Description
These Mini Cheesecakes are delightful individual desserts featuring a crunchy graham cracker crust and a creamy, smooth cheesecake filling. Perfectly portioned and topped with fresh berries, chocolate or caramel drizzle, and whipped cream, these mini treats are ideal for any occasion and easy to make at home.
Ingredients
Crust
- 1 cup graham cracker crumbs
- 2 tbsp sugar
- 4 tbsp melted butter
Filling
- 16 oz cream cheese, softened
- ½ cup sugar
- 1 tsp vanilla extract
- 2 large eggs
- ¼ cup sour cream
Toppings
- Fresh berries
- Chocolate or caramel drizzle
- Whipped cream
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with cupcake liners. In a bowl, combine the graham cracker crumbs, sugar, and melted butter until the mixture is evenly blended. Press this mixture firmly into the bottom of each muffin cup to form the crust. Bake the crusts for 5 minutes, then remove from the oven and set aside to cool slightly.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add in the vanilla extract, and then mix in the eggs one at a time, ensuring each is fully incorporated before adding the next. Gently stir in the sour cream until the batter is well combined and smooth.
- Assemble & Bake: Spoon the cheesecake batter evenly into each muffin cup over the pre-baked crusts, filling them about ¾ of the way full. Bake the mini cheesecakes for 15 to 18 minutes, or until the edges appear set but the center remains slightly jiggly. Remove from the oven and allow them to cool at room temperature for 30 minutes.
- Chill: Transfer the cooled cheesecakes to the refrigerator and chill for at least 2 hours, allowing them to fully set and develop flavor.
- Add Toppings & Serve: Once chilled, top each mini cheesecake with your choice of fresh berries, chocolate or caramel drizzle, and a dollop of whipped cream. Serve and enjoy your delicious mini cheesecakes!
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
- Do not overbake the cheesecakes; a slight jiggle in the center ensures a creamy texture.
- You can substitute sour cream with Greek yogurt for a tangier flavor and lighter texture.
- Use silicone cupcake liners or grease the muffin tin if not using liners to prevent sticking.
- For a gluten-free option, use gluten-free graham cracker crumbs.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
