These Eggless Mini Cheesecakes are smooth and creamy, with a little tang. Simple and quick to make. Perfect for any occasion and easy to change up! The recipe includes step-by-step photos and lots of tips.

Three eggless mini cheesecakes on a plate with strawberry sauce on top.

Eggless Mini Cheesecakes Recipe Highlights

When I have zero free time and need a crowd-pleasing dessert, these Easy Eggless Mini Cheesecakes are one of my go-to.

Everyone LOVES them. You can top them with whatever your heart desires. They are easy to make and fantastic for portion control, so no guilt!

These Eggless Mini Cheesecakes are smooth and creamy, with a little tang. Perfect for any occasion and easy to change up!

Three egg-free strawberry mini cheesecakes on a plate.

Ingredients You’ll Need

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Ingredients needed to make Easy Eggless Mini Cheesecakes over a marble surface with name tags.

Ingredients Notes & Substitutions

Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).

For the Graham Cracker Crust:

  • Graham cracker crumbs: You can use pre-packaged graham crackers crumbs or buy the graham crackers and crush them yourself in a food processor.
  • Melted butter: The butter will moisten the crumbs and bind the mixture together.
  • Granulated sugar: To extra sweetness.

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For the Cheesecakes:

  • Cornstarch: This ingredient will help the cheesecake to set. If you’are allergic to corn you can use potato starch 1:1.
  • Full-fat cream cheese: Use the full-fat version that comes in blocks.
  • Sugar: Regular white granulated sugar o caster sugar.
  • Sour cream: I recommend using the full-fat versions. If sour cream is difficult to find in your country, learn How to Make Sour Cream at Home.
  • Sweetened condensed milk: Use the full-fat version for better results.
  • Fresh lemon juice:  I recommend freshly squeezed lemon juice for better taste.
  • Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
  • Heavy cream: Make sure it has at least 35% of fat content.

Topping suggestion: Strawberry sauce or Easy Eggless Lemon Curd.

Step By Step Recipe Photo Tutorial

Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).

1 – Make the crust: In a mixing bowl, combine graham crumbs, butter, and sugar with a fork until evenly moistened. Add a heaping teaspoon of the crumbs mixture into each liner. Firmly press the crumbs down into the base. Bake for 5 minutes. 

2 – Make the cream cheese filling: Mix cornstarch and water in a small bowl until smooth. Set aside. Place the cream cheese in the bowl of an electric mixer. Add sugar and sour cream and continue mixing until incorporated. Gradually add sweetened condensed milk and beat, scraping down the bowl as necessary, until creamy, for 1-2 minutes. Add lemon juice, vanilla extract, heavy cream, and cornstarch mixture; beat on high speed, until well incorporated.

3 – Assemble: Divide the batter between all the liners. It’s about 1 tablespoon per cheesecake.

4 – Bake, let them cool, top with your fave topping, and Enjoy! 

Baked eggless mini cheesecakes in a mini muffin pan.

Tips to Make Easy Eggless Mini Cheesecakes

Make sure the cream cheese is really at room temperature. Leave it out the night before or put it in the microwave for 25 seconds at 40% power. If the cream cheese is too firm, the batter will have lumps.

Beat the cream cheese and sugars until completely smooth.

Do NOT open the oven until the edges are set.

Don’t panic if your mini cheesecakes seem underdone after baking; they will firm up as they cool.

The cheesecakes will slightly sink in the middle. NO worries…It gives you room for toppings!

For this recipe, I used a mini muffin pan, but if you want bigger mini cheesecakes, you can use a regular or standard muffin pan. In that case, bake at 350 F for 18-20 minutes. Turn the oven off but leave the door closed and allow the cake to rest for an additional 20 minutes in the oven. Remove from oven and cool to room temperature. This recipe will yield 6 – 8 cheesecakes, about the size of a cupcake.

An Eggless Mini Cheesecake over a white plate with more mini cheesecakes in the background.

How To Serve Mini Cheesecakes

One of the best things about serving individual cheesecakes, instead of one big one, is that you can try a variety of different flavors on one plate! These Eggless Mini Cheesecakes are perfect for every season, and to every liking, so have a cheesecake bar at your next get-together to WOW your guests.

