Easy Mini Cheesecakes
Discover the ultimate dessert indulgence with these Easy Mini Cheesecakes—perfectly portioned treats bursting with creamy, tangy flavors that are sure to impress! Featuring a buttery graham cracker crust and a rich, velvety cheesecake filling, these bite-sized delights are as simple to make as they are delicious. With just 20 minutes of prep time and a hint of vanilla for added depth, this recipe is ideal for parties, potlucks, or an elegant dessert spread. Customize each cheesecake with your favorite toppings—fresh fruit, whipped cream, or a drizzle of chocolate syrup—for a personal touch. Effortlessly elegant and irresistibly creamy, these no-fuss mini cheesecakes are guaranteed to be a crowd-pleaser!
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Recipe Information
Ingredients
- 1 cup Graham cracker crumbs
- 2 tablespoons Granulated sugar (for crust)
- 4 tablespoons Unsalted butter, melted
- 16 ounces Cream cheese, softened
- 0.5 cup Granulated sugar (for filling)
- 1 teaspoon Vanilla extract
- 2 Large eggs
- 0.5 cup Sour cream
- Optional toppings (e.g., fruit, whipped cream, chocolate syrup)
Instructions
Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners.
In a medium mixing bowl, combine the graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Stir until the mixture resembles damp sand.
Spoon about 1 tablespoon of the crumb mixture into each muffin liner and press down firmly with the back of a spoon or the bottom of a small glass. Set aside.
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth, about 2-3 minutes.
Add 1/2 cup of sugar and the vanilla extract to the cream cheese, and mix until combined.
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
Mix in the sour cream until the batter is creamy and smooth. Be careful not to overmix.
Divide the cream cheese mixture evenly among the muffin liners, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until the centers are set and slightly jiggle when gently shaken.
Remove from the oven and cool in the pan for 30 minutes, then transfer the cheesecakes to the refrigerator to chill for at least 2 hours before serving.
Once chilled, top the mini cheesecakes with your favorite toppings such as fresh fruit, whipped cream, or a drizzle of chocolate syrup.
Nutrition Facts
Calories |
284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.8 g | 27% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 195 mg | 8% | |
| Total Carbohydrate | 21.5 g | 8% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 16.1 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 60 mg | 5% | |
| 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.
