Mini Cheesecakes

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These Mini Cheesecakes are thick, smooth and creamy, with a little tang from some sour cream! They have a vanilla wafer crust and are topped with fresh whipped cream and berries for a classic little treat!

Mini Cheesecakes - smooth, creamy and full of vanilla flavor!Mini Cheesecakes decorated wtih berries

Who doesn’t love a good mini dessert? They are easily shareable and transportable. They’re easy to make (usually). And they feel so much more guilt-free than your average full-sized treat. I have loads of mini cheesecake options, but didn’t have a simple vanilla one here for you yet, so today I am sharing my classic vanilla mini cheesecake with you! Perfect for any occasion and easy to change up!

So how do you make mini cheesecakes?

Well let’s start with the crust. I used a vanilla wafer cookie crust by grinding up the cookies in a food processor. I love the extra bit of sweet and vanilla that the cookies give the mini cheesecakes, but you could definitely swap the cookie crumbs out for graham cracker crumbs without making any other changes. Both are totally classics in my mind and so yummy!

Next up is making the filling. Just a handful of ingredients are used and you likely have most of them handy already. You’ll want your cream cheese to be room temperature to start with so that it doesn’t get all lumpy in your batter.

Add some sugar for sweetness and flour for texture and mix it all together! Next up is the sour cream and vanilla extract. The sour cream softens up the texture of the cheesecake and lends some moisture, while also adding a nice pop of tangy flavor. And then of course the vanilla is totally necessary and adds flavor.

Next up are the eggs to bind everything together and add some nice richness to the cheesecake.

Best Mini Cheesecake recipefruit decorated Mini Cheesecakes

How do you bake mini cheesecakes?

Unlike a full-sized vanilla cheesecake, mini cheesecakes do not require a water bath. Score! I bake them right in a cupcake pan with cupcake liners.

They also don’t need nearly as long to bake as a full-sized 9 inch cheesecake. Instead of taking almost 2 hours to go through the baking and cooling process, these take about 40 minutes. Much more friendly with your time for those days when you need cheesecake more quickly.

Once the cheesecakes are baked, they can be chilled in the fridge. I served these with a topping of fresh whipped cream and berries and oh my goodness – so good! These little mini cheesecakes are so classic and simple, but pack a LOT of flavor!

Can you freeze mini cheesecakes?

I get a lot of questions about freezing deserts, so I decided to test these out in the freezer. I froze them in a tubber ware container – some wrapped before going into the container and others unwrapped. After being frozen for about a month, I gave them a try. Delicious still! It didn’t seem to make a difference if they were wrapped prior to going into the container or not. They were slightly firmer around the edge than when they were fresh, but marginally. I also froze some with the whipped cream on them already and it froze and defrosted great. I just wouldn’t recommend freezing them with the fruit on top. Juices can run and fruit can get a little soggy after being thawed.

Mini Cheesecakes displayed on white standMini Cheesecakes close up

Check out these other fun mini cheesecakes:

Mini Cinnamon Roll Cheesecakes
Mini Baileys Chocolate Cheesecakes
Mini Banana Pudding Cheesecakes
Mini Reeses Peanut Butter Cheesecakes
Mini Strawberry Cheesecakes
Mini S’mores Cheesecakes
Mini Cherry Almond Cheesecakes
Mini Mint Chocolate Oreo Cheesecakes
Mini Strawberry Champagne Cheesecakes

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image of Mini Cheesecakes on plate
Recipe

Mini Cheesecakes

  • Author: Life Love and Sugar
  • Prep Time: 45 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 12-14 Mini Cheesecakes 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

These Mini Cheesecakes are thick, smooth and creamy, with a little tang from some sour cream! They have a vanilla wafer crust and are topped with fresh whipped cream and berries for a classic little treat!


Scale

Ingredients

CRUST

  • 1 cup (134g) vanilla wafer cookie crumbs (or graham cracker crumbs)
  • 2 tbsp (26g) sugar
  • 4 tbsp (56g) butter, melted

FILLING

  • 12 ounces (339g) cream cheese, room temperature
  • 1/2 cup (104g) sugar
  • 2 tbsp (16g) flour
  • 1/2 cup (115g) sour cream
  • 1 1/2 tsp vanilla extract
  • 2 large eggs

TOPPING

  • 1/2 cup (120ml) heavy whipping cream, cold
  • 5 tbsp (36g) powdered sugar
  • 1/2 tsp vanilla extract
  • Fresh fruit

