These mini cheesecakes are cute, fun and super easy! In fact, this recipe takes only 25 minutes from start to finish. These are so much quicker and easier than making a full cheesecake. They have a buttery crunchy crust and smooth creamy filling. Add your favorite toppings to make them fun and festive!
Why You’ll Love This Recipe
- These mini cheesecakes are quick and easy.
- Only 25 minutes total.
- Everything is mixed together in one bowl.
- Only 6 ingredients needed.
- The crust is made from cookies. Only one ingredient!
- The filling is so smooth and creamy. You also need to try this Crème Brulée!
- They can be made festive for Christmas, the holidays, birthdays and more.
- This recipe can be made with gluten free cookies.
- Use another cookie for the crust. These Mini Oreo Cheesecakes are a delicious dessert!
- Each one has only 154 calories.
- Check out this Gluten Free Cheesecake for a classic recipe. Or, try this Oreo Cheesecake!
Ingredients & Substitutions
These are the main ingredients and substitutions for mini cheesecakes. Scroll down to the recipe card for full ingredients list and instructions.
Shortbread cookies add a crunchy buttery crust. Use gluten free cookies or regular. Moreover, Oreos and chocolate chip cookies work. Make sure the cookie is the same size as the bottom of each muffin pan cavity.
Use room temperature cream cheese. Cold cream cheese will not get fully smooth and creamy. I like to leave my cream cheese on the kitchen counter for more than an hour before baking. With extra cream cheese, try these Cream Cheese Cookies or this Peanut Butter Cheesecake!
Granulated sugar adds sweetness. I do not recommend substituting with a liquid sweetener. Maple syrup or honey add too much moisture.
Likewise, use room temperature sour cream. Sour cream adds the classic tangy flavor.
Two eggs help the cheesecakes hold together. Do not use a vegan egg replacement.
Lastly, a little vanilla extract adds a homemade flavor.
Feel free to mix in some crushed cookies, a drop of lemon or mint extract, or sprinkles.
Taste & Texture
These mini cheesecakes are sweet. They taste like classic vanilla baked cheesecake. They are just sweet enough.
The crust is buttery and crunchy. The filling is super smooth and creamy.
How to Make
To start, preheat oven to 325 degrees Fahrenheit. Line a muffin pan with paper liners.
Place one shortbread cookie in the bottom of each muffin liner.
Then, make cheesecake filling. Beat room temperature cream cheese in stand mixer for 2 minutes or until completely creamy.
Add in the sugar and sour cream. Beat until there are no clumps of cream cheese left. Mix until completely smooth and creamy.
Next, add in vanilla and eggs. Beat until just combined. Do not over mix the eggs.
Add the cheesecake filling on top of shortbread cookies in muffin liners.
Bake for 14 to 16 minutes or until cheesecakes are just slightly wobbly when the pan is shaken.
Finally, remove pan from oven. Allow the mini cheesecakes to cool at room temperature for 1 hour. Then transfer to the fridge to chill for at least 2 hours.
Expert Tips & Tricks
Use a cookie that is the same size as the muffin cavity. Do not use super small cookies.
Use a stand mixer for this recipe. A strong powered stand mixer helps beat the cream cheese.
Use room temperature cream cheese. It must be room temperature. Cold cream cheese will not become smooth and creamy.
Similarly, use room temperature sour cream.
After adding in the eggs, mix until just combined. Do not over mix the eggs.
The cheesecakes should be a little jiggly after baking. Lightly shake the pan. If cheesecakes are still a little wobbly, they are perfect!
The cheesecakes will slightly firm up as they cool down.
How to Prevent Cracks in Cheesecake
First, use room temperature cream cheese. Do not use cold cream cheese. Cold cream cheese will not fully mix in with the ingredients.
Beat the cream cheese, sour cream and sugar until fully smooth. Do not leave any lumps of cream cheese.
Mix the eggs until just combined. Eggs contain air in the batter. This air sometimes yields cracking. Do not over mix the eggs.
Flavor Variations & Add Ins
Consider switching up the flavors of these mini cheesecakes.
Add in a little lemon juice or lemon extract.
Add in a tiny bit of mint extract. One drop is plenty.
Use an Oreo as the crust.
Fold in crushed cookies or Oreos to the batter before baking.
Use a chocolate chip cookie as the crust.
Fold in sprinkles to the batter before baking.
Fold in mini chocolate chips to the batter before baking.
Top with a homemade chocolate ganache.
Top with a berry compote topping.
How to Serve & Store
Serve mini cheesecakes once fully cooled and chilled.
They are great with berries, whipped cream or fudge sauce on top.
These are great for Christmas, the holidays, birthdays and more.
Store in the fridge for up to 4 days.
If needed, freeze for up to 2 months. Thaw completely before eating.
Frequently Asked Questions
Yes, these need to be refrigerated.
Use gluten free cookies as the base. The filling is naturally gluten free.
Sure! Use any type of cookie that fits in the bottom of each muffin cavity.
The cheesecakes will have puffed up slightly. They should be slightly wobbly when the muffin pan is shaken.
Yes! Freeze for up to 2 months.
You May Also Like
- Strawberry Cheesecake Cookies
- Pumpkin Cheesecake Cookies
- Chocolate Chip Cheesecake Cookies
- Blueberry Cheesecake Cookies
- Raspberry Cheesecake Cookies
If you make this mini cheesecake bite recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, check out these Dessert Recipes.
Get the Recipe: Mini Cheesecakes
- To start, preheat oven to 325 degrees Fahrenheit. Line a muffin pan with paper liners.
- Place one shortbread cookie in the bottom of each muffin liner.
- Then, make cheesecake filling. Beat room temperature cream cheese in stand mixer for 2 minutes or until completely creamy.
- Add in granulated sugar and sour cream. Beat until there are no clumps of cream cheese.
- Next, add in vanilla and eggs. Beat until just combined. Do not over mix the eggs.
- Add cheesecake filling on top of shortbread cookies in muffin liners.
- Bake for 14 to 16 minutes or until cheesecakes are just slightly wobbly when the pan is shaken.
- Finally, remove pan from oven. Allow mini cheesecakes to cool at room temperature for 1 hour. Then transfer to the fridge to chill for at least 2 hours.
- Any type of shortbread cookies work. I used gluten free shortbread cookies. Oreos can also be used.
- Use room temperature cream cheese. This is highly important. Cold cream cheese will not cream together with the other ingredients.
- Do not over mix the eggs. Mix until just combined.
- The cheesecakes should be slightly jiggly when the pan is shaken. They will firm up as they cool down.
- Store cheesecakes in the fridge for up to 4 days.
- Freeze for up to 2 months if needed.
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