Mini Cheesecakes




Introduction: Mini Cheesecakes

About: Hello and Welcome to In the Kitchen With Matt. I am your host Matt Taylor. My goal for the show is to teach you how to cook really good food at home for cheap. Eating out everyday can get expensive, but it doe…

In this instructable I will show you how to make mini cheesecakes or cheesecake bites. I love cheesecake! This recipe for homemade cheesecake bites is really easy to make. These mini cheesecakes are perfect for parties or for people with self control issues like me, although I just wind up eating several of them, which probably amounts to more than a standard slice of cheesecake, oh well. If I can do it, you can do it, let's get baking!

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Follow the easy steps below or watch the video tutorial or do both. :)

Step 1: Ingredients/Tools

You can print the recipe here on my website.



  • 1 1/2 cups of graham cracker crumbs (about 12 full crackers worth) (125g)
  • 6 Tbsp of butter (85g)
  • 1/4 cup of powdered sugar (30g)

Cheesecake Filling:

  • 16 ounces Cream Cheese (room temperature) (450g)
  • 2 large eggs (room temperature)
  • 1/4 cup sour cream (optional) (60g)
  • 2/3 cup of sugar (135g)
  • 1 tsp of vanilla extract (5ml)
  • Various toppings (chocolate, fruit, jam/jelly)


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Step 2: Crush Those Graham Crackers

First preheat the oven to 325 F (162 C). Now place the graham crackers into a food processor (or use a bag and rolling pin). Then blend those crackers until you have a nice powder.

Step 3: Butter and Sugar Oh Yeah

Next melt the butter and add it to the crumbs. Also add in the powdered sugar. If you want the crust to be less sweet, you may omit the sugar, or if you have a major sweet tooth double that sugar! I won't tell. Then turn on the food processor and blend it all together. The result will be something that resembles damp sand.

Step 4: Fill It Up

Next take a muffin pan lined with paper cups and add in a heaping tablespoon amount of crumbs. Then smash them down using the back of a spoon or a bowl/spice container that has the same diameter as the muffin pan. You will probably have some crumbs left over, I just place them all in which results in a thicker crust. If you like a thinner crust, you will want another muffin pan with 4 to 6 more cups. Set them aside for now.

Step 5: Mixing Time

Take the softened room temp cream cheese and add it to a large bowl. Then with a hand mixer or stand mixer with paddle attachment mix up the cream cheese.

Step 6: Sugar and Vanilla Extract

Next add in the white granulated sugar and vanilla extract, then blend once again, just until combined. We don't want to over mix the cream cheese.

Step 7: Sour Cream for Some Zing

Now optionally add in the sour cream for a bit of zing. :) You can certainly omit it if you like. But try it first with it in and see if you like it. :) Again mix until just combined.

Step 8: Crack Them Eggs

Next mix in the eggs, one at a time. Put one in, then mix until just combined. Then put in the second one and mix. Remove the beaters and then use a spatula to do the final mix along with scraping the sides of the bowl. The cheesecake filling is ready to go. :) Resist the urge to lick the beaters and know the raw eggs and such. I may or may not have licked the beaters...

Step 9: Fill, Shake and Bake

Now using a 1/4 cup or an ice cream scoop or spoon, fill up the cups with the cream cheese filling. If you used all the crumbs and made thicker crusts chances are you will have some cream cheese filling leftover. I usually just take a few more cups and then just fill them with the leftovers leaving me with a few crustless cheesecakes...mmm. I generally like a thicker crust, but you can wind up making about 18 of these if you make thinner crusts. Next bake them in the over (325 F/162 C) for 16 to 18 minutes. Check them at 16 minutes, you want to have just a slight little jiggle in the middle. Once baked, let them cool completely, then place in the fridge for 4 hours or overnight to set, the longer the better. :) Although I will admit sometimes I can't wait that long and eat one at around the 2 hour mark.

Step 10: Toppings Time

Now once they have set properly we need to finish them off! If you don't like extra toppings eat them plain. I like to add a bit of strawberry preserves to the center then a variety of fruit, strawberries, blackberries, blueberries, raspberries, and of course some of them I like to drizzle with chocolate. You could also get a little fancy and make a ganache with some cream and chocolate. Then cover the whole top with a thin layer and then place it back in the fridge for the tops to set...oh yeah. haha.

Step 11: Enjoy!

Now enjoy those mini cheesecakes! Can you eat just one? I know I can't. Enjoy!

Step 12: Video Tutorial

You can print the recipe here on my website.

Now watch those steps in action by checking out the video tutorial. :)

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3 years ago

mmmhhh.. Looks delicious.. Very good how-to description. I Love chessecake


3 years ago

They look soooo good! Thanks for sharing.

In The Kitchen With Matt
In The Kitchen With Matt

Reply 3 years ago

Well thank you! Glad you like them! You are very welcome! :)


Question 3 years ago on Introduction

The muffins pans appear to be normal size. I have 3 sizes and one is a mini muffin. Should I use the mini or a regular?

In The Kitchen With Matt
In The Kitchen With Matt

Answer 3 years ago

These are the normal sized muffin pans. But with that said you could totally go even smaller if you wanted, it would just take a bit more time. :)


3 years ago

I think I just realized my own answer. They are mini cheesecakes, not mini use a regular size pan. Right?