Mini Cheesecakes
Rich, creamy mini cheesecakes baked in a muffin tin with a buttery graham cracker crust. Perfectly portioned, easy to customize with toppings, freezer-friendly, and great for parties or weeknight treats.
Ingredients
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar (for crust)
- 4 tablespoons unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- pinch of salt
- 1 tablespoon lemon juice (optional)
- toppings: fresh fruit, fruit preserves, whipped cream, chocolate ganache (to serve)
Instructions
- Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners.
- Make the crust: In a bowl, stir graham cracker crumbs, 2 tablespoons sugar, and melted butter until evenly moistened.
- Divide about 1 tablespoon crust mixture into each liner and press firmly to form the base. Bake 5 minutes, then cool slightly.
- Make the filling: Beat softened cream cheese and 1/2 cup sugar until smooth and creamy, scraping the bowl.
- Add eggs one at a time, mixing just until combined. Stir in sour cream, vanilla, lemon juice (if using), and a pinch of salt.
- Divide filling evenly among crusts, filling almost to the top.
- Bake 16–18 minutes, until edges are set and centers still have a slight wobble. Do not overbake.
- Cool completely in the pan, then refrigerate at least 2 hours until chilled and set.
- Remove liners, add desired toppings (fruit, whipped cream, ganache), and serve chilled.
Nutrition
Serving: 1mini cheesecakeCalories: 220kcalCarbohydrates: 17gProtein: 4gFat: 16gSaturated Fat: 9gSodium: 170mgSugar: 13g
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