25 MINI CHEESECAKES FOR WEDDINGS THAT GUESTS WILL LINE UP FOR

Mini cheesecakes are one of the easiest wedding desserts to make ahead, and guests can grab one without needing a knife or a plate.

More couples are swapping a big tiered cake for a table of small desserts.

Mini cheesecakes work well for this because they hold their shape, travel fine in a cooler, and can be made two or three days early.

These mini cheesecakes for weddings are perfect for receptions, bridal showers, engagement parties, and elegant dessert displays.

Use these mini cheesecake wedding desserts for dessert tables, buffet-style receptions, bridal brunches, or any celebration where you want something cute, easy, and crowd-friendly.

Every recipe here is alcohol-free and gelatin-free, so they work for almost any crowd.

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Mini Cheesecake Ideas for Your Wedding Dessert Table

1. Classic Mini Cheesecakes with Gold Accents

This is the plain vanilla mini cheesecake dressed up with a little gold leaf for a wedding table.

The recipe is simple, so it is a good one to make in big batches.

Set them on gold chargers or a mirrored tray and they fit right in with the rest of the decor.

Ingredients

• 1 cup graham cracker crumbs
• 2 tbsp melted butter
• 16 oz cream cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1 tsp vanilla extract
• Edible gold leaf or gold sprinkles
• Fresh berries for topping (optional)

Instructions

1. Heat the oven to 325°F and line a 12-cup muffin tin with paper liners.
2. Mix the graham cracker crumbs with melted butter and press 1 tablespoon into each liner.
3. Beat the cream cheese and sugar until smooth, then beat in the eggs one at a time and the vanilla.
4. Spoon the filling into the liners until almost full.
5. Bake for 18 to 20 minutes until the centers are just set.
6. Once chilled, press a small piece of gold leaf on top with a dry brush.
7. Cool on the counter for 30 minutes, then chill for at least 3 hours.

💡 Tip: Edible gold leaf sticks best to a cold cheesecake, so add it right before setting the table.

2. Mini Cherry Cheesecakes

Cherry cheesecakes are an old favorite that almost every guest recognizes.

The bright red topping looks great against white liners and a white tablecloth.

Canned cherry pie filling keeps this one quick and budget friendly.

Ingredients

• 1 cup graham cracker crumbs
• 2 tbsp melted butter
• 16 oz cream cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 can (21 oz) cherry pie filling

Instructions

1. Heat the oven to 325°F and line a 12-cup muffin tin with paper liners.
2. Mix the graham cracker crumbs with melted butter and press 1 tablespoon into each liner.
3. Beat the cream cheese and sugar until smooth, then beat in the eggs one at a time and the vanilla.
4. Spoon the filling into the liners until almost full.
5. Bake for 18 to 20 minutes until the centers are just set.
6. After chilling, spoon 1 tablespoon of cherry pie filling over each one.
7. Cool on the counter for 30 minutes, then chill for at least 3 hours.

⚠️ Budget Note: Buying cherry pie filling in bulk from a warehouse store cuts the cost a lot when you are making 10 dozen or more.

3. Mini Cheesecake Wedding Cake Tower

This idea stacks dozens of mini cheesecakes on a tiered stand in place of a wedding cake.

Guests take one right off the tower, so there is no cake cutting or plating needed.

You can keep a small 6-inch cheesecake on top for the couple to cut.

Ingredients

• 1 cup graham cracker crumbs
• 2 tbsp melted butter
• 16 oz cream cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1 tsp vanilla extract
• Assorted toppings like berries, pie filling and chocolate
• A 4 or 5 tier cupcake stand

Instructions

1. Heat the oven to 325°F and line a 12-cup muffin tin with paper liners.
2. Mix the graham cracker crumbs with melted butter and press 1 tablespoon into each liner.
3. Beat the cream cheese and sugar until smooth, then beat in the eggs one at a time and the vanilla.
4. Spoon the filling into the liners until almost full.
5. Bake for 18 to 20 minutes until the centers are just set.
6. Top each cheesecake with a mix of toppings so the tower has color.
7. Arrange on the stand starting from the bottom tier about 1 hour before serving.
8. Cool on the counter for 30 minutes, then chill for at least 3 hours.

