Description
Creamy, tangy, and perfectly sweet mini cheesecake bites baked in a mini muffin tin with a buttery graham cracker crust. A no-fuss, crowd-pleasing dessert ideal for parties, holidays, and make-ahead treats.
Ingredients
For the Crust:
-
1 cup graham cracker crumbs
-
3 tbsp granulated sugar
-
4 tbsp unsalted butter, melted
For the Cheesecake Filling:
-
2 blocks (8 oz each) cream cheese, softened
-
½ cup granulated sugar
-
2 large eggs
-
1 tsp vanilla extract
-
⅓ cup sour cream
Instructions
-
Preheat oven to 325°F (163°C) and line a mini muffin tin with mini cupcake liners.
-
Combine graham cracker crumbs, sugar, and melted butter. Press 1 tsp into each liner. Bake for 5 mins and cool.
-
Beat cream cheese and sugar until fluffy. Add eggs one at a time, then vanilla and sour cream. Mix until smooth.
-
Fill each liner ¾ full with cheesecake batter. Bake 15–18 mins until centers are just set.
-
Cool in the pan, then refrigerate for at least 2 hours before serving. Add desired toppings before serving.
Notes
-
Make sure cream cheese is at room temperature to avoid lumps.
-
Avoid overmixing to prevent cracking.
-
Toppings like berries or chocolate should be added after chilling.
-
Can be made 2–3 days in advance or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15–18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American