Description
These Easy Mini Cheesecakes are a perfect bite-sized dessert featuring a buttery graham cracker crust and a smooth, creamy filling. Baked to perfection and chilled for a rich texture, they’re ideal for parties or a sweet treat anytime.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted
Filling
- 2 packages (8 oz each) cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- ¼ cup sour cream
- ¼ cup heavy cream
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C) and line a muffin tin with paper liners. In a small bowl, mix graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
- Form the crusts: Spoon about 1 ½ tablespoons of the crumb mixture into the bottom of each muffin cup. Press down gently using the back of a spoon to compact the crust evenly.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with a hand mixer on medium speed until smooth. Add sugar and vanilla extract and continue beating until well combined. Then add the eggs one at a time, mixing well after each addition. Finally, stir in the sour cream and heavy cream to achieve a creamy texture.
- Fill the cups: Spoon the cheesecake filling over the prepared crusts, filling each muffin cup about ¾ full to allow room for slight rising during baking.
- Bake: Place the muffin tin in the oven and bake for 18-20 minutes until the centers are set but still slightly jiggly when gently shaken. Remove from oven and cool in the pan for 10 minutes.
- Cool completely: Transfer the mini cheesecakes to a wire rack to cool fully to room temperature before chilling.
- Chill: Refrigerate the cheesecakes for at least 2-3 hours or preferably overnight to allow them to set properly.
- Serve: Once chilled, top with your favorite toppings such as fresh fruit, berry compote, or chocolate ganache. Serve cold for best taste and texture.
Notes
- Use room temperature cream cheese for a smoother filling without lumps.
- Do not overbake; cheesecake centers should remain slightly jiggly to avoid cracks.
- If desired, substitute sour cream with Greek yogurt for a tangier flavor.
- Ensure cheesecakes are fully chilled to set firmly before serving.
- For easy removal, use muffin liners or grease the pan well.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
