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Close-up of mini cheesecakes topped with whipped cream and fresh berries.

The Best Mini Cheesecake Recipe

A rich and creamy mini cheesecake recipe with a buttery graham cracker crust, perfect for individual servings.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12 mini cheesecakes
Calories 250 kcal

Ingredients
  

  • 1 cup graham cracker crumbs
  • 4 Tbsp unsalted butter (melted)
  • 16 oz full fat cream cheese (softened to room temperature)
  • ½ cup granulated sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • to taste whipped cream
  • to taste fresh fruit

Instructions
 

  • Preheat oven to 325°F (160°C). Line a mini muffin tin with paper liners.
  • Mix graham cracker crumbs and melted butter, pressing into the bottom of each muffin cup. Bake for 5 minutes, then cool.
  • Beat cream cheese and sugar until smooth. Add eggs one at a time, then stir in vanilla extract.
  • Pour batter over the cooled crusts. Bake for 15 minutes, then let cool completely in the pan.
  • Chill in the refrigerator for at least 2 hours. Top with whipped cream and fresh fruit before serving.

Notes

For the best texture, ensure the cream cheese is at room temperature and chill the cheesecakes thoroughly before serving.
Keyword cheesecake