I always loved cheesecake but thought it would be hard to make- this recipe totally proves that theory wrong! So quick and easy and SO GOOD!

Easy Mini Cheesecakes

These mini cheesecakes with raspberry puree are unbelievable! If you want a mini cheesecake recipe that's easy and delicious look no further! 
Course Dessert
Cuisine Baking
Keyword baking, cheesecake, dessert, mini cheesecake
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 16
Calories 58kcal
Author Pretty Providence


  • 2/3 cup graham cracker crumbs
  • 2 tbs white sugar
  • 2 tbs butter melted
  • 2 8 oz packages of cream cheese softened
  • 1/2 cup sugar
  • 3 tsp lemon juice
  • 1/2 tsp vanilla extract
  • 2 eggs
  • raspberry puree
  • raspberries and mint leaves to garnish optional


  • Preheat your oven to 325°. Mix together the graham cracker crumbs, sugar, and butter with a fork until combined. 
  • Grease or paper your muffin tins and add about a tablespoon of graham cracker mixture into the bottom of each cup. Push down with fingers to firmly pack so crust holds together. Bake for five minutes and remove from oven, but keep your oven on. 
  • In a medium bowl or bosch mixer beat together your cream cheese, sugar, lemon juice and vanilla extract until light and fluffy (about 5 minutes) and then mix in your eggs. 
  • Add cream cheese mixture on top of each crust until about 3/4 full. Bake at 325° for 25 minutes. Try not to open the oven door to limit cracking. 
  • Let cool completely before removing from pan and refrigerate until ready to serve. 
  • Garnish with a teaspoon raspberry puree, raspberries and mint leaves if desired! 


Calories: 58kcal | Carbohydrates: 10g | Fat: 1g | Cholesterol: 3mg | Sodium: 36mg | Potassium: 6mg | Sugar: 8g | Vitamin A: 45IU | Vitamin C: 0.3mg | Calcium: 3mg | Iron: 0.1mg