Description
These Mini Cheesecakes are smooth, creamy, and baked on a buttery graham cracker crust. They’re easy to make, great for portion control, and can be topped with fruit, chocolate, or caramel for extra flavor!
Ingredients
Instructions
Step 1: Prep & Make the Crust
- Preheat oven to 325°F (163°C). Line a muffin tin with paper liners.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Scoop 1 tbsp of the crust mixture into each muffin cup and press down firmly.
Step 2: Make the Cheesecake Batter
- In a large bowl, beat cream cheese and sugar until smooth.
- Add the egg, vanilla extract, and sour cream, mixing until just combined (don’t overmix).
Step 3: Bake the Mini Cheesecakes
- Spoon the cheesecake batter evenly over the crusts.
- Bake for 15-18 minutes, or until the centers are set but slightly jiggly.
- Let cool at room temperature, then chill in the refrigerator for at least 2 hours.
Step 4: Add Toppings & Serve!
Notes
- No graham crackers? Use crushed Oreos or vanilla wafers.
- Want a no-bake version? Use a no-bake cheesecake filling with whipped cream.
- Make it chocolate! Add 2 tbsp cocoa powder to the filling.
- Keto-friendly? Use almond flour instead of graham crackers and a sugar substitute.
Nutrition
- Calories: ~150 kcal
- Sugar: ~9g
- Sodium: ~100mg
- Fat: ~10g
- Saturated Fat: ~6g
- Carbohydrates: ~12g
- Protein: ~2g