I’ve been making these bite-sized cheesecakes for years when I need a fuss-free dessert that still feels special. They’re dense, creamy, and perfectly portioned — easy to pass around at parties and simple to customize. Small size means faster chilling and no awkward cake slicing, which is why these are my go-to for potlucks, holiday trays, or an everyday sweet fix.
Why you’ll love this dish
Mini cheesecakes give you all the rich flavor of a classic cheesecake without the commitment of a whole cake. They’re fast to assemble, kid-approved, and ideal when you want an elegant-looking dessert with minimal effort. Because each serving is individual, they’re perfect for parties, bake sales, or when you want to control portions. The graham cracker crust keeps them familiar, while the melted chocolate and chopped Andes Mint candies on top add a festive, minty finish that elevates the whole thing.
“Creamy, tiny, and ridiculously easy — everyone asked for seconds.” — a quick review from my last holiday gathering
How this recipe comes together
You’ll start by making a simple crumb crust that’s pressed into lined muffin cups. The filling is a classic cream cheese base: cream cheese, sugar, vanilla, eggs, and sour cream — beaten until smooth. After scooping the filling over the crust, the minis bake quickly and are chilled until firm. Finish with melted chocolate drizzled on top and a scatter of chopped Andes Mints for crunch and minty contrast.
What you’ll need
- 1 1/2 cups graham cracker crumbs
- 1/2 cup sugar (for the crust)
- 1/3 cup butter, melted
- 16 oz cream cheese, softened
- 1 cup sugar (for the filling)
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1/2 cup chocolate chips
- Andes Mint candies for topping
Notes and substitutions: use crushed digestive biscuits if graham crackers aren’t available. For a tangier filling, swap half the sour cream for plain Greek yogurt. To make the crust gluten-free, use gluten-free graham crumbs or almond flour plus a touch more butter.
Step-by-step instructions
- Preheat the oven to 325°F (163°C). Line a standard muffin tin with cupcake liners.
- In a bowl, mix 1 1/2 cups graham cracker crumbs, 1/2 cup sugar, and the melted 1/3 cup butter. Stir until the crumbs are evenly moistened.
- Press the crumb mixture firmly into the bottom of each liner to form an even crust. A small measuring cup or the back of a spoon works well.
- In a large mixing bowl, beat the 16 oz softened cream cheese, 1 cup sugar, and 1 tsp vanilla extract until smooth and creamy. Scrape the bowl so there are no lumps.
- Add the 3 large eggs one at a time, mixing gently after each addition until incorporated. Avoid overbeating to keep the texture silky.
- Stir in 1 cup sour cream until the mixture is homogenous and slightly glossy.
- Spoon the cream cheese mixture over the crusts, filling each cup nearly to the top but leaving a little room to settle.
- Bake for 20–25 minutes, or until the centers are set but still have a slight wobble. A light jiggle is okay — they firm up as they cool.
- Remove the tin and let the minis cool to room temperature, then refrigerate for at least 2 hours to fully set.
- Before serving, melt 1/2 cup chocolate chips over a double boiler or in short bursts in the microwave, stirring until smooth. Drizzle melted chocolate over each mini and top with chopped Andes Mint candies.
Best ways to enjoy it
Serve these chilled straight from the fridge for the creamiest texture. For an elegant platter, arrange the minis on a cake stand and sprinkle extra chopped mints and a few fresh mint leaves. Pair with strong coffee or espresso — the bitterness balances the sweetness. For brunch or a lighter pairing, add a few fresh raspberries or a dollop of lightly sweetened whipped cream alongside.
Keeping leftovers fresh
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. If you want to keep them longer, freeze on a baking sheet until solid, then transfer to a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before serving. Because of the mint candies and chocolate topping, freeze minis without fragile toppings; add fresh chocolate drizzle and candies after thawing if desired. Keep chilled and discard if left at room temperature for more than two hours to stay safe with dairy and eggs.
