These Mini Vanilla Bean Cheesecakes are to-die-for. The creamy cheesecake filling is bursting with vanilla flavor and has a buttery graham cracker crust. These are baked in a muffin pan for the perfect single-serving cheesecake.

two stacked, unwrapped mini cheesecakes with fruit on top

My Favorite Easy Cheesecake Recipe

I’ve always said cheesecakes are one of my favorite desserts. Even though I love a good no-bake cheesecake, there’s no comparing it to a dense and creamy bite of a baked cheesecake.

If I indulge myself with a slice, there’s always leftovers for days. Since I am the only one in my house that eats cheesecakes, it doesn’t make sense for me to make a whole one for myself.

That’s why these Mini Cheesecakes are the perfect bite-sized treat whether I want to eat one or three. Made with a graham cracker crust and a smooth and creamy cheesecake filling. It’s all the flavor you’re looking for in a cheesecake, but bite-sized.

A white cake plate with mini cheesecake topped with Strawberries

Why You’ll Love Them

Making cheesecakes in a muffin pan is of the easiest ways to indulge your cravings. There’s no springform pan or water bath and the baking time is quick. The hardest part is waiting for them to cool.

This recipe will make 14-16 mini cheesecakes, which is great for a small party. This is a recipe you can make ahead of time and they freeze well so you can enjoy them whenever the craving hits! You can also halve this recipe to make only 8 cheesecakes for a smaller serving.

It’s also very easy to customize the flavors of this recipe and you can pick just about any topping to serve with them! Try these with your favorite fruit, lemon curd or chocolate sauce.

Ingredients You’ll Need

For the Crust:

Graham Craker Crumbs– Or try with Nilla Wafers, Oreos, Shortbread cookies
Unsalted Butter– melted

For the Filling:

The key to making a good cheesecake is to use room temperature ingredients to ensure a smooth, lump-free cheesecake batter. This includes the cream cheese, eggs, and sour cream.

Cream cheese- It’s best to use a full-fat cream cheese
Granulated Sugar
Eggs–
Vanilla Bean Paste: is the key flavor additive, so this recipe uses a full tablespoon. Use a high-quality vanilla bean extract such as Rodelle. You can also use vanilla extract.
Sour cream adds a little bit of tang, and creaminess to the cheesecake. You can substitute Greek yogurt if needed.

Ingredients for mini cheesecakes laid out on bowls or plates

How to Make Cheesecakes in a Muffin Pan

Prepare the pan: Line a cupcake pan with cupcake baking liners so you can easily remove them from the pan.

Prepare the crust: Grind the graham cracker into a fine crumb then combine the graham crackers with the melted butter and stir until well combined.

Fill the muffin pan: Spoon 1 heaping tablespoon of the graham cracker mixer into each cupcake liner, and press into the pan with a spoon or tart shaper.

An overhead process shot filling the cupcake pan with the graham cracker crust

An overhead process shot filling the cupcake pan with the graham cracker crust and a hand pressing the crumbs into the pan

Make the filling: Beat the cream cheese and sugar until well incorporated and free of lumps. Add the eggs and vanilla bean paste mixing until well combined. Finally mix in the sour cream until completely smooth.

Fill the pan: Use a large cookie scoop (or ¼ cup measuring cup) to spoon the batter into the prepared cupcake liners. A heaping cookie scoop should fill the liners nearly full, leaving about ¼-inch at the top.

a cupcake pan with mini cheesecake batters

A cupcake pan showing the baked mini cheesecake

Bake: These would bake in an oven that’s preheated to at 350°F. The suggested baking time is 15-18 minutes. The centers of the cheesecake should be slightly jiggly, don’t worry, they will finish baking off as they cool.

Cool completely: Remove from the oven and cool completely. Then refrigerate for a minimum of 2 hours prior to serving.

Flavor Variations

The great thing about this recipe is that you can easily adjust the base recipe.

Swap out the graham cracker crumbs or Oreo crumbs or Biscoff cookies
For a fruit option, trying adding lemon, lime or orange zest to
Swirl in some raspberry or strawberry jam
Are you baking for thanksgiving? With a little bit of brown sugar and some pumpkin, you can easily turn these into pumpkin cheesecake.
For a holiday option, add some peppermint extract and candy to make Peppermint Bark Cheesecake

Toppings for Mini Cheesecakes

All toppings are best added prior to serving.

I served theses with homemade whipped cream and fresh fruit, but these would be so good with a strawberry whipped cream too.
For a tangy twist, add a spoonful of Lemon curd on top
Caramel or hot fudge sauce will make for a sweet topping
For a crunchy topping, try adding crushed nuts or cookies

A mini cheesecake cupcake with a couple bites taken out of it, and a gold fork next to it

Make Ahead and Freezing Instructions:

These can be prepared up to 2 day in advance and stored in the refrigerator in an airtight container. Make sure they are completely cooled prior to placing in the container. Once chilled, transfer to an airtight container and place in the freezer for up to one month. Thaw overnight in the refrigerator. Just add the toppings prior to serving.

How to Make These as Cheesecake Bars

This recipe can easily be made into cheesecake bars in an 8-inch or 9-inch square pan. Be sure to line the pan with parchment paper. Baking times may vary between 15-25 minutes. The middle should be slightly jiggly and will finish baking as it cools.