Mini Cheesecake Cupcakes

Super Easy Mini Cheesecake Cupcakes. Layered with a graham cracker crust and creamy tangy cheesecake. Top with salted caramel sauce, chocolate or strawberry sauce!

Super Easy Mini Cheesecake Cupcakes

I love making mini cheesecakes rather than a whole cheesecake. Whole cheesecakes can be quite intimidating. Mini cheesecakes are the best. Super easy to make and the perfect portion size.

These Mini Cheesecake Cupcakes are made in a muffin pan with cupcake liners. Super easy to clean up and doesn’t require a special pan.

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Easy Mini Cheesecake Cupcakes

These mini cheesecakes are rich, creamy and smooth. I made the filling with cream cheese and sour cream for a bit of tang. If you don’t have sour cream feel free to substitute greek yogurt.

This recipe makes 12 perfectly sized mini cheesecakes. They are perfect for serving a crowd!

Mini Cheesecake Cupcakes

The best thing is that they are totally customizable! They can even be served plain or with your favorite topping. Make them with caramel sauce, chocolate or strawberry sauce. Or top them with fresh fruit. Any way you serve them they are awesome!

I’ve included my homeamde caramel sauce and homemade strawberry sauce recipe below. Now the hard part is deciding which one to make. I recommend making both!

Amazing Mini Cheesecake Cupcakes

Mini Cheesecake Cupcakes

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  • 66 reviews
Prep time:
Cook time:
Total time:
Serves: 12 cupcakes
Super Easy Mini Cheesecake Cupcakes. Layered with a graham cracker crust and creamy tangy cheesecake. Top with salted caramel sauce, chocolate or strawberry sauce!

Ingredients

Mini Cheesecake Cupcakes

  • 1 cup graham cracker crumbs
  • 4 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 ounces cream cheese, softened
  • ½ cup sour cream
  • ¼ cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • caramel sauce or strawberry sauce for topping, optional

3 Ingredient Strawberry Sauce

  • 1 cup strawberries, halved
  • ½ teaspoon lemon juice
  • 2 teaspoons granulated sugar

Easy Caramel Sauce

  • 2 cups light brown sugar
  • 1 stick plus 4 tablespoons unsalted butter
  • 1 cup heavy cream
  • 2 teaspoons vanilla extract
  • sea salt for serving, if desired

Instructions

Mini Cheesecake Cupcakes

  1. Preheat oven to 325 degrees.
  2. Line a regular size muffin pan with paper liners. (I recommend using the paper liners over foil)
  3. Combine graham cracker, butter and sugar in a small bowl. Texture should be similar to wet sand. Divide crust evenly into the bottom of the lined muffin tin.
  4. Bake for 5-6 minutes or until golden brown.
  5. Take out of the oven and cool completely.
  6. Meanwhile assemble the cheesecake filling. Beat cream cheese in a stand mixer with the paddle attachment.
  7. Add in sour cream, sugar, eggs and vanilla. Mix until combined. Make sure to scrap the sides of the bowl.
  8. Pour cheesecake mixture into cooled muffin tin. It will be about 2 tablespoons of filling each. Fill almost all the way to the top.
  9. Place in the oven and bake for 20 minutes or until the cheesecakes are set. They will still jiggle a bit. Do not over cook them. If they start to crack they are getting over cooked.
  10. Allow them to cool in the muffin tin completely. Place in the refrigerator to chill and serve cold with your favorite toppings.

Ingredient Strawberry Sauce

  1. Add strawberries, lemon juice and sugar to a small saucepan. Simmer on low for 15 minutes, mashing up strawberries with the back of a wooden spoon. Take off heat and allow to cool.
  2. Place in a food processor and pulse until creamy and thick. Place back in the fridge and serve cold.

Easy Caramel Sauce

  1. Add all of the ingredients except for the vanilla to a saucepan. Cook over low-medium heat until thickened stirring occasionally. About 8 minutes. If the sauce isn't getting a lot thicker turn up the heat a bit and keep and eye on it making sure to whisk constantly. (The sauce will thicken as it cools in the refrigerator).
  2. Stir in vanilla.
  3. Take off of the heat and allow to cool in the saucepan. Transfer to a container and place in the refrigerator to firm up and cool.

Notes

Original recipe from chefsavvy.com. Please do not publish my recipe or pictures without linking back to the original post. Thank you!
Only Eats

Amazing Easy Mini Cheesecake Cupcakes | chefsavvy.com

 

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Comments

  • I’m usually not a big sweets person. That being said, I would never turn down a dessert if offered to me. But I do have a weakness for strawberry cheesecake. I LOVE the stuff! And how cute are these little mini cheesecakes! Just a few bites… that means I can eat more, right? 🙂

  • Donna Henderson

    After searching Pinterest for a mini cheesecake recipe, I came upon yours and found it to be the best choice of ingredients and easy to make. I made the tiny mini cheesecakes for my NYE party last week and they were delicious! Everyone loved them! Thanks for a great post!

      • Nancy

        What kind of muffin papers? You said, “Over Foil”? These are regular size cupcake paper right? Thank you.

        • Hi Nancy,

          Any paper liner will do either paper cupcake or paper muffin liners. I suggest using either of those over foil liners. I hope that helps.

          Thanks!

          Kelley

          • Troy Billings

            Just to clarify, she means “use paper liners rather than foil liners”.

          • Nathan

            Yes, I perfer paper liners. the cheesecakes don’t stick to the paper the same way they do to foil.

            thank you for the comment!

            Nathan

  • Kim

    My cheesecakes turned out great but they were very crumbly when we ate them. Anyone know a fix for this?

    • Hi Kim!

