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Easy Eggless Mini Cheesecakes with strawberry sauce in a white plate

Easy Eggless Mini Cheesecakes

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!
Course Dessert
Cuisine American
Keyword cheesecake, easy, eggfree, Eggless, mini
Prep Time 15 minutes
Cook Time 15 minutes
Servings 24 mini cheesecakes
Calories 119kcal


Graham Cracker Crust

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


  • 1 1/2 tablespoon (18 gr) cornstarch
  • 1 1/2 tablespoon (22.5 ml) water
  • 12 oz (340 gr) full-fat cream cheese, softened to room temperature
  • 1/4 cup (50 gr) granulated sugar
  • 1/4 cup (60 gr) 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


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


    • 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.


    • Mix cornstarch and water in a small bowl until smooth. Set aside.
    • Place the cream cheese in the bowl of an electric mixer, 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. 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.
    • Divide the batter between all the liners. It’s about 1 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.


    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.
    GRAHAM CRACKER CRUMBS: if you can’t find graham crackers you can use Biscoff cookies or digestive biscuits. 
    SOUR CREAM can be substituted with plain yogurt, not Greek yogurt, just plain regular yogurt.
    Avoid overcooking the cheesecakes or they will crack.
    Check out my other cheesecake recipes:  Best Eggless CheesecakeEasy Instant Pot Eggless CheesecakeEggless Pumpkin CheesecakeMini Greek Yogurt Strawberry CheesecakeNo Bake Easter Cheesecake
     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 it can vary depending on the products used.


    Calories: 119kcal | Carbohydrates: 10g | Protein: 2g | Fat: 8g | Fiber: 1g | Sugar: 8g