How long do mini cheesecakes last in the fridge?

You can safely store mini cheesecakes in the refrigerator for about 3 to 5 days when kept in an airtight container. Make sure they’ve fully cooled and been chilled before covering.

Can I freeze mini cheesecakes and how?

Yes — they freeze wonderfully. First, flash-freeze your mini cheesecakes uncovered for an hour so they firm up. Then wrap each one or layer them in a freezer-safe bag. They’ll keep for up to ~2–3 months. Thaw overnight in the fridge before serving.

Do you need a water bath for mini cheesecakes?

No, you don’t always need a water bath for mini cheesecakes. Because they bake in smaller portions, the heat distributes more evenly and the risk of cracking or uneven setting is lower. Just avoid over-mixing and monitor baking time carefully.

Why did my mini cheesecakes crack or sink in the middle?

Cracking or sinking often happens when the batter has trapped too much air, or the baking temperature is too high, or the cooling process is too abrupt. Use room-temperature cream cheese, mix gently, bake until edges are set and center slightly jiggles, then cool gradually.

Can I make no-bake mini cheesecakes instead?

Absolutely! A no-bake version of mini cheesecakes is a great alternative when you’re short on oven time. Use a chilled filling made from cream cheese (or a dairy-free alternative), whipped cream (or coconut cream), and your choice of crust. Then chill until set.

Mini Cheesecakes: 7 Irresistible Recipes for a Truly Delicious Treat

Description

Creamy, bite-sized mini cheesecakes with a buttery graham cracker crust and a silky smooth filling, perfect for parties or simple everyday desserts.

Ingredients

Scale

1 cup graham cracker crumbs
2 tablespoons granulated sugar
4 tablespoons melted butter
16 ounces cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1 tablespoon lemon juice

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Instructions

Combine graham cracker crumbs, sugar, and melted butter until mixture resembles wet sand.
Press the crust mixture firmly into lined muffin cups.
Beat softened cream cheese until smooth and fluffy.
Mix in sugar until fully incorporated.
Add eggs one at a time, mixing gently to avoid adding excess air.
Fold in vanilla, sour cream, and lemon juice until smooth.
Spoon the filling evenly into each prepared crust.
Bake at 325°F for 16 to 18 minutes until edges are set and centers slightly jiggle.
Cool completely in the pan, then refrigerate for several hours before serving.

Notes

Chill mini cheesecakes for several hours before serving for the best texture.

Prep Time: 15 minutes
Cook Time: 18 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini cheesecake
Calories: 210
Sugar: 14 g
Sodium: 170 mg
Fat: 14 g
Saturated Fat: 8 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 0 g
Protein: 4 g
Cholesterol: 65 mg