Lunch Box Cheese Cakes
Perfectly portioned and irresistibly creamy, these Lunch Box Cheesecakes are the ultimate grab-and-go dessert, ideal for school lunches, picnics, or quick afternoon treats. Featuring a buttery graham cracker crust and a silky cream cheese filling sweetened with vanilla and a hint of tangy sour cream, each mini cheesecake is baked to perfection in a muffin tin for easy handling and mess-free indulgence. Ready in just 35 minutes of active time, these portable cheesecakes can be customized with your favorite toppings, from a classic dollop of strawberry jam to fresh fruit or chocolate drizzle. With 12 individual servings, these mini delights are perfect for sharing—or savoring solo! Easy, versatile, and utterly delicious, they’re a must-try recipe for cheesecake lovers everywhere.
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Recipe Information
Ingredients
- 120 g Graham cracker crumbs
- 50 g Granulated sugar
- 60 g Unsalted butter, melted
- 450 g Cream cheese, softened
- 150 g Granulated sugar
- 5 ml Vanilla extract
- 2 Large eggs
- 120 g Sour cream
- 60 ml Strawberry jam or desired topping (optional)
Instructions
Preheat your oven to 160°C (325°F) and line a 12-cup muffin tin with paper liners.
In a medium mixing bowl, combine the graham cracker crumbs and 50g of granulated sugar. Pour the melted butter over the mixture and stir until evenly moistened.
Divide the crumb mixture evenly among the muffin cups, pressing it firmly into the bottom to form the crust. Use the back of a spoon or a small cup to compact it tightly. Set aside.
In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy, about 2 minutes.
Add 150g of granulated sugar to the cream cheese and mix until fully incorporated.
Mix in the vanilla extract and eggs one at a time, beating well after each addition.
Add the sour cream to the mixture and beat until smooth and creamy.
Spoon the cream cheese filling evenly over the prepared crusts in the muffin tin, filling each liner nearly to the top.
Bake the cheesecakes in the preheated oven for 18-20 minutes, or until the centers are just set and have a slight wobble.
Turn off the oven, crack the door slightly, and allow the cheesecakes to cool in the oven for 10 minutes to prevent cracking.
Remove the cheesecakes from the oven and let them cool completely at room temperature before transferring to the refrigerator. Chill for at least 2 hours or overnight.
Before serving, top each mini cheesecake with a dollop of strawberry jam or your desired topping, if using.
Nutrition Facts
Calories |
324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.1 g | 27% | |
| Saturated Fat | 12.3 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 199 mg | 9% | |
| Total Carbohydrate | 30.4 g | 11% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 24.2 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 60 mg | 5% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 69 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.