Pro chef tips
- Bring cream cheese and eggs to room temperature before mixing. This prevents lumps and shortens mixing time.
- Don’t overmix once the eggs are added; overbeating traps air and can cause cracking.
- Use an ice cream scoop or spoon sized to give uniform portions and even bake times.
- If you worry about cracks, bake the pans on the middle rack and consider placing a shallow pan of hot water on the lower rack for gentler, moisture-rich heat.
- For a firmer crust, bake the pressed crumbs for 5 minutes before adding the filling.
Creative twists
- Raspberry swirl: drop a spoonful of raspberry jam into each filled cup and swirl with a toothpick before baking.
- Oreo crust: swap graham crumbs for finely crushed Oreos and reduce the crust sugar.
- Peppermint chocolate: add 1/4 tsp peppermint extract to the filling for a stronger mint profile.
- Salted caramel: top with a spoonful of salted caramel sauce instead of chocolate for a richer finish.
- Vegan option: use vegan cream cheese and aquafaba or a silken tofu base, and check that candies/chips are dairy-free.
Common questions
Q: How long does the whole process take?
A: Active prep is about 15–25 minutes. Bake time is 20–25 minutes, plus at least 2 hours chilling. Plan around 3 hours total with cooling time.
Q: How many mini cheesecakes does this recipe make?
A: A standard 12-cup muffin tin will yield 12 mini cheesecakes. Using mini liners (mini muffin tin) will yield more and shorten bake time.
Q: Can I bake these in silicone molds or a mini tart pan?
A: Yes. Silicone works fine; just press the liners gently when removing. If using metal mini tart pans, you may get a slightly crisper crust.
Q: Can I freeze them fully assembled with the chocolate and Andes Mints?
A: It’s better to freeze without candies and delicate drizzles. Freeze plain minis, then add melted chocolate and candies after thawing for the best texture and appearance.
Q: What if my filling is grainy or lumpy?
A: That usually happens when cream cheese isn’t fully softened. Bring to room temperature and beat thoroughly until smooth. Straining isn’t typical, but you can press the mixture through a fine sieve in extreme cases.
Q: Are there healthier substitutions for the sour cream or butter?
A: Greek yogurt can replace sour cream for a similar tang and lower fat. Reducing butter in the crust may affect how well it binds; consider a combination of butter and a little neutral oil.
Conclusion
If you want a sweet that’s easy to make, easy to portion, and always impressive, these mini cheesecakes are a winner — and you can find another reliable mini-cheesecake method and inspiration at Mini Cheesecakes – Live Well Bake Often.
Print
Mini Cheesecakes
- Total Time: 145 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Deliciously dense mini cheesecakes with a classic graham cracker crust, perfect for parties and potlucks.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup sugar (for the crust)
- 1/3 cup butter, melted
- 16 oz cream cheese, softened
- 1 cup sugar (for the filling)
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1/2 cup chocolate chips
- Andes Mint candies for topping
Instructions
- Preheat the oven to 325°F (163°C). Line a muffin tin with cupcake liners.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter. Stir until moistened.
- Press the crumb mixture into the bottom of each liner to form a crust.
- In a bowl, beat cream cheese, sugar, and vanilla until smooth. Scrape the bowl to avoid lumps.
- Add eggs one at a time, mixing gently after each addition.
- Stir in sour cream until the mixture is homogenous.
- Spoon the cream cheese mixture over the crusts, filling nearly to the top.
- Bake for 20-25 minutes until set but still slightly wobbly in the center.
- Let cool to room temperature, then refrigerate for at least 2 hours to set.
- Melt chocolate chips and drizzle over each mini, topping with chopped Andes Mints.
Notes
Use crushed digestive biscuits if graham crackers aren’t available. For a tangier filling, swap half the sour cream for Greek yogurt. For a gluten-free crust, use gluten-free graham crumbs or almond flour.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American