nice contrast. You bake them in a muffin pan, so each one is just the right size.

Let the cheesecakes cool fully after baking. Chilling them in the fridge helps the flavors set and makes slicing easier.

Ingredients

• 1 cup graham cracker crumbs
• 3 tablespoons melted butter
• 16 ounces cream cheese, softened
• 1/2 cup sugar
• 2 teaspoons vanilla bean paste or seeds
• 2 large eggs
• 1/4 cup heavy cream

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Mix graham crumbs and melted butter. Press into muffin pan cups.
3. Beat cream cheese and sugar until smooth.
4. Add vanilla bean paste and eggs, mix well.
5. Stir in heavy cream gently.
6. Pour filling into crusts.
7. Bake for 20-22 minutes, until edges set.
8. Cool completely, then chill for at least 2 hours before serving.

Find more details at Rodelle Kitchen.

7) Mini Lemon Cheesecakes with Zesty Topping

Mini lemon cheesecakes have a bright, tangy flavor that stands out. The crust is crunchy and made from gingersnap cookies or graham crackers.

On top, there’s a smooth, creamy lemon cheesecake filling that tastes fresh and light. To finish, add a zesty lemon curd and a dollop of whipped cream.

This adds extra tang and sweetness to balance the tartness. These little treats work well for dessert or a quick snack.

Ingredients

• 1 1/2 cups graham cracker crumbs or crushed gingersnaps
• 1/4 cup melted butter
• 16 oz (450 g) cream cheese, softened
• 2/3 cup sugar
• 2 large eggs
• 1/4 cup sour cream
• 1/3 cup lemon juice
• 1 tablespoon lemon zest
• Lemon curd for topping
• Whipped cream for garnish

Cooking Instructions

1. Preheat oven to 325°F (163°C).
2. Mix crust ingredients and press into mini muffin pan.
3. Beat cream cheese and sugar until smooth.
4. Add eggs one at a time, then sour cream, lemon juice, and zest.
5. Pour batter over crust in muffin cups.
6. Bake 18-20 minutes until set.
7. Cool, then top with lemon curd and whipped cream.

8) Pumpkin Spice Mini Cheesecakes

Pumpkin spice mini cheesecakes really hit the spot in fall. They’re smooth and creamy, with all those classic pumpkin pie spices.

You just need pumpkin puree, cream cheese, and a cozy mix of cinnamon, nutmeg, and cloves. I like to bake them in muffin tins—makes for easy, perfect portions.

A bit of whipped cream or a drizzle of caramel on top never hurts, either. Honestly, they look as good as they taste.

Ingredients

• 8 oz (225 g) cream cheese, room temperature
• 1 cup (240 ml) pumpkin puree
• 1/3 cup (67 g) granulated sugar
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• 1 large egg
• 12 mini graham cracker crusts

Cooking Instructions

1. Preheat oven to 325°F (163°C).
2. Beat cream cheese until smooth.
3. Add pumpkin, sugar, vanilla, and spices; mix well.
4. Add egg and blend gently.
5. Spoon mixture into crusts.
6. Bake 20-25 minutes until set.
7. Cool, then chill before serving.

Give this one a shot—it’s a simple fall dessert that’s hard not to love.

For more details, check out this Mini Pumpkin Spice Cheesecakes recipe.

9) Salted Caramel Mini Cheesecakes

Salted Caramel Mini Cheesecakes? Oh yeah, they’re as good as they sound. Creamy, smooth, and just a bit of a crunch from the graham cracker crust.

Each bite gives you that sweet-salty caramel kick. It’s a nice change from the usual plain cheesecake.

If you don’t want to make a whole cake, these are perfect. They bake in small cups, so you can share or stash a few for later.

You can whip up your own caramel sauce or just grab one from the store. A sprinkle of sea salt on top really brings it all together.

Ingredients

• 1 ½ cups graham cracker crumbs
• ¼ cup brown sugar
• 6 tbsp melted butter
• 16 oz cream cheese, softened
• ¾ cup granulated sugar
• 2 large eggs
• ½ cup sour cream
• 1 tsp vanilla extract
• ½ cup salted caramel sauce
• Sea salt for topping

Cooking Instructions

1. Preheat oven to 325°F (163°C).
2. Mix graham cracker crumbs, brown sugar, and butter. Press into mini muffin cups.
3. Beat cream cheese and sugar until smooth. Add eggs one at a time.
4. Stir in sour cream and vanilla. Pour filling over crust.
5. Bake for 18-20 minutes. Let cool.
6. Top with salted caramel and a pinch of sea salt before serving.

Find more recipes like this in the Mini Salted Caramel Cheesecakes collection.

10) Mini Cheesecakes with Oreo Crust

Mini cheesecakes with Oreo crust are just plain fun. I usually press whole or crushed Oreos into the bottom of a muffin pan for a rich, chocolatey base.

Cream cheese, sugar, and vanilla make the filling super smooth and light. Sometimes I toss in extra Oreo bits for a little crunch.

They bake up fast and work well for parties or late-night snacks. Just let them cool all the way before chilling so they set up right.

Ingredients

• 24 Oreo cookies
• 16 oz (450 g) cream cheese, softened
• 2/3 cup (135 g) sugar
• 1 teaspoon vanilla extract
• 2 large eggs

Cooking Instructions

1. Preheat your oven to 325°F (163°C).

2. Drop one Oreo cookie into each muffin cup. That’ll be your crust.

3. In a bowl, beat the cream cheese, sugar, and vanilla together until it looks smooth.

4. Crack in the eggs one at a time, mixing gently after each.

5. If you want extra Oreo goodness, stir in some chopped Oreo pieces.

6. Pour the filling over the crusts in the cups.

7. Bake for about 18-20 minutes. Check that the centers are set.

8. Let them cool completely. Pop them in the fridge and chill for at least 2 hours before serving.