Easy Mini Cheesecakes Recipe: A Bite-Sized Delight with a Big Impact
These Easy Mini Cheesecakes are the perfect way to enjoy a rich, creamy dessert in an individual, portion-controlled serving. With a smooth cheesecake filling topped with a subtle hint of lemon, these bite-sized wonders are perfect for any occasion—whether it’s a family gathering, a party, or just a sweet treat to enjoy at home. The combination of cream cheese, eggs, sour cream, and vanilla gives these mini cheesecakes their signature melt-in-your-mouth texture that everyone will love. No fuss, no slicing, just pure cheesecake bliss.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 30 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 10.5 oz (300 g) full-fat cream cheese, room temperature
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 ½ tablespoons (14 g) all-purpose flour
- ¾ cup (185 g) full-fat sour cream, room temperature
Instructions
- Preheat Oven & Prepare Muffin Tin: Preheat your oven to 325°F (163°C). Line a muffin tin with paper liners or lightly grease it to prevent the mini cheesecakes from sticking.
- Mix the Filling: In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, lemon juice, and flour until fully combined. Lastly, fold in the sour cream and mix until smooth.
- Fill Muffin Cups: Evenly pour the cheesecake batter into each muffin cup, filling each one almost to the top. Smooth the tops with a spatula.
- Bake: Bake for 18-20 minutes, or until the edges are set and the centers are slightly jiggly. Be careful not to overbake, as the cheesecakes will continue to set as they cool.
- Cool & Chill: Allow the mini cheesecakes to cool to room temperature, then refrigerate them for at least 2 hours, or preferably overnight, to let them fully set.
- Serve & Enjoy: Once chilled, remove the mini cheesecakes from the muffin tin and serve. Garnish with fresh berries, whipped cream, or a drizzle of caramel sauce if desired.
Notes
- You can make these mini cheesecakes ahead of time. They stay fresh in the fridge for up to 3-4 days, making them perfect for prepping before a gathering.
- If you prefer a different topping, try a berry compote or drizzle some melted chocolate on top for a richer treat.
- You can freeze these mini cheesecakes for up to 2-3 months. Wrap each one tightly in plastic wrap and store in an airtight container in the freezer. Thaw them in the fridge before serving.