These baked mini cheesecakes are perfect for a party! Both the graham cracker crust and the creamy cheesecake filling are made in the blender so there's no mess. Greek yogurt gives these little cheesecakes a tangy twist. They are nut-free and easily gluten-free!
These Baked Mini Cheesecakes are the perfect make ahead party dessert! They have a sweet graham cracker crust and a creamy classic cheesecake filling. The best part is that everything is mixed in the blender so you don't have to make a mess! And no water bath or springform pan required! They are baked in a muffin pan for 12 individual servings.
It's the perfect dessert to make the day before and store in the fridge until serving. The filling includes greek yogurt for extra tang, protein, and creaminess. You can top them the way you like with whipped cream, fresh fruit, jams, chocolate—you name it!
This recipe is nut-free and easily gluten-free by switching out the graham crackers. They are mixed and baked within 30 minutes, then you can keep them in the fridge or freezer for when the craving strikes. Keep reading to learn how easy they are to make!
Why You'll Love This Recipe
- The crust and the filling are mixed in the blender for minimal clean up.
- 12 mini cheesecakes are baked in a muffin tin for individual servings.
- Just 30 minutes of hands on prep is all it takes, then they chill overnight.
- Customize the flavour with different toppings!
- You can easily swap out the graham crackers for a different cookie base.
- They are super creamy and delicious.
- They are slightly healthier by using greek yogurt.
- They freeze great to keep on hand!
Here are all the ingredients you'll need to make these mini cheesecakes:
- Graham cracker crumbs: You can either buy the crumbs or pulse graham crackers in the blender. Use gluten-free if required.
- Melted butter: I always use salted. Add a pinch of salt if using unsalted.
- Sugar: I like a little bit of brown sugar in the crust, but white sugar in the cheesecake. If you don't have brown, just use white sugar in the crust too.
- Cream cheese: I recommend full-fat cream cheese but low fat will work too. Keep it at room temperature before mixing.
- Eggs: Ensure they are at room temperature.
- Plain greek yogurt: You can use any fat level, I use 3.6% fat Siggis brand. Ensure it's at room temperature before mixing.
- Vanilla extract
- Lemon juice
- Cornstarch: This helps to ensure that the mini cheesecakes will not crack when cooling. It works! It also keeps the filling gluten-free.
- Toppings such as whipped cream, fruit, nut butter, chocolate, etc.
There are many ways to customize these mini cheesecakes. Here are some substitution suggestions:
- Swap the graham crackers in the crust. Use the same amount of another cookie like digestive biscuits or Oreos.
- Add extracts for flavour. Try ½ teaspoon almond extract, lemon extract, peppermint extract—whatever you like. Add this to the blender with the filling.
- Add crunch with some nuts or chocolate chips mixed into the filling.
- If you don't have greek yogurt, sour cream can be used instead.
- When pouring the cheesecake filling, swirl in your favourite spread like nutella, cookie butter, peanut butter, jam, chocolate sauce, lemon curd etc.
- Gluten-free: Ensure you use gluten-free graham crackers or cookies for the crust.
- Dairy-free/vegan: I do not recommend replacing the dairy in this recipe since there is so much of it. Try my no bake blueberry cheesecake that can be made vegan.
All you need is a 12 cup muffin tin and a medium size blender. I use my ZWILLING ENFINIGY Power Blender because I love how big and powerful it is. Any high power blender should do. Vitamix blenders are also great!
I don't recommend using a bullet style blender as it will likely be too small and get stuck. A food processor could be used instead.
Be careful not to over-blend because you will incorporate air bubbles which may cause the cheesecakes to crack. Blend the filling on low speed just until combined.
Be sure to read the recipe card below for the full recipe.
(Prep) Line a 12 cup muffin tin with paper cupcake liners. Preheat the oven to 325ºF.
Add 16 graham crackers (about 150g) to the bucket of the blender. Pulse until crushed into fine crumbs.
(1) Pour the graham cracker crumbs into a medium size bowl and stir together with the melted butter and 1 tablespoon brown sugar.
(2) Scoop a heaping tablespoon into each of the muffin liners. Use a small greased glass or a measuring cup to press the crust down.
Wipe out the bucket of the blender and add all of the cheesecake ingredients.
(3) Blend on low speed until smooth. You don’t want to whip extra air into the filling.
(4) Pour the cheesecake batter to fill the 12 muffin cups.
(5) Lightly shake the pan so the filling lies flat and bang the pan against the counter a few times to remove any air bubbles.
(6) Bake at 325ºF in the lower third of the oven for 15 minutes. The centre will still jiggle when they are removed.
(7) Cool the whole muffin tin on a wire rack until room temperature, about 2 hours. Then chill in the fridge for at least 6 hours or overnight ideally.
(8) Peel off the paper liners, top with whipped cream and assorted fruit, or your favorite toppings. Enjoy!
