Mini Cheesecakes - Carlsbad Cravings

These Mini Cheesecakes are irresistibly rich and velvety creamy, easy to make without a water bath, and endlessly customizable with your favorite toppings. I’ve tested this recipe to perfection, ensuring a silky texture, no cracks, and a luscious balance of sweet-tanginess in every bite!

Follow along for expert tips, step-by-step photos, variations, and topping ideas to achieve perfect results every time!

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up close of mini cheesecake on a pedestal topped with whipped cream and berries

Why you’ll love this Mini Cheesecake Recipe

This mini cheesecake recipe is elevated to creamy, smooth, and indulgent perfection. Here’s why it’s the best:

Perfectly creamy: Silky, rich texture in every bite thanks to the addition of sour cream and an extra egg yolk for extra creaminess.
Vanilla wafer crust: Sweet, buttery, and packed with vanilla goodness, this alternative to graham crackers is an unbeatable flavor upgrade.
No cracks, no dryness: Thanks to expert techniques like gently mixing eggs, baking at a lower temperature, and pulling from the oven while still jiggly.
Customizable flavors: Top or swirl with chocolate, fruit, caramel, or your favorite candies. Lots of variations and topping ideas included!

showing how to serve mini cheesecake recipe on a pedestal with various toppings

Mini Cheesecake Ingredients

Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):

Vanilla Wafer CRUST:

Vanilla wafers: Use 25 cookies, or the equivalent of 1 cup of your favorite cookie crumbs.
Granulated Sugar: Sweetness and helps bind the crust.
Melted unsalted butter: Either salted or unsalted butter can be used in the crust. Make sure it’s fully melted to moisten the crumbs evenly.

Cheesecake filling:

Cream cheese: Use full-fat brick cream cheese for the best texture; don’t use whipped or spreadable varieties.
Sour cream: Adds a subtle tang and luxurious creaminess! Please use full-fat sour cream at room temperature.
Granulated sugar: Sweetens the cheesecake; use less if you prefer a less sweet cheesecake. The sugar also helps break down the cream cheese by softening its texture as it is mixed.
Eggs: Bind the cheesecake and give it a smooth, creaminess, while an extra egg yolk adds richness and structure to balance the tangy sour cream.
Lemon zest: Brightens the flavor and balances the richness. Fresh is best, but you may use bottled.
Pure vanilla extract: Enhances the flavor with a warm, aromatic note—use real vanilla for best results.

top view of mini cheesecake recipe ingredients: cream cheese, sour cream, eggs, lemon zest, vanilla extract and vanilla wafers

How to Make Mini Cheesecakes

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Make the Crust. Add the wafers/crackers to a food processor and pulse until finely ground (or crush in a bag with a rolling pin). Add the butter and sugar and pulse (or stir) until evenly combined. Divide between a standard 12-count muffin pan, and bake for 6 minutes.

a collage showing how to make mini cheesecake recipe by making the crust by pulsing vanilla wafers in a food processor to form crumbs, then adding sugar and butter and pulsing, then adding to a 12-count muffin tin and pressing down with the back of a measuring cup

Step 2: Make Cheesecake Filling. Add the cream cheese to the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed.
Then add sugar and beat one additional minute.
Add the sour cream, lemon zest, vanilla, and salt, and beat until blended.
Add the eggs one at a time, followed by the egg yolk, beating as little as possible.

a collage showing how to make mini cheesecake recipe by mixing cream cheese and sugar together, then adding the lemon zest, sour cream, and vanilla extract, then adding the eggs, and beating until smooth and creamy

Step 3: Bake. Divide the mixture between the cupcake liners. Bake until the edges are set, and the centers slightly jiggle when you tap the pan, for 17-21 minutes.

a collage showing how to make mini cheesecake recipe dividing the cheesecake filling between cupcake liners and baking until set but still jiggly

Cool and Refrigerate: Let the pan cool on a wire rack for 1 hour, then refrigerate. Then cover with plastic wrap and refrigerate for 8 hours, up to 24 hours. Top with desired toppings (see ideas below).

up close of mini cheesecakes recipe showing a small cheesecake topped with glazed strawberries

What toppings go best with mini cheesecakes?

Whipped Cream and Berries: I use the stabilized whipped cream in this recipe, because it doesn’t weep or deflate – even after days!
Lemon Curd and Berries
Glazed Strawberries or Strawberry Sauce
Blueberry Sauce
Cherry Pie Filling (chill the can for 24 hours ahead)
Caramel Sauce with candy bars!
Chocolate Sauce with candy bars, strawberries, or raspberries

Topping Ideas

top view of a spoon dipping into easy caramel sauce in a jar

10 Minutes to the BEST Blueberry Sauce or Syrup ever! Amazing on cheesecake, pancakes, crepes, French Toast, etc. and SO EASY! #syrup #blueberries #cheesecake #blueberrysauce #blueberrysyrup

up close of lemon curd in a jar showing how creamy it is

The best strawberry pie filling nestled in easy soft, buttery, sugar cookie crusts make the most adorable, crowd pleasing and delicious Mini Strawberry Pies! And they are make ahead for stress free entertaining!

