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Add desired toppings before serving.

Mini Cheesecakes

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Prep Time 15 minutes
Chill Time/Cook Time 2 hours 25 minutes
Total Time 2 hours 40 minutes
Course Dessert
Cuisine American
Servings 12 servings

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.
Nutrition (per mini cheesecake): Calories: 210, Carbs: 17g, Protein: 3g, Fat: 15g, Cholesterol: 55mg, Sodium: 140mg, Potassium: 45mg, Fiber: 0g, Sugar: 13g
"An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site."