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Mini Cheesecakes (in a Standard Muffin Pan)

Mini Cheesecakes in a Standard Muffin Pan: Easy Delicious Treats

These Mini Cheesecakes in a Standard Muffin Pan are easy to make and delicious, perfect for any occasion.
Prep Time 15 minutes
Cook Time 26 minutes
Cooling Time 45 minutes
Total Time 1 hour 26 minutes
Course Dessert
Cuisine American
Servings 12 mini cheesecakes
Calories 300 kcal

Equipment

  • Standard Muffin Pan
  • mixing bowl
  • Electric Mixer
  • cooling rack

Ingredients
  

Crust

  • 1 cup graham cracker crumbs (about 8 full sheet graham crackers)
  • 2 Tablespoons granulated sugar
  • 3 Tablespoons unsalted butter melted

Filling

  • 16 ounces full-fat cream cheese softened to room temperature
  • ½ cup granulated sugar
  • ¼ cup full-fat sour cream at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon freshly squeezed lemon juice
  • 2 large eggs at room temperature

Instructions
 

Preparation

  • Preheat oven to 350°F (177°C). Line a standard muffin pan with cupcake liners.
  • Make the crust: Combine all of the crust ingredients in a medium bowl. Mixture will be sandy. Firmly press a heaping Tablespoon of crust mixture into each liner. Bake the crusts for 6 minutes.
  • Make the filling: Using a handheld or stand mixer, beat the cream cheese and granulated sugar together until smooth, about 2 minutes. Add sour cream, lemon juice, and vanilla extract, and beat until fully combined. Add eggs one at a time, beating until combined. Divide the batter among the liners.
  • Optional Water Bath: Boil a pot of water and place a baking pan on the bottom oven rack. Pour boiling water into the pan about 1 inch deep. Place cheesecakes on the center rack and close the oven.
  • Bake until the edges are set and the centers slightly jiggle, about 20 minutes.
  • Set the pan on a cooling rack and allow cheesecakes to cool at room temperature for 45 minutes. Transfer to the refrigerator and chill for at least 2 hours.
  • Top the cheesecakes with whipped cream, berries, or mint. Refrigerate until ready to serve.
  • Cover and store leftover cheesecakes in the refrigerator for up to 5 days.

Notes

Whipped cream can be made and piped/spread on mini cheesecakes up to 24 hours in advance. Loosely cover if chilling in the refrigerator for longer than 2 hours.

Nutrition

Serving: 1mini cheesecakeCalories: 300kcalCarbohydrates: 28gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 210mgPotassium: 130mgSugar: 15gVitamin A: 600IUVitamin C: 1mgCalcium: 80mgIron: 0.5mg
Keyword baking, Cheesecake Recipe, easy dessert, Mini Cheesecakes, Muffin Pan Recipe, sweet treats
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