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Easy Mini Cheesecakes photo

Mini Cheesecakes

These Mini Cheesecakes are simply irresistible! Creamy, rich, and perfectly portioned, they’re the ultimate treat for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 1 cup finely crushed graham crackers (from about 7 full-size sheets)
  • 1.5 Tbsp granulated sugar
  • 3 Tbsp butter (melted)
For the Filling:
  • 16 oz. cream cheese (well softened)
  • 3/4 cup granulated sugar
  • 1.5 Tbsp all-purpose flour
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup sour cream
  • 1/4 cup heavy cream
  • Toppings for serving (optional), see notes for ideas

Equipment

  • Muffin tin
  • Parchment paper
  • Mixing bowls
  • Electric mixer
  • Rubber spatula
  • Measuring cups and spoons

Method
 

Instructions:
  1. Step 1: Preheat your oven to 325°F (163°C).
  2. Step 2: In a mixing bowl, combine the finely crushed graham crackers, 1 1/2 tablespoons of granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
  3. Step 3: Line a muffin tin with parchment paper liners. Press about 1 tablespoon of the graham cracker mixture into the bottom of each liner, forming a compact crust. Bake for 5-7 minutes until slightly golden. Remove from the oven and let cool.
  4. Step 4: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add 3/4 cup of granulated sugar and 1 1/2 tablespoons of flour, mixing until combined.
  5. Step 5: Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract, sour cream, and heavy cream until smooth.
  6. Step 6: Pour the cheesecake filling over the cooled crusts in each muffin tin, filling each liner about 3/4 full.
  7. Step 7: Bake for 18-20 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven and leave them inside for an additional 10-15 minutes.
  8. Step 8: Cool in the muffin tin for about 10 minutes, then transfer to a wire rack. Chill in the refrigerator for at least 2 hours before serving.

Notes

  • Use room temperature cream cheese for a smooth filling.
  • Don’t overmix the eggs to prevent cracks.
  • Chill the cheesecakes thoroughly for the best texture.
  • Customize with various toppings like fruit or chocolate.
  • Store in an airtight container in the fridge for up to 3 days.