Description
Mini Cheesecakes are creamy, individual-sized desserts with a buttery graham cracker crust and smooth cream cheese filling—perfect for parties, holidays, or a sweet treat anytime.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar (for crust)
- 4 tbsp unsalted butter, melted
- 16 oz (2 packages) cream cheese, softened
- 1/2 cup granulated sugar (for filling)
- 1 tsp vanilla extract
- 2 large eggs
- 1/4 cup sour cream
- 1 tbsp all-purpose flour
- Optional toppings: fruit, jam, whipped cream, or chocolate sauce
Instructions
- Preheat oven to 325°F (163°C) and line a muffin tin with cupcake liners.
- In a bowl, mix graham cracker crumbs, 2 tbsp sugar, and melted butter until combined.
- Press about 1 tablespoon of the crumb mixture into the bottom of each liner and press down firmly. Bake for 5 minutes, then let cool.
- In a large bowl, beat cream cheese until smooth. Add 1/2 cup sugar and mix until creamy.
- Add in the eggs one at a time, mixing well after each addition.
- Mix in vanilla extract, sour cream, and flour until smooth and well combined.
- Divide the filling evenly over the crusts in the muffin tin.
- Bake for 18–20 minutes or until the centers are set. Let cool to room temperature, then refrigerate for at least 2 hours.
- Top with your favorite toppings before serving.
Notes
- Ensure cream cheese is fully softened to avoid lumps in the batter.
- Let cheesecakes chill thoroughly for best texture and taste.
- Use silicone muffin cups for easier removal.
- These mini cheesecakes freeze well for up to a month.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220
- Sugar: 14g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 55mg
Keywords: mini cheesecakes, individual cheesecakes, easy cheesecake recipe, party dessert, cream cheese dessert