Mini Cheesecakes
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Cheesecake has always been one of my favorite desserts, and there’s something especially charming about enjoying it in mini form—they’re fun to serve, easy to share, and just the right size for a sweet indulgence. Growing up, my mom made mini cheesecakes often, and they quickly became a nostalgic favorite in our home. Over the years, I’ve continued the tradition, but the recipe got a delicious upgrade when a friend introduced me to the chocolate swirl version—rich, creamy, and absolutely irresistible.
These little cheesecakes are not only simple to make, but they’re also incredibly versatile. You can top them with pie filling, lemon curd, caramel drizzle, or even swap the crust for Oreos or vanilla wafers. Today I’m sharing a few of my favorite variations, but the possibilities are endless—once you master the base, you’ll find yourself dreaming up new flavors for every occasion.
Ingredients for Mini Cheesecakes
- CREAM CHEESE (I HAVE USED THE LOW-FAT VERSION ALSO AND IT WORKS FINE)
- SUGAR
- EGGS
- LEMON JUICE
- VANILLA WAFERS OR OREO COOKIES
- CUPCAKE LINERS
- PIE FILLING (I LIKE BLUEBERRY OR CHERRY PIE FILLING) OR FRESH FRUIT
Instructions for Mini Cheesecake Recipe
Make the Cheesecake Filling – In a mixing bowl, beat together cream cheese and sugar with an electric mixer until smooth and creamy. Add eggs and a splash of lemon juice, then continue beating until the mixture is silky and lump-free.
Prepare the Pan – Line a standard cupcake pan with paper liners. Place one vanilla wafer (flat side down) into each liner. If using Oreos, scrape off the frosting and use just the chocolate wafer halves.
Fill the Cups – Spoon the cream cheese mixture into each liner, filling them about ¾ full. If you’re adding a chocolate swirl, drizzle a bit of melted chocolate or chocolate syrup on top and swirl gently with a toothpick.
Bake – Bake at 375°F for 15–20 minutes, or until the tops are set and lightly golden. The centers may jiggle slightly, but will firm up as they cool.
Cool & Chill – Remove from the oven and allow the cheesecakes to cool in the pan. Transfer to the fridge and chill for at least 2 hours. You can leave the paper liners on or remove them before serving.
Top & Serve – Just before serving, add a dollop of your favorite pie filling on each—cherry, blueberry, lemon, or even chocolate ganache. These mini cheesecakes can also be frozen before topping. Simply thaw in the fridge and decorate when ready to serve.
Frequently Asked Questions
Can I use a different cookie for the crust?
Yes! While vanilla wafers and Oreo halves are popular choices, you can also use vanilla or even gingersnaps for a seasonal twist.
Do I need to use a water bath when baking these?
Nope! Mini cheesecakes bake beautifully in cupcake liners without a water bath. Just be sure not to overmix the batter and avoid overbaking to prevent cracks.
How do I know when the cheesecakes are done?
The edges should look set, and the centers should have a slight jiggle. They’ll firm up as they cool, so don’t wait for them to be completely solid in the oven.
Can I make these ahead of time?
Absolutely! These mini cheesecakes can be made 1–2 days in advance and stored in an airtight container in the refrigerator. You can also freeze them (without toppings) for up to 2 months.
How do I add the chocolate swirl?
After filling the liners with cheesecake batter, drizzle a small amount of melted chocolate or chocolate syrup on top and gently swirl with a toothpick or skewer before baking.
Can I skip the pie filling topping?
Yes! These cheesecakes are delicious on their own, but you can also top them with whipped cream, fresh berries, caramel drizzle, or chocolate ganache for extra flair.
Do I need to grease the cupcake liners?
No need—paper or foil liners work well and peel away cleanly once the cheesecakes are chilled.
How long should I chill them before serving?
Chill for at least 2 hours, but overnight is even better for the best texture and flavor.
FOR MORE RECIPES LIKE THIS, TRY:
- Easy Mini Oreo Cheesecakes
- Nutella Cheesecake Brownies
- Black Forest Cheesecake
- Lemon Blueberry Cheesecake Squares
Mini Cheesecakes
Real Mom Kitchen
Equipment
Ingredients
- 16 oz cream cheese (I have used the low-fat version also, and it works fine.)
- ¾ cup sugar
- 2 eggs
- 1 Tbsp lemon juice
- 18 vanilla wafers or 9 Oreo cookies
- 18 cupcake liners
- 21 oz pie filling I like cherry or blueberry or fresh fruit
Instructions
- Cream cream cheese and sugar together. Add eggs and lemon juice. Beat until smooth.
- Line cupcake pan with liners. Place vanilla wafer flat side down in each liner. If using oreos, use the chocolate wafers after scraping frosting off.
- Fill 3/4 full with cream cheese mixture. Bake at 375 degrees for 15-20 minutes or until golden brown.
- Allow cheesecakes to cool and store in the fridge. Paper liners can be left on or removed.
- To serve: top with pie filling. The cheesecakes can also be frozen. Freeze before topping. Then thaw and top with pie filling.
