Description
These Easy Mini Cheesecakes are creamy, rich, and made with a buttery graham cracker crust. Baked in a muffin tin, they’re the perfect bite-sized dessert for parties, holidays, or a sweet treat anytime! Top them with fruit, chocolate, or caramel for extra flavor.
Ingredients
Units
Scale
- :
- For the Crust:
- 1 cup graham cracker crumbs (about 8 crackers)
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted
- For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 tablespoon sour cream
- 1 tablespoon all-purpose flour (optional, for structure)
- Optional Toppings:
- Fresh berries
- Whipped cream
- Chocolate drizzle
- Caramel sauce
Instructions
- :
- Preheat oven to 325°F (163°C). Line a 12-count muffin tin with cupcake liners.
- Make the crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Press into liners: Spoon about 1 tablespoon of the mixture into each liner and press down firmly. Bake for 5 minutes, then let cool slightly.
- Make the filling: In a mixing bowl, beat cream cheese and sugar until smooth. Add the egg, vanilla, and sour cream, and mix until just combined.
- Fill and bake: Divide the batter evenly among the muffin cups, filling about ¾ full. Bake for 15-18 minutes, or until the centers are just set.
- Cool & chill: Let the cheesecakes cool at room temperature for 10 minutes, then refrigerate for at least 2 hours before serving.
- Add toppings & enjoy! Top with fruit, whipped cream, or your favorite drizzle before serving.
Notes
- :
- For a crispier crust, bake for 8 minutes instead of 5.
- Avoid overmixing the batter to prevent cracks.
- Mini cheesecakes store well in the fridge for up to 5 days or can be frozen for up to 2 months.
Nutrition
- Calories: ~140
- Sugar: 8g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg