mini cheesecakes

These mini cheesecakes are creamy, bite-sized treats made with a graham cracker crust and smooth cheesecake filling. Perfect for parties or individual servings, they’re easy to make and can be topped with fruit, caramel, or whipped cream for added flavor.

mini cheesecakes

Print Recipe

These mini cheesecakes are creamy, bite-sized treats made with a graham cracker crust and smooth cheesecake filling. Perfect for parties or individual servings, they’re easy to make and can be topped with fruit, caramel, or whipped cream for added flavor.

• Author: Chef Megan

Ingredients

Scale 1x2x3x

• 1 cupgraham cracker crumbs
• 3 tablespoonsgranulated sugar
• 3 1/2 tablespoonsunsalted butter, melted
• 16 ozcream cheese, softened
• 1/3 cupsour cream
• 1/2 cupgranulated sugar
• 1 teaspoonvanilla extract
• 2large eggs
• Cherry pie filling, caramel sauce, fresh berries, or whipped cream

Instructions

1. Prepare the Crust:Preheat oven to 325°F (163°C). Line a 12-cup muffin pan with cupcake liners.In a bowl, combine the graham cracker crumbs, sugar, and melted butter until the crumbs are evenly moistened.Divide the mixture between the liners and press firmly into the bottoms. Bake for 5 minutes, then set aside to cool slightly.
2. Preheat oven to 325°F (163°C). Line a 12-cup muffin pan with cupcake liners.
3. In a bowl, combine the graham cracker crumbs, sugar, and melted butter until the crumbs are evenly moistened.
4. Divide the mixture between the liners and press firmly into the bottoms. Bake for 5 minutes, then set aside to cool slightly.
5. Make the Cheesecake Filling:In a mixing bowl, beat the softened cream cheese and sour cream until smooth.Add the sugar and vanilla extract, mixing until fully combined.Beat in the eggs one at a time on low speed, just until incorporated.
6. In a mixing bowl, beat the softened cream cheese and sour cream until smooth.
7. Add the sugar and vanilla extract, mixing until fully combined.
8. Beat in the eggs one at a time on low speed, just until incorporated.
9. Assemble and Bake:Evenly distribute the cheesecake filling over each crust, filling each liner nearly to the top.Bake for 17-20 minutes, or until the centers are set but still slightly jiggly.Remove from the oven and let cool in the pan for 1 hour. Then transfer to the fridge to chill for at least 3 hours or overnight.
10. Evenly distribute the cheesecake filling over each crust, filling each liner nearly to the top.
11. Bake for 17-20 minutes, or until the centers are set but still slightly jiggly.
12. Remove from the oven and let cool in the pan for 1 hour. Then transfer to the fridge to chill for at least 3 hours or overnight.
13. Serve with Toppings:Once fully chilled, add your desired toppings such as fruit filling, whipped cream, or chocolate sauce.
14. Once fully chilled, add your desired toppings such as fruit filling, whipped cream, or chocolate sauce.

Notes

Storage: Store in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze individual cheesecakes without toppings for up to 3 months. Thaw in the fridge overnight before serving.