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.
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!
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
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!
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.
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:
- Berry sauce such ad strawberry sauce, raspberry sauce, or blueberry.
- Salted caramel or dulce the leche.
- Lemon curd.
- Whipped cream and berries.
- Shaved chocolate.
- Cherry pie filling.
- Chocolate ganache.
- Maraschino cherries.
- Mango Sauce.
Frequently Asked Questions
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.
You can use Biscoff cookies, Oreos, Eggless Vanilla Wafers, or digestive biscuits.
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.
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.
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.
More Eggless Cheesecake Recipes You’ll Love!
- Best Eggless Cheesecake
- Easy Instant Pot Eggless Cheesecake
- Eggless Lemon Cheesecake
- Eggless Red Velvet Cheesecake
- Mini Greek Yogurt Strawberry Cheesecake
- Eggless Chocolate Cheesecake
- Browse more recipes…
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Easy Eggless Mini Cheesecakes
Equipment
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.
- 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.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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.
