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Four mini cheesecakes with glossy fruit toppings arranged in a row on a dark slate board

Easy Mini Cheesecakes

Creamy individual cheesecakes baked in a muffin tin over a buttery graham cracker crust — no water bath needed, with endless topping options.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 mini cheesecakes
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup 100 g graham cracker crumbs
  • 4 tablespoons unsalted butter melted
  • 2 tablespoons granulated sugar
  • 16 oz 450 g full-fat cream cheese, softened
  • ½ cup 100 g granulated sugar
  • ⅓ cup sour cream
  • 1 teaspoon vanilla extract
  • Pinch of fine salt
  • 2 large eggs at room temperature

Method
 

  1. Preheat the oven to 325°F (165°C) and line a 12-cup muffin tin with paper liners.
  2. Mix the crumbs, melted butter and sugar; press a heaping tablespoon into each liner.
  3. Beat the cream cheese and sugar until smooth; beat in the sour cream, vanilla and salt.
  4. Add the eggs one at a time on low speed, mixing just until combined — do not overmix.
  5. Divide the filling over the crusts, about 3 tablespoons per cup.
  6. Bake 18 to 22 minutes, until the edges are set and the centers barely jiggle.
  7. Cool in the turned-off oven with the door cracked for 30 minutes, then chill at least 4 hours.
  8. Remove the liners, add toppings and serve cold.

Notes

Room-temperature cream cheese and eggs are essential for a smooth, lump-free filling.
Overmixing or overbaking causes cracks and sinking — stop mixing as soon as the eggs disappear.
Topping ideas: cherry pie filling, fresh berries, lemon curd, chocolate ganache or salted caramel.
Fridge up to 5 days; freeze plain for up to 2 months and add toppings after thawing.