No water bath, no cracks, just rich, creamy easy mini cheesecakes that never fail. A reader favorite with over 20 million YouTube views, these cheesecakes are simple to make and always impressive. The smooth texture, graham cracker crust, and creamy filling come together beautifully without fuss or special tools. Perfect for gatherings or whenever you want a bite‑size dessert that feels luxurious.
Each mini cheesecake has a buttery crust, velvety filling, and is baked just long enough so the edges set while centers still jiggle slightly. After chilling, they firm up into perfect creamy little desserts that hold their shape without cracking. Serve them cold, with fresh berries or a spoonful of jam, and they’ll vanish fast.
Why You’ll Love This Recipe
- Crack‑free cheesecakes without needing a water bath
- Rich, creamy texture thanks to full‑fat cream cheese and sour cream
- Smaller size means easier serving and a perfect portion control
- Requires minimal equipment and steps—great for beginners
- Can be prepared ahead of time; chilling makes flavors deepen
Ingredients (Makes 12 Mini Cheesecakes)
Crust
- 1½ cups (150 g) biscuit crumbs (graham crackers or your favorite)
- ¼ cup (60 g) unsalted butter, melted
Filling
- 10.5 oz (300 g) full‑fat cream cheese, room temperature
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1½ tablespoon (14 g) all‑purpose flour
- ¾ cup (185 g) full‑fat sour cream, room temperature
Instructions
Step 1: Prepare Crust
Preheat oven to 320°F (160°C). Line a 12‑cup muffin pan with paper liners. Crush biscuits into fine crumbs, combine with melted butter, then press mixture evenly into the bottom of each lined cup.
Step 2: Make the Filling
Soften cream cheese to room temperature for the smoothest results. Beat it on low speed just until creamy. With mixer still on low, add sugar gradually until fully incorporated and creamy. Add eggs one at a time on low speed, mixing only until just combined so you don’t introduce too much air. Then add vanilla extract, lemon juice, and flour; mix just until combined. Finally, fold in sour cream and mix until smooth.
Step 3: Bake Mini Cheesecakes
Divide filling evenly among the crusted cups. Bake in preheated oven on the lower two‑thirds rack for 15 minutes, or until edges are set but centers still jiggle slightly when shaken gently.
Step 4: Cool & Chill
After baking, let the cheesecakes cool completely in the pan on a wire rack. Once cooled, transfer to refrigerator and chill for at least 4 hours, preferably overnight, to fully set and develop texture.
Step 5: Serve
Once chilled, remove cheesecakes from muffin pan. Serve cold, adding toppings just before serving like fresh berries, fruit compote, or whipped cream if desired.
Tips for Success
- Use full‑fat cream cheese and sour cream for best richness and no graininess
- Make sure eggs are room temperature to avoid lumps
- Mix gently—avoiding overwhipping prevents cracks and air bubbles
- Chill thoroughly; the chilling time is key to get creamy centers and clean slices
- Use paper liners for easy removal; gentle twisting will help pop them out cleanly
Final Thoughts
These mini cheesecakes feel like a special treat even though they’re easy to pull off. The craftsmanship comes in the subtlety—just the right bake, cool, and chill. They’re elegant on a dessert tray or just for a solo indulgence, and because they’re small, you can try different toppings for variety without too much work.
If you want to impress without stress, this is your go‑to recipe. Whether for a party, holiday dessert table, or a simple treat, these little cheesecakes hit the sweet spot.
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Easy Mini Cheesecakes
Ingredients
Crust
- 1½ cups 150 g biscuit crumbs (graham crackers or your favorite)
- ¼ cup 60 g unsalted butter, melted
Filling
- 10.5 oz 300 g full‑fat cream cheese, room temperature
- ½ cup 100 g granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1½ tablespoon 14 g all‑purpose flour
- ¾ cup 185 g full‑fat sour cream, room temperature
Instructions
Step 1: Prepare Crust
- Preheat oven to 320°F (160°C). Line a 12‑cup muffin pan with paper liners. Crush biscuits into fine crumbs, combine with melted butter, then press mixture evenly into the bottom of each lined cup.
Step 2: Make the Filling
- Soften cream cheese to room temperature for the smoothest results. Beat it on low speed just until creamy. With mixer still on low, add sugar gradually until fully incorporated and creamy. Add eggs one at a time on low speed, mixing only until just combined so you don’t introduce too much air. Then add vanilla extract, lemon juice, and flour; mix just until combined. Finally, fold in sour cream and mix until smooth.
Step 3: Bake Mini Cheesecakes
- Divide filling evenly among the crusted cups. Bake in preheated oven on the lower two‑thirds rack for 15 minutes, or until edges are set but centers still jiggle slightly when shaken gently.
Step 4: Cool & Chill
- After baking, let the cheesecakes cool completely in the pan on a wire rack. Once cooled, transfer to refrigerator and chill for at least 4 hours, preferably overnight, to fully set and develop texture.
Step 5: Serve
- Once chilled, remove cheesecakes from muffin pan. Serve cold, adding toppings just before serving like fresh berries, fruit compote, or whipped cream if desired.
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