Description
Delicious and creamy mini cheesecakes with a buttery graham cracker crust, perfect for individual servings. These easy-to-make treats are baked to perfection with a smooth, rich filling and can be topped with your favorite fruity toppings or whipped cream.
Ingredients
Scale
Crust
- 1.5 cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 1/4 cup unsalted butter, melted
Filling
- 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
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a standard-sized cupcake pan with 18 paper liners to prepare for the crust.
- Make the Crust: In a bowl, combine graham cracker crumbs and granulated sugar. Pour in the melted butter and stir until the mixture is fully incorporated. Divide this crust mixture evenly among the 18 cupcake liners and press firmly into the bottom of each using the back of a measuring cup. Set aside.
- Make the Filling: In a large bowl, beat the cream cheese with a mixer until smooth. Gradually add in the granulated sugar and continue to mix until smooth. Add eggs one at a time and beat just until incorporated. Mix in the sour cream, followed by the vanilla extract, ensuring each ingredient is mixed well before adding the next. Be careful not to over-mix or whip too much air into the batter to prevent sinking.
- Fill the Cups: Evenly distribute the cheesecake batter into the prepared crust-lined cupcake liners. Gently tap the pan on the countertop a few times to level the batter and release air bubbles.
- Bake: Bake the cheesecakes for 17-19 minutes, or until they appear set with centers that slightly jiggle. Once done, turn the oven off, crack the door open slightly, and let the cheesecakes rest inside for 2-3 minutes before removing.
- Cool and Chill: Remove the cheesecakes from the oven and allow them to cool at room temperature for 30 minutes. Then refrigerate for at least 2 hours or up to 1 day for best texture. Note that the cheesecakes will sink slightly while chilling.
- Serve: Optionally, top with strawberry sauce, cherries, or whipped cream before serving for an extra touch of flavor.
Notes
- Use room temperature ingredients to ensure a smooth batter and avoid lumps.
- Do not over-mix the batter to prevent excess air, which can cause the cheesecakes to crack or sink.
- Press the crust firmly into the liners to get a solid, crisp base.
- Allow cheesecakes to chill thoroughly for the best texture and flavor.
- Experiment with different toppings like fresh fruit, chocolate ganache, or caramel sauce for variety.
- Prep Time: 15 minutes
- Cook Time: 19 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: mini cheesecakes, individual cheesecakes, graham cracker crust, creamy cheesecake, easy dessert, baked mini cheesecakes