pouring chocolate ganache over ice cream like chocolate sauce

Best Mini Cheesecake Recipe TIPS

Use sturdy liners: Foil or parchment cupcake liners release more cleanly than thin paper liners, which can tear while trying to remove the small cheesecakes.
Please ensure the cream cheese is soft: You should be able to press a finger into it easily. If it’s not soft, you’ll end up with a lumpy cheesecake!
To soften cream cheese quickly: Place the unopened cream cheese blocks (still sealed in their wrappers) in a bowl of warm water (not hot) for about 10-15 minutes. Ensure the water is just warm to the touch—too hot can cause uneven melting.
Press the crust firmly: Compact the cookie crust with the bottom of a glass or measuring cup to hold it together.
Don’t overmix: Mix just until combined after adding the eggs to avoid incorporating excess air, which can cause the cheesecakes to puff up, crack, and then sink as they cool.
Don’t overbake: The edges should be set while the centers still jiggle slightly—they will finish setting as they cool.
Cool gradually: Let the cheesecakes cool in the pan before transferring to the fridge to prevent cracking or sinking.
Lift from the base: To remove the mini cheesecakes, loosen the bottom with a spoon first; otherwise, the wrapper can tear.

mini cheesecakes recipe topped with lemon curd, strawberries, blueberries, whipped cream and caramel sauce

small Cheesecake Recipe variations

You can keep the base cheesecake batter the same and simply swirl, fold, or top with different flavors to create multiple variations from one batch. Here are a few ideas:

Crust Variations

Graham cracker (classic, cinnamon, or chocolate)
Oreo crust
Biscoff cookie crust
Shortbread cookie crust

Caramel & Nutty

Candy Bar Cheesecake: Stir chopped candy bars into the filling, such as Milky Ways, Reese’s Peanut Butter Cups, Twix, Butterfinger, or Heath Bars, then drizzle with caramel sauce and sprinkle with flaky sea salt. Reduce the sugar by a couple of tablespoons if adding candy bars.
Pecan Cheesecake: Add warm spices to the filling, then top with chopped, toasted pecans and a caramel drizzle.
Peanut Butter Cheesecake: Swirl peanut butter into the filling, then top with chopped candy bars and a chocolate/caramel drizzle.

Chocolatey

Chocolate Cheesecake: Mix ¼–⅓ cup melted semisweet chocolate into the batter.
Oreo Cheesecake: Use an Oreo cookie as the crust and fold crushed Oreos into the batter.
Chocolate Chip Cheesecake: Stir mini chocolate chips into the filling

Fruity

Strawberry Cheesecake: Swirl in strawberry jam or top with fresh strawberries.
Blueberry Cheesecake: Add blueberry sauce or swirl blueberry preserves into the batter.
Lemon Cheesecake: Add lemon zest and a little lemon juice, then top with lemon curd.
Raspberry Cheesecake: Swirl raspberry preserves and finish with fresh raspberries.

HOW TO STORE Mini Cheesecakes recipe

•Refrigerate: Let them cool completely, then cover the pan with plastic wrap or transfer them to an airtight container. Store in the refrigerator for up to 4–5 days.
•Freeze: Place the cheesecakes on a baking sheet to freeze until solid, then wrap individually in plastic wrap and store in a freezer-safe container or bag for up to 2 months.
•Thaw: Defrost overnight in the refrigerator before serving.

FAQS

How do you keep mini cheesecakes from sinking?

Mini cheesecakes can sink if they are overbaked or cooled too quickly. Bake just until the centers are slightly jiggly, then let them cool gradually in the pan before refrigerating so the custard sets smoothly.

Do mini cheesecakes need a water bath?

No. Because mini cheesecakes are small and bake quickly in a muffin tin, they usually don’t require a water bath like full-size cheesecakes do. This makes them much easier and more foolproof.

How do you know when mini cheesecakes are done?

Mini cheesecakes are done when the edges are set, but the centers still have a slight jiggle. You can also check that the internal temperature is about 150°F, which will finish setting as they cool.

Why did my mini cheesecakes crack?

Cracks usually happen from overmixing the batter, overbaking, or baking at too high a temperature. Mix just until combined and bake until the centers are barely set for smooth, crack-free cheesecakes.

Can mini cheesecakes be made ahead of time?

Yes! Mini cheesecakes are perfect for making ahead because they need time to chill. Bake them 1–2 days in advance, then store them covered in the refrigerator until ready to serve.

How long should mini cheesecakes chill before serving?

Mini cheesecakes should chill for at least 8 hours, but overnight is best. Chilling allows the cheesecake to fully set and develop the best creamy texture.

How do you remove mini cheesecakes from a muffin tin?

Use paper liners placed in a greased muffin pan before baking. Once the cheesecakes are fully chilled, gently lift them out using the liners or run a thin knife around the edges.

