Why This Recipe Works
These mini cheesecakes are deliciously creamy, easy to make, and perfect for portion control. With a simple graham cracker crust and a creamy vanilla filling, they bake quickly and are ideal for topping with fresh fruit, chocolate, or caramel for any occasion!
Ingredients
For the Crust:
- 1 cup graham cracker crumbs (about 8 crackers)
- 2 tbsp granulated sugar
- 3 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1/4 cup sour cream
- 1 tbsp all-purpose flour
Directions
- Prepare the Crust:
- Preheat the oven to 325°F (165°C). Line a 12-cup muffin pan with paper liners.
- In a small bowl, mix the graham cracker crumbs, sugar, and melted butter until combined.
- Press about 1 tablespoon of the crumb mixture firmly into the bottom of each muffin cup.
- Make the Filling:
- In a large bowl, beat the softened cream cheese and sugar until smooth.
- Add the vanilla extract, eggs, sour cream, and flour. Mix until just combined, avoiding overmixing.
- Assemble and Bake:
- Divide the cheesecake batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 15-18 minutes, or until the centers are set and slightly jiggly.
- Turn off the oven, open the oven door slightly, and let the cheesecakes cool for 10 minutes inside the oven.
- Cool and Chill:
- Remove from the oven and allow to cool completely at room temperature, then refrigerate for at least 2 hours before serving.
Note
- Make Ahead: Mini cheesecakes can be made a day in advance and stored in the fridge until ready to serve.
- Toppings: Top with fresh berries, chocolate drizzle, caramel, or whipped cream just before serving for added flavor and presentation.