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Easy Mini Cheesecakes

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These Mini Cheesecakes are made in a muffin tin with a simple graham cracker crust and a creamy cheesecake filling. They’re easy to make, perfectly portioned, and can be topped with fruit, chocolate, or caramel!

Ingredients

Scale

For the Crust:

  • 1 cup graham cracker crumbs (about 8 crackers)
  • 2 tablespoons granulated sugar
  • 4 tablespoons unsalted butter, melted

For the Cheesecake Filling:

  • 16 oz cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup sour cream

Optional Toppings:

 

  • Fresh berries
  • Chocolate drizzle
  • Caramel sauce
  • Whipped cream

Instructions

Step 1: Preheat & Prep

  1. Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.

Step 2: Make the Crust

  1. In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
  2. Divide evenly among the muffin cups, pressing firmly into the bottom.
  3. Bake for 5 minutes, then set aside to cool.

Step 3: Make the Cheesecake Filling

  1. In a large bowl, beat cream cheese and sugar until smooth.
  2. Add eggs, one at a time, mixing after each.
  3. Stir in vanilla extract and sour cream until fully combined.

Step 4: Fill & Bake

  1. Spoon the cheesecake filling over the crusts, filling each about ¾ full.
  2. Bake for 18-20 minutes, until the centers are set but slightly jiggly.
  3. Let cool in the pan for 10 minutes, then transfer to the fridge to chill for at least 2 hours.

Step 5: Add Toppings & Serve

  1. Once chilled, top with berries, chocolate, caramel, or whipped cream.
  2. Enjoy!

Notes

  • For extra flavor, add lemon zest or a swirl of jam before baking.
  • Storage: Keep refrigerated for up to 5 days or freeze for up to 2 months.
  • Crust Alternatives: Use Oreo crumbs or vanilla wafers instead of graham crackers!

Find it online: https://ukfinda.com/easy-mini-cheesecakes/