Go Back
Amal

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 2 hours 30 minutes
Servings: 12 mini cheesecakes
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.