Description
These mini cheesecakes are creamy, rich, and baked in muffin tins for individual servings – perfect for parties and gatherings.
Ingredients
Units
Scale
- 1 cup graham cracker crumbs
- 2 tbsp sugar
- 3 tbsp melted butter
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup all-purpose flour (optional for thickening)
- Fruit topping or pie filling (optional, for garnish)
Instructions
- Preheat the oven to 325°F (163°C) and line a muffin tin with paper liners.
- Mix graham cracker crumbs, 2 tbsp sugar, and melted butter in a bowl. Press about 1 tablespoon of the mixture into the bottom of each muffin liner.
- Bake the crusts for 5 minutes and let them cool while preparing the filling.
- In a large bowl, beat the cream cheese until smooth. Add sugar and vanilla extract, and beat until combined.
- Add eggs one at a time, mixing well after each addition.
- Mix in sour cream and flour (if using) until smooth and creamy.
- Divide the cheesecake filling evenly among the muffin cups over the cooled crusts.
- Bake for 18-22 minutes, or until centers are set.
- Cool in the pan for 30 minutes, then refrigerate for at least 2 hours.
- Top with fruit or pie filling before serving, if desired.
Notes
- Let cream cheese soften at room temperature for easier mixing.
- Use a cookie scoop for even distribution of batter.
- Top with fresh berries, chocolate, or caramel for variety.
- Refrigerate leftovers in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 14g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 55mg
