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3-Step Mini Cheesecakes

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3-Step Mini Cheesecakes are simple, quick, delicious and great for serving at a party. Each mini cheesecake can be topped with your favorite fruit or topping!

single mini cheesecake topped with raspberries & blueberries

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Serve these mini cheesecakes after a dinner of Crock Pot Honey Bourbon Chicken with roasted zucchini or at your next party!

Sometimes you need a really easy dessert to serve at a party. One that will impress everyone, be easy to serve and customize, and one that won’t take long to prepare. These 3-step mini cheesecakes check all those boxes!

mini cheesecake batter in mixing bowl with cracked eggs

MINI CHEESECAKES INGREDIENTS

  • Cream Cheese – Use room temperature. I like to use full fat.
  • Sugar – Granulated sugar.
  • Vanilla Extract – REAL vanilla extract. Not imitation, please.
  • Eggs – Again, make sure they’re at room temperature.
  • Mini Graham Cracker Crusts – Use the 4 oz ready-to-use, pre-made crusts.
  • Fruit – Sliced blueberries, raspberries, strawberries…or whatever else you want to top your cheesecakes with.

HOW DO YOU MAKE 3-STEP MINI CHEESECAKES

Making these cheesecakes is so easy! Only 3 steps – prepare, bake, chill!

First, using room temperature ingredients, add the cream cheese, sugar, and vanilla extract to a large mixing bowl. Mix until well blended.

Next, add in the eggs and mix until smooth.

Finally, pour the batter evenly into 12 pre-made graham cracker crusts and bake for 20 minutes until centers are almost set.

Remove from oven, let cool, and then chill.

Want a no-bake option? Try my cheesecake cookie cups!

cheesecake batter in glass mixing bowl

SHOULD MINI CHEESECAKES BE FROZEN OR REFRIGERATED

Mini cheesecakes will keep well in the fridge for up to 3 days. Longer than that you should move them to the freezer.

HOW FAR IN ADVANCE CAN MINI CHEESECAKES BE MADE

One of the best things about cheesecakes is you can make them well in advance and freeze them! If you’re party prepping 2 weeks in advance, make these and freeze them for when you’re ready.

six mini cheesecakes on a baking sheet

HOW DO YOU FREEZE CHEESECAKE

The good news is cheesecake freezes beautifully. Once you’ve made these mini cheesecakes, cool them, then freeze them on a baking sheet, uncovered, until firm. Once they’re fully frozen, remove them from the freezer, wrap in aluminum foil then place them in a freezer bag. Seal the bag and return it to the freezer. You can safely freeze them for a few months. When you’re ready to eat them, move the cheesecakes to the fridge to let them thaw overnight.

DO I NEED TO COVER CHEESECAKE IN THE FRIDGE

Yes, you should cover cheesecake while it’s chilling in the fridge.

mini cheesecakes topped with berries

HOW DO YOU KNOW WHEN A MINI CHEESECAKE IS DONE

You’ll know your cheesecakes are done when they appear nearly set everywhere but the center. If you give the pan a gentle jiggle and only the center slightly jiggles, they’re done. The center will firm up while it’s cooling.

WHAT SHOULD I TOP MY CHEESECAKE WITH

Plain cheesecake is a great canvas for toppings. Basically use whatever sounds good to you! Fresh fruit (kiwi, strawberries, blueberries), whipped cream, crushed Oreos, chocolate chips, peanut butter chips…whatever makes you happy!

TOOLS TO HELP YOU MAKE 3-STEP MINI CHEESECAKES

  • Mixing Bowls – I always talk about how I love these with the grippy bottoms, but I really do.
  • Hand Mixer – As much as I love my stand mixer, I end up using my hand mixer more.
  • Silicone Spatulas – I have far too many of these, but I use them for EVERYTHING.
  • Baking Sheets – It’s nice to use a baking sheet with a lip so these cheesecakes don’t slide off the pan.

mini cheesecakes on a platter topped with berries

TIPS TO MAKE THESE MINI CHEESECAKES A SUCCESS

  • Start with room temperature cream cheese and eggs when making these cheesecakes. This helps the ingredients come together perfectly so you have smooth filing and not lumpy. Give them at least two hours to come to room temperature.
  • Use a hand mixer or stand mixer. You really can’t skip and get by hand mixing cheesecake.
  • Don’t over bake! Bake cheesecake until just set so it’s smooth, rich, and creamy (not dry and crumbly!).
  • If you don’t want to use the pre-made mini graham cracker crusts, you can make these in a cupcake pan using Oreos or Nilla Wafers at the bottom for a crust variation.

