Individual Cheesecake
Indulge in the creamy decadence of Individual Cheesecakes, a delightful dessert that's as easy to make as it is irresistible. These perfectly portioned treats feature a buttery graham cracker crust topped with silky, tangy cheesecake filling made from smooth cream cheese, a touch of vanilla, and a hint of sour cream for balance. Baked to perfection in a muffin tin, these mini cheesecakes are ready in just 40 minutes, making them an ideal choice for parties, gatherings, or everyday indulgence. Customize them with your favorite toppings—whether fresh fruit, whipped cream, or a drizzle of chocolate—for a show-stopping finish. Perfectly portable and bursting with flavor, these bite-sized cheesecakes are a dessert lover’s dream!
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Recipe Information
Ingredients
- 1 cup Graham cracker crumbs
- 2 tablespoons Granulated sugar
- 3 tablespoons Unsalted butter (melted)
- 16 ounces Cream cheese (softened)
- 0.5 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 2 units Large eggs
- 0.25 cup Sour cream
- Optional toppings (e.g., fruit, whipped cream, chocolate sauce)
Instructions
Preheat your oven to 325°F (163°C) and line a standard 12-cup muffin tin with paper liners.
In a bowl, combine the graham cracker crumbs and 2 tablespoons of granulated sugar. Add the melted butter and mix until the crumbs are evenly moistened.
Divide the crumb mixture evenly among all 12 muffin cups, pressing it firmly into the bottom to create a crust layer. Set aside.
In a large mixing bowl, beat the softened cream cheese and 1/2 cup of granulated sugar with an electric mixer until smooth and creamy.
Add the vanilla extract and mix until incorporated. Then, beat in the eggs one at a time, mixing after each addition.
Fold in the sour cream until the batter is smooth and well combined.
Spoon the cheesecake batter over the prepared crusts in the muffin tin, filling each about 3/4 of the way full.
Bake in the preheated oven for 18–20 minutes, or until the centers are set and only slightly jiggly.
Remove the cheesecakes from the oven and let them cool in the tin for 30 minutes, then transfer them to the fridge and chill for at least 2 hours or until fully set.
Once chilled, remove the cheesecakes from the paper liners and top with your favorite toppings before serving.
Nutrition Facts
Calories |
273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 11.1 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 193 mg | 8% | |
| Total Carbohydrate | 21.3 g | 8% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 15.9 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 54 mg | 4% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 68 mg | 1% | |
*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.
