Mini Cheesecakes With Graham Cracker Crust

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These Mini Cheesecakes with Graham Cracker Crusts are a fun way to give everyone their individual dessert. They are so cute and perfect for holidays, get-togethers, and parties. Delicious and easy to make.

mini cheesecake with graham cracker

Mini Cheesecakes with Graham Cracker Crust

What I like about these Mini Cheesecakes

  • they are easy to make – just mix the filling pour and bake – no water baths!
  • the crust is just as easy, mix the ingredients and fill the cupcake liners
  • mini desserts are perfect for potlucks or if you are watching your calories

mini cheesecake recipe


How do you know when a mini cheesecake is ready?

  • The center should look firm, but still, jiggle
  • When you jiggle the cheesecake, there should not be any apparent liquid
  • Cheesecake should be creamy – not dry

Is My Cheesecake Overbaked?

  • If the cheesecake is overbaked, it will have a dry crumbly texture. Cheesecake, in essence, is a custard. When you move the cheesecake, the center should slightly jiggle.

Will My Cheesecake Firm up More?

  • Cheesecakes with a slightly jiggly center will firm up if placed in a cooler temperature like a refrigerator or cooled off for several hours.

Can I Freeze Cheesecake?

Yes, you can freeze these mini cheesecakes for up to 3 months. Just thaw at room temperature before eating

mini cheesecakes with a graham cracker crust

Are you ready to make these mini cheesecakes? Let’s make sure you have everything you’ll need:

  • graham crackers – original is preferred and you’ll need to crush the graham crackers for the crust
  • granulated sugar
  • butter – use unsalted for this recipe
  • cream cheese – either whole fat or 1/3 less fat
  • sour cream – use whole fat sour cream for this recipe
  • vanilla extract – I like to use pure vanilla extract
  • large eggs
  • toppings – great toppings are pie fillings, chocolate sauce, peanut butter sauce, berry sauce, fresh fruit, caramel sauce, pecans, crushed oreo cookies and more

How to Make Mini Cheesecakes

  • crust – mix the crushed graham crackers, melted butter, and sugar
  • divide the crust evenly in a cupcake prepped with 12 cupcake liners
  • batter – mix the cheesecake batter in a large bowl by mixing the cream cheese, sugar, sour cream, vanilla, and eggs
  • pour batter evenly onto the crust
  • bake for about 30 minutes
  • cool completely and refrigerate

More Mini Desserts

Mini Cheesecake with Vanilla Wafer

Strawberry Cheesecake Bites 

Mini Caramel Apple Bites 

Mini Pecan Tassies 



Mini Cheesecakes

These cheesecakes are easy to prepare. Just mix everything together and bake!

  • Author: Melissa
  • Prep Time: 10 minutes
  • Cook Time: 25-30 minutes
  • Total Time: 5 minute
  • Yield: 12 1x




  • 1 cup of crushed graham crackers
  • 2 Tbsp. of granulated sugar
  • 3 Tbsp. of unsalted butter – melted


  • 8 oz. Cream Cheese – Softened
  • 1/3 c. sugar
  • 1 c. sour cream
  • 2 tsp. vanilla extract
  • 2 large eggs


  • Canned Pie filling



  • In a medium-sized bowl, combine graham crackers, sugar, and butter
  • Line cupcake pans with 12 liners
  • Evenly divide the graham cracker mixture into the cupcake liners, pat down to firm


  • In a large bowl, mix the cream cheese, sugar, sour cream, vanilla, and eggs
  • Spoon evenly into the prepared crust
  • Place the muffin pans on top of a baking sheet
  • Bake at 350 for 25-30 minutes
  • Cool your cheesecakes at room temperature
  • Cover with plastic wrap and store in your refrigerator to chill the cakes


Checking for Doneness

  • The cheesecake is done when the center is set but still jiggles slightly


store covered in the refrigerator for up to 5 days or in the freezer for up to 3 months



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