Description
These Mini Cheesecakes are a delightful, individual-sized dessert perfect for any occasion. Featuring a crunchy graham cracker crust and a creamy, smooth cream cheese filling, they’re easy to make and customizable with your favorite toppings like fresh fruit, chocolate sauce, or whipped cream.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter, melted
Filling
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 1 tbsp all-purpose flour
- Pinch of salt
Optional Toppings
- Fresh fruit
- Fruit preserves
- Chocolate sauce
- Whipped cream
Instructions
- Prepare the crust: Preheat the oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners. In a bowl, combine graham cracker crumbs, 2 tablespoons sugar, and melted butter until the mixture is well blended. Press about 1 tablespoon of this mixture firmly into the bottom of each muffin liner to create the crust layer. Bake in the oven for 5 minutes, then remove and set aside to cool.
- Make the filling: In a large mixing bowl, beat the softened cream cheese and 1/2 cup sugar together until smooth and creamy. Add the eggs one at a time, mixing thoroughly after each addition to ensure a smooth batter. Then incorporate the vanilla extract, sour cream, all-purpose flour, and a pinch of salt, beating all ingredients until the mixture is fully combined and silky.
- Assemble and bake: Spoon the cream cheese filling evenly over the prepared crusts in the muffin tin, filling each cup nearly to the top. Bake for 18 to 20 minutes, or until the cheesecake centers are set but still slightly jiggly when moved. Remove from the oven and allow them to cool in the pan for 10 minutes.
- Chill and serve: Transfer the mini cheesecakes to the refrigerator and chill for at least 2 hours to allow them to firm up and develop flavor. Before serving, add your favorite toppings such as fresh fruit, fruit preserves, chocolate sauce, or whipped cream as desired.
Notes
- Mini cheesecakes can be made a day ahead and stored in the fridge for convenience.
- For extra flavor, consider mixing lemon zest into the batter before baking.
- You can also swirl in a bit of jam into the batter before baking for a fruity twist.
