Mini Cheesecakes
Creamy and rich mini cheesecakes with a buttery graham cracker crust, perfect for any occasion.
Ingredients
Cheesecake Filling
- 8 oz cream cheese, softened Make sure it’s at room temperature for smooth mixing.
- 1/2 cup granulated sugar Can be swapped for brown sugar for a richer flavor.
- 1 teaspoon vanilla extract Enhances all the other flavors.
- 2 large eggs Let them come to room temperature beforehand.
- 1/2 cup sour cream Can substitute with Greek yogurt for a lighter option.
Crust
- 1/2 cup graham cracker crumbs Can replace with crushed Oreos for a twist.
- 1/4 cup butter, melted Unsalted butter recommended for flavor control.
Toppings
- Toppings of your choice (fresh fruits, chocolate drizzle, etc.) Get creative with your toppings!
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- In a mixing bowl, beat the softened cream cheese with granulated sugar and vanilla extract until smooth and creamy.
- Add in the eggs one at a time, mixing well after each addition.
- Gently fold in the sour cream using a spatula.
- In another bowl, combine the graham cracker crumbs with melted butter until it resembles wet sand.
- Line a muffin tin with cupcake liners and press a tablespoon of the crumb mixture into each liner.
Baking
- Pour the cheesecake batter into each cup, filling them about two-thirds full.
- Bake for 20-25 minutes until the cheesecakes are just set in the middle.
- Let them cool at room temperature before refrigerating for at least 2 hours.
Serving
- Top with your chosen toppings before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to a week or freeze for up to three months. Thaw in the fridge overnight.