💡 Tip: Plan on 4 dozen mini cheesecakes for every 40 to 50 guests if the tower is the main dessert.

4. Simple Cheesecake Cups

These cheesecake cups are made in small clear dessert cups instead of liners.

The layers of crust, filling and topping show through the sides.

They are no-bake, which helps a lot when oven space is tight before the big day.

Ingredients

• 1 cup graham cracker crumbs
• 2 tbsp melted butter
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy cream
• Fresh fruit or fruit sauce for topping
• Small clear plastic dessert cups with spoons

Instructions

1. Mix the crumbs with melted butter and press a spoonful into each cup or liner.
2. Beat the cream cheese, powdered sugar and vanilla until smooth.
3. Whip the heavy cream to stiff peaks in a separate bowl and fold it into the cream cheese mixture.
4. Pipe or spoon the filling over the crusts.
5. Top each cup with a spoonful of fruit or sauce.
6. Chill for at least 4 hours or overnight before serving.

5. Edible Flower Mini Cheesecakes

Pressed or fresh edible flowers turn plain cheesecakes into something that looks like it came from a bakery.

Pansies, violas and small roses are easy to find at farmers markets or online.

Match the flower colors to your wedding colors and they tie the whole table together.

Ingredients

• 1 cup graham cracker crumbs
• 2 tbsp melted butter
• 16 oz cream cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1 tsp vanilla extract
• Food-safe edible flowers such as pansies or violas
• 1/4 cup white chocolate, melted (optional)

Instructions

1. Heat the oven to 325°F and line a 12-cup muffin tin with paper liners.
2. Mix the graham cracker crumbs with melted butter and press 1 tablespoon into each liner.
3. Beat the cream cheese and sugar until smooth, then beat in the eggs one at a time and the vanilla.
4. Spoon the filling into the liners until almost full.
5. Bake for 18 to 20 minutes until the centers are just set.
6. After chilling, press a flower on top of each one right before serving.
7. Cool on the counter for 30 minutes, then chill for at least 3 hours.

💡 Tip: Only use flowers sold as edible, since florist flowers are often sprayed.

6. Chocolate Covered Strawberry Mini Cheesecakes

These taste like a chocolate dipped strawberry sitting on a creamy cheesecake.

Chocolate covered strawberries are already a wedding favorite, so this one is an easy pick.

Use an Oreo crust to keep the chocolate flavor going all the way through.

Ingredients

• 1 cup chocolate cookie crumbs
• 2 tbsp melted butter
• 16 oz cream cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1 tsp vanilla extract
• 12 small strawberries
• 1/2 cup semi-sweet chocolate chips
• 1 tsp coconut oil

Instructions

1. Heat the oven to 325°F and line a 12-cup muffin tin with paper liners.
2. Mix the chocolate cookie crumbs with melted butter and press 1 tablespoon into each liner.
3. Beat the cream cheese and sugar until smooth, then beat in the eggs one at a time and the vanilla.
4. Spoon the filling into the liners until almost full.
5. Bake for 18 to 20 minutes until the centers are just set.
6. Melt the chocolate chips with coconut oil and dip each strawberry halfway.
7. Let the strawberries set on parchment, then place one on each chilled cheesecake.
8. Cool on the counter for 30 minutes, then chill for at least 3 hours.

7. Mini Strawberry Cheesecakes

A spoonful of fresh strawberry sauce on top makes these light and fruity.

Summer and spring weddings are a great time for this one since strawberries are in season.

The pink color also works well for blush and rose themed weddings.

Ingredients

• 1 cup graham cracker crumbs
• 2 tbsp melted butter
• 16 oz cream cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 cup chopped strawberries
• 2 tbsp sugar
• 1 tsp cornstarch mixed with 1 tbsp water

Instructions

1. Heat the oven to 325°F and line a 12-cup muffin tin with paper liners.
2. Mix the graham cracker crumbs with melted butter and press 1 tablespoon into each liner.
3. Beat the cream cheese and sugar until smooth, then beat in the eggs one at a time and the vanilla.
4. Spoon the filling into the liners until almost full.
5. Bake for 18 to 20 minutes until the centers are just set.
6. Cook the strawberries and sugar for 5 minutes, stir in the cornstarch mix and cook until thick, then cool.
7. Spoon the strawberry sauce on the chilled cheesecakes.
8. Cool on the counter for 30 minutes, then chill for at least 3 hours.