Mini Cheesecake Bar Toppings Ideas

These look AMAZING on a dessert table, especially if you make different toppings for them. Some topping ideas:

Frequently Asked Questions

How do you know when mini cheesecakes are done?

The tops of the mini cheesecakes will puff up. The edges should be completely set, but the center will still be slightly jiggly. The cheesecakes will continue to set up as they cool and once they’re refrigerated.

What can I use instead of graham crackers?

You can use Biscoff cookies, Oreos, Eggless Vanilla Wafers, or digestive biscuits. 

Can I use a regular muffin pan instead?

Yes, you can. In that case, bake at 350 F for 18-20 minutes. Turn the oven off but leave the door closed and allow the cake to rest for an additional 20 minutes in the oven. Remove from oven and cool to room temperature. This recipe will yield 6 – 8 cheesecakes, about the size of a cupcake.

Can I freeze these egg-free mini cheesecakes?

You can freeze mini cheesecakes for up to 3 months. I recommend freezing them without any toppings. When ready to eat them, thaw in the fridge overnight and add the toppings just before serving.

An Eggless Mini Cheesecake with strawberry sauce on top over a white plate with more mini cheesecakes in the background.

Storing & Freezing Instructions

Store

Cover and store leftover cheesecakes in the refrigerator for up to 5 days.

Freeze

You can freeze mini cheesecakes for up to 3 months. I recommend freezing them without any toppings. When ready to eat them, thaw in the fridge overnight and add the toppings just before serving.

A bitten egg-free strawberry mini cheesecake on a plate showing its creamy texture.

More Eggless Cheesecake Recipes You’ll Love!

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an egg-free strawberry mini cheesecake on a plate.

Easy Eggless Mini Cheesecakes

Oriana Romero
These Eggless Mini Cheesecakes are smooth and creamy, with a little tang. Simple and quick to make. Perfect for any occasion and easy to change up!
4.87 from 23 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24 mini cheesecakes

Ingredients
 

Graham Cracker Crust

  • 2/3 cup (65 g) graham cracker crumbs (about 5 full sheet graham crackers)
  • 2 tablespoons (30 g) unsalted butter, melted
  • 1 tablespoon (12 g) granulated sugar

Cheesecake

  • 1 1/2 tablespoon (18 g) cornstarch
  • 1 1/2 tablespoon (22.5 ml) water
  • 12 oz (340 g) full-fat cream cheese, softened to room temperature
  • 1/4 cup (50 g) granulated sugar
  • 1/4 cup (60 g) full-fat sour cream, at room temperature
  • 7 oz (198 g) sweetened condensed milk
  • 1/2 tablespoon (7.5 ml) fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • ¼ cup (60 ml) heavy cream

Topping suggestion: strawberry sauce

Important

Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!

Instructions
 

  • Preheat the oven to 350° F (180°C). Line a 24-count muffin pan with mini cupcake liners.

Crust:

  • In a mixing bowl, combine graham crumbs, butter, and sugar with a fork until evenly moistened.
  • Add a heaping teaspoon of the crumbs mixture into each liner. Firmly press the crumbs down into the base.
  • Bake for 5 minutes. Remove from the oven and prepare the filling.

Cheesecake Filling:

  • Mix cornstarch and water in a small bowl until smooth. Set aside.
  • Place the cream cheese in the bowl of an electric mixer, and beat on low speed for 2-3 minutes until smooth and free of any lumps. Add sugar and sour cream and continue mixing until incorporated and smooth, about 2 minutes. Gradually add sweetened condensed milk and beat, scraping down the bowl as necessary, until creamy, for 1-2 minutes. Add lemon juice, vanilla extract, heavy cream, and cornstarch mixture; beat on high speed until well incorporated, 2 more minutes.
  • Divide the batter between all the liners. It’s about one tablespoon per cheesecake.
  • Bake for 15 – 18 minutes, or until the edges are set and the centers only slightly jiggle.
  • Set the pan on a wire rack and allow cheesecakes to cool at room temperature for 30 minutes, then transfer to the refrigerator and chill for at least 2 hours. The cheesecakes will slightly sink in the middle. It gives you room for toppings!
  • Cover and store leftover cheesecakes in the refrigerator for up to 5 days.
Oriana’s Notes
 
