Introduction

These mini cheesecakes are a delightful treat that’s perfect for any occasion. With a buttery graham cracker crust and a smooth, creamy filling, they offer all the classic flavors of cheesecake in a convenient, bite-sized form. Easy to make and sure to impress, they’re a must-try dessert for home bakers.

The image shows several mini cheesecakes on a white marbled surface. Each cheesecake has two main layers: a bottom brown crumbly crust and a thick pale yellow creamy cheesecake layer on top. Some cheesecakes are topped with a shiny bright red strawberry sauce with visible chunks of strawberries, while others are plain. One cheesecake in the front is without any topping, and a shiny silver spoon with some strawberry sauce is placed nearby. A fresh red strawberry is also partially visible on the surface. The cheesecakes are in white paper liners that have a red floral pattern. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 cups graham cracker crumbs
3 tablespoons granulated sugar
1/4 cup unsalted butter (melted)
16 ounces cream cheese (room temperature)
1/2 cup granulated sugar
2 large eggs (room temperature)
1/2 cup sour cream (room temperature)
1 teaspoon vanilla extract

Instructions

Step 1: Preheat the oven to 350 degrees Fahrenheit. Line a standard-sized cupcake pan with 18 paper liners and set aside.
Step 2: In a bowl, combine the graham cracker crumbs and 3 tablespoons of granulated sugar. Add the melted butter and stir until fully mixed. Divide the crust mixture evenly among the cupcake liners. Use the back of a measuring cup to press the crust firmly into the bottom of each cup. Set aside.
Step 3: In a large bowl, beat the cream cheese with a mixer until smooth. Add 1/2 cup granulated sugar and mix until combined. Add the eggs one at a time, mixing after each addition. Then mix in the sour cream, followed by the vanilla extract. Mix gently to avoid incorporating extra air, which can cause the cheesecakes to sink.
Step 4: Evenly distribute the cheesecake batter over the crusts in the cupcake liners. Tap the pan gently on the countertop a few times to level the batter and release any air bubbles.
Step 5: Bake for 17 to 19 minutes, until the cheesecakes look set and only the centers slightly jiggle. Turn off the oven and crack the oven door open a few inches. Let the cheesecakes rest inside for 2 to 3 minutes before removing them.
Step 6: Allow the cheesecakes to cool at room temperature for 30 minutes, then refrigerate for at least 2 hours or up to 1 day. The cheesecakes may sink slightly as they chill. Serve plain or topped with strawberry sauce, cherries, or whipped cream.

Tips & Variations

Make sure all dairy ingredients are at room temperature to ensure a smooth, lump-free batter.
Press the crust firmly to prevent it from crumbling when serving.
For a chocolate twist, add 2 tablespoons of cocoa powder to the crust mixture.
Top with fresh fruit, caramel sauce, or a sprinkle of cinnamon for added flavor.

Storage

Store the mini cheesecakes covered in the refrigerator for up to 3 days. For longer storage, freeze them in an airtight container for up to 1 month. To thaw, place in the refrigerator overnight. Reheat is not recommended as it affects texture; serve chilled for best taste and consistency.

How to Serve

The image shows small cheesecakes with three distinct layers. The bottom layer is a crumbly, light brown crust. The middle layer is a creamy, pale yellow cheesecake filling that looks smooth and soft. The top layer is a glossy, bright red strawberry topping with chunks of fruit, placed generously on the cheesecake surface. One cheesecake is cut in half, showing the three layers clearly. Nearby, a spoon holds extra shiny strawberry topping, and a few strawberries are also in the scene. Everything is placed on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these mini cheesecakes ahead of time?

Yes, they can be made a day in advance and stored in the refrigerator until ready to serve. This actually helps the flavors develop and the texture to set perfectly.

Why do my cheesecakes sometimes crack?

Cracking often happens if the batter is overmixed or if the oven temperature is too high. Mixing gently and baking at the recommended temperature helps prevent cracks.