Description
Creamy, rich, and perfectly portioned mini cheesecakes with a buttery graham cracker crust—easy to make, customizable with toppings, and perfect for parties or make-ahead desserts.
Ingredients
- For the crust:
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter, melted
- For the filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
Instructions
- Preheat oven to 325°F (163°C). Line a muffin tin with paper liners.
- In a small bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Press about 1 tablespoon of crust mixture into the bottom of each liner, pressing firmly.
- In a large bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing just until combined. Stir in sour cream and vanilla extract.
- Spoon cheesecake batter over each crust, filling about ¾ full.
- Bake for 18–20 minutes, or until centers are just set.
- Cool to room temperature, then refrigerate at least 2 hours before serving.
Notes
- Swap graham crackers for crushed Oreos or gingersnaps for a flavor twist.
- Top with fresh fruit, chocolate ganache, caramel sauce, or fruit preserves.
- Add lemon zest to the batter for a bright citrus note.
- Freeze for up to 2 months and thaw in the refrigerator before serving.
- For mini muffin pans, reduce baking time to 10–12 minutes.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 12g
- Sodium: 170mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 60mg
