Description
These Mini Cheesecakes are creamy, delicious, and perfectly portioned treats with a buttery graham cracker crust and smooth cheesecake filling. Ideal for parties or a delightful dessert, they are easy to prepare and bake in under an hour.
Ingredients
Scale
Graham Cracker Crust
- 1 cup graham cracker crumbs
- 4 tablespoons melted butter
- 3 tablespoons sugar
Cheesecake Filling
- 16 ounces cream cheese, softened (2 blocks of 8 ounces)
- ¼ cup sour cream
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- ½ cup sugar
- 2 large eggs
Instructions
- Preheat Oven: Preheat your oven to 325 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners and set aside to prepare for the crust.
- Prepare Crust Mixture: In a small bowl, combine 1 cup graham cracker crumbs, 4 tablespoons melted butter, and 3 tablespoons sugar until the mixture resembles wet sand.
- Form Crust Base: Spoon about 1 tablespoon of the crust mixture into each muffin cup. Press firmly to create an even, compact base. Place the muffin tin in the oven and bake the crusts for 5 minutes, then remove and let cool slightly.
- Make Cheesecake Filling: In a separate large bowl, whisk together the softened cream cheese and ¼ cup sour cream until smooth and creamy. Add in 1 teaspoon lemon juice, 1 teaspoon vanilla extract, and ½ cup sugar, mixing well. Beat in 2 large eggs until the filling is smooth without lumps.
- Fill Muffin Cups: Carefully scoop the cheesecake filling over the baked crusts in each muffin cup, filling nearly to the top but leaving a small gap for rising.
- Bake Mini Cheesecakes: Place the muffin tin back into the oven and bake for 20 minutes or until the center of each cheesecake is set but still slightly jiggly. Avoid overbaking to maintain creamy texture.
- Cool and Chill: Remove the mini cheesecakes from the oven and allow them to cool at room temperature. Once cooled, refrigerate for at least 3 hours or preferably overnight to fully set.
- Serve: Before serving, optionally top with whipped cream and fresh fruit for added flavor and presentation.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
- Press the crust firmly into the muffin cups to prevent it from crumbling.
- Baking time can vary slightly based on your oven; watch for the cheesecakes to be set but not browned.
- Refrigerating overnight yields the best texture and flavor.
- Use paper liners for easy removal or lightly grease the muffin tin if not using liners.
- Top with fresh berries or fruit preserves to enhance the presentation and taste.