      I am so sorry that they were crumbly when you ate them. Maybe they were in the oven too long? Did you use full fat cream cheese. I have heard low fat can sometimes dry out a cheesecake.

      Thank you!

      Kelley

  • I see you have a stand mixer with paddle attachment as directed in your instructions- I don’t have a stand mixer only a handheld electric- would this still work effectively?

  • Rebecca

    My friends and I are going to make these tonight! So excited!

    Did you use granulated sugar or powdered?

  • Hannah

    I think this will be great to cook but I would like to know if I could substitute the graham crackers for digestive biscuits because I could not find graham crackers in the store. I live in Australia.

    • Hi Hannah,

      I think the biscuits should work. You might need to pulse them in the food processor so they are crumbly and mix with butter. You want the consistency to be similar to wet sand.

      Thank you!

      Kelley

  • Jane

    My husband would like cheesecake for his birthday for tomorrow but I am already secretly committed to making him a different cake – decorated and a big project for me considering my lack of time management skills and experience. Now I can make him these little beauties as well. Planning to customise with mango sauce and possibly a small amount of macadamia nut or almond meal in the biscuit base. Thanks for the recipe and the inspiration. Jane, Adelaide Australia

  • Jen

    Hi Kelley,
    I just finished my first batch of these and had to test one. It was lovely!! The problem I am having, if you can call it a problem, is I have been able to make another batch and still have a ton of the cream cheese mixture left over. When all is said and done I will probably be able to make 36 total. Any ideas on why I might have so much left over??

    The caramel sauce seems to be great, waiting for it to cool a bit more. I have a ton of this too, it filled a pint container!

    Thanks,
    Jen

    • Hi Jen!

      I am so glad you like them. You are right having extra is a good problem to have! You can always make more of the graham cracker crust and maybe half the recipe and make a few more cupcakes. My other suggestion would be to make my chocolate covered cheesecake bites! They are fantastic. You can basically make a graham cracker crust on the bottom and use the filling you already have. Bake, freeze and cut into squares. You can always eat as is or dip in chocolate! Here is the link to the recipe: https://chefsavvy.com/recipes/chocolate-covered-cheesecake-bites/

      I hope this helps Jen! Thanks,

      Kelley

    • Hi Beverly!

      No I would not consider these to be low carb per say. They are made of mostly cream cheese which has about 9 grams of carbs for 1 cup.

      Thank you!

      Kelley

  • manon villeneuve

    I find that even a small size of regular cheesecake is too much. It is usually so dense and I can’t never finish. These are simply the perfect size and they are delicious! I made the strawberry sauce and it was perfect. Thank you for sharing!

  • manon villeneuve

    Ho, I also wanted to add that I was able to make 15 cupcakes using this recipe.

  • Marilyn Siravo

    I use canned cherry pie filling such as Comstock for topping and vanilla wafers for crust. YUMMY!

  • vivian

    I would love these for my book group, but I’m not clear on the size of the muffin tin to use. Is it a regular sized one, or one for mini-muffins. Thanks.

    • Hi Vivian,

      You use a regular size muffin pan and regular size cupcake liners.

      Thanks! Hope you enjoy!

      Kelley

      • vivian

        Thanks for your quick response, Kelley. These were a big hit at my book group dinner, with many requests for the recipe. I will definitely direct them to your blog. The only difference I made from your recipe is to make blueberry sauce instead of strawberry. For double the recipe, I used your ingredients substituting blueberries for strawberries, and thickened it u a bit with a teaspoon of cornstarch mixed with about a tablespoon of water. I didn’t need to run it through the blender after cooking. Thanks so much for a great recipe that I will use again!

  • Rosemary

    My filling was lumpy. Is this normal or did I do something wrong? I have never made cheesecake before.

    • Hi Rosemary,

      I’m pretty sure I know what happened because it has happened to me as well in the past. It is very important to bring the cream cheese to room temperature and it is completely softened before using it. If not it will never completely combine and the batter will end up lumpy.

      I hope this helps! Thank you,

      Kelley

  • Lizette

    I made these and they are the best cheesecake I’ve ever had. I follow the recipe as follows and was able to make 16 cheesecakes. I made the strawberry topping which is incredible and I tried the caramel today. Not sure how I feel about the caramel.

    • Hi Ash,

      I have not tried making these with a mini muffin tin so it is hard to say. If you did try to make them in the mini muffin tin I would suggest shortening the cooking time.

      Thanks!

      Kelley

  • Melissa

    Hello. I made this last night for my dad’s birthday. First the butter-graham cracker ratio is off. You need more crackers. The butter soaked the bottom of the cupcake liner. Also,
    I was looking for a “cheesecake” flavor not sour cream. WAY too much sour cream. I ended up adding another 8 ounces and finally got the cream cheese flavor back. After baking, I let them cool on the counter as what was instructed, and they sunk in the middle. What is going on here!?

    • Hi Melissa,

      I am sorry you had problems with this recipe. I worry adding more cream cheese and not more eggs could be the reason it sunk in the middle.

      Kelley

    • Shan

      How would you know it’s too strong on the sour cream before baking it and trying it?Sour cream is a standard ingredient in cheese cake and a ratio of half a cup of sour cream to 16 oz cream cheese is definitely not “WAY too much sour cream”.

  • Once the strawberry sauce and cheesecakes are cold can I store them in the fridge with the topping on the top? I’ll be bringing them to work so the leas I have to carry the better! 🙂

    • Hi Brandy!

      Yes you can. I stored them in my fridge as well with the topping on top and they were fine the next day. Enjoy!

      Thanks!

      Kelley

  • Jen C

    Have you ever tried freezing these? I need to make a lot of desserts for a party and want to do as much ahead of time as possible

    • Hi Jen,

      I have not tried freezing these cupcakes before. However I know cheesecake freezes quite well if wrapped up properly and cooled before frozen.

