Is there anything more charming than a dessert you can eat in just a few bites? These Mini Cheesecakes are creamy, velvety, and nestled into a buttery graham cracker crust that melts in your mouth. Each one is like a little cloud of cheesecake heaven—perfect for birthdays, bridal showers, bake sales, or just because you need a sweet moment. They’re easy to make, totally customizable, and ideal for make-ahead planning.
If you love these, don’t miss my No-Bake Oreo Cheesecake Cups, or these Raspberry Swirl Cheesecake Bars!
Ingredients:
Graham Crust:
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter, melted
Cheesecake Filling:
- 2 (8 oz) blocks cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 2 large eggs
Optional Toppings:
- Fresh berries
- Fruit preserves
- Whipped cream
- Chocolate drizzle
Instructions:
1. Preheat your oven to 325°F (163°C). Line a 12-count muffin tin with cupcake liners.
2. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined.
3. Spoon about 1 tbsp of the mixture into each cupcake liner. Press down firmly to form the crust.
4. Bake crusts for 5 minutes. Remove and cool slightly.
5. In a large bowl, beat cream cheese and sugar until smooth and creamy.
6. Add sour cream and vanilla. Mix until combined.
7. Add eggs one at a time, mixing on low speed until just incorporated.
8. Divide batter evenly over crusts.
9. Bake for 17–20 minutes, or until centers are slightly jiggly.
10. Cool in pan for 30 minutes, then refrigerate at least 2 hours (overnight is best).
11. Add desired toppings before serving.
Serving and Presentation Tips:
Serve on a tiered platter with mixed berry toppings for a colorful party tray. Dress them up with mini mint sprigs or a dusting of powdered sugar. Great for gifting in decorative boxes or wrapping individually with cute ribbons!
FAQ:
Can I freeze these mini cheesecakes?
Absolutely! Once chilled, wrap each one in plastic wrap and store in a freezer-safe bag. Thaw overnight in the fridge.
Why do we bake at 325°F?
Lower baking temperature helps prevent cracking and keeps that creamy, custard-like texture.
Can I use a different crust?
Yes! Try crushed Oreos, vanilla wafers, or even gingersnaps for a holiday twist.
🔄 Storage Information:
Refrigerate mini cheesecakes in an airtight container for up to 5 days. Freeze individually wrapped ones up to 2 months. Thaw overnight in the fridge before serving.
Mini Cheesecakes
Ingredients
Graham Crust:
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter melted
Cheesecake Filling:
- 2 8 oz blocks cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 2 large eggs
Optional Toppings:
- Fresh berries
- Fruit preserves
- Whipped cream
- Chocolate drizzle
Instructions
- Preheat your oven to 325°F (163°C). Line a 12-count muffin tin with cupcake liners.
- In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined.
- Spoon about 1 tbsp of the mixture into each cupcake liner. Press down firmly to form the crust.
- Bake crusts for 5 minutes. Remove and cool slightly.
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Add sour cream and vanilla. Mix until combined.
- Add eggs one at a time, mixing on low speed until just incorporated.
- Divide batter evenly over crusts.
- Bake for 17–20 minutes, or until centers are slightly jiggly.
- Cool in pan for 30 minutes, then refrigerate at least 2 hours (overnight is best).
- Add desired toppings before serving.
Notes
- Use room temp cream cheese for smoothest texture.
- Don’t overmix the batter to prevent cracking.
- Chill thoroughly for best structure.
Can’t wait to hear how your mini cheesecakes turn out! If you make them, be sure to tag me on social media so I can see your adorable creations.
