Individual Cheesecakes
Indulge in the creamy decadence of these easy-to-make Individual Cheesecakes—perfectly portioned mini treats that are as delightful to look at as they are to eat! This recipe features a buttery graham cracker crumb crust that pairs beautifully with a rich and velvety cream cheese filling, flavored with a touch of vanilla. Ready in under 40 minutes, these single-serve desserts are baked to perfection in a muffin tin for effortless preparation and cleanup. The cheesecakes are chilled for optimal texture and can be customized with your favorite toppings, such as fresh fruit, whipped cream, or a drizzle of chocolate syrup, making them perfect for parties, potlucks, or a simple sweet indulgence at home. Whether you’re hosting a crowd or treating yourself, these mini cheesecakes are sure to impress!
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Recipe Information
Ingredients
- 1 cup Graham cracker crumbs
- 4 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar
- 8 ounces Cream cheese, softened
- 0.33 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 1 large Egg
- 0.25 cup Sour cream
- Optional toppings: fresh fruit, whipped cream, chocolate syrup
Instructions
Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
In a medium bowl, mix together the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until the mixture resembles wet sand.
Distribute the mixture evenly among the muffin cups, pressing firmly into the bottoms to create a crust layer.
In a large mixing bowl, beat the softened cream cheese and 1/3 cup sugar with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
Add the vanilla extract and egg, beating until fully incorporated. Scrape down the sides of the bowl as needed.
Mix in the sour cream until just combined. Do not overmix.
Spoon the cream cheese filling evenly over the prepared crusts, filling each cup about 3/4 full.
Bake in the preheated oven for 20-25 minutes, or until the centers are slightly set (they will jiggle slightly when shaken).
Remove from the oven and let cool in the muffin tin for 10 minutes, then transfer to a wire rack to cool completely.
Refrigerate the individual cheesecakes for at least 2 hours or overnight to set.
Before serving, optionally top with fresh fruit, whipped cream, or chocolate syrup for extra flavor.
Nutrition Facts
Calories |
2350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.0 g | 201% | |
| Saturated Fat | 89.7 g | 449% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 623 mg | 208% | |
| Sodium | 1610 mg | 70% | |
| Total Carbohydrate | 215.9 g | 79% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 143.0 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 408 mg | 31% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 605 mg | 13% | |
*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.
