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Mini cheesecakes topped with whipped cream, raspberries, blueberries, and mint on a white plate with graham cracker crust.

Easy Mini Cheesecakes (No Water Bath)

These Easy Mini Cheesecakes are creamy, crack-free, and made without a stressful water bath. This is our family’s favorite no-fail dessert that’s perfect for parties, holidays, and sweet everyday memories in the kitchen
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Course: Dessert
Cuisine: American
Keyword: easy mini cheesecake recipe, mini cheesecakes, muffin tin cheesecake, no water bath cheesecake
Prep Time: 15 minutes
Cook Time: 20 minutes
Chilling Time: 2 hours
Total Time: 2 hours 35 minutes
Servings: 12 mini cheesecakes
Calories: 280kcal
Cost: $12

Equipment

  • 1 Standard 12-count muffin pan No springform pan needed
  • 12 Paper cupcake liners For easy removal
  • 1 Electric hand mixer Stand mixer works too
  • 1 Mixing Bowl Medium to large
  • 1 Small glass For pressing crust
  • 1 Wire cooling rack For gradual cooling

Ingredients

Graham Cracker Crus

  • 1 cup graham cracker crumbs About 8 full crackers
  • 2 tablespoon granulated sugar
  • 4 tablespoon unsalted butter Melted

Smooth Cheesecake Fillin

  • 16 oz full-fat cream cheese Softened to room temp
  • ½ cup granulated sugar
  • 2 large eggs Room temperature
  • 1 teaspoon vanilla extract Pure
  • 2 tablespoon sour cream Adds creaminess

Toppings (Optional)

  • whipped cream Homemade preferred
  • strawberries Fresh
  • blueberries Fresh
  • raspberries Fresh
  • cherry pie filling Optional
  • chocolate ganache Optional
  • caramel sauce Optional

Instructions

  • I always let my daughter flip the oven switch, she feels so official doing it. Preheat your oven to 325°F (165°C) and line a 12-cup muffin pan with liners.
  • In a small bowl, mix the [graham cracker crumbs], [sugar], and [melted butter] until it looks like wet sand. Olivia loves squishing this part with her fingers.
  • Spoon the crust mixture into liners and press firmly using a small glass. I always tell my daughter, “Flat cookies make happy cheesecakes.”
  • Beat [cream cheese] and [sugar] until smooth and fluffy. Little hands love watching it turn silky.
  • Add [eggs] one at a time, mixing on low speed. This keeps the cheesecakes fluffy and crack-free.
  • Mix in [vanilla] and [sour cream] just until smooth. Olivia always sneaks a tiny taste here.
  • Fill liners ¾ full and bake 18–20 minutes until centers gently jiggle, our favorite “wiggle test.”
  • Turn off the oven and crack the door for 10 minutes. This little pause is our secret for crack-free tops.
  • Refrigerate 2 hours or overnight. Top with [whipped cream] and [berries] and enjoy every creamy bite together.

Notes

  • For no-bake mini cheesecakes, skip the eggs and fold whipped cream into the filling.
  • Oreo crust works beautifully for chocolate lovers.
  • Store in the fridge up to 5 days or freeze up to 2 months.
  • These are my daughter’s favorite for school bake sales and birthdays.
  • Best served cold, straight from the fridge, with extra berries on top.

Nutrition

Serving: 1mini cheesecake | Calories: 280kcal | Carbohydrates: 24g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 75mg | Sodium: 180mg | Potassium: 110mg | Fiber: 1g | Sugar: 18g | Vitamin A: 350IU | Vitamin C: 2mg | Calcium: 65mg