Little Cheesecakes
Indulge in the creamy goodness of these Little Cheesecakes—a delightful twist on the classic dessert, perfectly portioned for individual servings. With a buttery graham cracker crust and a rich, velvety cream cheese filling, this easy-to-make recipe is ideal for satisfying sweet cravings or impressing guests at gatherings. Ready in just 40 minutes of active prep and baking time, these mini cheesecakes are a fuss-free dessert that’s both elegant and customizable. Top them with fresh fruit, whipped cream, or a drizzle of chocolate to add a personalized flair to every bite. Whether you're hosting a party or treating yourself to a special dessert, these perfectly chilled treats are a guaranteed crowd-pleaser! Keywords: little cheesecakes, mini cheesecake recipe, individual desserts, easy cheesecake recipe, graham cracker crust cheesecake.
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Recipe Information
Ingredients
- 1 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 0.67 cup granulated sugar
- 0.25 cup sour cream
- 1 teaspoon vanilla extract
- 2 eggs
- optional toppings (e.g., fruit, whipped cream, chocolate drizzle)
Instructions
Preheat your oven to 325°F (163°C). Line a standard muffin tin with 12 paper cupcake liners.
In a small bowl, combine the graham cracker crumbs, 3 tablespoons of sugar, and melted butter. Mix until the crumbs are evenly coated.
Spoon about 1 tablespoon of the crumb mixture into each muffin cup. Press down firmly to form an even crust, using the back of a spoon. Set aside.
In a large mixing bowl, beat the softened cream cheese and 2/3 cup of sugar together until smooth and creamy using a hand or stand mixer.
Add the sour cream and vanilla extract to the cream cheese mixture, and beat until well combined.
Add the eggs, one at a time, mixing on low speed until just incorporated. Do not overmix once the eggs are added.
Divide the cream cheese filling evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until the centers are just set and have a slight jiggle. Do not overbake.
Remove the muffin tin from the oven and let the cheesecakes cool in the tin for 30 minutes. Then transfer them to the refrigerator and chill for at least 2 hours, or until completely set.
Once chilled, remove the paper liners and garnish with your favorite toppings such as fresh fruit, whipped cream, or a drizzle of chocolate. Serve and enjoy!
Nutrition Facts
Calories |
3602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 244.8 g | 314% | |
| Saturated Fat | 142.5 g | 712% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1037 mg | 346% | |
| Sodium | 2409 mg | 105% | |
| Total Carbohydrate | 315.5 g | 115% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 236.9 g | ||
| Protein | 53.9 g | 108% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 699 mg | 54% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 893 mg | 19% | |
*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.
