Easy Mini Cheesecakes
Easy Mini Cheesecakes are the ultimate indulgence, combining a rich and creamy filling with a buttery graham cracker crust. These delightful bite-sized desserts are not only simple to make but also customizable, making them perfect for any occasion—whether you’re celebrating a special event or treating yourself on a quiet night in. With their charming size and luscious texture, these mini cheesecakes are sure to impress your guests and satisfy your sweet cravings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Makes approximately 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup sour cream
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 325°F (160°C) and line a muffin tin with paper liners.
- In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press about a tablespoon into each muffin cup.
- In another bowl, beat softened cream cheese until smooth. Add sour cream, eggs one at a time, vanilla extract, and sugar until well blended.
- Pour the filling over the crusts in the muffin tin, filling each almost to the top.
- Bake for 20-25 minutes until set but slightly jiggly in the center.
- Allow to cool in the pan before refrigerating for at least an hour before serving.
Nutrition
- Serving Size: 1 mini cheesecake (50g)
- Calories: 170
- Sugar: 8g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 45mg
Keywords: For added flavor variations, substitute graham crackers with Oreos or add toppings like fresh berries or chocolate chips. Store mini cheesecakes in an airtight container in the fridge for up to five days or freeze individually for three months.