Description
These mini cheesecakes with a buttery graham cracker crust are the perfect bite-sized dessert. Creamy, rich, and easy to make, they are ideal for parties, holidays, or when you want a simple yet indulgent treat. No water bath required, and they come together quickly with just a few ingredients.
Ingredients
Scale
For the Crust:
- 1 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 3 ½ tablespoons melted butter
For the Cheesecake Filling:
- 16 ounces (2 blocks) cream cheese, softened
- ⅓ cup sour cream, room temperature
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
Instructions
- Prepare the oven and pan: Preheat the oven to 325°F. Line a standard muffin pan with cupcake liners to prevent sticking and make removal easier.
- Make the crust: In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter, stirring until the mixture resembles wet sand. Evenly distribute the mixture into the cupcake liners, pressing it down firmly to create a solid base. Bake for 5 minutes, then let it cool while preparing the filling.
- Mix the cheesecake batter: In a large bowl, beat the softened cream cheese and sour cream until smooth and creamy. Add sugar and vanilla extract, mixing until fully combined and lump-free.
- Incorporate the eggs: Add the eggs one at a time, mixing on low speed just until combined. Avoid overbeating to prevent excess air, which can cause cracks. Scrape down the sides of the bowl to ensure everything is evenly mixed.
- Fill and bake: Evenly distribute the cheesecake batter into the prepared crusts, filling each liner nearly to the top. Bake for 17-20 minutes, or until the tops are set but slightly jiggly in the center.
- Cool and chill: Let the cheesecakes cool in the pan for about an hour, then transfer them to the refrigerator for at least 3 hours, preferably overnight, to fully set.
Notes
- Use room-temperature ingredients to ensure a smooth, lump-free batter.
- Do not overmix the eggs, as this can lead to cracks.
- For a citrus twist, add a tablespoon of lemon zest to the filling.
- Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Top with whipped cream, berries, chocolate sauce, or caramel for extra indulgence.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 55mg