Description
These Mini Cheesecakes are creamy, rich, and perfectly portioned treats that pack all the indulgence of a classic cheesecake into a bite-sized delight. Easy to make with basic ingredients and customizable flavors, they’re perfect for parties, snacks, or a sweet ending to any meal.
Ingredients
Scale
For the Crust
- 1 cup graham cracker crumbs
- 5 tablespoons melted butter
For the Filling
- 16 oz (450g) cream cheese, softened to room temperature
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup sour cream or heavy cream
Instructions
- Prepare the crust: Mix graham cracker crumbs with melted butter until the mixture holds together like wet sand. Press firmly into the bottom of muffin tins lined with paper liners or silicone molds to form a sturdy, buttery base.
- Make the filling: In a large bowl, beat softened cream cheese until smooth and creamy. Gradually add granulated sugar, then beat in the eggs, vanilla extract, and sour cream or heavy cream until the mixture is silky and free of lumps.
- Fill the molds: Spoon the cheesecake mixture over each prepared crust, filling about three-quarters full. Smooth the top gently with a spoon or back of a small spatula for even baking.
- Bake: Preheat the oven to 325°F (163°C) and bake the mini cheesecakes for 18-22 minutes. The centers should be slightly jiggly but set when done for the perfect creamy texture.
- Cool and chill: Let the cheesecakes cool at room temperature, then refrigerate for at least 4 hours or overnight to fully set and develop their signature creamy texture.
Notes
- Use room temperature cream cheese to avoid lumps and ensure a smooth batter.
- Don’t overbeat the batter to prevent air bubbles and cracks.
- Line muffin tins with paper liners or use silicone molds for easy removal and neat presentation.
- Use an oven thermometer to maintain consistent gentle heat for even baking.
- Chill thoroughly to enhance flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 70mg
Keywords: mini cheesecake, bite-sized cheesecake, creamy dessert, party dessert, easy cheesecake, gluten free cheesecake