Miniature Cheesecakes
Indulge in the perfect bite-sized dessert with these creamy and irresistible Miniature Cheesecakes. Featuring a buttery graham cracker crust and a rich, velvety cream cheese filling, these individual cheesecakes are an easy yet elegant treat for any occasion. With just 20 minutes of prep time and a short bake, they’re ideal for parties, holidays, or everyday indulgence. Customize them with your favorite toppings, like fresh fruit, chocolate ganache, or a dollop of whipped cream, to suit any palate. These mini cheesecakes are not only simple to make but also store beautifully, making them a versatile and crowd-pleasing dessert option. Perfect for sharing, this recipe makes 12 servings, ensuring everyone gets their own perfect little cheesecake!
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Recipe Information
Ingredients
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar (for crust)
- 4 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 0.75 cup granulated sugar (for filling)
- 0.5 cup sour cream
- 1 teaspoon vanilla extract
- 2 large eggs
- as needed optional toppings (e.g., fruit, chocolate ganache)
Instructions
Preheat your oven to 325°F (163°C) and line a standard 12-cup muffin tin with paper liners.
In a medium mixing bowl, combine the graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Mix until the texture resembles wet sand.
Spoon about 1 to 1.5 tablespoons of the crumb mixture into each muffin liner. Use the back of a spoon or a small flat object to press the crumbs firmly into the bottom. Set aside.
In a large mixing bowl, beat the softened cream cheese and 3/4 cup sugar together using an electric mixer until smooth and creamy, about 2-3 minutes.
Add the sour cream and vanilla extract to the mixture and mix until well incorporated.
Beat in the eggs one at a time, mixing just until combined. Do not overmix to avoid incorporating too much air.
Fill each muffin liner with the cream cheese mixture, dividing it evenly among the 12 cups. Each liner should be about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until the centers are just set and slightly jiggly when shaken.
Remove the cheesecakes from the oven and allow them to cool in the muffin tin for 30 minutes. Then, transfer the cheesecakes to the refrigerator and chill for at least 2 hours or overnight.
Once chilled, remove the paper liners and add your desired toppings, such as fresh fruit, chocolate ganache, or whipped cream, before serving.
Nutrition Facts
Calories |
300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.8 g | 27% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 195 mg | 8% | |
| Total Carbohydrate | 25.7 g | 9% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 20.2 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 60 mg | 5% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 73 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.
