Description
Mini Cheesecakes are the perfect handheld version of a classic dessert, featuring a buttery graham cracker crust and a rich, creamy filling. Baked in muffin tins and topped however you please, these individual cheesecakes are quick to prepare, easy to serve, and guaranteed to impress—ideal for parties, holidays, or sweet everyday indulgence.
Ingredients
Graham Cracker Crust:
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165 g (1½ cups) graham cracker crumbs
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38 g (3 tbsp) granulated sugar
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57 g (¼ cup) unsalted butter, melted
Cheesecake Filling:
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454 g (16 oz) cream cheese, room temperature
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99 g (½ cup) granulated sugar
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2 large eggs, room temperature
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114 g (½ cup) sour cream, room temperature
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5 ml (1 tsp) vanilla extract
Instructions
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Preheat oven to 350°F (177°C). Line a muffin tin with 18 paper liners.
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Mix graham cracker crumbs with sugar, then stir in melted butter. Divide and press into liners.
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Beat cream cheese until smooth. Add sugar, then eggs one at a time. Mix in sour cream and vanilla until just combined.
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Pour filling into cups. Tap the pan gently to release air bubbles.
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Bake for 17–19 minutes, until centers are set but slightly jiggly.
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Cool in the oven with the door cracked for 2–3 minutes, then on the counter for 30 minutes.
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Chill in the fridge for at least 2 hours. Add toppings before serving.
Notes
Use room temperature ingredients to prevent lumps.
Avoid overmixing once eggs are added to keep cheesecakes from cracking.
Store in the fridge up to 5 days or freeze (without toppings) for up to 1 month.
Customize with toppings like fruit, chocolate, caramel, or cookie crumbles.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Desserts
- Method: Baked
- Cuisine: American