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4.3 from 96 votes

Mini Cheesecakes

These adorable mini cheesecakes are always the hit of any party! Top these little beauties with anything from pie filling to caramel sauce to fresh fruit – you can’t go wrong.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
3 hrs
Total Time
3 hrs 35 mins
Servings: 12 mini cheesecakes
Course: Cake

Ingredients

For the Crust:
  • 4 whole graham cracker sheets
  • 2 tablespoons granulated sugar
  • 3 tablespoons unsalted butter melted
For the Filling:
  • 16 ounces cream cheese room temperature
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla bean paste or vanilla extract
Topping suggestions:
  • Pie filling or fruit sauce of your choice cherry, blueberry, lemon curd, strawberry sauce, etc.
  • salted caramel sauce
  • chocolate ganache
  • Fresh fruit

Instructions

    Cup of Yum
  1. Preheat oven to 350°F. Line a standard cupcake pan with paper cupcake liners.
  2. Place graham crackers into the bowl of a food processor fitted with a metal blade. Pulse until they form fine crumbs. Add 2 tablespoons sugar and melted butter and pulse until all the ingredients are evenly distributed.
  3. Evenly distribute the crumb mixture in the bottom of each baking cup. Press gently to form an even crust.
  4. Bake crusts in preheated oven for 5 minutes. Place pan on wire rack to cool while you prepare the filling.
  5. Beat cream cheese and sugar in a large bowl with an electric mixer until well mixed - about 2 minutes. Add eggs in one at a time and mix until incorporated. Scrape the sides of the mixing bowl and add in the vanilla bean paste or vanilla extract and mix until it is incorporated. Use a large cookie scoop (about 3 tablespoons) to evenly distribute the filling into baking cups.
  6. Bake for 15-17 minutes or until just set. Allow cheesecakes to cool completely on a wire rack and then refrigerate for at least 3 hours. Just before serving, top with the pie filling or sauce of your choice.

Notes

  • If you do not have a food processor, you can place the graham crackers into a zip-top bag and crush the graham crackers with a food mallet or rolling pin. 
  • Check out my tips for how to soften cream cheese to make sure your cream cheese is the perfect temperature.
  • Store mini cheesecakes in an airtight container in the refrigerator for up to 3 days. Wait to top them until just before serving.