Why are my mini cheesecakes dense instead of creamy?

Dense mini cheesecakes often result from overmixing the batter or overbaking. Mix on low speed just until smooth and remove from the oven while the centers still have a slight wobble.

up close of mini cheesecake with a bite taken out showing how creamy it is

Looking for more Cheesecake Recipes?

No Bake Cheesecake
Strawberry Cheesecake
Key Lime Cheesecake
Lemon Cheesecake
Pumpkin Cheesecake
Blueberry Cheesecake
Oreo Cheesecake
Caramel Apple Cheesecake
Raspberry Chocolate Cheesecake
Pecan Pie Cheesecake
Eggnog Cranberry Cheesecake
German Chocolate Cheesecake

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©Carlsbad Cravings by CarlsbadCravings.com

Tools Used in This Recipe

Muffin Pan

KitchenAid Mixer

Food Processor (Economy)

Food Processor

Rolling Pin

Microplaner / zester

See Favorite Tools

Servings: mini cheesecakes

Total Time: 9 50

Prep Time: 30

Cook Time: 20

Cooling & Chilling 9

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Ingredients

Crust

25 vanilla wafers or 8 full sheet graham crackers
1 1/2 Tablespoons granulated sugar
4 Tablespoons unsalted butter, melted

CHEESECAKE FILLING

2 8 oz.pkgs (16 oz) full fat, brick-style cream cheese, very soft
2/3 cup granulated sugar
1/2 cup sour cream at room temperature
1 1/2 teaspoons lemon zest
1 teaspoon vanilla extract
1/4 teaspoon salt
2 large eggs at room temperature
1 large egg yolk at room temperature

TOPPING IDEAS

Whipped Cream and Berries (See Notes)
Lemon Curd <click for link
Glazed Strawberries <click for link
Strawberry Sauce <click for link
Blueberry Sauce <click for link
Cherry Pie Filling, chilled
Caramel Sauce with candy bars! <click for link
Chocolate Sauce <click for link

Instructions

Prep: Preheat the oven to 350°F. Lightly spray a standard 12-count muffin pan with nonstick cooking spray, then add the cupcake liners (this prevents the liners from sticking to the pan).
Make the Crust: Add the wafers/crackers to a food processor and pulse until finely ground (or crush in a bag with a rolling pin). Add the butter and sugar and pulse (or stir) until evenly combined. Add 1 tablespoon to each liner, then firmly press down with the back of a glass or measuring cup. Bake for 6 minutes, then allow to cool on a wire rack for at least 5 minutes before filling. Reduce the oven temperature to 325°F.
Beat Cream Cheese: Add the cream cheese to the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed (4) until light and fluffy, about 2 minutes (no less!). Add sugar and beat one additional minute.
Add Filling Ingredients: Add the sour cream, lemon zest, vanilla, and salt, and beat just until blended. Add the eggs one at a time, followed by the egg yolk, beating as little as possible, just until combined after each addition (overbeating once you add the eggs can cause cracks and the cheesecake to rise, then deflate).
Assemble: Divide the mixture between the cupcake liners, filling each to the top. Drop the pan on the counter a few times to remove excess air bubbles.
Bake until the edges are set, and the centers slightly jiggle when you tap the pan, 17-21 minutes. Don’t overbake them, or they won’t be as creamy.
Cool and Refrigerate: Let the pan cool on a wire rack for 1 hour, then refrigerate. Then cover with plastic wrap and refrigerate for at least 8 hours. They can be stored in the fridge for up to 5 days, but are at peak freshness after chilling for 8-24 hours.
Serve: Top with desired topping such as whipped cream and berries, lemon curd and berries, glazed strawberries or strawberry sauce, blueberry sauce, caramel sauce, or chocolate sauce, etc.

Notes

Stabilized WHIPPED CREAM

You may add the stabilized whipped cream at any point while the cheesecakes are chilling and return to the fridge (tented with foil) or skip the gelatin/water and add the whipped cream just before serving.

1 teaspoon unflavored gelatin
1 1/2 tablespoons water
1 cup cold heavy cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract

Add the unflavored gelatin to a small microwave-safe bowl, then whisk in the cold water with a fork. Let stand for 5 minutes, then microwave for 20 seconds. Stir the mixture, then set aside while you immediately begin to beat the heavy cream.
Add the heavy cream, powdered sugar, and vanilla extract to a large mixing bowl. Whip using an electric hand mixer just until soft peaks form (the peaks flop over when the beaters are lifted.)
Turn the mixer to low and slowly pour in the gelatin mixture. Mix until combined, then increase the speed to medium and continue mixing until stiff peaks form (peaks stand straight up when the beaters are lifted).

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2 Comments

Vanessa Jones says

at

Wow, Carlsbad cravings! You did it again! These came out delicious and even better tasting than they look if you can believe that. We went with the strawberry topping, an absolute favorite!

- Jen says
  
  at
  
  YAY! Thanks Vanessa, I’m so pleased you made them already and loved them so much!