Description
Delightful mini cheesecakes with a creamy filling and a buttery graham cracker crust, perfect for gatherings.
Ingredients
Scale
- 16 oz (450g) cream cheese
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1 cup graham crackers, crushed
- 1/4 cup unsalted butter, melted
- 1/2 cup sour cream or heavy cream (optional)
Instructions
- Preheat your oven to 325°F (160°C) and prepare a muffin tin with mini cupcake liners.
- Make the crust by combining the crushed graham crackers with melted butter and pressing the mixture into the bottom of each liner.
- Prepare the filling by beating cream cheese until smooth, adding sugar, then eggs one at a time, followed by vanilla extract. Add sour cream or heavy cream if desired.
- Pour the filling over the crusts, filling each one about three-quarters full.
- Bake for 20-25 minutes until set but slightly jiggly in the center.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely and refrigerate for at least 4 hours.
- Garnish with your favorite toppings such as fresh fruit, whipped cream, or chocolate drizzle before serving.
Notes
For best results, avoid overbaking and refrigerate mini cheesecakes fully to develop creamy texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220
- Sugar: 12g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg
Keywords: cheesecake, mini desserts, easy recipes, baking, party treats