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Mini Cheesecakes

Mini cheesecakes are bite-sized treats that are creamy, easy to make, and customizable with various toppings, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 2 hours
Servings: 12 servings
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 1 cup graham cracker crumbs
  • 1/4 cup sugar for the crust
  • 1/2 cup unsalted butter, melted
Filling Ingredients
  • 16 ounces cream cheese, softened Use room temperature for a smoother texture
  • 1 cup sugar for the filling
  • 1 teaspoon vanilla extract
  • 2 large eggs Add one at a time
  • 1/2 cup sour cream

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a mixing bowl, combine the graham cracker crumbs, 1/4 cup of sugar, and melted butter. Press this mixture into the bottom of muffin tin liners.
Mix Filling
  1. In another bowl, beat the cream cheese until it is smooth. Add 1 cup of sugar and vanilla, mixing well.
  2. Add the eggs one at a time, blending until smooth, and then stir in the sour cream.
Bake
  1. Pour the filling over the crusts in the muffin tin.
  2. Bake for 20-25 minutes until set but still jiggly in the center.
Cooling
  1. Let them cool and refrigerate for at least 2 hours before serving.

Notes

Serve your mini cheesecakes chilled, and feel free to add toppings like fruit, chocolate sauce, or whipped cream. Store in an airtight container in the refrigerator for up to a week or freeze for longer storage. Use room temperature cream cheese for a smoother filling, and avoid overmixing once the eggs are added to prevent cracks.