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Mini Cheesecakes

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  • Author: Maria B. Evans
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 12 mini cheesecakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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
  1. Preheat oven to 325°F (163°C). Line a muffin tin with paper liners.
  2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
  3. Scoop 1 tbsp of the crust mixture into each muffin cup and press down firmly.
Step 2: Make the Cheesecake Batter
  1. In a large bowl, beat cream cheese and sugar until smooth.
  2. Add the egg, vanilla extract, and sour cream, mixing until just combined (don’t overmix).
Step 3: Bake the Mini Cheesecakes
  1. Spoon the cheesecake batter evenly over the crusts.
  2. Bake for 15-18 minutes, or until the centers are set but slightly jiggly.
  3. 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