Mini Cheesecakes (Creamy, Cute & Foolproof!)

These mini cheesecakes are everything a dessert lover wants creamy, smooth, perfectly portioned, and endlessly customizable. Whether you’re craving a mini cheesecake with cherry topping, dreaming of a lime and cherry dessert, or exploring fun cheese cakes design ideas for parties, these tiny treats are the perfect canvas. You can turn them into mini black forest cheesecake, mini chocolate cherry cheesecake, or even mini cherry chocolate chip cheesecakes with simple topping swaps.

This easy recipe doubles as the perfect recipe for individual cherry cheesecakes and is extremely beginner-friendly. Sweet, simple, and always crowd-approved!

table of contents

Time Breakdown

• Prep Time: 15 minutes
• Cook Time: 16–18 minutes
• Chill Time: 1–2 hours
• Total Time: 1 hour 30 minutes
• Servings: 12 mini cheesecakes

Ingredients List

Crust

• 1 cup graham cracker crumbs
• 3 tbsp melted butter
• 2 tbsp sugar

Cheesecake Filling

• 16 oz cream cheese, softened
• ½ cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 tbsp sour cream
• 1 tbsp lemon juice

Cherry Topping (Classic Version)

• 1 can cherry pie filling
  (Perfect for cherry cheesecake mini or easy mini cherry cheesecakes.)

Optional Design Variations

• Mini Black Forest Cheesecake: chocolate chips + cherry topping
• Mini Chocolate Cherry Cheesecake: add cocoa to filling
• Lime and Cherry Dessert: drizzle lime curd + cherry
• Mini Cherry Chocolate Chip Cheesecakes: fold in mini chips
• Plain + whipped cream for simple aesthetics

Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

• Muffin pan (12-count)
• Cupcake liners
• Mixing bowls
• Electric mixer
• Spatula
• Measuring cups & spoons
• Spoon for portioning filling

Step-by-Step Beginner-Friendly Instructions

1. Prep your pan
   • Preheat oven to 325°F (160°C).
   • Line muffin tin with cupcake liners.
2. Make the crust
   • Mix graham crumbs, sugar, and melted butter until sandy.
   • Add 1 tablespoon to each liner and press firmly.
3. Beat the cheesecake filling
   • Mix softened cream cheese and sugar until smooth.
   • Add eggs one at a time.
   • Mix in vanilla, lemon juice, and sour cream.
   • Filling should be creamy without lumps.
4. Fill the liners
   • Add batter until each liner is about ⅔ full.
5. Bake
   • Bake 16–18 minutes until centers are slightly jiggly.
   • Cool completely.
6. Chill
   • Refrigerate 1–2 hours for perfect texture.
7. Add toppings
   • Spoon cherry topping for classic mini cheesecakes.
   • For variations:
     Mini Black Forest → chocolate + cherries
     Mini Chocolate Cherry → chocolate filling + cherry
     Lime & Cherry Dessert → lime curd + cherry
     Cherry Chocolate Chip → fold chips into filling

Pro Tips

1. Smooth filling trick:
   Always soften cream cheese to room temp.
2. Perfect crust:
   Press crust tightly to prevent crumbling.
3. Prevent sinking:
   Don’t overbake — slight jiggle is ideal.
4. Best topping:
   Add cherry topping after chilling for best presentation.

Nutrition Table

(Per 1 mini cheesecake)

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 cheesecake	220	4g	22g	12g	1g	16g

Disclaimer: Nutritional values are estimates and may vary due to ingredient brands, preparation, and portion sizes. This recipe is for informational purposes only. Always review ingredient labels for allergy and dietary concerns.

Conclusion

These mini cheesecakes are the ultimate bite-sized treat — creamy, sweet, and easy to customize for any flavor mood. Whether you choose cherry, chocolate, Black Forest, or lime, this recipe guarantees perfect, smooth, beautiful mini desserts every time. Ideal for parties, holidays, birthdays, or dessert boards!

FAQs