Mini Cheesecakes

Published on Jul 9, 2013
Updated on Nov 27, 2018

Mini Cheesecakes // These Mini Cheesecakes are so fun and great for get-togethers! | Tried and TastySince changing what I eat at the beginning of the year, and actually even more so over the past year’ish avoiding sweets I haven’t posted many sweet treats. This will be a rare posting from now on. We are trying to eliminate refined sugars from our diets. In fact, I’d say we’ve all but eliminated them. BUT.. I know that not everyone has the same views about food that I have recently come to adapt. So for one of my best friends birthdays last month I decided to make her favorite treat. I looked to Pinterest which I knew would pull through for me and I stumbled upon what ended up being THE BEST mini cheesecake recipe. Hands down. This recipe was so good it didn’t need any sort of adapting. I had to have a bite of course to make sure it was Tried and Tasty approved. It passed.

Mini Cheesecakes

Course: Dessert
Cuisine: American
Keyword: Mini Cheesecakes
Prep Time: 1 hour 15 minutes
Cook Time: 20 minutes
Total Time: 1 hour 35 minutes
Servings: 20
Calories: 140 kcal
Author: Yvonne

Mini Cheesecakes are a fun dessert to take to a get-together!




  • 1-1/3 c graham cracker crumbs
  • 2 tbsp sugar
  • 4 tbsp butter
  • 1/4 tsp cinnamon


  • 1 8 oz cream cheese, softened
  • 24 oz sour cream
  • 2/3 c sugar
  • 2 eggs
  • 3 tsp vanilla


  • 1 16 oz sour cream
  • 4 tbsp sugar
  • 1 tsp grated lemon peel
  • 1/2 tsp vanilla


  1. Line 20 muffin cups with cupcake liners.
  2. Combine graham cracker crumbs, sugar and cinnamon. Melt butter and add to graham cracker mixture. Spoon a rounded tablespoon into prepared muffin pan, press firmly.
  3. Beat softened cream cheese until smooth and creamy. Add sour cream, eggs, sugar and vanilla until well blended. Spoon 1/4 cup filling onto graham cracker crust. Bake at 325 F 15-20 minutes. Until tops are set.

  4. Increase oven to 400 F. Make glaze. Mix together sour cream, sugar, grated lemon, and vanilla. Once oven heats to 400 degrees top the cheese cakes with 1 tablespoon of glaze. Bake 5 minutes. Cool on the counter 1 hour.

  5. Leave cheese cakes in muffin cups and cool completely in refrigerator. Top with your favorite fruit pie filling.

Recipe Notes

Adapted from Lady Behind The Curtain

Nutrition Facts
Mini Cheesecakes
Amount Per Serving
Calories 140 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Cholesterol 40mg13%
Sodium 63mg3%
Potassium 56mg2%
Carbohydrates 12g4%
Sugar 11g12%
Protein 1g2%
Vitamin A 305IU6%
Vitamin C 0.4mg0%
Calcium 42mg4%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Mini Cheesecakes // These Mini Cheesecakes are so fun and great for get-togethers! | Tried and Tasty

Love mini desserts? Here are a couple more to try!

Cheesecake Parfaits // Tried and Tasty

Cheesecake Parfaits // Tried and Tasty


Mini Cherry Cheesecake Sugar Cookie Cups // Tried and Tasty

Mini Cherry Cheesecake Sugar Cookie Cups // Tried and Tasty


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25 comments about “Mini Cheesecakes

    1. Yvonne

      I’m not sure I follow. You’re wondering if you can make them smaller than the mini size? I’ve never made them any smaller, so I’m not sure how that would affect baking times.

  1. caroline

    These have been around for years. I remember going to a baby shower for my cousin in the 70’s and I imagine they were around before that. They are delicious with all kinds of different fruit.

  2. Debby

    Is this recipe for miniature muffin size cheesecakes or for regular muffin size cheesecakes? Looks terrific!

  3. Tracey

    These are a favorite. Portion control and delicious. I make a batch and freeze them. Stops me from eating them all at once.

    1. Yvonne

      Portion control for you!!! That doesn’t mean I don’t have the desire to chow down on have the batch though ;) Freezing them is an excellent idea!

  4. Deborah Robillard

    I love these! I was head cook at a children’s camp last year and made these….well, a very similar recipe. Only I piped the cream cheese in the muffin cup using a piping tip and bag. Looked very fancy and everyone loved them, they were a real hit! What a great dessert, always a favourite!

  5. Kim Orlandini

    Looks so yummy. These are a favorite around here, we use Nilla Wafers as the crust. Can’t wait to give our recipe a try. They look so pretty too!

    1. Yvonne

      Nilla wafers are perfect and cut out some of the extra time. You’ll have to let me know if you give them a try! Thanks for the comment :)

    1. Yvonne

      If your hubby is a cheesecake lover, this is YOUR recipe! These are just so perfect… and bite sized :) Thanks for the comment!

    1. Yvonne

      Oh shoot! Don’t go back! Don’t go back!! Check out some of my other healthier options ;) Or…. this could be your last treat?! ;) Thanks for stopping by!

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