Small Batch Cheesecake Recipe 

Mini cheesecakes in muffin pans are creamy! This simple recipe makes 9 portion-controlled cheesecakes. Standard 12-count muffin pan. See recipe note for extra mini muffin pan cheesecakes.

– 2/3 cup (80g) graham cracker crumbs (about 5 1/2 full sheet graham crackers) – 2 Tablespoons (28g) unsalted butter, melted – 1 Tablespoon (12g) granulated sugar Cheesecake – 8 ounces (226g) full-fat brick cream cheese, softened to room temperature – 1/4 cup (50g) granulated sugar – 1/4 cup (60g) full-fat sour cream, at room temperature – 1/2 teaspoon pure vanilla extract – 1 teaspoon fresh lemon juice (optional, but recommended) – 1 large egg, at room temperature




Preheat oven to 350°F (177°C). Line a 12-count muffin pan with 9–10 liners. See recipe note for mini muffin pan. This recipe makes 9–10 mini cheesecakes, leaving 2–3.

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STEP  1 .

You could skip the liners and spray or butter the pan, but mini cheesecakes are hard to release. I suggest liners for convenience. Mix the crust ingredients in a medium bowl. 

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 Sandy mixture. Press a heaping tablespoon of crust mixture into each liner. I use 1 1/2 tablespoons of crust per mini cheesecake. Pre-bake 5 minutes.

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Beat the cream cheese and granulated sugar in a large bowl on medium-high speed with a handheld or stand mixer with a paddle or whisk attachment for 1 minute until smooth and creamy.

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Add sour cream, vanilla, and lemon juice and mix well. Add egg and beat until combined on medium speed. Thick batter. Split the batter among the liners. About 1 tablespoon per cheesecake.

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Bake for 18–20 minutes until the edges are set and the centers slightly jiggle. Cheesecakes should cool at room temperature for 30 minutes on a wire rack, then refrigerate for 2 hours or up to 1 day. 

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If chilling longer than 2 hours, loosely cover cheesecakes. Chilling makes cheesecakes slightly sink in the middle. 

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 It allows toppings! Serve with any toppings (see Note below) after chilling. Refrigerate leftover cheesecakes covered for 5 days.

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See Also

Brown Butter S’mores Cookies Recipe