Description
These Easy Mini Cheesecakes are rich, creamy, and perfectly portioned with a buttery graham cracker crust. Baked in a muffin tin, they’re simple to make and ideal for parties, holidays, or whenever you’re craving a quick and elegant bite-sized dessert.
Ingredients
- For the crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 3 tablespoons melted butter
- For the cheesecake filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup sour cream (optional, for extra creaminess)
- Optional toppings:
- Fresh berries
- Fruit compote or jam
- Chocolate ganache
- Whipped cream
Instructions
-
Preheat oven to 325°F (163°C) and line a muffin tin with paper liners.
-
In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press a spoonful into the bottom of each liner, pressing firmly.
-
Bake crusts for 5 minutes. Remove from oven and set aside.
-
In a large bowl, beat cream cheese until smooth. Add sugar and mix well. Beat in eggs one at a time, then add vanilla and sour cream.
-
Fill each muffin cup almost to the top with the cheesecake batter.
-
Bake for 15–18 minutes, until centers are just set and edges look slightly puffed.
-
Let cool at room temperature, then chill in the fridge for at least 2 hours.
-
Top with berries, jam, ganache, or whipped cream before serving.
Notes
- For a twist, use chocolate cookie crumbs instead of graham crackers.
- Add lemon zest, pumpkin puree, or swirl in jam before baking for fun flavor variations.
- These freeze well—wrap individually and thaw in the fridge.
- No muffin liners? Use a greased or silicone muffin tray for easy release.