Store: Cover and store leftover cheesecakes in the refrigerator for up to 5 days.
Freeze: Baked cheesecakes can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
Crust: you can use graham crackers crumbs, Biscoff cookies, Oreos, Vanilla Wafer, or digestive biscuits. 
Extra Recipe Tips:
  • Make sure the cream cheese is really at room temperature. Leave it out the night before or put it in the microwave for 25 seconds at 40% power. If the cream cheese is too firm, the batter will have lumps.
  • Beat the cream cheese and sugars until completely smooth.
  • Do NOT open the oven until the edges are set.
  • Don’t panic if your mini cheesecakes seem underdone after baking; they will firm up as they cool.
  • The cheesecakes will slightly sink in the middle. NO worries…It gives you room for toppings!
  • For this recipe, I used a mini muffin pan, but if you want bigger mini cheesecakes, you can use a regular or standard muffin pan. In that case, bake at 350 F for 18-20 minutes. Turn the oven off but leave the door closed and allow the cake to rest for an additional 20 minutes in the oven. Remove from oven and cool to room temperature. This recipe will yield 6 – 8 cheesecakes, about the size of a cupcake.
  • Important: Avoid overcooking the cheesecakes, or they will crack.
 
If you’re making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.
 
 Did you make this recipe? Don’t forget to give it a star rating below!
 
Please note that nutritional information is a rough estimate and can vary depending on the products used.
I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 119kcalCarbohydrates: 10gProtein: 2gFat: 8gFiber: 1gSugar: 8g

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Course Dessert
Cuisine American
Calories 119
Keyword cheesecake easy eggfree Eggless mini

Eggless Baking Frequently Asked Questions

You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.

Originally posted in February 2020, the post content was edited to add more helpful information, with no change to the recipe in June 2022.  

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4.87 from 23 votes (16 ratings without comment)

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20 Comments

  1. 5 stars
    Absolutely loved this recipe. It was a huge hit at work. However I noticed something and I want to share. I made these mini cheesecakes in a regular-sized muffin pan using the recipe alterations in your notes. I made a few extras for my family with the leftovers and didn’t pre-bake the graham cracker crust because I was being lazy. Those cheesecakes turned out better and the bottoms didn’t burn like the others.

  2. 5 stars
    Loved these little cheese cakes. Made them a few days ahead of when I required them. They keep well in the refrigerator.

  3. I have a ton of cheesecake filling left over. I followed the recipe, I used weights for measuring, any idea why?

  4. 5 stars
    Hi, I love this recipe! I used sweetened condensed coconut milk in mine.
    I wanted to ask whether you’ve tried making just one big cheesecake with this recipe? Obviously baking time would have to be adjusted, but do you have any other suggestions?

    Thanks,
    Maggie

  5. 5 stars
    These have been a huge hit at my office! Instead of the called for crust I use a single Oreo on the bottom and mini chocolate chips on top and they are AMAZING.

    Love this recipe so much.

  6. 5 stars
    Amazing results. I just tweaked the recipe to beat the whipping cream seperately to form stiff peaks and then added it to the cream cheese mixture. Perfect recipe!!! Love this. Making a big batch for potluck at office tomorrow!

  7. Hi Oriana, for your regular cheesecake or the mini cheesecake can we substitute condensed milk? I don’t like using condensed milk in my recipes. Please advise or suggest substitution if any. Thank you 🙏🏻

    1. Hello Sapna! I am sorry but I haven’t tested this recipe without condensed milk. If you do try using an alternative ingredient, please let me know the outcome. Thanks for your interest in my recipe.🙂

    1. Hello Amanda! Yes, it is possible, just need to adjust the baking time accordingly. Thanks for your interest in my recipe. Please come back and let me know how you like it =)

    1. Hello Michelle! Probably the oven temperature was too high. Oven thermostats can be wildly off. I would recommend using an oven thermometer to make sure it’s working correctly. Thanks so much for trying my recipe and taking the time to come back and let me know.

  8. 5 stars
    We tried this cheese cake and it was absolutely heavenly!!! One of the best recipes we have ever tried – and we always avoid eggs so this was perfect. Just totally delicious. Thank you so much