      Thank you!

      Kelley

    • Joni Wilhelm

      I made these for my wedding about 3 weeks ahead and froze them up to the point of putting the fruit topping. They were great!

  • E. Schwanz

    The name “mini” cheesecake cupcakes is very deceiving!! Guess I missed somewhere that these were to be regular cupcake size!!! What a bummer for me this morning using the mini size muffin pans and of course mini papers. Guess I should have read all of your “replies” before making them — someone asked about ” mini pans.. Guess I will find out tonight how my guests feel about handling the mini size dessert????? Sorry, probably won’t make them again – rest of it seem to work well– Oh, well!!!

    • Hello,

      Sorry for the confusion. It does state using a muffin tin not a mini muffin tin in the recipe. They are called mini because they are individual portions of cheesecake.

      Thank you,

      Kelley

    • Hi Kenzie,

      I have not tried freezing these cupcakes before. However I know cheesecake freezes quite well if wrapped up properly and cooled before frozen.

      Thanks!

      Kelley

  • Sandra June

    I’m off to a birthday party tonight and cheesecake is one of the guest of honor’s favorites so I thought I give it a whirl.

    I grew up eating my dad’s traditional, springfoam baked version with a cherry topping–delicious! Because of my fondness for his version I added 2T lemon juice and the zest from one whole lemon into the batter. Tasting it raw reminded me so much of daddy’s (RIP) cake…a very nice memory indeed.

    I opted for strawberry topping and added a hint more sugar. Not sure if I’m going to try one before the party– I hope they are a success!

  • Snickerdoodle

    When I made the crust part it didn’t stay together. It crumbles when you touch it after it came out of the oven, I even cooked it a little extra. What’s wrong?

    • Hi!

      I am so sorry that this happened. Mine always stay together so I am not sure what could have caused it to crumble? Maybe over cooking could cause it to crumble or not pressing it down into the cupcake liners. Sorry I could not be of more help!

      Thank you,

      Kelley

      • MFN

        I thought my crust was crumbly too, but after it cooled it stuck together nicely. Hope that is helpful!

  • Marlen

    Hello,

    I tried to make this recipe since it looks simple and fun to make and also because I LOVE cheesecake!!! I decided to make it today but unfortunately when I took my cheesecakes out my mini cheesecakes cracked. I haven’t tried them yet but I did put them in the fridge to chill. Did I do something wrong? :/

  • Lizette

    These are always such a hit. The only thing different I do is bake them longer.

  • Hadia

    I made these cheesecakes in a party at my place. Everyone loved them. So easy and super delicious. 👍

  • Rachael

    Is the sugar and the granulated sugar completely seperate? I thought they were the same thing? I’m about to make these but I don’t know exactly how much sugar to add

    • Hi Rachael,

      Yes it is granulated sugar that you want to use. Sorry for the confusion! I have updated the recipe to say granulated sugar instead of just sugar.

      Thanks & Enjoy!

      Kelley

  • Allison

    My husband loves cheesecake and I’m intimated to bake a whole one so this is perfect!! 2 questions though, you have granulated sugar twice listed for the cheesecake ingredients is that correct? Or is one for the crust and one for the actual cheesecake? And second, do you have a YouTube video of making this!? That would be so helpful.

    • Hi Allison,

      2 tablespoons is for the crust and the 1/4 cup is for the filling. Unfortunately I do not have a video of myself making this.

      Thank you!

      Kelley

  • Sarah

    Do you use regular size cupcake pans or the mini ones? And would the mini ones work?
    Thanks!

    • Hi Sarah,

      I use regular cupcake pans. I have not tried it in the mini pans so it’s hard to say.

      Thanks!

      Kelley

  • Lisa

    These turned out great! I wanted to make them actually bite-sized so I used a mini muffin tin and shortened the bake time to 15 min. It ended up making 48 little cheesecakes.

    • Hi Lisa!

      I am so happy to hear that! I always wondered how these would turn out in the mini muffin tins. Thank you so much for letting me know!

      Kelley

      • Cindi Garrett

        Would you freeze these in the paper liners? Do you ever make them without liners, and if so, do they come out of the muffin tin okay? Also, do you have any other muffin type cheesecake recipes (variations) and do you have a muffin size key lime pie recipe? I’m trying to make several hundred muffin size cheese cakes and key lime pies for my daughter’s reception.

        • Hi Cindi!

          I have tried them without liners and for whatever reason the cheesecakes came out cracked. I personally would use the liners. I have heard from other readers that they have successfully frozen this recipe so it should work out fine. You could always bake them, cool, then remove muffin liners then freeze.

          Unfortunately I do not have any other variations. I have found the flavor you are looking for on another site: https://www.livewellbakeoften.com/mini-key-lime-cheesecakes/

          Thanks & Enjoy!!

          Kelley

  • Marcielle

    Hi Kelly,

    Instead of graham crackers, can I use Biscoff cookies? I would pulse them in the food processor.

    Thanks!

    • Hi Marcielle,

      That sounds like a wonderful idea! As long as they are pulsed pretty fine I think they will work perfectly.

      Thanks!

      Kelley

  • Kimberly

    I just put mine in the oven to bake! Fingers crossed that I made them just as good! Thank you for sharing this Recipe!!!! I had a lot of fun making them! 😀

  • AC

    Hello!

    I made a double batch for a bake sale. I too had way too much batter left over. Since I measured the batter with a tablespoon I know that I had a little more than a third more batter than I needed — each cupcake took exactly an extra tablespoon. I had enough batter left that I made 6 crustless mini cupcakes. Here’s some high praise, my daughter says they are awesome even without the crust.

