Description
Make rich, creamy mini cheesecakes in a small batch—perfect for portion control, gifting, or a quick dessert fix anytime!
Ingredients
For the Crust:
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3/4 cup graham cracker crumbs (about 5 full crackers)
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2 tablespoons sugar
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3 tablespoons melted butter
For the Cheesecake Filling:
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8 oz cream cheese, softened
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1/4 cup granulated sugar
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1/4 cup sour cream or Greek yogurt
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1 large egg
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1/2 teaspoon vanilla extract
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Pinch of salt
Instructions
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Preheat oven to 325°F (163°C). Line a muffin tin with 6–8 paper liners or use a silicone muffin pan.
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Make the crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press about 1 tablespoon into each liner and flatten. Bake for 5 minutes and set aside.
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Make the filling: Beat softened cream cheese until smooth. Add sugar and mix until well incorporated. Add sour cream, vanilla, and salt. Finally, mix in the egg just until combined—don’t overmix.
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Fill the liners with the cheesecake mixture, dividing evenly. Tap the pan gently to remove air bubbles.
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Bake for 15–18 minutes or until the centers are slightly jiggly but set.
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Cool in the pan for 30 minutes. Then transfer to the refrigerator and chill for at least 2 hours before serving.
Notes
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Use room temperature ingredients to avoid lumps.
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Don’t overmix the egg—this helps prevent cracks.
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Let them cool gradually to avoid sinking or cracking.
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Chill fully before serving for the best texture.
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Top with fruit, whipped cream, ganache, or jam to customize.
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Use parchment or silicone liners for easy release if avoiding paper sticking.
- Prep Time: 15 minutes
- Cook Time: 18minutes