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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!
3 Step Mini Cheesecakes
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!
If you’re after a full size cheesecake, try my chocolate chip cheesecake or triple chocolate cheesecake!
Or if you want something different, try these fried cheesecake bites!
Why you’ll love this mini cheesecake recipe
- It’s easy! Just 3 steps – prepare, bake, chill!
- You can customize them – Use the plain cheesecake as a canvas for toppings.
- Perfect for parties – Because they’re personal size, you can easily serve them to guests.
- Great starter cheesecake – No springform pans, water baths, etc. Using the mini crusts makes things simple.
Equipment you’ll need
- 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.
Ingredients you’ll need for Mini Cheesecakes
Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll all the way down for the full recipe card.
- Cream Cheese – Use room temperature cream cheese. I like to use full fat.
- Sugar – Granulated white sugar.
- Vanilla Extract – REAL vanilla extract. Not imitation, please.
- Eggs – Again, make sure they’re at room temperature.
- Mini Graham Cracker Crusts – Keebler makes 4 oz ready-to-use, pre-made crusts. Or, to switch it up, you could make a homemade chocolate graham cracker crust.
- Fruit – Sliced blueberries, raspberries, strawberries…or whatever else you want to top your cheesecakes with.
How to 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.
- Then, 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!
How to store them
Mini cheesecakes will keep well in the fridge for up to 3 days. Longer than that you should move them to the freezer.
Do I need to cover cheesecake in the fridge?
Yes, you should cover cheesecake while it’s chilling in the fridge.
Can I make them in advance?
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.
How to 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.
How do you know when 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.
Cheesecake Topping Ideas 🍓🫐
Plain cheesecake is a great canvas for toppings. Some ideas:
- Fresh fruit (raspberries, kiwi, strawberries, blueberries)
- whipped cream
- crushed Oreos
- chocolate chips
- peanut butter chips
Basically whatever sounds good to you!
Tips for 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 recipes? Try these:
- Brownie Bottom Peanut Butter Cheesecake
- Reese’s Peanut Butter Cup Cheesecake Bars
- Triple Chocolate Cheesecake
- Creme Brulee Cheesecake
- Peanut Butter Chocolate Cheesecakes
- Berry Cheesecake Fluff
Click here to view my entire collection of cake recipes.
3-Step Mini Cheesecakes
Ingredients
- 16 ounces cream cheese softened
- ½ cup granulated white sugar
- ½ teaspoon vanilla extract
- 2 large eggs room temp
- 12 4 oz ready-to-use single serve graham cracker crusts
Instructions
- Preheat oven to 350° F 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
- 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
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.
Did you make this recipe?
Tag me on Instagram @melissa_pplates so I can see!Originally published September 6, 2010
These are super cute and easy! Pinning!
Thanks, Karly!
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.
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 🙂
Hi, what is the measure of the molds where you made the cheesecake?
They are 4 oz pre-made graham cracker crusts.
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
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.
Thank you! Perfect recipe for my husband’s birthday
These are so quick and easy. My family loves them. Thank you for making the recipe, and Sharing it.
So happy to hear that, Daniela! Thanks for reporting back 🙂
Can I use this recipe for a full size (8 or 9 “)graham cracker crust ?
No, you would need to double it for an 8″ pan and cook for about 55 mins at 325.
Can this recipe work if I use exactly half the ingredients. For only 6 individual
Yes.
I made these for a work function and it was a hit. Thank you!!
Happy to hear that! Thanks for reporting back 🙂
How long should they bake in oven if only using 6 graham cracker crusts?
How large are the crusts? 4 oz bake in 20 minutes so you’ll have to adjust accordingly.
Yes they are 4 oz. Thank you!
Can you add bananas to the batter or should I add once in the crust like the caramel suggestion?
I guess it depends on your intention – you could mash & add to the batter or use them as topping. I’d go for topping.
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
Without knowing which you’re using specifically, I’d say bake them first.
I only made half of this, it came out really good.
Happy to hear that!
Love this simple recipe. Just one little tip to make it sooo much easier. Yes easier really is possible. Instead of a cookie sheet, use a muffin pan. Fits everything perfectly. And they stay put.
Thanks for the tip!
My new favorite recipe for making mini cheesecakes pies. My friends and family loved them.
In the photos what is the topping you used that is under the berries?
whipped cream to hold the berries 🙂
This was a pretty neat recipe as it’s half the work if not less than half of work of a full sized cheesecake. It wasn’t bad but I feel like it’s missing something. Salt ? Sour cream? I felt like it was a tad bland in a way.
Do I have to use the block cream cheese or can it be the tub?
Blocks. Tubs have different water content.
Do you bake the pre-made crust first and then again once with filling?
No, just once after filling them.