A Dozen Cheesecakes
Indulge in the creamy decadence of "A Dozen Cheesecakes," a delightful recipe that combines rich, velvety cheesecake with the perfect portion-controlled twist. These individual mini cheesecakes feature a buttery graham cracker crust topped with a luscious cream cheese filling, creating a dessert that’s as elegant as it is easy to make. With a prep time of just 20 minutes and customizable toppings like fresh fruit, chocolate sauce, or caramel drizzle, these bite-sized treats are ideal for parties, potlucks, or satisfying your sweet tooth at home. Baked in a muffin tin for ultimate convenience and baked to perfection, these cheesecakes deliver all the flavor of a classic dessert in a manageable, mess-free size. Perfect for cheesecake lovers, this recipe guarantees creamy, rich results every time—no slicing required!
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Recipe Information
Ingredients
- 1 cup Graham cracker crumbs
- 4 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar (for crust)
- 16 ounces Cream cheese, softened
- 0.75 cup Granulated sugar (for filling)
- 0.33 cup Sour cream
- 1 teaspoon Vanilla extract
- 2 pieces Large eggs
- Optional topping: fresh fruit, chocolate sauce, or caramel
Instructions
Preheat your oven to 325°F (163°C) and line a standard muffin tin with 12 paper liners.
In a medium-sized bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until the mixture resembles wet sand.
Divide the crust mixture evenly among the muffin liners, pressing it firmly into the bottom of each liner with the back of a spoon or a small glass.
Bake the crusts for 5 minutes, then remove from the oven and set aside to cool slightly.
In a large mixing bowl, beat the softened cream cheese and 3/4 cup of sugar with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add the sour cream and vanilla extract, mixing until combined.
Beat in the eggs, one at a time, on low speed just until blended. Do not overmix to avoid incorporating too much air.
Spoon the cheesecake batter evenly over the prepared crusts, filling each liner about 3/4 full.
Bake for 15-18 minutes, or until the centers are just set and have a slight jiggle when shaken gently.
Cool the cheesecakes in the pan for 20 minutes, then transfer them to a wire rack to cool completely before refrigerating for at least 2 hours or overnight.
Before serving, add your desired toppings such as fresh fruit, chocolate sauce, or caramel drizzle.
Enjoy your perfectly portioned mini cheesecakes!
Nutrition Facts
Calories |
294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.2 g | 26% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 193 mg | 8% | |
| Total Carbohydrate | 25.5 g | 9% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 20.0 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 55 mg | 4% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 73 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