8. Strawberry Shortcake Mini Cheesecakes

These are topped with a crunchy crumble that tastes like the old strawberry shortcake ice cream bars.

The crumble is made from golden Oreos and strawberry drink mix powder.

They are fun and a little playful, which is nice for a relaxed backyard wedding.

Ingredients

• 1 cup graham cracker crumbs
• 2 tbsp melted butter
• 16 oz cream cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1 tsp vanilla extract
• 10 golden Oreos, crushed
• 2 tbsp strawberry drink mix powder
• 2 tbsp melted butter
• Whipped cream for piping

Instructions

1. Heat the oven to 325°F and line a 12-cup muffin tin with paper liners.
2. Mix the graham cracker crumbs with melted butter and press 1 tablespoon into each liner.
3. Beat the cream cheese and sugar until smooth, then beat in the eggs one at a time and the vanilla.
4. Spoon the filling into the liners until almost full.
5. Bake for 18 to 20 minutes until the centers are just set.
6. Mix the crushed golden Oreos, strawberry powder and melted butter into a crumble.
7. Pipe a swirl of whipped cream on each cheesecake and sprinkle the crumble on top.
8. Cool on the counter for 30 minutes, then chill for at least 3 hours.

💡 Tip: Check that your strawberry drink mix is gelatin-free, since some brands add it.

9. Mini Blueberry Cheesecakes

The blueberry topping gives these a deep purple color that pops on a white dessert table.

They are a good choice for weddings with navy, blue or lavender colors.

Frozen blueberries work just as well as fresh for the sauce.

Ingredients

• 1 cup graham cracker crumbs
• 2 tbsp melted butter
• 16 oz cream cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 1/2 cups blueberries
• 1/4 cup sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch

Instructions

1. Heat the oven to 325°F and line a 12-cup muffin tin with paper liners.
2. Mix the graham cracker crumbs with melted butter and press 1 tablespoon into each liner.
3. Beat the cream cheese and sugar until smooth, then beat in the eggs one at a time and the vanilla.
4. Spoon the filling into the liners until almost full.
5. Bake for 18 to 20 minutes until the centers are just set.
6. Simmer the blueberries, sugar, lemon juice and cornstarch until thick, then cool completely.
7. Spoon the blueberry sauce over each chilled cheesecake.
8. Cool on the counter for 30 minutes, then chill for at least 3 hours.

10. Heart Raspberry Swirl Mini Cheesecakes

A few dots of raspberry sauce dragged with a toothpick turn into little hearts on top.

It looks fancy, but it takes about 10 seconds per cheesecake.

The hearts make these a sweet fit for a wedding or a bridal shower.

Ingredients

• 1 cup graham cracker crumbs
• 2 tbsp melted butter
• 16 oz cream cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1 tsp vanilla extract
• 1/2 cup seedless raspberry jam, warmed

Instructions

1. Heat the oven to 325°F and line a 12-cup muffin tin with paper liners.
2. Mix the graham cracker crumbs with melted butter and press 1 tablespoon into each liner.
3. Beat the cream cheese and sugar until smooth, then beat in the eggs one at a time and the vanilla.
4. Spoon the filling into the liners until almost full.
5. Drop 3 or 4 small dots of warm raspberry jam on top of each cheesecake.
6. Drag a toothpick through the center of each dot to make a heart shape.
7. Bake for 18 to 20 minutes until the centers are just set.
8. Cool on the counter for 30 minutes, then chill for at least 3 hours.

💡 Tip: Put the jam in a small squeeze bottle so every dot comes out the same size.

11. Raspberry Swirl Mini Cheesecakes

These have raspberry puree swirled right into the filling before baking.

Every cheesecake comes out with its own pink marble pattern.

