Mini Cheesecakes are a sweet treat that are bite-sized, with a creamy cheesecake filling in a buttery graham cracker crust. These little cheesecakes are a perfect party dessert. This is an easy cheesecake recipe to make, with or without a blueberry or other fruit topping. These cheesecake bites are ready much faster than a whole cheesecake recipe.
Mini desserts are a great option to make when feeding a crowd. These mini cheesecakes can be served at a wedding, bridal shower or baby shower, for afternoon tea, or as a Holiday dessert.
The topping can be made to your taste to suit any occasion, or leave the cheesecakes plain.
What Makes This Recipe Great
• This cheesecake bites recipe is versatile.
• The graham cracker crust is easy to make.
• The cheesecake filling is smooth and creamy, with just the right amount of sweet and tart flavor.
• They only take about 20 minutes to bake.
• There is no water bath needed!
• Super delicious!
You can leave mini cheesecakes plain or top them with a fruit topping, or melted chocolate, whipped cream, etc.
This recipe will make 12 mini cheesecakes, but you can cut the recipe in half or double it if you need more.
For the Blueberry Topping: fresh or frozen blueberries (or raspberries, etc.), water, sugar, cornstarch, fresh lemon juice.
For the Cheesecakes: graham cracker crumbs, sugar, unsalted butter, cream cheese, sour cream, vanilla extract, fresh lemon juice, egg.
How to Make Mini Cheesecakes
1) Mix graham cracker crumbs with melted butter and sugar.
2) Divide the mixture evenly between the 12 liners. Press firmly into the paper liners in the mini muffin tin and bake at 325°F for 5 minutes.
3) Mix the cheesecake filling ingredients (minus the egg) together in a bowl.
4) Then mix in the egg. Don't overmix!
5) Fill the cooled, prebaked graham cracker crusts ¾ full (image shows 9, but recipe makes 12).
6) Let cheesecakes cool in pan, then transfer to refrigerator to chill for at least 2 hours before topping or serving.
For fruit topping: Add the topping ingredients to a medium saucepan and bring to a simmer for 5 minutes. Let cool before topping the cheesecakes.
FAQs for This Mini Cheesecakes Recipe
- What if I don’t have graham crackers? You can use crushed Oreos, digestive biscuits or vanilla wafers as an alternative.
- How do I prevent cracks in the cheesecake? Avoid overbaking and overmixing. Let them cool gradually before refrigerating.
- Can I make these without paper liners? Yes, just lightly grease the muffin pan, but liners make removal easier.
- Can I use frozen blueberries-fruit? Yes, frozen blueberries work well. No need to thaw them before cooking the topping.
- Can I skip the blueberry-fruit topping? Yes, you can top them with any fruit, jam, pie filling, melted chocolate, or even whipped cream.
More Easy Dessert Recipes
Blueberry Lemon Cheesecake Squares
Air Fryer Peanut Butter Cookies
Chocolate Covered Strawberry Brownies
Peach Upside Down Cake
Indoor Oven S'mores
Mini Cheesecakes are the perfect sweet treat for any party or gathering. Customize your topping with a fruit sauce or even chocolate.
- ¾ cup Graham Cracker Crumbs
- 2 Tablespoons Granulated Sugar
- 3 Tablespoons Unsalted Butter, melted
- 8 ounces Cream Cheese, softened to room temperature
- ¼ cup Granulated Sugar
- ¼ cup Sour Cream, room temperature
- ½ teaspoon Vanilla Extract
- 1 teaspoon Fresh Lemon Juice
- 1 large Egg, room temperature
- 1 cup Fresh or Frozen Blueberries
- ¼ cup Water
- ⅓ cup Granulated Sugar
- 2 teaspoons Cornstarch
- Squeeze of Fresh Lemon Juice
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Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners.
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In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
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Divide the mixture evenly between the liners, pressing it down firmly.
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Bake for 5 minutes, then set aside to cool.
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In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
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Add sour cream, vanilla extract, and lemon juice. Mix until well combined.
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Add the egg and gently mix until just combined. Do not overmix.
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Divide the filling evenly among the muffin liners, filling about ¾ full.
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Bake for 18-20 minutes, or until the edges are set and the centers are slightly jiggly.
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Let cool in the pan for 10 minutes, then transfer to the fridge to chill for at least 2 hours.
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In a small saucepan, combine blueberries, water, sugar, and cornstarch over medium heat.
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Stir continuously until the mixture thickens, about 5-7 minutes.
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Add a squeeze of lemon juice, stir, and let cool.
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Once the cheesecakes are fully chilled, spoon the blueberry topping over each one.
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Serve immediately or refrigerate until ready to enjoy.
Tips for Perfect Mini Cheesecakes
- Room Temperature Ingredients: Ensure cream cheese, sour cream, and egg are at room temperature to prevent lumps.
- Don’t Overmix: Overmixing can cause cracks or sinking. Mix just until combined.
- Chill Time is Key: Let the cheesecakes chill for at least 2 hours for the best texture.
- Make Ahead: These mini cheesecakes can be made 1-2 days in advance.
Storage Instructions
- Refrigerate: Store in an airtight container for up to 5 days.
- Freeze: Freeze without topping for up to 2 months. Thaw in the fridge overnight and add the topping before serving.
Calories are 1 mini cheesecake without topping.
Chelsea
I love mini cheesecakes. The homemade ones are so much better than store bought!