Delicious & Easy Mini Cheesecakes
Bite-sized bliss for your next gathering! These adorable mini cheesecakes feature a buttery graham cracker crust and a flawlessly smooth, rich filling. They are quick to prep, easy to customize, and the perfect make-ahead dessert for any celebration.
Equipment
- 12-cup muffin tin * Paper cupcake liners *
- Electric mixer (either a hand mixer or a stand mixer to get that cream cheese perfectly smooth)
- Food processor (or simply a zip-top bag and a rolling pin to crush the graham crackers)
- Mixing bowls (a small one for the crust, and a large one for the filling)
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter melted
- 2 tablespoons granulated sugar
- 2 packages 8 oz each cream cheese, softened
- 3/4 cup granulated sugar
- 1/4 cup sour cream room temperature
- 1 teaspoon vanilla extract
- 2 large eggs room temperature
Instructions
- Get Crumb-y: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. Mix the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until combined. Press about 1 1/2 tablespoons of the mixture firmly into the bottom of each liner. Bake for 5 minutes, then cool slightly.
- Whip Up the Filling: In a large bowl, beat the softened cream cheese until perfectly smooth. Gradually add the 3/4 cup of sugar and beat until combined. Mix in the sour cream and vanilla extract. Add the eggs one at a time, mixing on low speed until just combined (do not overmix!).
- Fill & Bake: Spoon the filling evenly into the muffin liners. Bake for 17-20 minutes, or until the centers are mostly set with a slight jiggle.
- Cool & Chill: Let the cheesecakes cool completely in the tin at room temperature. Transfer to the refrigerator and chill for at least 2 hours to firm up beautifully.