How to Serve Mini Cheesecakes
These mini cheesecakes are creamy and neutral-flavoured so they can be enjoyed in any way you like! Here are some suggestions on how to serve them:
- Plain for a New York cheesecake vibe
- Top with cherry compote or strawberry sauce
- Top with whipped cream and fresh fruit & mint
- Swirl with peanut butter, nutella, cookie butter, etc.
- Drizzle with chocolate ganache or caramel sauce
They are the perfect dessert for a dinner party, birthday party, work event, or even meal prep. The individual cheesecakes are an easy way to serve a crowd.
After the initial chill in the muffin tin, store mini cheesecakes in an airtight container. They will keep in the fridge for up to 4 days, or in the freezer for up to 3 months. Thaw in the fridge for a few hours before enjoying.
Because this recipe requires chilling in the fridge overnight, it is the perfect make-ahead treat for a party or event.
Scale the ingredient quantities up or down by the number of eggs. For example, to make just 6 mini cheesecakes, divide all ingredient quantities by 2 and use just 1 egg. For 24 mini cheesecakes, multiply all quantities by 2 and use 4 eggs total.
Here are some of my top tips and tricks for successful cheesecake:
- Crush the graham crackers into fine crumbs for the most even crust. Really pack them down in the cups.
- Do not over-blend the cheesecake filling. This will incorporate too much air and may cause the cheesecakes to crack when cooling. Shake and tap the muffin tin just before baking to release any air bubbles.
- Cool the cheesecakes slowly to avoid cracking. I like to cool them to room temperature for about 2 hours, then place in the fridge overnight.
- Top the cheesecakes right before serving, otherwise some toppings may melt or run.
- Leftovers keep well in the freezer.
Frequently Asked Questions
You can crush the cookies and blend the filling in a food processor. Or crush the cookies in a bag with a mallet, and mix the filling with an electric mixer or stand mixer.
Yes—ensure you use gluten-free cookies for the crust. The filling is gluten-free.
No, I don't recommend it for this recipe. There is a lot of dairy that makes up the cheesecake filling, plus eggs. Try searching for a vegan baked cheesecake or try my no bake blueberry cheesecake that can be made vegan.
Absolutely! Place individual cheesecakes in airtight containers and freeze for up to 3 months. When you're ready to eat, place the container in the fridge overnight to thaw. The next day, you'll be ready to enjoy!
These delicious mini cheesecakes are the perfect party dessert! They are quick to make using a blender and they chill overnight for an easy make-ahead treat. Top them the way you like and enjoy the perfect portion of creamy cheesecake with a buttery graham cracker crust!
More Dessert Recipes
Have you made these mini cheesecakes? I'd very much appreciate it if you leave a 5-star ⭐️⭐️⭐️⭐️⭐️ review below, and tag me on instagram @fromoliviaskitchen!
Baked Mini Cheesecakes
- High-power blender or hand mixer
- 12-cup muffin tin
For the crust
- 1½ cups graham cracker crumbs about 16 graham crackers or 150g
- ¼ cup melted butter I use salted
- 1 tablespoon brown sugar or white
For the cheesecake
- 8 oz cream cheese, room temperature 250g
- 2 eggs, room temperature
- ¾ cup plain greek yogurt, room temperature I use 3.6% fat
- ½ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- ¼ teaspoon salt
- Toppings: whipped cream, fruit, etc.
- Line a 12 cup muffin tin with paper liners. Preheat the oven to 325ºF.
- Add 16 graham crackers (about 150g) to the bucket of the blender. Pulse until crushed into fine crumbs.
- Pour the graham cracker crumbs into a medium size bowl and stir together with the melted butter and 1 tablespoon brown sugar.
- Scoop a heaping tablespoon into each of the muffin liners. Use a small greased glass or a measuring cup to press the crust down.
- Wipe out the bucket of the blender and add all of the cheesecake ingredients.
- Blend on low speed until smooth. You don’t want to whip extra air into the filling. Pour to fill the 12 muffin cups. Lightly shake the pan so the filling lies flat and bang the pan against the counter a few times to remove any air bubbles.
- Bake at 325ºF in the lower third of the oven for 15 minutes. The centre will still jiggle when they are removed.
- Cool the whole muffin tin on a wire rack until room temperature, about 2 hours. Then chill in the fridge for at least 6 hours or overnight ideally.
- Top with whipped cream and assorted fruit, or your choice of toppings. Enjoy!
- I always use salted butter in my baking.
- If you don't have brown sugar for the crust, just use white sugar.
- If you don't have greek yogurt, use an equal amount of sour cream.
- To make this recipe gluten free, simply use gluten free graham crackers.
- If you don't have a high power blender, pound the graham crackers with something heavy to crush them, and use a hand mixer for the cheesecake filling.
- Store mini cheesecakes in a closed container in the fridge for up to 4 days.