NEED MORE CHEESECAKE IN YOUR LIFE? TRY THESE:

three mini cheesecake topped with raspberries & blueberries

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3-step mini cheesecakes topped with berries

3-Step Mini Cheesecakes

Melissa Williams | Persnickety Plates
3-Step Mini Cheesecakes are simple, quick, delicious and great for serving at a party. Each mini cheesecake can be topped with your favorite fruit or topping!
4.79 from 23 votes
Prep Time 10 mins
Cook Time 20 mins
Cooling 3 hrs
Total Time 30 mins
Course Dessert
Cuisine American
Servings 12 servings
Calories 48 kcal

Ingredients
  

  • 2 8 oz cream cheese softened
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  • 2 eggs room temp
  • 12 4 oz ready-to-use single serve graham cracker crusts

Instructions
 

  • Preheat oven to 350 degrees and line the mini pie crusts up onto a baking sheet. Set aside.
  • To a large mixing bowl, add cream cheese, sugar, and vanilla. Mix on medium speed until well blended.
  • Add eggs and mix until smooth.
  • Evenly pour the batter into each crust.
  • Bake  for 20 minutes or until centers are almost set.
  • Once cooled, transfer to the fridge and let chill at least 3 hours (up to overnight).
  • Garnish when ready to serve.

Video

Notes

Recipe adapted from Kraft
  • Start with room temperature cream cheese and eggs when making these cheesecakes. This helps the ingredients come together perfectly so you have smooth filing and not lumpy. Give them at least two hours to come to room temperature.
  • Use a hand mixer or stand mixer. You really can’t skip and get by hand mixing cheesecake.
  • Don’t over bake! Bake cheesecake until just set so it’s smooth, rich, and creamy (not dry and crumbly!).
  • If you don’t want to use the pre-made mini graham cracker crusts, you can make these in a cupcake pan using Oreos or Nilla Wafers at the bottom for a crust variation.

Nutrition

Serving: 1gCalories: 48kcalCarbohydrates: 9gFat: 1gCholesterol: 27mgSodium: 15mgPotassium: 10mgSugar: 8gVitamin A: 40IUCalcium: 4mgIron: 0.2mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

Tried this recipe? Tag me!Mention @melissa_pplates or tag #persnicketyplates!

Sharing of this recipe is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.

Originally published September 6, 2010

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  1. Karly says

    These are super cute and easy! Pinning!

  2. Melissa Baldwin says

    Will it affect the consistency if I added caramel sauce to the batter to make mini caramel cheesecakes? I’ve never tried cheesecake before and am still learning the chemistry behind it.

    • Melissa Williams says

      I wouldn’t add it to the batter but once it’s in the crusts, drop about a teaspoon of caramel sauce to the top & gently swirl. That should work 🙂

  3. Yosi says

    Hi, what is the measure of the molds where you made the cheesecake?

    • Melissa Williams says

      They are 4 oz pre-made graham cracker crusts.

  4. Jenni K says

    Hello, I was wondering if you could give me the measurements of how much filling you place in to each pie shell? Is it a tablespoon? a 1/4 cup? Thanks

    • Melissa Williams says

      You just divide the batter evenly between the 12 pie crusts. I’ve never measured, but I use 4 oz crusts so that should be about 1/2 cup each.

  5. Christina Asmar says

    5 stars
    Thank you! Perfect recipe for my husband’s birthday

  6. Daniela says

    5 stars
    These are so quick and easy. My family loves them. Thank you for making the recipe, and Sharing it.

    • Melissa Williams says

      So happy to hear that, Daniela! Thanks for reporting back 🙂

  7. Jeri S says

    Can I use this recipe for a full size (8 or 9 “)graham cracker crust ?

    • Melissa Williams says

      No, you would need to double it for an 8″ pan and cook for about 55 mins at 325.

  8. Jeri says

    Can this recipe work if I use exactly half the ingredients. For only 6 individual

  9. Camie says

    5 stars
    I made these for a work function and it was a hit. Thank you!!

    • Melissa Williams says

      Happy to hear that! Thanks for reporting back 🙂

  10. Barrie says

    How long should they bake in oven if only using 6 graham cracker crusts?

    • Melissa Williams says

      How large are the crusts? 4 oz bake in 20 minutes so you’ll have to adjust accordingly.

  11. Barrie says

    Yes they are 4 oz. Thank you!

  12. Keyetta says

    Can you add bananas to the batter or should I add once in the crust like the caramel suggestion?

    • Melissa Williams says

      I guess it depends on your intention – you could mash & add to the batter or use them as topping. I’d go for topping.

  13. Ana says

    Sounds like a great recipe. If I want to use pre made tart shells; do I need to bake the shells first or use unbaked shells? Please advise
    Thank you

    • Melissa Williams says

      Without knowing which you’re using specifically, I’d say bake them first.

  14. Elise says

    5 stars
    I only made half of this, it came out really good.

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