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Mini Cheesecakes

Mini Cheesecakes are a perfect balance of creaminess and sweetness with a buttery graham cracker crust, making them a delightful treat for any gathering.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup graham cracker crumbs Feel free to swap for Digestive biscuits for a different flavor twist.
  • 1/4 cup sugar
  • 1/2 cup melted butter
For the filling
  • 16 oz cream cheese, softened Ensure it is at room temperature to avoid lumps.
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs Add one at a time.
  • 1/2 cup sour cream

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C).
  2. In a mixing bowl, combine graham cracker crumbs, 1/4 cup of sugar, and melted butter. Stir until well combined.
  3. Place cupcake liners in a muffin tin and press a tablespoon of the crumb mixture into the bottom of each liner to create an even layer.
  4. In a separate large bowl, beat the softened cream cheese until smooth. Gradually add in 1 cup sugar and vanilla extract, mixing until well combined.
  5. Add the eggs, one at a time, mixing well after each addition. Finally, stir in the sour cream until creamy and smooth.
  6. Spoon the cheesecake filling over the crust in each liner, filling them about 3/4 full.
Baking
  1. Place the muffin tin in the oven and bake for 15-20 minutes, or until the edges are set and the centers have a slight jiggle.
Cooling
  1. Allow the mini cheesecakes to cool in the muffin tin for about 10 minutes before transferring them to the refrigerator.
  2. Chill for at least 4 hours (or overnight for best results) before serving.

Notes

These mini cheesecakes can be stored in the refrigerator for up to 5 days or frozen for up to two months. Let them thaw in the fridge overnight if frozen. Top with fresh fruits, chocolate drizzles, or whipped cream for added flair.