Description
These creamy Mini Cheesecakes are rich, smooth, and perfectly portioned. Made with a buttery graham cracker crust and a luscious cream cheese filling, they’re perfect for any occasion and super easy to make. Top them with fruits, caramel, chocolate, or your favorite sauce for an irresistible treat.
Ingredients
Graham Cracker Crust:
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1.5 cups graham cracker crumbs (165 grams)
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3 tablespoons granulated sugar
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1/4 cup unsalted butter, melted
Cheesecake Filling:
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16 ounces cream cheese, room temperature (454 grams)
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1/2 cup granulated sugar (99 grams)
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2 large eggs, room temperature
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1/2 cup sour cream (114 grams)
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1 teaspoon vanilla extract
Instructions
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Preheat & Prepare: Preheat oven to 350°F (177°C). Line a cupcake pan with 18 paper liners.
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Make Crust: Combine graham cracker crumbs, sugar, and melted butter. Press about 1 tablespoon of mixture into each liner.
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Prepare Filling: Beat cream cheese until smooth. Add sugar and mix well. Add eggs one at a time, mixing until just combined. Add sour cream and vanilla; mix until smooth.
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Fill & Bake: Pour filling over the crusts. Tap the pan to remove air bubbles. Bake for 17–19 minutes, until centers are slightly jiggly.
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Cool & Chill: Let cool at room temperature for 30 minutes, then refrigerate for at least 2 hours before serving.
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Serve & Enjoy: Top with fresh fruit, chocolate, caramel, or your favorite toppings.
Notes
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For gluten-free cheesecakes, use gluten-free graham crackers.
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For a lighter option, use reduced-fat cream cheese and sour cream.
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Store in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 19 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American