    I served these with a different caramel creme sauce. I do have to say, that if I were serving them with only fruit and not a sweetened topping, I’d add a bit more sugar to the dough.

    Excellent recipe, excellent turnout and they were all gone after the bakesale opened an hour ago!

    Thank you!

    • Hi Donna,

      I am not sure how they will turn out without a crust. I have never tried it so it is hard to say. You can always make a gluten free crust using almond flour.

      Hope this helps! Thank you!

      Kelley

    • Kristi

      Donna, I make these gf by using gluten-free shortbread cookies instead of graham crackers. They’ve always turned out great!

  • Suzie

    Hi! I had a question about the recipes. It first says 2 tablespoons of granulated sugar, then calls for 1/4 cup of granulated sugar again. Is that correct?

    Thanks! I’m super excited to try these!!

    • Hi Suzie,

      Yes this is correct. The 2 tbsp is for the crust and the other granulated sugar is for the actual cheesecake batter.

      Thanks!

      Kelley

  • Qiauna

    Hello Kelley,

    I noticed 2 granulated sugar measurements (2 tbsp and 1/4 cup) which amount is for the crust? Which is for the cheesecake filling?

  • Ashley

    I’m assuming the 2 tablespoons of sugar is for the crust? And the 1/4 cup is for the filling?

    Thanks they look so good!

  • Rina

    Hi. I would like to make mini, mini cheese cakes. How long should I bake them?

    • Hi Rina,

      I have not tried baking these in the mini muffin tins so it is hard to say for sure. I would check on them after maybe 12-15 minutes.

      Thanks!

      Kelley

  • Afshan Syed

    Hi! Thank you for the recipe, I just made these today and I also had a lot of left over topping, the crust was yummy and crunchy but seemed to have too much butter as they left oil marks on plate. They seemed saturated in it, (which is a good thing because it means I can cut out a good two tablespoons of butter from the recipe for next time probably!) I enjoy a tangy cheesecake filling but my whole family all agreed the 1/4 cup sugar was definitely not enough it barely tasted sweet…I think if you top the cheesecake with a sauce it would probably be ok but if you’re making them plain like I did then highly advice more sugar. I think I’ll going to add more sugar just before I add the eggs so I can keep tasting the amount once it seems sweet then add eggs mix etc….

    Thanks again a good learning experience for me

  • Jill

    Hi! We would like to make these today ( dec. 18 ) and refrigerate to be served on Christmas Day – would this work or do we need to freeze them? If we need to freeze we would add topping day prior to serving. Your thoughts?

    • Hi Lei Anne,

      I have not tried it with other flavors yet. You can try subsisting the vanilla for almond extract or mint extract for a different flavor. I still need to experiment with different options of these maybe chocolate or red velvet mini cheesecakes! Any suggestions?

      Thanks!

      Kelley

  • Sadia

    Hi! Can I omit the sour cream if I don’t want it to be tangy or do I have to substitute it with something else?

    Thanks

    • Hi Sadia,

      The cheesecakes are not too tangy so I wouldn’t worry about it. They have the normal cheesecake flavor. Greek yogurt would be a good substitute.

      Thanks!

      Kelley

      • Mnandy

        HI Kelley!

        Love your recipe! Can I use regular plain yogurt to substitute the sour cream? I don’t have Greek yogurt only plain yogurt in my fridge,

        Thank you!

        Mandy

        • Hi Mandy!

          I would recommend using greek yogurt in place of the sour cream. The plain yogurt won’t be as rich.

          Thank you!

          Kelley

  • Maria

    I love this recipie! And they look so Nice! I have a question though, when I make a full size cheesecake I usually bake it in the oven in a water bath. Do you recommend doing this for these cupcake cheesecakes? Thanks!

  • Jousie

    Made them with strawberry topping for my husband’s birthday. They were amazing and everyone loved them 🤗

  • Finny

    Hi, may I ask u some question? How many eggs did you put? Do you use the whole egg or just the yellow egg? Thanks. Btw your cheese cake is beautiful. 😀👍

  • Gabriela Canova

    Yumminess overload!!!! I’m defo going to try these over the Easter weekend.

  • Kimia

    I’ve made these last night for a party.
    It was my first time baking cheesecake, and with your clear instructions they came out great.
    Thx for everything 🤗😁

  • Cheryl King

    These are great. A vanilla wafer fits exactly in a mini muffin pan and also is a great crust for these.
    Cheryl

    • Hi Angela,

      I have not tried freezing these cupcakes before. However I know cheesecake freezes quite well if wrapped up properly and cooled before frozen.

      Thank you!

      Kelley

  • Awesome
    I made a low carb version
    I used Swerve instead of sugar
    I made them in a mini muffin pan made 50 wow!
    Thanks for. Great recipe!!

  • Joni Wilhelm

    Hi Kelley,
    Just wanted to say that this is a fantastic recipe! I am a former caterer/personal chef and now work as a food stylist. I just got married and decided to do all the appetizers and desserts. I did not want a wedding cake or cupcakes and wanted to choose something I could make ahead of time. I didn’t use muffin pans with liners because I wanted to freeze them up to the point of adding the fruit topping. I instead used individual muffin tins, baked them, put a round of waxed paper on each and was able to stack them in the freezer. I made the topping the day before the wedding so my kitchen crew put the topping on, also used a pastry bag with whipped vanilla cream and a berry on top of each one. Half were strawberry, half were mixed berries, so either half a strawberry or a raspberry on each one. Everyone raved about them! I adapted the recipe to make 75 and ended up with 90…….not a single one was left! The tins were slightly bigger than a cupcake wrapper so I made wrappers out of lace doilies…….

    • I am so happy to hear you enjoyed them Joni!! These cupcakes would be beautiful at a wedding! Thanks again and congrats on getting married!!