A fresh raspberry on top finishes them off.

Ingredients

• 1 cup graham cracker crumbs
• 2 tbsp melted butter
• 16 oz cream cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 cup raspberries
• 2 tbsp sugar
• 12 fresh raspberries for topping

Instructions

1. Heat the oven to 325°F and line a 12-cup muffin tin with paper liners.
2. Mix the graham cracker crumbs with melted butter and press 1 tablespoon into each liner.
3. Beat the cream cheese and sugar until smooth, then beat in the eggs one at a time and the vanilla.
4. Spoon the filling into the liners until almost full.
5. Blend the raspberries and sugar, then strain out the seeds.
6. Spoon 1 teaspoon of puree on each cheesecake and swirl with a toothpick.
7. Bake for 18 to 20 minutes until the centers are just set.
8. Top each one with a fresh raspberry after chilling.
9. Cool on the counter for 30 minutes, then chill for at least 3 hours.

12. Mini Raspberry Cheesecakes

These are topped with a thick layer of raspberry sauce and a few whole berries.

The tart raspberry balances the sweet, creamy filling.

Deep red works well for fall and winter weddings.

Ingredients

• 1 cup graham cracker crumbs
• 2 tbsp melted butter
• 16 oz cream cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 1/2 cups raspberries
• 1/4 cup sugar
• 1 tbsp cornstarch
• 1 tbsp water

Instructions

1. Heat the oven to 325°F and line a 12-cup muffin tin with paper liners.
2. Mix the graham cracker crumbs with melted butter and press 1 tablespoon into each liner.
3. Beat the cream cheese and sugar until smooth, then beat in the eggs one at a time and the vanilla.
4. Spoon the filling into the liners until almost full.
5. Bake for 18 to 20 minutes until the centers are just set.
6. Cook the raspberries and sugar until soft, add the cornstarch and water, and cook until thick.
7. Cool the sauce and spoon it over each cheesecake.
8. Cool on the counter for 30 minutes, then chill for at least 3 hours.

13. Raspberry Rose Mini Cheesecakes

A little rose water in the filling gives these a light floral taste.

Paired with raspberry, it tastes like something from a nice tea room.

Top with dried rose petals for a soft, romantic look.

Ingredients

• 1 cup graham cracker crumbs
• 2 tbsp melted butter
• 16 oz cream cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1 tsp vanilla extract
• 1/2 tsp rose water
• 1/2 cup raspberry jam
• Dried food-safe rose petals

Instructions

1. Heat the oven to 325°F and line a 12-cup muffin tin with paper liners.
2. Mix the graham cracker crumbs with melted butter and press 1 tablespoon into each liner.
3. Beat the cream cheese and sugar until smooth, then beat in the eggs one at a time and the vanilla.
4. Spoon the filling into the liners until almost full.
5. Stir the rose water into the filling before spooning it into the liners.
6. Bake for 18 to 20 minutes until the centers are just set.
7. Spread a thin layer of raspberry jam on top and sprinkle with rose petals.
8. Cool on the counter for 30 minutes, then chill for at least 3 hours.

💡 Tip: Rose water is strong, so start with 1/2 teaspoon and taste the filling before adding more.

14. Mini Peach Cheesecakes

Peach cheesecakes are perfect for summer weddings, especially in the South.

A cinnamon graham crust makes them taste a little like peach cobbler.

Canned peaches work fine when fresh ones are out of season.

Ingredients

• 1 cup graham cracker crumbs
• 2 tbsp melted butter
• 16 oz cream cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1 tsp vanilla extract
• 2 peaches, diced
• 2 tbsp brown sugar
• 1/2 tsp cinnamon
• 1 tsp cornstarch

Instructions

1. Heat the oven to 325°F and line a 12-cup muffin tin with paper liners.
2. Mix the graham cracker crumbs with melted butter and press 1 tablespoon into each liner.
3. Beat the cream cheese and sugar until smooth, then beat in the eggs one at a time and the vanilla.
4. Spoon the filling into the liners until almost full.
5. Bake for 18 to 20 minutes until the centers are just set.
6. Cook the peaches, brown sugar, cinnamon and cornstarch for 5 minutes until syrupy, then cool.
7. Spoon the peaches over the chilled cheesecakes.
8. Cool on the counter for 30 minutes, then chill for at least 3 hours.

