Recreate the magic of a Cheesecake Factory-style dessert menu right at home with this Mini Cheesecake Dessert Platter, featuring an irresistible trio of New York-style classics: Classic Vanilla, Chocolate Swirl, and Raspberry Lemon. Baked in muffin tins for perfectly portioned bites, these mini cheesecakes are ideal for parties, holiday gatherings, and especially Easter celebrations. Once chilled and decorated with an assortment of toppings—berries, ganache, zest, whipped cream, or festive mini eggs—they become a sampler platter that rivals any restaurant offering, made at home with care.

Why You’ll Love This Recipe

Perfect portions: Individual mini cheesecakes make serving easy and elegant.
Three flavors in one batch: Get variety without needing multiple recipes.
Customizable toppings: Mix and match garnishes for festive or seasonal presentations.
Great for gatherings: Ideal for Easter, birthdays, brunches, or dessert buffets.
Make-ahead friendly: Bake in advance and chill until ready to serve.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the crust:

Graham cracker crumbs
Granulated sugar
Unsalted butter, melted

For the cheesecake base:

Cream cheese, softened
Granulated sugar
Eggs
Sour cream
Vanilla extract
Salt

Flavor variations:

Cocoa powder (for chocolate variation)
Raspberry jam + optional red food coloring (for raspberry)
Fresh lemon juice + lemon zest (for lemon)

Suggested toppings:

Melted chocolate or ganache
Fresh berries (raspberries, blueberries, strawberries)
Whipped cream
Lemon zest or mint leaves
Mini chocolate eggs (for Easter theme)

directions

Prep the crusts:

Preheat oven to 325°F (160°C). Line a standard 12-cup muffin tin with paper liners.
Mix graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand.
Press about 1 heaping tablespoon of crust mixture into each liner.
Bake for 5 minutes, then let cool while you prepare the filling.

Make the cheesecake batter:

In a large mixing bowl, beat cream cheese and sugar until smooth and creamy.
Beat in eggs one at a time until incorporated.
Mix in sour cream, vanilla extract, and a pinch of salt. Do not overmix.
Divide the batter evenly into three smaller bowls for flavoring.

Add flavors:

Chocolate: Stir cocoa powder into one bowl of batter.
Raspberry: Stir raspberry jam (strain to remove seeds, if preferred) and a drop of red food coloring into the second bowl.
Lemon: Stir lemon juice and zest into the third bowl.

Fill and bake:

Spoon each flavor into four muffin cups (you’ll have 4 chocolate, 4 raspberry, 4 lemon). Fill nearly to the top.
Bake for 18–22 minutes, until centers are just set with a slight jiggle.
Turn off the oven, crack the door open, and let the cheesecakes rest inside for 10 minutes.
Remove to cool completely at room temperature, then refrigerate for at least 3 hours or overnight.

Decorate and serve:

Once chilled, remove paper liners for a cleaner look.
Arrange on a serving platter and decorate:
- Chocolate: Drizzle with melted chocolate or ganache, top with whipped cream.
- Raspberry: Add fresh raspberries and a mint leaf.
- Lemon: Pipe a swirl of whipped cream and sprinkle with lemon zest.
For Easter, top with mini chocolate eggs or color the whipped cream with pastel food coloring.
Serve cold and enjoy this cheesecake sampler that brings all the flavors of a dessert menu onto one plate.

Servings and timing

This recipe makes 12 mini cheesecakes (4 of each flavor).

Prep time: 25 minutes
Bake time: 18–22 minutes
Cooling + chilling time: 3–4 hours minimum
Total time: Approximately 4.5 hours (including chilling)

Variations

Oreo crust: Swap graham crackers for crushed Oreo cookies for a richer crust.
Fruit swap: Use strawberry or blueberry jam instead of raspberry.
Nut crust: Use crushed almonds or pecans in the crust for extra crunch.
Swirled version: Add raspberry or chocolate swirls into the plain batter for a marbled effect.
No-bake option: Use a no-bake cheesecake filling for an oven-free version (chilling required).

storage/reheating

Store mini cheesecakes in an airtight container in the refrigerator for up to 5 days.
To freeze, wrap each cheesecake tightly in plastic wrap and place in a freezer-safe container. Freeze for up to 1 month. Thaw in the fridge before serving.
These cheesecakes should be served cold; do not reheat.

FAQs

Can I use a mini muffin pan instead?

Yes, just reduce the bake time by 5–7 minutes. Mini versions make adorable bite-sized cheesecakes.

Can I make this recipe gluten-free?

Yes, use gluten-free graham crackers or almond flour for the crust.

How do I prevent cracks in my cheesecakes?

Avoid overmixing and let them cool slowly in the oven with the door cracked open.

Can I make these ahead of time?

Absolutely. You can make them up to 2 days ahead and store them chilled until ready to serve.

What if I don’t have sour cream?

Plain Greek yogurt can be used as a substitute in equal measure.

Can I mix different toppings?

Yes, customize toppings freely to suit your event or flavor preferences.

Can I use other jams for the raspberry version?

Certainly. Strawberry, cherry, or blueberry jam all work well.

What’s the best way to remove the liners cleanly?

Chill thoroughly before peeling the liners off gently to preserve the smooth edges.

Do I need a water bath?

Not for mini cheesecakes. The small size bakes evenly without the need for a water bath.

Can I use a piping bag to decorate?

Yes, a piping bag gives a neat, professional finish when adding whipped cream or ganache.

Conclusion

This Mini Cheesecake Dessert Platter transforms your kitchen into a dessert haven with a trio of cheesecakes worthy of any fine menu. With three crowd-pleasing flavors and customizable toppings, these mini treats are perfect for entertaining, holiday tables, or anytime you want to enjoy a sampler of sweets. Whether you’re mimicking the Cheesecake Factory experience or creating an Easter-ready showstopper, this recipe offers maximum variety with minimal fuss.