Mini Cheesecakes
Delightful bite-sized cheesecakes with a graham cracker crust and creamy filling.
20 mins
Prep Time
25 mins
Cook Time
12
Servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 2 tbsp sugar
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
Nutrition Facts
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Instructions
Preheat oven to 325°F (165°C). Line a muffin tin with paper liners.
Make the crust: Mix graham cracker crumbs, melted butter, and 2 tbsp sugar in a bowl. Press 1 tbsp of mixture into the bottom of each liner.
Bake crusts for 5 minutes, then remove from oven and let cool slightly.
Make the filling: Beat cream cheese and 1/2 cup sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream.
Pour filling over crusts, filling each liner almost to the top.
Bake for 20-25 minutes until centers are set. Let cool completely before refrigerating for at least 2 hours.
Serve chilled, optionally topped with fruit, chocolate, or whipped cream.
Chef's Tips
- Room Temperature Ingredients: Ensure cream cheese and eggs are at room temperature for smoothest filling.
- No Cracks: Avoid overmixing after adding eggs to prevent cracks in your cheesecakes.
- Water Bath: For extra creamy texture, bake the muffin tin in a water bath.
- Storage: Keep refrigerated for up to 5 days or freeze for longer storage.
- Variations: Add lemon zest, cocoa powder, or different extracts to customize flavor.
- Toppings: Fresh berries, caramel sauce, or chocolate ganache make excellent toppings.
