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Easy Mini Cheesecakes

Creamy, bite-sized mini cheesecakes topped with fresh fruits or chocolate, perfect for any gathering and easy to make.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup graham cracker crumbs
  • 1/4 cup butter, melted
For the filling
  • 8 oz cream cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1 each egg
  • 1/4 cup sour cream Can substitute with plain Greek yogurt
Toppings (optional)
  • to taste Fresh fruit or chocolate For topping before serving

Method
 

Preparation
  1. Preheat your oven to 325°F (165°C).
  2. Line a 12-cup muffin tin with paper liners.
Making the crust
  1. In a bowl, combine the graham cracker crumbs with melted butter until the mixture resembles wet sand. Place about a tablespoon of the mixture into each muffin liner and press down firmly to form a solid crust.
Mixing the filling
  1. In a mixing bowl, beat the softened cream cheese until fluffy. Gradually add in sugar and beat until well combined.
  2. Stir in the egg, vanilla extract, and sour cream until smooth and creamy.
Baking
  1. Pour the cheesecake mixture over the prepared crusts in the muffin tin, filling each cup about 2/3 of the way full.
  2. Bake for 18-20 minutes until the edges are set and the centers have a slight jiggle.
  3. Turn off the oven, crack the door slightly, and leave the mini cheesecakes inside for an additional 10 minutes.
  4. Remove from the oven and let them cool at room temperature before refrigerating for at least 2 hours.
Serving
  1. Once chilled, top with fresh fruits or a drizzle of chocolate before serving.

Notes

Store in the refrigerator for up to 5 days or freeze for up to 3 months in an airtight container. Thaw in the refrigerator overnight before serving.