Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy Mini Cheesecakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Maria B. Evans
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 2 hours 25 minutes
  • Yield: 12 mini cheesecakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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