  • Courtney

    Looks sooooo good and tastes really good too. Loved it! Also, I like how they are really cute and small. 🙂

  • Pearline Thompson-Beckford

    Thanks for the great posts will be doing these for a family reunion in July wanting to please all tastes I will do the sour cream and yoghurt but also want to do something less tangy and more “regular” cheesecake taste what can I use instead of sour cream and yoghurt please?

    • Hi Pearline,

      The cheesecakes are not too tangy so I wouldn’t worry about it. They have the normal cheesecake flavor. I would test out a batch before your reunion to see what you think!

      Thanks!

      Kelley

  • Tori

    Hi Kelley! I love this recipe so much, and I’ve made them a number of times with 100% success. However, I am interested in making these in a mini cupcake pan (like bite-size cheesecakes). Do you think that will work? Please advise. Thank you!

    • Hi Tori,

      I have never tried making these in a mini cupcake pan so it is hard to say. I think it should be fine but cooking time will be a lot shorter. Let me know how you make out!

      Thanks!

      Kelley

    • Amy

      Made these tonight for a baby Shower tomorrow. Regular recipe makes 48 mini muffin size. Baking time 12-15. My first set was perfect at 15 minutes. The second round was cracking by 15, so check them around 12. I used strawberry jelly (stirred to soften) and a half strawberry to top them. Husband gave two thumbs up. 🙂 Thanks for the recipe!

  • Tina

    I looooove this recipe! It’s sooo good! My birthday is coming up and instead of cheesecake cupcakes, I’d like to make just one big cheesecake. Is it possible to use this recipe on a springform pan? If so, what size? And how long should i bake it? Thanks in advance! 😊

    • Hi Tina!

      Thanks so much! I have not tried this recipe in a spring form pan so it is hard to say for sure. I would recommend maybe doubling the recipe and putting it in a springform pan.

      Thanks!

      Kelley

  • Asiya

    I was told you don’t bake cheesecake.
    Cheesecake requires no baking.

    Can it be done like this you think?

  • Mira

    I made these. They surpassed perfection!! So rich, creamy, smooth with a slightly tart strawberry sauce. Thanks for the recipe.🍓🍰🍓😊

  • Ann

    Hi,
    Will these makes 6 regular size muffins? And if I can substitute other biscuits instead?
    Thanks.

    • Hi Ann,

      I have not tried making these in a muffin tin but I imagine they would make a little more than 6 maybe 8? As for the biscuits do you mean cookies? Other readers have commented that they used cookie biscuits in place of the graham cracker and it turned out well for them.

      Thanks!

      Kelley

      • Ann

        Hi Kelly,

        Yes..i meant maybe Marie biscuits/cookies or those tea cookies. I’m in Germany so I bought butter cookies which taste like Marie cookies. Will that be ok too?

  • Kayla

    Hi I was wondering how long to cook them if I used the smaller cupcake pans? So they’re bite size

    • Hi Kayla,

      I have never personally tried making these in a mini bite size muffin tin. I would check them after 10 minutes then keep an eye on them.

      Thanks!

      Kelley

  • Lucas Link

    This Looks So Yummy! I am going to make it for tomorrow!

  • Peggy

    Are these mini cupcakes baked in a water bath?
    If not,do they crack on top?

    • Hi Peggy,

      No they are not baked in a water bath and no they don’t crack.

      Thanks & Enjoy!

      Kelley

  • Ashley Clarke

    Do you think this would work without the liners in a non stick muffin pan?

    • Hi Ashley,

      I would worry that the crust might crumble when you try to remove it. I would really recommend using the liners.

      Thanks!

      Kelley

  • Janice

    These were so easy to make, and they turned out incredibly cute and delicious! Thanks for sharing 🙂

  • PEGGY TAYLOR

    I have approx 400 to do. How far ahead of time can these be made? Can they be frozen for a couple weeks?

    • Hi Peggy!

      I have not tried freezing these cupcakes before. However I know cheesecake freezes quite well if wrapped up properly and cooled before frozen. So I think they should be fine!

      Thank you!

      Kelley

  • M. Good

    Sound delicious but 28 grams of fat!!! Too much for a little dessert for me.

  • Priyanka harkare

    Quick question:is this assuming you’re using a mini muffin pan or a regular muffin pan? Just wanted to make sure before I buy all the ingredients:)

  • Mani

    The only thing which didn’t turn out as expected was the graham crackers (with sugar and butter). It was too dry and i did not add more butter. So the base of my cheese cake turned very crumbly 🙁

  • Kathy Moss

    How long in advance can these be made? Do you use regular or mini size cupcake pans

    • Hi Kathy,

      You want to use a regular size pan. I would make these 1 or 2 days ahead. You can also make ahead and freeze.

      Thanks,

      Kelley

  • Stacey

    These look delicious! Could you substitute the cream cheese for light cream cheese/fat free? Would that alter the texture/taste too much?

  • Erika

    I loved this recipe. I have made other mini cheesecake recipes but this one was the best thus far! I used vanilla wafers instead of graham crackwers and left out the sugar in the crust part. I used a small blender to mix the ingredients (in two batches) and let chill in the fridge for a while before baking with the crust. I made the strawberry sauce and it adds a punch of flavor but my boyfriend loves the cheesecakes plain as well. Thanks for the recipe, I will definitely be making these again the in future.

  • I LOVE these mini cheesecakes! They were really delicious, easy, and took almost no time at all to make! I loved them so much, I posted them on my blog (don’t worry, I gave the credit to you). It would mean a lot if you could check out my blog ( sunnybakesblog.wordpress.com ). I made the caramel ones. These were a huge hit at my house!
    Thanks SO much! They were amazing!

  • Eliza

    It’s official I’m making these this weekend!!! Already told my neighbors ❤️✋🏻😊

  • Noelle J Curran

    Hi Kelley-

    Do you think I would be able to freeze these cheesecakes and let them thaw overnight?

    Thanks in advance!

    Noelle

  • Katie

    Have you ever done them in the mini muffin pan? How long would you bake them if so?

    • Hi Katie,

      I have not, I would try baking them for then for 12-15 minutes then keep checking until done.

      Thanks!

      Kelley

  • Nadine

    This is by far the easiest cheesecake recipe i have used ,the mixture makes around 16 with extra crumbs made…..which was good as I made 34 for a BBQ ,baked mine for 19 mins

  • Andrea Huizar

    when I made these mini cheese cakes I added the 1/4 cup of sugar and it wasn’t sweet at all. should I add half a cup the next time or no

  • Barbara

    I just made these and the filling was exactly right for the 12 bases (someone said they had a lot over – I had none). I cut down the sugar a little in the strawberry sauce but probably will put it back once it is cold as I don’t think this is the typical american dessert recipe that comes out very sweet (thanks chef for that). The cheesecakes took exactly 20 minutes to cook but even after about 15 minutes I wouldn’t say the cracker base was golden but I took them out anyway. I will post again once we eat them tomorrow!

  • Patty Schoenweiler

    Is the caramel sauce supposed to be served warm or cold? Just made it and it tastes delicious but it does get thick in refrigerator. Serving tomorrow for s bridal shower

    • Hi Patty,

      I would bring it to room temperature, that should make it a good consistency to spoon it over the cheesecakes.

      Thanks!

      Kelley

  • Naomi

    It says to use a paddle for the cream cheese. Will it make a big difference if I use a beater or mixer?

  • Sammie

    I want to make a large number of these to bring into the office. Can I make them ahead of time and store them in the fridge? Will the graham cracker crusts get soggy or crumble? Should I put them in the freezer?

    • Hi Sammie,

      Yes you can make these ahead of time! I would do 2 days ahead and keep them in the fridge or up to 2 months in the freezer.

      Thanks!

      Kelley

      • Sammie

        Kelley,

        Thank you for your quick response! Do you have any recommendations on the best way to store in the fridge?

  • Mary

    Just tried this recipe to take to a friends for thanksgiving dinner treat. So easy to do. A real hit. Would definitely make these again.

  • Cindi

    Do you think it would work to use silicone muffin liners? I don’t want to ruin the cheesecake from setting…

  • Jessica

    I am needing something to replace the heavy cream as I need a recipe that is lower in fat due to dietary restrictions. Could I use 1/2 and 1/2 instead of heavy cream and will I get the same result? Or do you have any oher recommendations? Thanks!

    • Hi Jessica,

      Are you talking about for the caramel sauce? The cheesecake does not have heavy cream in it. If you are talking about the caramel sauce, I would recommend using the heavy cream to thicken up the sauce. You can always add a bit of milk in place of some of the cream.

      Thanks!

      Kelley

  • Ana

    Hi

    You mentioned in your ingredient list granulated sugar twice..first 2 tbsp of it then 1/4 cup. I was just wondering about that. I want to make these for my husband and my anniversary.

    Thanks

    Ana

  • Sherrie

    Question. It says to add sugar to the Graham cracker mixture. Then while mixing the cream cheese it says add egg, sugar, sour cream. The. 1/4 cup sugar is that in the sour cream mixture or with the Graham cracker and butter mixture?

  • April

    I love these so much, they are so cute! I impress everyone with my mini cheesecakes!
    Don’t use the other recipes without sour cream if you want that tangy richness. This recipe is perfect! Only thing I did was make more crumb mix because I like more of a crust. But that’s just me.
    I’ve played around with my toppings too, everyone loves my samoa topping (toasted coconut, caramel, and chocolate), and my matcha, pomegranate, and toasted almond topping. 🙂

  • Susan

    When you say mini,are you referring to the regular size muffin pans or the actual mini muffing pans?
    Because I would like to make the bite size little muffin pans.

    • Hi Susan,

      This recipe is for a regular size muffin pan. It can be made in a mini muffin pan but the cooking time needs to be shortened.

      Thanks!

      Kelley

  • Barbara

    I made these into oreo cheesecakes. Crumbled oreos & mixed with butter for the crust. Then added some crumbled oreos to the cheesecake mixture and baked per instructions. Top with a mini oreo. HUGE hit at thanksgiving.

  • Judy

    I’ve made cheesecake more times than I can count. These “minis”are perfect for my family. Almost everyone wants a different topping! Problem solved…. Thank you

  • Deandra Henry

    Are the 2 tbsp for the crust, and the 1/4 cup for the cheesecake filling?

  • Melissa

    This is gonna be a smach hit at our Thanksgiving dinner! There so cute and easy to make. And the best part you can make sure everyone gets a piece no one is left out!!

  • Michel Spratley

    I made these mini cheesecakes for Thanksgiving and everyone loved them!! I topped them with cherry pie filling.

    • Hi Deborah,

      Yes you can freeze these. I would make sure to wrap it really good in an airtight container.

      Thanks!

      Kelley

  • Chie Firmeza- Ejercito

    Hi Kelly, is the sour cream a must in the recipe? What can I substitute for it if I don’t have sour cream? Thanks. 😊

  • Rachel

    How long can you keep these in the refrigerator after they’ve been made?

  • Sherry

    Mini cheesecake is awesome ! I doubled up on the crust cause the cream cheese mixture were a lot…it made 18 cupcakes … came out perfect !!

  • Becca

    What if you don’t have a stand mixer could you use a hand mixer? Or how would I go about it?

