Description
These mini cheesecakes are a perfect bite-sized dessert with a creamy, smooth filling and a buttery graham cracker crust. Easy to make and ideal for parties or as a sweet treat, they can also be customized with chocolate or fruit variations.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 tablespoon lemon juice
Topping (optional)
- Fresh berries or fruit topping
Instructions
- Preheat and prepare muffin tin: Preheat the oven to 325°F. Line a 12-cup muffin tin with paper liners to prevent sticking and make removal easier.
- Make the crust: In a small bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until the crumbs are moistened. Press approximately 1 tablespoon of this mixture into the bottom of each muffin cup to form an even crust layer.
- Prepare the filling: In a large bowl, beat the softened cream cheese until smooth using an electric mixer. Add 1/2 cup sugar and continue beating until creamy and well combined.
- Add eggs and flavorings: Mix in the eggs one at a time, beating after each addition. Then stir in the vanilla extract, sour cream, and lemon juice until the mixture is smooth and homogenous.
- Fill muffin cups: Pour the cream cheese mixture evenly over the crusts, filling each muffin cup about 3/4 full to allow room for slight rising during baking.
- Bake cheesecakes: Bake in the preheated oven for 18 to 22 minutes, or until the centers are just set but still slightly jiggly when gently shaken.
- Cool and chill: Remove from oven and allow mini cheesecakes to cool to room temperature. Once cooled, refrigerate for at least 2 hours to firm up and develop the flavors.
- Add toppings and serve: Before serving, top each mini cheesecake with fresh berries or your choice of fruit topping for added flavor and presentation.
Notes
- For flavored variations, add 2 tablespoons of cocoa powder to the filling for chocolate mini cheesecakes.
- Swirl fruit preserves into the filling before baking for a fruity twist.
- Store leftovers covered in the refrigerator for up to 4 days to maintain freshness.
