Creamy, bite-size cheesecakes with a graham cracker crust and fun toppings—perfect for parties, holidays, or anytime you want a little sweet treat.

Mini cheesecakes topped with whipped cream, fresh strawberries, blueberries, and chocolate chips, arranged on a marble board with more berries in the background.

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Mini Cheesecakes topped with whipped cream and chocolate chips, surrounded by fresh strawberries, raspberries, and blueberries on a parchment-lined surface. Other cheesecakes and fruit are visible in the background.
A fork holds a bite of Mini Cheesecakes topped with whipped cream and chocolate chips. In the background, more Mini Cheesecakes, fresh berries, and bowls of ingredients rest on a light pink surface.

I’m here to tell ya that good things really do come in small packages! Here’s some proof: Mini Cookie Dough Ice Cream Sandwiches, Mini Pecan Pies and Banana Cream Pies (in dates!), Chocolate PB Cups, Single-Serve Apple Pie and Superfood Brownie Bites…

As for these mini cheesecakes, each one brings that classic combo we all love: a crumbly graham cracker crust, smooth cheesecake filling, and a topping moment that lets everyone make it their own—fresh berries, whipped cream, chocolate chips, extra crumbs… there’s no wrong move.

Step 1: Prepare the crust

A glass bowl filled with brown sugar and a metal spoon resting inside, placed on a pink and white marble surface with a light pink cloth nearby—perfect for prepping sweet toppings for your favorite mini cheesecakes.

Step 2: Make the filling

A glass mixing bowl filled with creamy, pale yellow batter for mini cheesecakes sits on a pink marble surface, with a pink cloth partially visible in the corner.

These fit right into my happy little dessert lineup— where sweet treats feel fun and special, while still being totally doable at home. And as a dietitian, I love the built-in portion setup here: no slicing, no guessing, just a perfectly petite cheesecake ready to enjoy.

If you love cheesecake, try some of my other variations: Strawberry Cheesecake Dates, Cheesecake Brownie Bites, and Mini Pumpkin Cheesecakes!

A mini cheesecake from our Mini Cheesecakes selection, topped with fresh strawberries, raspberries, and blueberries and dusted with crumbs, sits on a white plate next to a decorative fork. Other mini cheesecakes and berries appear in the background.
One of our delectable Mini Cheesecakes with a graham cracker crust, topped with whipped cream and fresh berries like raspberry, strawberry, and blueberry. A bite reveals its irresistibly creamy texture.
A mini cheesecake from our Mini Cheesecakes collection, topped with a swirl of whipped cream, crumbled graham crackers, and a small graham cracker piece, with another cheesecake garnished with berries in the background.
Mini Cheesecakes topped with whipped cream, fresh raspberries, strawberries, and blueberries sit on a white plate with a vintage fork. More cheesecakes and berries can be seen in the background.

Want more sweets? Try this Chocolate Mug Cake next!

Mini Cheesecakes topped with whipped cream, fresh strawberries, blueberries, and raspberries are arranged on a marble surface, with extra berries and desserts visible in the background.
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Easy Mini Cheesecakes

Creamy, bite-size cheesecakes with a crumbly graham cracker crust and playful toppings—perfect for parties, holidays, or anytime a craving strikes.
Yield: 10 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
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Ingredients
 

Graham Cracker Crust

  • 4 sheets graham crackers, crushed
  • 2 tablespoons butter, melted

Cheesecake Filling

  • 1 cup light cream cheese, softened
  • 1 cup part-skim ricotta cheese
  • ⅓ cup sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • ½ teaspoon lemon zest
  • 1 egg
  • ¼ teaspoon kosher salt

Instructions
 

  • Preheat oven to 325°F. Line a muffin tin with 10 to 12 liners. Set aside.​

To make the crust:

  • Mix the crushed graham cracker and melted butter until thoroughly combined. Evenly distribute graham cracker mixture among muffin liners and press down on each with the bottom of a spoon or small measuring cup. Place in oven and bake for about 5 minutes, or until slightly golden brown. Set aside and let fully cool.

To make the filling:

  • Place softened cream cheese and ricotta cheese in a large bowl and beat with electric mixer for about 1 minute (if you don’t have a hand mixer, simply stir everything together by hand until well combined). Add the sugar, vanilla, lemon juice, lemon zest, egg and salt, and mix until smooth and combined.
  • Spoon the mixture evenly on top of the cooked graham cracker crusts and bake for 18 to 20 minutes, or until centers are almost set (they should jiggle a little). Remove cheesecakes from oven and let cool. Refrigerate cheesecakes in the muffin tin for at least 2 hours before removing from liners.
  • Feel free to add fresh sliced strawberries, crushed graham cracker, aerated whipped cream, or semi-sweet chocolate chips.

Notes

Nutrition information provided per cheesecake without optional toppings.
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Calories: 130Carbohydrates: 10gProtein: 5gTotal Fat: 8g— Unsaturated Fat: 4g— Saturated Fat: 4gCholesterol: 40mgSodium: 200mgFiber: 0gTotal Sugar: 6g— Natural Sugar: 2g— Added Sugar: 4g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!