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Mini Cheesecake Recipe

Learning how to bake a cheesecake can be intimidating at first. I know for me, it took a lot of trial and error to master things like springform pans, water baths, and how to make a proper crust. Luckily, I've found a great way to bake cheesecake that's much easier.

Here's one of my favorite recipes for "mini" cupcake-sized cheesecakes that you can try by yourself or with kids; no springform pan or water bath required!

After you're finished, take a picture or video and tag us on social media @treatsbyarvia




  • 1 cup graham cracker crumbs

  • 2 tbsp sugar

  • 4 tbsp butter, melted


  • 12 ounces cream cheese, room temperature

  • 1/2 cup sugar

  • 2 tbsp flour

  • 1/2 cup sour cream

  • 1 1/2 tsp vanilla extract

  • 2 large eggs


  • 1/2 cup heavy whipping cream, cold

  • 5 tbsp powdered sugar

  • 1/2 tsp vanilla extract



  1. Preheat oven to 325°F (162°C). Add cupcake liners to a cupcake pan.

  2. Combine the graham cracker crumbs, sugar and melted butter. Divide the mixture between the cupcake liners (about 2 tablespoons per cup) and press into the bottoms.

  3. Bake the crusts for 5 minutes then remove from oven. Allow to cool while you make the filling.

  4. To make the filling, reduce oven to 300°F (148°C). In a large bowl, mix the cream cheese, sugar, and flour until combined (Use low speed) Scrape down the sides of the bowl.

  5. Add the sour cream and vanilla extract. Beat on low speed until well combined.

  6. Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.

  7. Divide the filling between the cheesecake cups until the cups are mostly full. (I used ¼ cup)

  8. Bake the cheesecakes for 15 minutes, then turn off the oven and leave the door closed for another 10 minutes.

  9. Crack the oven door and allow cheesecakes to cool for 15-20 minutes, then put in the fridge to finish cooling.

  10. When cheesecakes are cooled, remove them from the pan.

  11. To make the whipped cream, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl fitted with the whisk attachment. Whip on high speed until stiff peaks form.

  12. Pipe the whipped cream onto the tops of the cheesecakes.

  13. (Optional) Top with fruit, syrup, cookies or whatever toppings of your choice!

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