Irresistible Mini Cheesecakes
These irresistible mini cheesecakes are creamy, rich, and perfectly portioned desserts ideal for parties, holidays, or anytime you crave a classic cheesecake treat in bite-sized form. Easy to make and endlessly customizable with toppings and flavors.
Equipment
- Muffin tin
- Cupcake Liners
- Mixing Bowls
- Electric Mixer
- Measuring cups and spoons
Ingredients
Crust
- 1 cup graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
Cheesecake Filling
- 16 oz cream cheese softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- ½ cup sour cream
- fresh berries or chocolate optional topping
Instructions
- Preheat oven to 325°F (165°C) and line a muffin tin with cupcake liners.
- Mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of each liner to form the crust.
- In a large bowl, beat the cream cheese until smooth and creamy.
- Add sugar and vanilla extract, mixing until fully combined.
- Add eggs one at a time, mixing well after each addition.
- Mix in sour cream until smooth.
- Pour the cheesecake filling over the crusts, filling each about 3/4 full.
- Bake for 20–25 minutes, until edges are set and centers slightly jiggle.
- Cool at room temperature, then refrigerate for at least 2 hours before serving.
- Top with fresh berries or chocolate before serving, if desired.
Notes
Do not overbake to avoid cracks. These mini cheesecakes can be made ahead and stored in the refrigerator for up to one week or frozen for up to two months.