Easy Mini Cheesecakes

Why This Recipe Works

These mini cheesecakes are deliciously creamy, easy to make, and perfect for portion control. With a simple graham cracker crust and a creamy vanilla filling, they bake quickly and are ideal for topping with fresh fruit, chocolate, or caramel for any occasion!

Ingredients

For the Crust:

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

For the Cheesecake Filling:

• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 2 large eggs
• 1/4 cup sour cream
• 1 tbsp all-purpose flour
  

Directions

1. Prepare the Crust:
   • Preheat the oven to 325°F (165°C). Line a 12-cup muffin pan with paper liners.
   • In a small bowl, mix the graham cracker crumbs, sugar, and melted butter until combined.
   • Press about 1 tablespoon of the crumb mixture firmly into the bottom of each muffin cup.
2. Make the Filling:
   • In a large bowl, beat the softened cream cheese and sugar until smooth.
   • Add the vanilla extract, eggs, sour cream, and flour. Mix until just combined, avoiding overmixing.
3. Assemble and Bake:
   • Divide the cheesecake batter evenly among the muffin cups, filling each about 3/4 full.
   • Bake for 15-18 minutes, or until the centers are set and slightly jiggly.
   • Turn off the oven, open the oven door slightly, and let the cheesecakes cool for 10 minutes inside the oven.
4. Cool and Chill:
   • Remove from the oven and allow to cool completely at room temperature, then refrigerate for at least 2 hours before serving.
     

Note

• Make Ahead: Mini cheesecakes can be made a day in advance and stored in the fridge until ready to serve.
• Toppings: Top with fresh berries, chocolate drizzle, caramel, or whipped cream just before serving for added flavor and presentation.