Description
These Mini Cheesecakes are creamy, rich, and perfectly portioned for individual servings. They feature a buttery graham cracker crust and a smooth, velvety cheesecake filling. Top them with fresh fruit, caramel, or chocolate for a delicious bite-sized treat!
Ingredients
Units
Scale
For the Crust:
- 1 cup (120g) graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons (56g) unsalted butter, melted
For the Cheesecake Filling:
- 8 oz (227g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 2 tablespoons sour cream (or Greek yogurt)
For Topping (Optional):
- Fresh berries
- Whipped cream
- Chocolate drizzle
- Caramel sauce
Instructions
Make the Crust:
- Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Divide evenly among the muffin cups (about 1 tablespoon per cup) and press down firmly.
- Bake for 5 minutes, then let cool slightly.
Make the Cheesecake Filling:
- In a mixing bowl, beat cream cheese and sugar until smooth.
- Add vanilla extract, egg, and sour cream, mixing just until combined (don’t overmix).
Assemble & Bake:
- Spoon the filling over the crusts, filling each cup about ¾ full.
- Bake for 15–18 minutes, or until the centers are just set.
- Let cool in the pan for 10 minutes, then transfer to the fridge to chill for at least 2 hours.
Finish & Serve:
- Remove from liners, add your favorite toppings, and enjoy!
Notes
- Use Oreos, vanilla wafers, or Biscoff cookies instead of graham crackers for a different crust.
- Store leftovers in the fridge for up to 3 days or freeze for up to 1 month.
- For a flavor twist, mix lemon zest or cocoa powder into the batter.