Tiny Cheesecakes
Indulge in the irresistible charm of Tiny Cheesecakes—perfectly portioned, velvety treats that bring all the decadence of classic cheesecake into individual servings. Crafted with a buttery graham cracker crust and a creamy, tangy filling of cream cheese, sour cream, and vanilla, these miniature delights are baked to perfection in a standard muffin tin. With just 20 minutes of prep time and customizable toppings like fresh fruit, chocolate drizzle, or caramel sauce, this recipe is as versatile as it is delightful. Whether you're hosting a party or treating yourself, these bite-sized cheesecakes are a show-stopping dessert sure to satisfy any sweet tooth!
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Recipe Information
Ingredients
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar (for crust)
- 16 ounces cream cheese, softened
- 0.75 cup granulated sugar (for filling)
- 0.25 cup sour cream
- 1 teaspoon vanilla extract
- 2 pieces large eggs
- 1 as desired optional toppings (e.g., fruit, chocolate, caramel sauce)
Instructions
Preheat the oven to 325°F (163°C). Line a standard 12-cup muffin tin with paper liners.
In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until the texture resembles wet sand.
Divide the mixture evenly among the 12 muffin cups, about 1 tablespoon per cup. Press down firmly to form a flat crust layer.
In a large mixing bowl, beat the softened cream cheese and 3/4 cup of sugar together until smooth and creamy.
Add the sour cream and vanilla extract to the cream cheese mixture. Mix until combined.
Beat in the eggs one at a time, mixing just until the batter is smooth and fully incorporated. Avoid overmixing.
Divide the cheesecake batter evenly on top of the prepared crusts, filling each muffin cup nearly to the top.
Bake in the preheated oven for 20-25 minutes, or until the edges are set and the centers are slightly jiggly.
Remove from the oven and allow the cheesecakes to cool in the muffin tin at room temperature for 30 minutes.
Refrigerate the cooled cheesecakes for at least 2 hours or until fully chilled and set.
Remove the cheesecakes from the liners and top with your favorite toppings just before serving. Enjoy!
Nutrition Facts
Calories |
3525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 243.3 g | 312% | |
| Saturated Fat | 140.4 g | 702% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1027 mg | 342% | |
| Sodium | 2427 mg | 106% | |
| Total Carbohydrate | 300.3 g | 109% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 220.0 g | ||
| Protein | 52.4 g | 105% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 680 mg | 52% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 846 mg | 18% | |
*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.
