Mini Cheesecake Recipe
Indulge in the creamy decadence of this Mini Cheesecake Recipe, a delightful dessert that's as easy to make as it is to enjoy. Featuring a buttery graham cracker crust and a rich, velvety cream cheese filling, these perfectly portioned treats bake up beautifully in just 20 minutes. With the subtle tang of sour cream and a hint of vanilla, each bite is bursting with flavor and texture. Ideal for parties, gatherings, or simply satisfying a sweet tooth, these mini cheesecakes are customizable with your favorite toppings—think fresh fruit, whipped cream, or a drizzle of chocolate. Ready in under an hour (including prep!), they'll quickly become your go-to dessert for any occasion. Perfectly simple, irresistibly delicious!
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Recipe Information
Ingredients
- 9 sheets Graham crackers
- 2 tablespoons Granulated sugar
- 5 tablespoons Unsalted butter, melted
- 16 ounces Cream cheese, softened
- 0.75 cups Granulated sugar
- 0.5 cups Sour cream
- 1 teaspoon Vanilla extract
- 2 pieces Large eggs
Instructions
Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper cupcake liners.
Place the graham crackers in a food processor and pulse until fine crumbs form. Alternatively, place the crackers in a resealable bag and crush with a rolling pin.
In a small mixing bowl, combine the graham cracker crumbs with 2 tablespoons of granulated sugar and the melted butter. Stir until evenly combined.
Divide the crumb mixture evenly among the cupcake liners and press it firmly into the bottoms with the back of a spoon or the bottom of a flat glass.
Bake the crusts in the preheated oven for 5 minutes. Remove and let cool while preparing the filling.
In a large mixing bowl, beat the softened cream cheese and 3/4 cup of granulated sugar with a hand mixer or stand mixer at medium speed until smooth, about 2-3 minutes.
Add the sour cream and vanilla extract, beating until incorporated.
One at a time, add the eggs to the mixture, beating on low speed just until combined after each addition. Do not overmix to avoid incorporating too much air.
Divide the cheesecake batter evenly over the cooled crusts, filling each liner nearly to the top.
Bake in the preheated oven for 15-17 minutes, or until the centers are just set but slightly jiggly. Do not overbake.
Turn off the oven, crack the oven door slightly, and allow the cheesecakes to cool in the oven for 10 minutes. Then, transfer them to a wire rack to cool completely.
Refrigerate the mini cheesecakes for at least 2 hours or until fully chilled before serving.
Optional: Garnish with whipped cream, fresh fruit, or a drizzle of chocolate sauce.
Nutrition Facts
Calories |
3814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 276.4 g | 354% | |
| Saturated Fat | 154.3 g | 772% | |
| Polyunsaturated Fat | 10.2 g | ||
| Cholesterol | 1087 mg | 362% | |
| Sodium | 2220 mg | 97% | |
| Total Carbohydrate | 308.5 g | 112% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 252.5 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 715 mg | 55% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 738 mg | 16% | |
*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.
