Description
These Mini Cheesecakes are creamy, rich, and perfectly portioned, with a buttery graham cracker crust and a smooth, tangy cheesecake filling. They’re easy to make, bake quickly, and perfect for any occasion—top them with fruit, caramel, or chocolate for a delicious bite-sized treat!
Ingredients
Scale
For the Crust:
- 1 cup graham cracker crumbs (about 8 crackers, crushed)
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter (melted)
For the Cheesecake Filling:
- 1 package (8 oz) cream cheese (softened to room temperature)
- 1/4 cup granulated sugar
- 1 large egg (room temperature)
- 1/2 tsp vanilla extract
- 1 tbsp sour cream (adds creaminess, optional but recommended)
For Topping (Optional):
- Fresh berries (strawberries, raspberries, blueberries)
- Chocolate drizzle
- Caramel sauce
- Whipped cream
Instructions
Step 1: Prepare the Crust
- Preheat oven to 325°F (160°C).
- Line a 12-cup muffin tin with paper liners or grease lightly.
- In a small bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Divide the mixture evenly into the muffin cups and press firmly to form the crust.
- Bake for 5 minutes, then remove and let cool slightly.
Step 2: Make the Cheesecake Filling
- In a mixing bowl, beat cream cheese and sugar until smooth.
- Add egg, vanilla extract, and sour cream, mixing until just combined. Do not overmix to avoid cracks.
Step 3: Assemble & Bake
- Spoon the cheesecake mixture evenly over the cooled crusts.
- Bake for 15-18 minutes, or until the edges are set but the centers are slightly jiggly.
- Turn off the oven, crack the door open, and let cool for 5 minutes before removing.
Step 4: Chill & Serve
- Let cheesecakes cool to room temperature, then refrigerate for at least 2 hours (or overnight for best results).
- Top with fruit, chocolate, caramel, or whipped cream before serving!
Notes
- Extra Creamy? Use room temperature ingredients and mix gently.
- Make It Chocolatey: Use chocolate cookie crumbs instead of graham crackers.
- No Cracks? Avoid overbaking—centers should still jiggle slightly.
- Storage: Refrigerate for up to 5 days or freeze for up to 3 months.