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Easy Mini Cheesecakes

Delightful individual mini cheesecakes that are creamy, sweet, and incredibly easy to make, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Cheesecake Filling
  • 8 oz cream cheese, softened Make sure it's at room temperature for a smooth mix.
  • 1/2 cup sugar Adjust for sweetness preference.
  • 1 tsp vanilla extract Adds flavor.
  • 2 large eggs Can substitute with applesauce for egg-free version.
  • 1/2 cup sour cream Gently fold in for best texture.
Crust
  • 12 pieces Graham cracker crusts or mini graham cracker cups Pre-made for convenience.

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. Line a muffin tin with cupcake liners or spray it lightly with non-stick cooking spray.
Mixing the Filling
  1. In a large bowl, beat the softened cream cheese until smooth and fluffy.
  2. Gradually mix in the sugar and vanilla extract until creamy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Gently fold in the sour cream until just combined.
Baking
  1. Spoon the cheesecake mixture into the prepared crusts, filling them about 3/4 full.
  2. Bake for about 25 minutes, or until centers are set but slightly jiggly.
  3. Cool in the pan for about 10 minutes, then transfer to the refrigerator to chill for at least 2 hours.

Notes

Store in the refrigerator for up to 5 days or freeze for up to 2 months. To reheat, let sit at room temperature or microwave briefly.