Description
Mini Cheesecakes made in a muffin tin are creamy, rich, perfectly portioned bite‑sized desserts that deliver all the goodness of a classic cheesecake in a convenient single‑serve format — ideal for parties, picnics, or simple indulgence at home.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 2 tbsp granulated sugar (for crust)
- 6 tbsp melted butter (for crust)
- 16 oz (450 g) cream cheese, softened
- 1/2 cup granulated sugar (for filling)
- 1 tsp vanilla extract
- 2 large eggs
- 1/4 cup sour cream or Greek yogurt (optional, for creaminess)
- 1 tbsp lemon juice (optional, for brightness)
- Optional toppings: fruit preserves or compote, fresh berries, whipped cream, chocolate drizzle, crushed cookies or nuts
Instructions
- Preheat oven to 325 °F (160 °C). Line a standard 12‑cup muffin tin with paper cupcake liners.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Spoon about a tablespoon of this mixture into each liner and press firmly to form a crust. Bake crusts for 5 minutes, then let them cool slightly.
- While crusts bake, beat softened cream cheese in a large bowl until smooth. Add sugar, vanilla, sour cream (if using), and lemon juice, and mix until creamy.
- Add eggs one at a time, mixing just until combined (avoid over‑mixing).
- Spoon the filling evenly over the cooled crusts, filling each liner nearly to the top.
- Bake for 15–18 minutes, until the centers are just set but still slightly jiggly in the middle.
- Remove from oven and allow cheesecakes to cool in the tin, then transfer to fridge. Chill for at least 2 hours (or overnight) to allow them to set completely.
- Just before serving, top with your favorite toppings — fruit preserves, fresh berries, whipped cream, chocolate drizzle, crushed cookies, or nuts.
Notes
- You can use chocolate cookie crumbs or crushed Oreos instead of graham cracker crumbs for a different crust flavor.
- For a fruity variation, swirl in a bit of jam into the filling before baking or add fruit topping after chilling.
- A silicone muffin pan works well if you prefer not to use paper liners — just grease the cups thoroughly.
- These mini cheesecakes bake faster and chill quicker than a full‑size cheesecake, and they don’t require a water bath.
- Store in an airtight container in the fridge for up to 5 days. They can also be frozen: wrap each cheesecake individually, freeze, then thaw overnight in the fridge before serving.
- For a lighter version, you can use lower-fat cream cheese — though the texture will be slightly less rich.
Nutrition
- Serving Size: 1 mini cheesecake (1/12 recipe)
- Calories: 220
- Sugar: 14g
- Sodium: 110mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 55mg
