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easy mini cheesecake cups with cookie crust and fruit topping
AGT Editorial Team

The BEST Mini Cheesecakes (with Cookie Crust)

4.63 from 16 votes
These easy Mini Cheesecakes are the best mini cheesecake recipe ever! (See why below.) They are made with a thick cookie crust that is super crunchy and perfectly bite sized. Best of all, NO CUPCAKE LINERS are needed!
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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings: 8 People
Course: Dessert
Cuisine: American
Calories: 473
Ingredients Method Notes

Ingredients
  

Cheesecake Batter
  • 2 packages cream cheese (8 oz.)
  • ½ cup sugar
  • 2 tablespoon cornstarch
  • 2 tablespoon sour cream
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 tablespoon cream
  • 2 egg yolks
Cookie Crust
  • 14 vanilla cream filled sandwich cookies (any brand)
  • 8 tablespoon butter, melted (1 stick)
  • ¼ teaspoon cinnamon

Method
 

  1. Preheat oven to 350°F.
  2. In a food processor, puree your cookies, melted butter and cinnamon well. Stop to scrape down the sides a few times.
    Ingredients in food processor.
  3. Add about 1 tablespoon of crust mixture to each muffin tin. (or distribute crust evenly amongst 24 tins). Use the bottom of a shot glass, or your fingers, to firmly press down each crust.
    Crust mixture in muffin tins.
  4. Bake your cookie crust for 5 minutes and then set aside.
  5. Add all your cheesecake batter ingredients, besides the cream and egg yolks. Mix on HIGH speed for 1 minute. Scrape down the edges of your bowl and mix again for another minute.
  6. Add your egg yolks and cream and mix again until fully combined.
  7. Use a mini ice cream scoop to evenly distribute the batter. Fill each tin ¾ of the way full.
    Batter on top of the baked cookie.
  8. Bake for 5 minutes on the middle rack and then turn OFF the oven leaving the cheesecakes inside. Set your timer for 13 minutes. Do not open the oven!
  9. After 13 minutes, crack open the oven door for another 10 minutes. This allows the cheesecakes to cool down slowly preventing sinking.
  10. After 10 minutes is up, pull out your cheesecakes allowing them to cool before removing them. (They should pop right out using a knife.) Top with topping of your choice.
    Mini cheesecake with toppings.
  11. Store in the fridge for 3-4 days or in the freezer for 6-8 weeks.

Notes

Yield is 22-24 mini cheesecakes*
**I used a MINI cupcake pan that has cups which measure about 2" in diameter.
Topping ideas:
  • Freshly cut strawberries or blueberries
  • Fruit pie filling (like I used here)
  • Chopped nuts (pecans or walnuts would be delicious)
  • Shredded coconut
  • Sprinkles
  • Chocolate sauce
  • Whipped cream
  • Caramel
  • Crushed Oreo's