  • I made thes last weekend for a function , they were yummy . I’m making another lot today . So eAsy and delicious . 💋

  • Deneen

    Make your recipe all the time. I was thinking of doing minis. Using the nut cup Wilton pan. Your thoughts?

    • Hi Deneen,

      Yes they can be made even smaller with minis. I would reduce baking time and check them after 12-15 minutes.

      Thanks!

      Kelley

    • Hi Patricia,

      I am sorry that they crumbled for you when they came out of the pan!

      Thanks for letting me know,

      Kelley

  • Heather

    When I found this recipe I was so excited! I made just a few little changes to fit my mini muffin pans. I used the crumb mixture as is but I halved the cream cheese, sour cream, sugar, eggs and vanilla so I could put them in my 24 mini-muffin pan and I decreased the cooking time to 10 minutes. They are perfect! Thank you for sharing this with the world! Happy New Year!

  • Anonymous

    Hi Kelly, would it be okay to garnish these with mint in a chiffonade form?

  • Jess

    I appreciate you sharing this recipe. May I suggest one thing. In the name you mention “mini” cheesecake cupcakes. Can you please note somewhere that these make 12 regular sized cupcakes. I made the mistake of reading mini and assuming mini cupcakes. So I tripled the recipe and have way to much! Can’t wait to eat it all but definitely didn’t need that much

  • Karin

    My husband and I love cheesecake but a regular one is way to much for us so I made these to try. They are amazing and so easy to make. Thank you for sharing.

    You can’t buy graham crackers in our country (Netherlands) so I used wheat biscuits instead.

  • Morgan

    Help! I’m in the middle of making these and it doesn’t specify which time to use 1/4 cup sugar or 2tbs sugar- the crust versus the filling?

  • Kassie Pirkle

    AMAZING! So glad we found this recipe. Super easy! Glad to find a cheesecake recipe with few ingredients. Thank you ♡

  • julie

    what is the paperliners over the foil. which ones are those? Can i do the mini liners and which ones would i use again?

    • Hi Julie,

      Instead of the foil cupcake or muffin liner you want to use paper. Yes you can use mini paper liners. I find the paper ones are easier to remove.

      Thanks!

      Kelley

  • Tina

    These were delicious! I added almond extract to the Graham cracker crumbs and beat the cheesecake filling until it was smooth and fluffy. The texture of the finished product was light and fluffy. So delicious and a beautiful presentation!

  • Becky Wells

    When you say “regular” sized muffin pan, what exactly do you mean? Your photos look like “mini” muffin sized. I’m eager to make this recipe! It looks great!

  • Julia

    I have never made cheesecake before (always a little scared to see the out come, ha!). However, I just whipped these up tonight and they were super easy to make, and not to mention delicious!!! I crushed up Oreos and added them into the mixture because I have a small obsession with oreo-everything!

  • Mandy

    Hi I am so looking forward to making this. We use Celsius so I will bake at 162c. I will substitute the graham crackers for digestives.
    I will let you all know what happened.

    • Hi Ayron,

      I serve them with the cupcake liners on. It is pretty easy to remove however I think the presentation is better with the liner on.

      Thanks & Enjoy!

      Kelley

  • Jessica

    In the recipe it says 2 tablespoons granulated sugar and then it also says 1/4 cup granulated sugar… is that a mistake? How much sugar should I use? Thank you! These look amazing!!!

    • Hi Jessica,

      The 2 tablespoons is for the graham cracker crust, the 1/4 cup is for the cheesecake filling.

      Thanks!

      Kelley

  • Hajra

    Made this and this was so amazing will be making this again but I just wanted to know can i make this as one big cheesecake or does this have to be mini ones

    • Hi Hajra!

      I have not tried making this as a whole cheesecake before so it is hard to say how it would convert. I think it should work out though! Let me know how you make out!

      Thanks!

      Kelley

  • These were so cute to make!! The cheesecake filling was a little chunky because of the cream cheese. I did the directions, I don’t know what I did wrong, though. Hmmm…

    • Hi Ella,

      This can happen if the cream cheese is not soft enough. This has happened to me before as well. Make sure it is room temperature and very soft.

      Thanks!

      Kelley

  • Camille

    Hi! I made these today in a mini muffin tin and was able to make 48 mini cheesecakes with this recipe! Baked at 325 for 15 minutes with another regular size cupcake pan with each tin filled halfway with water on the bottom rack under the cheesecakes on top rack. This steam bath worked as well as a water bath to prevent cracking. They turned out excellent and were very easy to make! My new favorite recipe, I’ll be making these again and again. Thanks so much for sharing! 😊

  • Nicole

    I want to make these this weekend! If I don’t have a food processor for the strawberry sauce- is there something else I can use? I really want to make the strawberry one!

  • Carol

    Hi Kelley!
    This is my go-to recipe for cheesecake. Thank you so much! It’s absolutely perfect!

  • Michelle

    I love making this recipe, but there’s been a couple times when the cupcake liner sticks to the crust. How do I prevent that from happening? Does the crust mixture not have enough butter?

    • Hi Michelle,

      You could always spray the liners with a bit of nonstick cooking spray. Also placing them in the fridge for an hour or so until they are chilled helps to make them easier to remove as well.

      Thanks!

      Kelley

  • Stefani

    this is one of the worst cheesecake recipes I’ve made, normally a bit of a cheesy flavor is good, it is cheesecake after all. This only tasted like cream cheese, there was no outstanding flavor or anything of that nature, it didn’t have that wonderful creamy texture that I associate with cheesecake. Will not make again.

  • Carolyn

    Making these for a special occasion. How many days before would you be able to make them before the crust starts to get soggy?

