Mini Cheesecakes Recipe
These mini cheesecakes are creamy, rich, and baked in muffin tins for the perfect single-serving dessert. Easy to make and great for parties or gatherings.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 2 hours 45 minutes (including chilling)
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
- Pinch of salt
Optional Toppings:
- Fresh fruit or fruit preserves
- Whipped cream
- Chocolate ganache
Instructions
- Preheat oven to 325°F (165°C). Line a 12-cup muffin tin with paper liners.
- In a small bowl, mix graham cracker crumbs, sugar, and melted butter. Press about 1 tablespoon of mixture into the bottom of each liner.
- Bake crusts for 5 minutes, then remove from oven and let cool slightly.
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, beating well after each addition.
- Mix in sour cream, vanilla extract, and a pinch of salt until fully combined.
- Spoon the batter evenly over the crusts in the muffin tin.
- Bake for 16–18 minutes, or until centers are just set. Do not overbake.
- Cool completely in the pan, then refrigerate for at least 2 hours before serving.
- Add desired toppings before serving.
Notes
- Bring cream cheese and eggs to room temperature for smooth mixing.
- Use a food processor for finer graham cracker crumbs.
- These freeze well—just thaw in the fridge before serving.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220
- Sugar: 13g
- Sodium: 170mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 55mg
Find it online: https://ukfinda.com/mini-cheesecakes-recipe/