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Mini Cheesecakes

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Charming mini cheesecakes with creamy filling and a buttery crust, perfect for parties and portion control.

Ingredients

Scale
  • 16 oz (450 g) cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup graham cracker crumbs (about 8–10 full crackers)
  • 1/4 cup (4 tablespoons) butter, melted
  • 1/4 cup sour cream (optional)
  • Toppings of choice: fresh fruit, chocolate sauce, caramel, jam, whipped cream, etc.

Instructions

  1. Preheat the oven to 325°F (163°C).
  2. Combine the graham cracker crumbs and melted butter in a bowl until the mixture resembles wet sand.
  3. Line a 12-cup muffin tin with paper or silicone liners. Press about a tablespoon or two of the crust mixture into the bottom of each cup to form a firm base.
  4. In a mixing bowl, beat the softened cream cheese until completely smooth and free of lumps.
  5. Add the sugar gradually and continue to beat until well combined.
  6. Stir in the vanilla extract. Add the eggs one at a time, beating on low speed after each until just blended. Do not overmix.
  7. If using, fold in the sour cream until the batter is silky.
  8. Spoon the cream cheese mixture evenly over the prepared crusts, filling almost to the top but leaving a little space.
  9. Bake in the preheated oven for 15–20 minutes. The centers should be set with just a slight jiggle.
  10. Remove from oven and let the cheesecakes cool to room temperature in the tin. Run a thin knife around each edge to prevent cracking as they contract.
  11. Refrigerate the cooled minis for at least 2 hours to firm up before adding toppings.
  12. Add your favorite toppings and serve chilled.

Notes

Best served chilled. For a lighter version, use Neufchâtel cheese. These can be frozen without toppings.

Nutrition

Find it online: https://www.simplefamilydishes.com/mini-cheesecakes/