Mini Cheesecakes
Muffin-tin cheesecakes with a graham crust and a blueberry or lemon curd topping, chilled overnight for clean slices.
Updated: Nov 9, 2026
Why you'll like it
- Ready in about 3 hours 40 min.
- Serves 12 — easy to halve or double.
- Medium level — everyday equipment only.
- Storage, freezing and reheating covered below.
This Mini Cheesecakes recipe takes 3 hours 40 min and makes 12 muffin-tin cheesecakes. Each one gets a pressed graham cracker crust, a short bake at 325 degrees F, and a long chill that sets the texture for clean slices.
Helpful guides
Instructions
Heat the oven to 325 degrees F and line a 12-cup muffin tin with paper or foil liners. Foil liners hold their shape best when the cakes are lifted out, and paper liners peel away cleanly after chilling.
Stir the graham cracker crumbs, 3 tablespoons of sugar, and melted butter until the mixture looks like wet sand, then press 1 tablespoon into the bottom of each liner with the back of a small glass. A firmly packed crust stays together when the cakes come out.
Beat the cream cheese on medium-low speed 1 to 2 minutes, just until smooth, and scrape the bowl. High speed whips air into the batter, which makes the tops dome and crack during baking.
Add 1/2 cup of sugar and beat on low until combined, then add the eggs one at a time, mixing just until each one disappears. Stir in the sour cream and vanilla and stop as soon as the batter is smooth, since overmixing thins it and invites sunken centers.
Divide the batter among the liners, filling each nearly to the top, and bake 18 to 22 minutes until the edges are set and the centers still wobble slightly. Carryover heat finishes the centers as they cool, which keeps them creamy.
Cool the pan on a rack 20 minutes, refrigerate uncovered 45 minutes so the tops firm, then cover and chill at least 3 hours or overnight. The overnight chill gives the cleanest slices and the firmest texture.
Spoon 2 teaspoons of blueberry jam or lemon curd over each chilled cake just before serving, spreading it lightly so it does not run down the sides. Run a thin knife around any cake that resists and lift it out by the liner.
Troubleshooting — fixes, not repeats
- If the tops crack, the batter was overbeaten or the oven ran hot. Mix on low, stop when smooth, and check the oven with a thermometer, since mini cheesecakes set quickly at the wrong temperature.
- If the crust is soggy, the butter was over-measured or the cakes were wrapped while still warm. Keep 4 tablespoons of butter to 1 cup of crumbs, press firmly, and chill the crusts 10 minutes before baking in a warm kitchen.
- If the centers sink, the cakes were underbaked or the batter was mixed too long. Bake until the edges are set and the middle jiggles slightly, then cool slowly in the pan instead of setting it on a cold surface.
- If the topping runs, the jam was warm or the cakes were not cold enough. Stir jam smooth at room temperature and spoon it onto well-chilled cakes, spreading it just short of the edge.
Make it your way
- Serving with rice or naan: Crushed shortbread or digestive biscuits can replace graham crackers with the same butter quantity.
- For a berry swirl, drop 1/2 teaspoon of jam into each cake before baking and drag a skewer through it twice.
- A chocolate version stirs 2 tablespoons of cocoa into the crushed crumbs and tops the cakes with a warm ganache.
- Add 1 teaspoon of lemon zest to the batter for a citrus batch and finish with lemon curd.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Freeze them up to 2 months in a sealed container without topping and thaw overnight in the refrigerator.
Add jam or curd after thawing, since toppings weep in the freezer.
FAQ
Why do mini cheesecakes need to chill overnight?
The long chill sets the cream cheese and firms the crust, so the cakes release cleanly and slice without crumbling. Three hours is the minimum and overnight is the more forgiving option. Serve them cold rather than at room temperature.
Can I bake them without paper liners?
Yes, but grease the cups well and use a pan with a removable base if you have one. Run a thin knife around each cake before lifting it out. Paper liners are the simplest route and make portioning easy at a party.
How do I keep the tops from cracking?
Mix on low speed, avoid overbaking, and cool the pan slowly on a rack. Cracks come from trapped air and sudden temperature changes. If a few appear, the topping covers them and the flavor is unaffected.