Mini Cheesecakes
Bite-sized, creamy mini cheesecakes with a buttery crust—perfect for parties, holidays, or anytime treats.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 2 hours 45 minutes (includes chilling)
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Crust:
1 cup graham cracker crumbs
2 tbsp granulated sugar
4 tbsp unsalted butter, melted
For the Cheesecake Filling:
16 oz cream cheese, softened
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract
¼ cup sour cream
1 tbsp all-purpose flour (optional, for added structure)
Optional Toppings:
Fresh berries
Fruit compote
Whipped cream
Chocolate ganache
Caramel drizzle
Crushed cookies or nuts
Instructions
Preheat oven to 325°F (163°C). Line a 12-count muffin tin with paper liners.
Make the crust: Mix graham cracker crumbs, sugar, and melted butter. Press about 1 tablespoon into each muffin liner. Bake for 5 minutes, then cool slightly.
Prepare the filling: Beat cream cheese until smooth. Add sugar and beat until fluffy. Mix in eggs one at a time, then stir in vanilla, sour cream, and flour (if using).
Fill each cup about ¾ full with cheesecake batter.
Bake for 15–18 minutes, or until centers are set but slightly jiggly.
Let cool in the pan for 10 minutes, then transfer to a wire rack. Chill in the fridge for at least 2 hours.
Top with your favorite toppings before serving.
Notes
For the smoothest texture, ensure all ingredients are at room temperature.
These freeze well — store without toppings in an airtight container.
Use a cookie scoop for even portioning.
Find it online: https://allrecipesmade.com/mini-cheesecakes/
