Go Back

Mini Cheesecakes

Delightful mini cheesecakes with a graham cracker crust, creamy filling, and topped with fruits or sauces, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup graham cracker crumbs
  • 3 tbsp melted butter
  • 2 tbsp granulated sugar
For the filling
  • 16 oz full-fat cream cheese (room temperature) Ensure cream cheese is at room temperature for smooth mixing.
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ¼ cup sour cream Can be substituted with Greek yogurt for a tangier flavor.
  • 1 tsp lemon zest
  • ¼ cup mini chocolate chips
For toppings
  • Fruit compote (strawberry, blueberry, raspberry)
  • Whipped cream
  • Caramel drizzle
  • Crushed cookies or nuts

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C). Line a muffin tin with paper liners.
  2. In a bowl, mix graham cracker crumbs, melted butter, and sugar for the crust. Press approximately one tablespoon of the mixture into each liner.
  3. Bake the crusts for 5 minutes, then allow them to cool.
Filling preparation
  1. In a mixing bowl, beat the cream cheese until smooth. Gradually add sugar and mix until combined.
  2. Add eggs one at a time, mixing fully before adding the next. Incorporate vanilla extract, sour cream, lemon zest, and mini chocolate chips.
Baking
  1. Spoon the filling over the cooled crusts, filling them about three-quarters full.
  2. Bake for 15 to 20 minutes, until the centers are set but slightly jiggly.
  3. Cool to room temperature, then refrigerate for at least 2 hours before serving.
  4. Top with selected toppings before serving.

Notes

Store mini cheesecakes in a covered container in the refrigerator for up to a week. They can be frozen for up to three months; thaw in the refrigerator before serving.