Description
This easy mini cheesecakes recipe creates delightful individual servings of creamy cheesecake with a buttery crust.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs, sugar, and melted butter.
- Press the mixture firmly into the bottom of a muffin tin lined with cupcake liners.
- In a separate bowl, beat cream cheese until smooth.
- Add sour cream, sugar, eggs, and vanilla extract. Mix until combined.
- Pour the cream cheese mixture over the crust in each liner.
- Bake for 20-25 minutes until set but slightly jiggly in the center.
- Let cool at room temperature, then refrigerate for at least 4 hours before serving.
Notes
- For a chocolate version, add cocoa powder to the cheese mixture.
- Top with fresh fruits or chocolate ganache for garnish.
- Can be stored in the fridge for up to one week.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 12g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: easy mini cheesecakes recipe