    • Hi Carolyn,

      I would say 2-3 days in advance these could be made. You could also make them ahead even earlier and freeze them.

      Thanks!

      Kelley

  • ARV

    Made them for Easter some with a cherry pie filling and others with raspberry coulis and fresh rasberries. They were a success thank you.

  • Cathy Stevens

    Has anyone made them in mini muffins tins? How long did you bake them?

    • Hi Cathy,

      Other readers have made them and say 15 minutes is how long they’ve baked them.

      Thanks & Enjoy!

      Kelley

  • Kelli Aaron

    These are delicious and so easy. I love the caramel sauce makes them extra special. I have made time and time again for showers, birthday parties, and just because.

  • Tiffany

    These mini cheesecakes ar e easy and delicious. I made these for my future daughter in law’s wedding shower. I will be making them for the rehearsal dinner.

  • Suryani Piracci

    1st attempt making these cheesecake darlings to surprise my sister’s (early) birthday. 1st time baking cheesecake in Singapore after living 6 years in Dubai. I’d always have cream cheese & sour cream in the fridge there because the local ones are so good & cheap.
    I used digestives for base & Greek yoghurt as I’m out of sour cream. I’m delighted to say the smell is maddening!! 3 more hours until the Iftar party (I’m fasting, it’s the 3rd day of Ramadan). You’ll hear back from me tonight! Thanks, Kelley xx

    • Suryani Piracci

      It’s a hit by my Singaporean family & the birthday girl loved it! Topped half with dark chocolate chunks & half with fresh blueberries.
      Thanks again! xx

  • Bonita

    I made cheesecakes with vanilla cookies and put cherry pie filling on top yummy easy!

  • Kaia G.

    OMG! My batch is in the oven, but they look so cute and everything is delicious! I would use 4.5 tbsp of butter next time.

  • Kristen

    This recipe says it makes a dozen cupackes, and i found that to be true for the measurements for the crust. However, I have about half the filling left after putting it into the cups. I followed the recipe exactly…did anyone else have this happen? I hate to waste all of that :/ I guess I’ll have to make some more…

    • Hi Kristen,

      I’m sorry to hear this! I haven’t received any other complaints about this and when I make them it’s always the right amount. I usually just divide the batter up. Were you using a 12 cup muffin tin?

      Thanks!

      Kelley

  • Priscilla

    Tried this for the first time and it was a success! Chilled overnight and the texture was just like (or even better) than store bought cheesecake. I quadrupled the recipe which yielded lots of extra cream so beware if you’re trying to make larger batches. Thanks for sharing, Kelley!

  • Jessica S

    Just want to say that these are SO easy & even more delicious!!! I’m making about 18 dozen for our wedding & im thrilled with the outcome! I’ve even added fruit preserves and my own Mexican chocolate sauce to batches for a flavor variety and they turned out great!! … I should mention I don’t normally care for cheesecake, but I could eat a whole tray of these! Thank you for sharing your recipe!

    PS tried to give 5 stars but rating wouldn’t submit

  • Carole Skorey

    I made the mini cheesecakes for company and everyone loved them. Instead of the toppings you suggested, I used 1 cup of sour cream, 3 tablespoons sugar, 1/2 teas vanilla and mixed together. Five minutes before the baking time is up, I took them out of the oven and put a dollop of this mixture on the tops of the cheesecake cupcakes. I put some graham cracker crumbs on that and put them back in the oven for the last 5 minutes of baking time. I let these get room temperature, then in the fridge overnight.
    But next time, I plan on making the caramel topping.

  • Kirsten

    These were super cute and I like the texture of the cheesecake, but I found the cheesecake part wasn’t sweet at all. I made the strawberry topping as directed, though using unsweetened frozen strawberries, and it was quite tart, leading to an overall not-very-desserty flavor. I put together some caramel (different recipe) and it was a better-balanced dish with that. If I make it again with strawberry topping, I’d increase the sugar in both the cheesecake and strawberries.

  • Angela

    I made these last night for the first time. It was painful waiting for them to completely cool but I held out. These are amazing! Creamy and the perfect size. I’m serving them with our lasagna dinner. I’m glad that I increased the recipe to make 18. There won’t be any leftovers! I’m making the strawberry sauce to top them

  • Angela

    I had to add another comment! I have made these twice in a week. The first batch went so fast (I made 18!). For the second time around I made the mini minis. The only downside to the mini mins is that I can’t stop eating them. These really don’t need any topping at all. I made the strawberry sauce and added it to a few and I loved it! This is my new go to recipe for cheesecake. I always have leftovers when I make cheesecake but not with these. Thanks again for sharing!

  • these little cheesecakes are cute thus beautiful! I cherish that they’re chomping estimate and the way that you can modify them. Such an awesome sweet thought for a gathering!

  • Lori Burkhardt

    I have made a gluten free version by making the crust with ground gf pretzels and nuts with a small amt of sugar added to give some sweetness to it. Most people prefer this crust over my graham crust! Go figure! I will be making these for my niece’s bridal shower (gf of course since both of my niece’s are gluten free) Thank you for the recipe.

  • Susan Guarino

    Other recipes call for baking crust and filling at same time. Is there a reason your recipe calls for baking crust first and then with filling?

      • Susan Guarino

        Thank you. I am making them today as a practice run. Intend to make these for my daughter’s wedding. Thanks for the recipe.

  • Good luck with your dieting…I am trying for Lent to *Reduce* cheese/champagne consumption. I can’t say eliminate because that’s a sure-fire way to fail! But I am trying to reduce at least 🙂 These cheesecakes are the perfect little diet solution: single serving!

    • Hi Mira,

      Yes you can! I would even try refrigerating before taking them out of the liner to avoid any crumbling.

      Thanks!

      Kelley