Mini Cheesecakes

This post may contain affiliate links. Please read my disclosure policy.

Mini Cheesecakes are the perfect bite! Everyone loves a good dessert and these easy handheld bites feature an easy and rich cheesecake nestled on a cookie crumb base with your favorite fruit toppings.

This no-fail recipe is the perfect way to serve cheesecake to a crowd and a party favorite for any kind of celebration!

Mini Cheesecakes with strawberry topping

Individual Cheesecake Bites

I don’t eat a ton of desserts but I truly cannot resist a cheesecake! I’m not picky, it can be fruit-topped, fruit-flavored (like Lemon Cheesecake), served as Cheesecake Dessert Tacos, or have chocolate, strawberry, and caramel topping. All of them are a win in my books!

I do like no-bake cheesecakes but baked cheesecake is just SO much richer. They’re dense, rich and creamy and just so dang good (and even better when they’re bite-sized like these mini cheesecakes)!

The best thing about this these individual cheesecakes is that this recipe is easy to make (aka no-fail). Making a baked cheesecake can sometimes be challenging and while these do have an amazing baked cheesecake texture, they’re actually really easy!

No water-bath, hours of baking and cooling and oh yeah, no worries about cracks!

single Mini Cheesecake

Perfect for a Celebration

These sweet bitty baby mini cheesecakes  are perfect to celebrate and they’re  bite-sized! I made these to celebrate my friend Jocelyn’s(who blogs at Grandbaby Cakes) sweet little baby-cake!

They’re great for parties and gatherings and of course baby showers! What could be more fitting for a baby shower than baby mini-sized desserts!

Mini Cheesecakes stacked being grabbed

How To Make Mini Cheesecakes

While you can buy a mini cheesecake pan, I don’t bother and just use a mini muffin tin and this recipe makes 18 mini cheesecakes.  Lining your muffin tins with foil liners makes these easy to get out of the pan and simple to serve.  I’ve used Nilla Wafers for the base but if you prefer a graham crust you can substitute graham cookies (or any other hard cookie you have on hand).

These mini cheesecakes can be topped with everything from strawberries, blueberries, and cherries to chocolate sauce and caramel.  You can use either fresh fruit or canned pie filling.  My personal favorites are blueberry and strawberry.  If I buy strawberry pie filling I’ll often add fresh chopped strawberries to it too! They’re easy and so delicious!!

Cheesecake is one of my all-time favorites and baby bite-sized cheesecakes are the perfect dessert to bring along to any party!

The Best Cheesecake Recipes:

single Mini Cheesecake
5 from 13 votes
Review Recipe

Mini Cheesecake

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 18 mini cheesecakes
Mini cheesecakes are the perfect no-fail way to serve cheesecake to a crowd and a party favorite!


  • 12 Vanilla Wafers or other hard cookies such as graham cookies
  • 1 ½ tablespoons butter melted
  • 8 ounces cream cheese softened
  • cup powdered sugar
  • 2 teaspoons lemon juice
  • ¼ teaspoon almond extract
  • 1 egg
  • toppings as desired

Follow Spend with Pennies on Pinterest


  • Preheat oven to 350°F. Line a mini muffin pan with 18 liners.
  • Crush cookies until you have ⅓ cup crumbs. Add melted butter & mix well.
  • Place 1 teaspoon in each cup and press down.
  • In a medium bowl combine cream cheese, powdered sugar, lemon juice, almond extract and egg. Beat on medium speed until light and fluffy.
  • Place cream cheese mixture in a zippered bag and snip off the corner. Evenly fill each well.
  • Bake 15 minutes or until set. Remove from oven, cool completely and top with desired toppings.

Nutrition Information

Calories: 82, Carbohydrates: 5g, Protein: 1g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 25mg, Sodium: 68mg, Potassium: 24mg, Sugar: 3g, Vitamin A: 210IU, Vitamin C: 0.2mg, Calcium: 14mg, Iron: 0.1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Course Party Food
Cuisine American

More Baby Shower Love

Mini Cheesecakes with a title
Mini Cheesecakes with writing
About the author


pinterest facebook twitter instagram

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

More Posts by Holly

Leave a Reply

Your email address will not be published.

Recipe Rating


  1. I made these today for a special treat for my coworkers. I didn’t have foil liners so I went paper plus more eco friendly and I also didn’t have a mini cupcake pan. I lowered the cook temp to 325 and cooked them for about 20-25 min. They came out perfect. The paper sticks a bit more but I am overall pleased with the results. Thank you for sharing such an easy and delicious recipe. It is gonna be my new go to for work treats.5 stars

    1. Hi Fiza, these cheesecakes should last in the freezer for up to 2-3 months in an airtight container or freezer bag! Just defrost in the refrigerator overnight.

  2. Do these cookies need to be refrigerated? How long can you keep them? I need them for a wedding and was going to bake them 7 days ahead or maybe 3 days if they keep.
    Thank you

    1. Hi Rickie, they should hold up fine in the refrigerator for a few days. I would recommend adding the topping the day of though. I would maybe try a small trial batch just to make sure there aren’t any hiccups with storage on the wedding day!

  3. OR – you can use the two spoons method to fill and cut down on plastic. Maybe add some earth friendly and less waste tips going forward? Recipe looks delicious though, can’t wait to try it!

      1. Hi, will these be good for outdoor parties? These would be left out for about 5 hours so im wondering if they will turn soft outdoors.

      2. I don’t think they would do well for 5 hours to just sit. But, maybe you could sit them on a bed of ice to keep them cool and accessible?

    1. I can’t say for sure because I haven’t tried it Stephanie. Let us know if you do try the regular size muffin tin!

  4. Hello! If I make these on a Friday for a Sunday baby shower will they hold? If so, should they be refrigerated or can they be kept in a dish with Saran Wrap? Thanks!

  5. I would make these with my mom when I was a kid. We would just put the vanilla wafer on the bottom of the cupcake liner. So good.

  6. These are perfect! And I still cannot believe that your kids are already grown up other than K. Time flies!

  7. I love this post and I have pinned it because I am definitely going to make these! Let me also say…YOU LOOK AMAZING!!! I wouldn’t think you have four GROWN children! I want to be like you when I grow up. Loved working with you on this project!