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Mini Cheesecakes

Delightful, creamy mini cheesecakes with a buttery crust, perfect for any occasion and loved by all.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
  • 0.25 cups granulated sugar
For the Filling
  • 16 oz cream cheese, softened Ensure it's at room temperature for a smooth texture.
  • 0.5 cups granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 0.25 cups sour cream (optional) For extra creaminess.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
Make the Crust
  1. In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
  2. Press the mixture firmly into the bottom of each lined muffin cup, creating an even layer.
Prepare the Cheesecake Filling
  1. In a large bowl, beat the softened cream cheese until smooth.
  2. Gradually add sugar, then beat in eggs one at a time, mixing well after each addition.
  3. Stir in vanilla and sour cream until smooth.
Fill the Cups
  1. Pour the cheesecake mixture evenly into each muffin cup over the crust, filling them about ¾ full.
Bake
  1. Bake for 15-20 minutes or until the edges are set but the center is slightly jiggly.
  2. Turn off the oven and leave the door ajar for about an hour to cool gradually.
Chill and Serve
  1. Remove from the oven, allow to cool completely, and then refrigerate for at least 3 hours before serving.

Notes

For a smooth texture, ensure your cream cheese is at room temperature. Top them off with fruit preserves or whipped cream just before serving for an extra touch of elegance. Store leftovers in an air-tight container in the refrigerator for up to a week. Mini cheesecakes freeze well for up to three months.