15. Mini Mango Cheesecake Cups

These no-bake cups have a bright yellow mango layer on top.

They are a nice pick for beach weddings or tropical themes.

Canned mango pulp keeps the prep fast.

Ingredients

• 1 cup graham cracker crumbs
• 2 tbsp melted butter
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy cream
• 1 cup mango pulp or pureed mango
• Diced fresh mango for topping

Instructions

1. Mix the crumbs with melted butter and press a spoonful into each cup or liner.
2. Beat the cream cheese, powdered sugar and vanilla until smooth.
3. Whip the heavy cream to stiff peaks in a separate bowl and fold it into the cream cheese mixture.
4. Pipe or spoon the filling over the crusts.
5. Spoon 2 tablespoons of mango pulp over each and top with diced mango.
6. Chill for at least 4 hours or overnight before serving.

16. Passion Fruit Coconut Mini Cheesecakes

The passion fruit topping is tangy and the coconut gives the crust a little crunch.

These taste like a tropical vacation in one bite.

They are great for destination weddings or summer receptions.

Ingredients

• 3/4 cup graham cracker crumbs
• 1/4 cup shredded coconut
• 2 tbsp melted butter
• 16 oz cream cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1 tsp vanilla extract
• 1/2 cup passion fruit pulp
• 2 tbsp sugar
• 1 tsp cornstarch

Instructions

1. Heat the oven to 325°F and line a 12-cup muffin tin with paper liners.
2. Mix the graham and coconut crumbs with melted butter and press 1 tablespoon into each liner.
3. Beat the cream cheese and sugar until smooth, then beat in the eggs one at a time and the vanilla.
4. Spoon the filling into the liners until almost full.
5. Bake for 18 to 20 minutes until the centers are just set.
6. Cook the passion fruit pulp, sugar and cornstarch until thick, then cool.
7. Spoon the passion fruit sauce over each chilled cheesecake.
8. Cool on the counter for 30 minutes, then chill for at least 3 hours.

17. Mini Key Lime Cheesecakes

These taste like key lime pie and cheesecake at the same time.

A dollop of whipped cream and a thin lime slice make them look neat and clean.

The light green color fits sage and mint wedding themes.

Ingredients

• 1 cup graham cracker crumbs
• 2 tbsp melted butter
• 16 oz cream cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1 tsp vanilla extract
• 1/4 cup key lime juice
• 1 tbsp lime zest
• Whipped cream and lime slices for topping

Instructions

1. Heat the oven to 325°F and line a 12-cup muffin tin with paper liners.
2. Mix the graham cracker crumbs with melted butter and press 1 tablespoon into each liner.
3. Beat the cream cheese and sugar until smooth, then beat in the eggs one at a time and the vanilla.
4. Spoon the filling into the liners until almost full.
5. Stir the key lime juice and zest into the filling before spooning.
6. Bake for 18 to 20 minutes until the centers are just set.
7. Top with whipped cream and a thin lime slice after chilling.
8. Cool on the counter for 30 minutes, then chill for at least 3 hours.

18. Mixed Berry Mini Cheesecakes

A pile of fresh berries on top gives these a colorful, natural look.

Blueberries, raspberries and sliced strawberries all work together.

A light brush of warmed apricot jam makes the fruit shine.

Ingredients

• 1 cup graham cracker crumbs
• 2 tbsp melted butter
• 16 oz cream cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1 tsp vanilla extract
• 2 cups mixed fresh berries
• 2 tbsp apricot jam, warmed

Instructions

1. Heat the oven to 325°F and line a 12-cup muffin tin with paper liners.
2. Mix the graham cracker crumbs with melted butter and press 1 tablespoon into each liner.
3. Beat the cream cheese and sugar until smooth, then beat in the eggs one at a time and the vanilla.
4. Spoon the filling into the liners until almost full.
5. Bake for 18 to 20 minutes until the centers are just set.
6. Pile the berries on top of each chilled cheesecake.
7. Brush the berries lightly with warm apricot jam.
8. Cool on the counter for 30 minutes, then chill for at least 3 hours.