Instructions

1. Preheat oven to 325°F (162°C). Add cupcake liners to a cupcake pan.
2. Combine the vanilla wafer cookies crumbs, sugar and melted butter. Divide the mixture between the cupcake liners (about 2 tablespoons per cup) and press into the bottoms.
3. Bake the crusts for 5 minutes then remove from oven. Allow to cool while you make the filling.
4. To make the filling, reduce oven to 300°F (148°C). In a large bowl, mix the cream cheese, sugar, and flour until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
5. Add the sour cream and vanilla extract. Beat on low speed until well combined.
6. Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
7. Divide the filling between the cheesecake cups until the cups are mostly full.
8. Bake the cheesecakes for 15 minutes, then turn off the oven and leave the door closed for another 10 minutes.
9. Crack the oven door and allow cheesecakes to cool for 15-20 minutes, then put in the fridge to finish cooling.
10. When cheesecakes are cooled, remove them from the pan.
11. To make the whipped cream, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl fitted with the whisk attachment. Whip on high speed until stiff peaks form.
12. Pipe the whipped cream onto the tops of the cheesecakes and top with fresh fruit.
13. Refrigerate until ready to serve.


Keywords: how to make cheesecake, mini cheesecake recipe, sour cream cheesecake recipe

 

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Mini Vanilla Cheesecakes collage - two images

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Recipe rating

85 Comments
  1. Christina

    These are so good! Have you tried to make a pineapple upside down cheesecake mini yet? That is my son’s favorite at Cheesecake Factory!

    1. Lindsay

      Glad you enjoy them! I haven’t tried one like that yet, but love that idea. Just added it to my list. Thanks!

  2. Linda Kingston

    I have struggled with cheesecake in the past, but I must say that these tasty little cakes came out flawless! It is a buttery, creamy, delicious, cheesecake that is spot on for any occasion.  My family gave it great reviews. I’m excited to try the mini chocolate cheesecake next.  Decadence to please any taste bud. My daughter likes raspberry cheesecake. Wonder if you can alter this recipe to make it a raspberry cheesecake. ?
    Thanks for sharing! 🌺

    1. Lindsay

      I’m so glad they were a hit! You can certainly add some fresh raspberries to them. I’d recommend about 2/3 a cup of chopped raspberries.

  3. Ingrid

    I made these yesterday and they are exceptionally good! I made them with an oreo crust. And topped with strawberries and blueberries. Delicious! All of them did crack – they ended up with big fault lines. Not sure why. All my ingredients were room temperature and I only mixed on low speed per the instructions. So not sure why that happened. Luckily I covered the cracks with fruit! But they tasted great!

      1. Ingrid

        Thanks, Lindsay! I will bake them a few minutes less next time. Love your recipes!

    1. Lindsay

      It’s a texture thing. You could certainly leave it out, but if you’ve never tried it why not give it a shot once?

    1. Lindsay

      I have honestly never tried that, but since the cream cheese would firm back up again in the fridge, it seems like that would make it difficult to work with the next morning.

  4. Crystal

    So if I did want to use the actual mini cupcake pan not the standard cupcake size can I still use the same cooking time?

    1. Lindsay

      Since they are about half the size, you would want to reduce the baking time. I haven’t made any that small to know what that should be, but roughly half the baking time might be a place to start.

    1. Lindsay

      Yes, that is what I use. You would use the paddle attachment for the cheesecake and the whisk for the whipped cream.

      1. Kelly

        These came out awesome! I topped them with
        Whipped cream and chocolate covered strawberries… they were amazing. Thank You!

    1. Lindsay

      I haven’t worked with egg replacements before. I’ve seen some at the grocery store on the baking aisle though, if you wanted to try one of those.

    2. Ashleigh

      I made these for mothers day. Used silicone muffin cups and pan and they worked great, popped out nicely after cooling. With the exception that didn’t add sugar to the crust (try to reduce sugar for my mom) I followed the recipe to a tee.

      When I opened the oven to cool I was a little worried as they didn’t look set in the middle. But by the time they finished cooling they were perfect!

      This is definitely the best cheesecake I’ve ever made, and possibly the best I’ve tasted.

  5. Kim Lawton

    These are so quick and easy to make. I used silicone baking cups and topped half with mini semi-sweet chocolate chips and toffee bits before baking. They look so professional and taste amazing! The baking/setting times were spot on. Thank you for such a great recipe!

  6. Debbi

    Hi, I’ve made several of your recipes. They have all been successful. 
    I plan on making the cheesecake cupcakes today. 
    If I don’t want to use the sour cream, can I increase on the cream cheese?

    1. Lindsay

      Typically I would suggest replacing the sour cream with yogurt. I haven’t tried using additional cream cheese before.

  7. Vanessa Flower

    Hi Lindsay. I’m from India where sour cream isn’t readily available. What could we use as an alternative? Will yogurt/curd work as well ?

  8. Ada

    Hi! Just check my cheesecakes after the 10 min being in the oven off, is it normal that they’re very watery like pudding texture?

    1. Lindsay

      No, that’s not normal. When you turn off the oven to start the cooling process, the centers should already be set.

  9. Leonie VanPuymbroeck

    Hi LIndsay,

    I use many of your mini and regular size cheesecake recipes, they are the best! Thank you. I was wondering, I would like to try making a few of your mini cheesecake recipes in a mini cupcake pan. To make them two bite size, for a shower. What do you suggest I change the baking time to? Thank you in advance.

    1. Lindsay

      Hmm I haven’t ever made them that small. I’d try cutting the time by about half. So glad to hear you’ve enjoyed them!

  10. Teresa Martello

    How long will the whipped cream stay before breaking down? I am making these for a bridal shower and was wondering if I piped the whipped cream in the morning would it last until the afternoon?

  11. Dina

    Made these Sunday to test them out before making a batch for a fundraiser! May I say the best ever and my coworkers loved them also!

  12. Dawn Morgan

    Hi would you happen to know the nutrition information on these? I’m dieting now, and love cheesecake. These would be a great evening snack! Thanks!

  13. Katie

    Hi there! Just wondering what kind of liners you use (silicone, paper, foil)? And do you remove them yourself before serving?

    1. Lindsay

      I use paper liners. You could remove them or leave them on – really a preference. I’d probably leave them on, just because it’s a little cleaner and easier to pick up/transport.

  14. Mary Smith

    I made this recipe all ready for our church picnic, and they devoured them. I used a dollop of cool whip, and a cherry or two from canned pie filling, they were beautiful as well as delicious. Getting ready to make them again for our March birthdays get together. Your recipe taste like when you go to a fine restaurant and order cheesecake from the menu. This will always be my favorite recipe
    Thank You for sharing it. When I made them the first time, it was my first time on this site.

  15. Beth

    I’ve made ones similar to this but wasn’t crazy about the taste if the cheesecake (didn’t taste sweet enough) so I’m looking forward to trying this recipe! The other recipe called for spraying the cupcake liners with pam. Is that not needed? I want to remove the liners prior to serving. 

    1. Lindsay

      You shouldn’t need to spray the pan if you are using cupcake liners. If you don’t want to use the liners, it should be okay as long as you use a good non-stick spray. The liners are nice for handling when you remove them so stuff doesn’t stick to your fingers. I hope you enjoy!

  16. Carrie

    This recipe is amazing! I doubled the recipe for a large gathering and it did not disappoint. Even my non dessert lover friends were going for seconds. So easy and so pretty. Cheesecake is so creamy and the fresh whipped cream was the perfect, light topping. Will definitely be making these again.

  17. Louise

    These turned out so good! Made them on the weekend and I’ve already made a second batch! Normally I don’t prefer plain cheesecake but these are amazing without anything even on them! 🙂

  18. Julie G

    Best Mini Cheesecake recipe!  My husband needed a dessert for a work party so I doubled the recipe to get 24 beautiful little cheesecakes. Sooo easy and absolutely delicious and creamy. I used canned strawberry pie filling for the topping.  The topping options are truly endless.  I love recipes that have individual servings already in place so nothing has to be cut or served. 
    Lindsay, everything you make is just so beautiful!  Baking is my passion (and stress reliever) and I love being able to create something people enjoy. All of your recipes are perfectly written and easy to follow. I love that you list the ingredients in grams as using a kitchen scale helps to ensure you’re using the correct amount of each ingredient. 

    1. Lindsay

      As long as she uses a good non-stick spray it should be ok. The liners are also nice for handling when you remove them so stuff doesn’t stick to your fingers. I hope you enjoy!

  19. Cathy

    Heaven in a bite! Hard to stop eating! I made this recipe in a mini-muffin pan size and they are perfect for finger food desserts at a party. I topped with a fresh blueberry. Love all your recipes!

  20. Mary Williams

    I have just pinned these beautiful cheesecakes! New to your site but I am in love. Your photography is incredible! So crisp and clear. I am now officially craving cheesecake!

  21. Kathryn Watkins

    I tried this recipe using a non-stick mini cheesecake pan. The recipe made 18 mini cheesecakes.
    The instructions, as they are written for the cupcake pan cheesecakes, worked perfectly.
    I’ve tried many recipes and this one works the very best with the non-stick mini pans.

    1. Lindsay

      Yes, you can find the amount it makes in the pink recipe card just under the title and the pan I used is linked in the first instruction. Thanks Diane!

      1. Lindsay

        You can spray them with a nonstick baking spray. It doesn’t keep them from sticking completely, but it does a pretty good job.

  22. Hattie

    Hey Beautuful! First thank you for all of the delectable recipes. Lindsay what I want to know is the cupcake tin size. Is it the regular or mini size that should be used. Thanks Hattie

Lindsay
About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

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“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12