This Mini Cheesecake Recipe is Easy & Delicious

Learn how to make a mini cheesecake recipe that is perfect for parties or weddings! These bite size desserts are so delicious and easy.

My husband and I do enjoy the occasional cheesecake. It’s one of those desserts we rarely have so when we do, it’s a celebration. And I’ll be honest, it’s truthfully one of my favorite desserts.

As summer is in full bloom, sometimes I’m just looking for a little sweetness to settle the sweet tooth. I don’t want an entire piece of cheesecake, but that would be too much. I like small summer dessert recipes . . . bite sized!

For this recipe, the pans measure approximately 13″ x 8.25″ x 1.75″, or around there. They have 12 cavities that measure approximately 1.5″ deep with 2″ diameter. You can use them with or without liners (they have removable bottoms).

How do you know when mini cheesecakes are done?

Make sure the middles don’t look too wet – and give the pan a slight jiggle (wear an oven mitt). It should jiggle just a little bit or not at all. If there is noticeable movement, leave in for a few more minutes and check again.

Are you ready to get the recipe? You’ll need:

• 1 1/2 8-ounce packages soft cream cheese
• 1/2 cup granulated sugar
• 2 eggs
• 1/2 teaspoon vanilla
• 1 cup graham cracker crumbs (you can also use crumbled vanilla wafers)
• 3 1/2 T butter, melted
• Fruit for topping (optional)
• 12 T whipped cream (1 per dessert)

You can keep these in the fridge for up to five days. You’ll want to put them in an airtight container with a cover so that they stay fresh. Store in the freezer for up to a month.

Print the full recipe below:

Mini Cheesecakes

Want to make a small dessert that’s going to be a hit? This mini cheesecake recipe is perfect – easy to make, and they won’t last long!

4.49 from 147 votes

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Prep Time: 10 minutes minutes

Cook Time: 32 minutes minutes

Total Time: 42 minutes minutes

Servings: 12 people

Ingredients

• 12 oz cream cheese 1.5 packages
• 1/2 cup granulated sugar
• 2 eggs
• 1/2 teaspoon pure vanilla extract
• 1 cup graham cracker crumbs
• 3 1/2 T butter melted
• 12 strawberries
• 12 T whipped cream

Instructions

• Preheat oven to 350F.
• Add the cream cheese, eggs, vanilla and sugar in a large mixing bowl. Blend and set aside.
• Crush the graham crackers and mix with the melted butter.
• Press the crumbs into the pan, dividing equally between each cavity.
  
• Pour the cheesecake mixture right on top of the crumbs, until it's 3/4 full.
  
• Bake for about 30-32 minutes.
• Let stand to cool for 15-20 minutes, then refrigerate about one hour.
  
• Add fruit, whipped cream (1 T per cake), and anything else you like before serving.
  

Nutrition

Serving: 1serving | Calories: 217kcal | Carbohydrates: 17g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 68mg | Sodium: 172mg | Potassium: 86mg | Fiber: 0.5g | Sugar: 12g | Vitamin A: 555IU | Vitamin C: 7mg | Calcium: 45mg | Iron: 1mg

Now that you’ve made this mini cheesecake recipe, you’re ready to try these other tasty desserts like these funfetti mini cakes!

Photography by Patty from The PKP Way