⚠️ Budget Note: Frozen berry blends are cheaper, but use fresh berries for toppings since frozen ones leak juice.

19. Lemon Curd Mini Cheesecakes

A thin layer of lemon curd on top makes these bright and tangy.

Lemon is one of the most popular wedding flavors, especially in spring.

Store-bought lemon curd is fine if you are short on time.

Ingredients

• 1 cup graham cracker crumbs
• 2 tbsp melted butter
• 16 oz cream cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 tbsp lemon zest
• 1/2 cup lemon curd

Instructions

1. Heat the oven to 325°F and line a 12-cup muffin tin with paper liners.
2. Mix the graham cracker crumbs with melted butter and press 1 tablespoon into each liner.
3. Beat the cream cheese and sugar until smooth, then beat in the eggs one at a time and the vanilla.
4. Spoon the filling into the liners until almost full.
5. Stir the lemon zest into the filling before spooning.
6. Bake for 18 to 20 minutes until the centers are just set.
7. Spread 2 teaspoons of lemon curd over each chilled cheesecake.
8. Cool on the counter for 30 minutes, then chill for at least 3 hours.

20. Lemon Raspberry Curd Mini Cheesecakes

These are lemon cheesecakes topped with a pink raspberry curd.

The sweet tart flavor is a crowd pleaser.

The yellow and pink colors look pretty side by side on a platter.

Ingredients

• 1 cup graham cracker crumbs
• 2 tbsp melted butter
• 16 oz cream cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 tbsp lemon zest
• 1 cup raspberries
• 1/4 cup sugar
• 2 egg yolks
• 2 tbsp butter

Instructions

1. Heat the oven to 325°F and line a 12-cup muffin tin with paper liners.
2. Mix the graham cracker crumbs with melted butter and press 1 tablespoon into each liner.
3. Beat the cream cheese and sugar until smooth, then beat in the eggs one at a time and the vanilla.
4. Spoon the filling into the liners until almost full.
5. Stir the lemon zest into the filling before spooning.
6. Bake for 18 to 20 minutes until the centers are just set.
7. Cook the raspberries, sugar and yolks over low heat, stirring, until thick, then strain and stir in the butter.
8. Cool the curd and spread it on top of each cheesecake.
9. Cool on the counter for 30 minutes, then chill for at least 3 hours.

21. Mini Blackberry Lavender Cheesecakes

Lavender and blackberry make a sweet, earthy pair.

The purple color works well for lavender, plum or garden themed weddings.

Culinary lavender can be found in most spice aisles or online.

Ingredients

• 1 cup graham cracker crumbs
• 2 tbsp melted butter
• 16 oz cream cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 tsp dried culinary lavender
• 1/4 cup heavy cream
• 1 cup blackberries
• 2 tbsp sugar

Instructions

1. Heat the oven to 325°F and line a 12-cup muffin tin with paper liners.
2. Mix the graham cracker crumbs with melted butter and press 1 tablespoon into each liner.
3. Beat the cream cheese and sugar until smooth, then beat in the eggs one at a time and the vanilla.
4. Spoon the filling into the liners until almost full.
5. Warm the heavy cream with the lavender for 10 minutes, strain, and mix it into the filling.
6. Bake for 18 to 20 minutes until the centers are just set.
7. Cook the blackberries and sugar into a thick sauce and spoon it over the chilled cheesecakes.
8. Cool on the counter for 30 minutes, then chill for at least 3 hours.

22. Blueberry Lavender Mini Cheesecakes

This version pairs lavender with a blueberry topping instead of blackberry.

The flavor is soft and floral without being too strong.

A small sprig of fresh lavender on top makes each one look finished.

