Description
These Mini Cheesecakes are a delightful handheld dessert perfect for any occasion. Featuring a buttery graham cracker crust and a smooth, creamy filling, they are easy to make and can be customized with your favorite toppings like fresh berries or chocolate ganache. Ideal for parties, celebrations, or a simple sweet treat.
Ingredients
Scale
For the crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- Pinch of salt
Optional toppings:
- Fresh berries
- Fruit compote
- Chocolate ganache
- Whipped cream
Instructions
- Preheat and prepare crust: Preheat the oven to 325°F (160°C). Line a 12-cup muffin pan with paper liners. In a small bowl, combine graham cracker crumbs, sugar, and melted butter, mixing until the texture resembles wet sand. Divide the mixture evenly among the liners (about 1 tablespoon each) and press firmly into the bottom. Bake the crusts for 5 minutes, then remove and set aside.
- Make the filling: In a large bowl, beat the softened cream cheese until smooth. Add sugar and mix until fully incorporated. Beat in the eggs one at a time, ensuring each is well combined. Stir in sour cream, vanilla extract, and a pinch of salt. Mix until smooth, taking care not to overmix.
- Assemble and bake: Spoon the batter evenly over the crusts, filling each liner about 3/4 full. Bake for 16 to 18 minutes, or until the centers are just set and slightly jiggly. Turn off the oven, crack the door open, and let the cheesecakes cool inside for 10 minutes.
- Cool and chill: Transfer cheesecakes to a wire rack to cool completely. Refrigerate for at least 2 hours or overnight for best texture.
- Add toppings and serve: Before serving, top with your favorite fresh berries, fruit compote, chocolate ganache, or whipped cream if desired. Enjoy chilled.
Notes
- For best results, bring all ingredients to room temperature before mixing to ensure a smooth batter.
- Mini cheesecakes freeze well—wrap tightly and thaw in the refrigerator before serving.
- For a fruity twist, try swirling a bit of your favorite jam into the batter before baking.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220
- Sugar: 14g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 55mg
