Description
These Mini Cheesecakes are creamy, rich, and perfectly portioned bite-sized desserts. Featuring a buttery graham cracker crust and a smooth cream cheese filling, they are baked to perfection and can be topped with fresh berries or whipped cream for an elegant finish. Ideal for parties or a sweet treat any time, these cheesecakes are easy to prepare and can be made ahead for convenience.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter (melted)
Filling
- 16 ounces cream cheese (softened)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1 tablespoon all-purpose flour
Toppings (optional)
- Fresh berries or fruit topping
- Whipped cream
Instructions
- Prepare the crust: Preheat your oven to 325°F and line a 12-cup muffin tin with paper liners. In a small bowl, combine graham cracker crumbs, 2 tablespoons sugar, and melted butter until the mixture is evenly moistened. Press about 1 tablespoon of this mixture firmly into the bottom of each paper liner to form the crust. Bake the crusts for 5 minutes, then remove and allow to cool slightly.
- Make the filling: In a large bowl, beat the softened cream cheese and 1/2 cup sugar with an electric mixer until smooth and creamy, ensuring no lumps remain. Add the eggs one at a time, beating well after each to incorporate fully. Stir in the vanilla extract, sour cream, and flour, mixing just until combined to avoid overmixing.
- Fill and bake: Spoon the cream cheese filling evenly into the prepared crust-lined muffin cups, filling each about three-quarters full. Place the tin in the oven and bake for 18 to 20 minutes until the centers are just set but still slightly jiggly.
- Cool and chill: Remove the mini cheesecakes from the oven and let them cool in the pan for about 10 minutes. Then transfer them to a wire rack to cool completely. Once cooled, refrigerate the cheesecakes for at least 2 hours to allow them to firm up completely before serving.
- Serve: When ready to serve, top each mini cheesecake with fresh berries or a dollop of whipped cream if desired for added flavor and presentation.
Notes
- For a chocolate variation, fold mini chocolate chips into the cheesecake filling before baking.
- These mini cheesecakes can be prepared in advance and stored in the refrigerator for up to 5 days.
- For longer storage, freeze the cheesecakes and thaw them overnight in the refrigerator before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American