Ingredients

• 1 cup graham cracker crumbs
• 2 tbsp melted butter
• 16 oz cream cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 tsp dried culinary lavender
• 1/4 cup heavy cream
• 1 cup blueberries
• 2 tbsp sugar
• 1 tsp cornstarch

Instructions

1. Heat the oven to 325°F and line a 12-cup muffin tin with paper liners.
2. Mix the graham cracker crumbs with melted butter and press 1 tablespoon into each liner.
3. Beat the cream cheese and sugar until smooth, then beat in the eggs one at a time and the vanilla.
4. Spoon the filling into the liners until almost full.
5. Warm the cream with the lavender for 10 minutes, strain, and beat it into the filling.
6. Bake for 18 to 20 minutes until the centers are just set.
7. Cook the blueberries, sugar and cornstarch until thick and spoon over each cheesecake.
8. Cool on the counter for 30 minutes, then chill for at least 3 hours.

💡 Tip: Too much lavender tastes like soap, so stick to 1 teaspoon per batch.

23. Vanilla Bean Mini Cheesecakes

These are like the famous restaurant vanilla bean cheesecake in a small size.

Real vanilla bean specks show up in the creamy white filling.

They are simple and elegant, which is perfect for a classic all-white wedding.

Ingredients

• 1 cup graham cracker crumbs
• 2 tbsp melted butter
• 16 oz cream cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1 vanilla bean or 1 tsp vanilla bean paste
• 1/4 cup sour cream
• Whipped cream for topping

Instructions

1. Heat the oven to 325°F and line a 12-cup muffin tin with paper liners.
2. Mix the graham cracker crumbs with melted butter and press 1 tablespoon into each liner.
3. Beat the cream cheese and sugar until smooth, then beat in the eggs one at a time and the vanilla.
4. Spoon the filling into the liners until almost full.
5. Beat the sour cream and vanilla bean seeds into the filling.
6. Bake for 18 to 20 minutes until the centers are just set.
7. Pipe a swirl of whipped cream on top after chilling.
8. Cool on the counter for 30 minutes, then chill for at least 3 hours.

24. Chocolate Ganache Mini Cheesecakes

A smooth layer of chocolate ganache on top makes these rich and glossy.

Chocolate lovers will head straight for these on the dessert table.

The dark topping looks great next to lighter fruit flavors.

Ingredients

• 1 cup chocolate cookie crumbs
• 2 tbsp melted butter
• 16 oz cream cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1 tsp vanilla extract
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup heavy cream

Instructions

1. Heat the oven to 325°F and line a 12-cup muffin tin with paper liners.
2. Mix the chocolate cookie crumbs with melted butter and press 1 tablespoon into each liner.
3. Beat the cream cheese and sugar until smooth, then beat in the eggs one at a time and the vanilla.
4. Spoon the filling into the liners until almost full.
5. Bake for 18 to 20 minutes until the centers are just set.
6. Heat the cream until steaming, pour it over the chocolate chips, wait 2 minutes and stir until smooth.
7. Spoon the ganache over the chilled cheesecakes and chill 20 more minutes to set.
8. Cool on the counter for 30 minutes, then chill for at least 3 hours.

25. Mini Coconut Lime Cheesecakes

Coconut and lime give these a light, fresh flavor.

Toasted coconut on top adds a little crunch.

They are a great choice for summer and outdoor weddings.

Ingredients

• 1 cup graham cracker crumbs
• 2 tbsp melted butter
• 16 oz cream cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1 tsp vanilla extract
• 1/4 cup coconut cream
• 1 tbsp lime zest
• 2 tbsp lime juice
• 1/2 cup toasted shredded coconut

Instructions

1. Heat the oven to 325°F and line a 12-cup muffin tin with paper liners.
2. Mix the graham cracker crumbs with melted butter and press 1 tablespoon into each liner.
3. Beat the cream cheese and sugar until smooth, then beat in the eggs one at a time and the vanilla.
4. Spoon the filling into the liners until almost full.
5. Beat the coconut cream, lime zest and lime juice into the filling.
6. Bake for 18 to 20 minutes until the centers are just set.
7. Sprinkle toasted coconut on top after chilling.
8. Cool on the counter for 30 minutes, then chill for at least 3 hours.

💡 Tip: Make all your mini cheesecakes up to 3 days ahead and keep them covered in the fridge, then add toppings the morning of the wedding.