Individual Mini Cheesecakes
Treat yourself to a batch of luscious Individual Mini Cheesecakes—perfectly portioned bites of creamy indulgence! This easy-to-make recipe features a buttery graham cracker crust topped with a velvety cream cheese filling that's lightly sweetened and enhanced with a hint of vanilla. With just 20 minutes of prep time and quick baking in a muffin tin, these cheesecakes are a convenient and elegant dessert for any occasion. Personalize each one with your favorite toppings, from fresh fruit to rich chocolate drizzle or a dollop of whipped cream, to create a show-stopping treat. Whether you're hosting a party or satisfying a personal sweet craving, these mini cheesecakes are guaranteed to impress.
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Recipe Information
Ingredients
- 1 cup Graham cracker crumbs
- 3 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar (for crust)
- 16 ounces Cream cheese, softened
- 0.5 cup Granulated sugar (for filling)
- 1 teaspoon Vanilla extract
- 2 units Large eggs
- 0.5 cup Sour cream
- Optional toppings (e.g., fruit, chocolate, whipped cream)
Instructions
Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners.
In a medium-sized mixing bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix thoroughly until the crumbs are moist and hold together when pressed.
Spoon approximately 1 tablespoon of the crumb mixture into each muffin liner and press it down firmly to form the crust. Use the back of a spoon or your fingers to flatten it evenly.
Bake the crusts in the preheated oven for 5 minutes. Remove them from the oven and set aside to cool while preparing the cheesecake filling.
In a large mixing bowl, beat the softened cream cheese and 1/2 cup of granulated sugar together using a hand or stand mixer until smooth and creamy, about 2-3 minutes.
Add the vanilla extract and eggs to the cream cheese mixture, one at a time, beating well after each addition.
Gently fold in the sour cream until just combined, being careful not to overmix the batter.
Evenly distribute the cheesecake batter over the pre-baked crusts in the muffin tin, filling each cup nearly to the top.
Bake the mini cheesecakes for 16-18 minutes, or until the centers are set but still slightly jiggly when gently shaken.
Remove the muffin tin from the oven and allow the cheesecakes to cool to room temperature in the pan. Then refrigerate them for at least 2 hours, or until completely chilled.
Once chilled, remove the mini cheesecakes from the paper liners and garnish with your choice of toppings such as fresh fruit, chocolate drizzle, or whipped cream before serving.
Nutrition Facts
Calories |
284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.5 g | 26% | |
| Saturated Fat | 11.9 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 197 mg | 9% | |
| Total Carbohydrate | 22.1 g | 8% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 16.5 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 62 mg | 5% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 72 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.
