Description
These Mini Cheesecakes are bite-sized delights perfect for parties or a sweet treat. Featuring a buttery graham cracker crust and a creamy, smooth filling, they are easy to make and customizable with your favorite toppings like fresh berries or chocolate sauce. Baked to perfection and chilled for the ideal texture, these desserts are sure to impress.
Ingredients
Scale
For the Crust
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the Cheesecake Filling
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup sour cream
Optional Toppings
- Fresh berries
- Fruit preserves
- Whipped cream
- Chocolate sauce
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners. In a small bowl, combine the graham cracker crumbs, 2 tablespoons granulated sugar, and melted butter. Mix until the texture resembles wet sand. Spoon about 1 tablespoon of the crust mixture into each muffin cup and press down firmly to form an even base. Bake the crusts for 5 minutes, then remove and let them cool slightly.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add ½ cup granulated sugar and mix until thoroughly combined. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and sour cream until the mixture is smooth but be careful not to overmix.
- Fill and Bake: Evenly distribute the cheesecake filling among the prepared muffin cups, approximately 2–3 tablespoons per cup. Bake in the preheated oven for 16–18 minutes, or until the centers are set but still slightly jiggly when gently shaken.
- Cool and Chill: Remove the mini cheesecakes from the oven and allow them to cool in the pan for 10 minutes. Then transfer the cheesecakes to a wire rack to cool completely. Once cooled, refrigerate them for at least 2 hours to set fully before serving.
- Add Toppings and Serve: When ready to serve, top the mini cheesecakes with your choice of fresh berries, fruit preserves, whipped cream, or chocolate sauce for added flavor and presentation.
Notes
- Ensure the cream cheese is fully softened for a smooth filling to avoid lumps.
- These mini cheesecakes can be made 1–2 days ahead and stored in the refrigerator, keeping them fresh and convenient for entertaining.
- To make this recipe gluten-free, substitute regular graham crackers with gluten-free graham crackers.
