Mini Cheesecakes Recipe (40-Minutes Treat!)- S&SM

Name: Mini Cheesecakes Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 cup graham cracker crumbs; 4 tablespoons unsalted butter (melted); 2 tablespoons sugar; 1 tablespoon brown sugar; 1/2 teaspoon cinnamon; 2 8- ounce packages cream cheese (softened); 1/4 cup sour cream; 1 teaspoon lemon zest; 2 tablespoons cornstarch; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract; 1/2 cup white sugar; 2 large eggs; Whipped cream and berries (as toppings)

Recipe Video Print

I love making these Mini Cheesecakes because they are creamy little desserts with a buttery graham crust. I top them with fluffy whipped cream and fresh fruit for an elegant treat that is simple to put together in just 40 minutes. They are perfect to decorate for both Halloween and Christmas parties.

Since we are about to start the holiday marathon, I could not wait to share this mini cheesecakes recipe that is simple and perfect for parties. You can decorate them to match any celebration, which makes them so much more interesting to serve. For Christmas, I like topping them with cinnamon whipped cream, white chocolate shavings, and crushed candy canes. For Halloween, I let the kids have fun adding candies and spooky faces. And if cheesecakes are your thing, my pumpkin cheesecake bars or my pecan pie cheesecake are both perfect for Thanksgiving.

Why you will love this recipe
What you will need
How to make
Expert tip
Recipe variations and add-ins:
Serving suggestions
How to store leftovers:
Frequently asked questions
More cheesecake recipes to try:

I make this mini cheesecake recipe with simple ingredients like cream cheese, eggs, sugar, and graham crackers. My goal was to create a treat that does not take a long time, so I spend about 20 minutes preparing the recipe and another 20 minutes baking in the oven. It works perfectly when I host Halloween parties and need to double the batch for my kids and their friends. These little cheesecakes are also great to make ahead because they freeze great. I like baking a full batch and saving extras so I always have something ready to pull out whenever we want a sweet treat.

Why you will love this recipe

Silky little bites of cheesecake: I love how the cream cheese bakes into a silky filling that tastes super rich. These mini cheesecakes melt in your mouth and pair so well with fluffy whipped cream.
Quick enough for busy days: I like that I can put these together in only 40 minutes from start to finish. The short prep and bake time make them perfect when I want a homemade dessert without spending hours in the kitchen.
Party ready and kid approved: I enjoy making these for holidays because everyone can decorate their own. My kids love adding candies at Halloween, while I like topping them with fruit for Christmas gatherings.
Sweet treats that save for later: I bake an extra batch and freeze them so I always have dessert ready. It is so handy to pull them out on family nights or when we have surprise guests.

What you will need

Graham cracker crust: I start with graham cracker crumbs mixed with butter, sugar, a little brown sugar, and cinnamon. It makes a sweet and buttery base that holds the cheesecake together.
Cheesecake filling: The filling is all about cream cheese blended with sour cream, sugar, lemon zest, and a touch of cornstarch. Vanilla and almond extracts add flavor, and the eggs make it smooth and creamy.
Topping: I like to keep it simple with whipped cream and fresh berries.

How to make

1. Prep the crust: I start by preheating the oven to 325 degrees F and lining a muffin tin with paper liners. Then, I mix the graham cracker crumbs with sugar, brown sugar, cinnamon, and melted butter until moist and crumbly. I press about a tablespoon into each muffin cup, pat it down firmly, and bake for five minutes before letting it cool.

2. Make the filling: I beat the sour cream into the softened cream cheese until smooth and creamy. Then, I mix in the cornstarch, vanilla, almond extract, lemon zest, and sugar before adding the eggs one at a time until the filling is silky.

3. Scoop the filling: I spoon the cheesecake mixture into each muffin liner, filling them almost to the top so they bake up nice and even.

4. Bake and serve: I bake the cheesecakes for about 16 to 20 minutes until the centers are set. After cooling them on the counter, I let them chill in the fridge for at least 3 hours or overnight, then serve them cold with a topping of whipped cream and fresh strawberries.

Expert tip

Room temperature ingredients matter:

After making this recipe many times, I have to tell you that the key for making it perfectly every time is to leave the ingredients on the counter so they reach room temperature. This simple step helps everything blend smoothly and quickly, which also keeps me from overmixing the batter and ensures the cheesecakes turn out silky and delicious.

More tips to consider:

I make sure the muffin tin is lined with paper liners so the cheesecakes come out easily after chilling.
I let the cheesecakes cool completely on the counter before putting them in the fridge, otherwise condensation can make them soggy.
I chill them overnight whenever I can because the texture gets creamier and the flavor deepens.
I like to decorate them right before serving so the whipped cream stays fluffy and the fruit looks fresh.
Use BLOCK cream cheese, not spreadable, or your dessert won’t have the correct structure and very likely won’t set.

Recipe variations and add-ins:

Chocolate swirl: I melt half a cup of chocolate chips and swirl it into the batter before baking. The marbled look makes them rich and pretty.
Berry topped: I spoon fresh raspberries or blueberries on top with a drizzle of warm jam. The fruity layer makes them taste bright and fresh.
Caramel pecan: I drizzle homemade caramel sauce and sprinkle chopped pecans over the top. It gives a sweet and crunchy finish that my kids love.
Pumpkin spice: I mix half a cup of pumpkin puree with cinnamon, nutmeg, and cloves into the filling. This version is perfect for fall gatherings and always gets compliments.
Coconut delight: I stir shredded coconut into the crust and add toasted coconut flakes on top. It adds a tropical touch that is simple but delicious.

Serving suggestions

On Thanksgiving, I set these mini cheesecakes on the table after dinner, and my kids pile theirs with whipped cream while my husband sneaks one before the plates are even passed. They are the perfect little bites when everyone wants dessert but is already full from roasted turkey and stuffing. Ha!

At Christmas, I dress them up with candy canes or chocolate shavings, and they always look festive next to my classic pumpkin pie. For Halloween, I bake extra so the kids can decorate with candied citrus peel or some candied pecans and share with friends. No matter the holiday, these sweet treats always end up being part of our family celebrations.

How to store leftovers:

Refrigerate: I keep leftovers in a covered airtight container in the fridge, and they stay fresh for up to four days.
Freezing: I flash freeze the individual cups on a baking sheet for a couple of hours, then move them into a freezer bag so they store well.
Reheating: I let them thaw in the fridge overnight and then enjoy them chilled the next day.

Frequently asked questions

How do I know the filling is baked through?

The first few times I made these, I kept worrying if they were baked enough. Now I look for the centers to be set but still just a little jiggly when I pull them from the oven. As they cool on the counter, the texture finishes setting, and the end result is creamy and smooth. It took me a couple of tries to trust the process, but now it works every single time.

Can I make different sizes?

Yes, I have tried making these in mini muffin tins, and they turn into little bite-sized desserts that are perfect for parties. I have also baked them in larger cups when I wanted a more indulgent serving. The only thing I keep in mind is adjusting the bake time so they cook evenly without overbaking.

Is there a way to make these lighter?

Sometimes after a big dinner, I like to make these a little lighter so everyone can still enjoy dessert. I swap some of the cream cheese for a lighter version or use Greek yogurt instead of sour cream. The taste is still rich and creamy, but it is not as heavy on the stomach, which makes it easier for kids to ask for seconds.

More cheesecake recipes to try:

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