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Mini Cheesecake Recipe

This Mini Cheesecake Recipe is a delightful treat! Perfectly portioned, creamy, and customizable, they’re a hit for any occasion.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 12 servings

Ingredients

For the Crust:

  • 1.5 cups graham cracker crumbs
  • 5 tablespoons unsalted butter melted
  • 1.5 tablespoons granulated sugar for crust

For the Filling:

  • 16 ounces cream cheese softened to room temperature
  • 0.75 cup granulated sugar
  • 3 tablespoons sour cream at room temperature
  • 1.25 teaspoons vanilla extract
  • 2 large eggs at room temperature

For Serving:

  • Whipped cream optional
  • Fresh fruit optional

Instructions

  • Preheat your oven to 325°F (163°C).
  • In a medium bowl, combine the graham cracker crumbs, melted unsalted butter, and 1 ½ tablespoons of granulated sugar. Mix until the crumbs resemble wet sand.
  • Evenly distribute the crust mixture into the cups of your muffin tin, pressing down firmly to create a solid base.
  • Place the muffin tin in the preheated oven and bake for about 5-7 minutes, or until the edges are lightly golden.
  • In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add ¾ cup of granulated sugar, mixing until well combined.
  • Add the sour cream, 1 ¼ teaspoons of vanilla extract, and eggs (one at a time) to the cream cheese mixture. Beat until just combined.
  • Pour the cheesecake filling over the prepared crusts, filling each cup about ¾ full.
  • Bake for 18-20 minutes, or until the centers are set but slightly jiggly. Remove from the oven and let cool in the pan for 10 minutes.
  • Transfer the mini cheesecakes to the refrigerator and let them chill for at least 2 hours (or overnight for best results).
  • Once chilled, carefully remove the mini cheesecakes from the muffin tin. Top with whipped cream and fresh fruit if desired.

Equipment

  • Muffin Tin
  • Mixing bowls
  • Electric Mixer
  • Rubber spatula
  • Measuring cups and spoons

Notes

  • Chill mini cheesecakes for best texture and flavor.
  • Experiment with different toppings for seasonal variations.
  • Store leftovers in an airtight container for up to 5 days in the fridge.