Description
Mini Cheesecakes are rich, creamy, bite-sized treats with a buttery graham cracker crust and smooth cheesecake filling. They’re quick to bake, easy to decorate, and perfect for parties, holidays, or whenever you want an indulgent dessert in mini form.
Ingredients
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar (for crust)
- 4 tbsp melted butter
- 16 oz cream cheese, softened
- ½ cup granulated sugar (for filling)
- 2 large eggs
- ½ cup sour cream
- 1 tsp vanilla extract
- 1 tsp lemon juice (optional)
- Optional toppings: fresh berries, fruit preserves, chocolate ganache, whipped cream
Instructions
- Preheat oven to 325°F and line a 12-cup muffin tin with paper liners.
- Mix graham cracker crumbs, 2 tbsp sugar, and melted butter. Press about 1 tbsp mixture into each liner. Bake for 5 minutes, then let cool.
- In a bowl, beat cream cheese and ½ cup sugar until smooth.
- Add eggs one at a time, then mix in sour cream, vanilla, and lemon juice until just combined.
- Spoon filling over crusts, filling each cup nearly to the top.
- Bake for 15–18 minutes, until centers are just set but slightly jiggly.
- Cool in the pan for 30 minutes, then refrigerate at least 2 hours or overnight.
- Top with fruit, preserves, or whipped cream before serving.
Notes
- Do not overbeat the filling to avoid cracks.
- Cheesecakes firm up as they cool in the fridge.
- Best topped just before serving for freshest presentation.
- Great for freezing without toppings for up to 1 month.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 190
- Sugar: 12g
- Sodium: 130mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg
