Description
Easy Mini Cheesecakes are rich, creamy, and perfectly portioned bites inspired by your favorite restaurant dessert. With a buttery graham cracker crust and a smooth cheesecake filling, they’re easy to make, customize, and serve for any occasion—no water bath or springform pan required.
Ingredients
For the Base:
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1 1/2 cups biscuit or graham cracker crumbs
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1/4 cup unsalted butter, melted
For the Cheesecake Filling:
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10.5 oz full-fat cream cheese, room temperature
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1/2 cup granulated sugar
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2 large eggs, room temperature
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1 tsp vanilla extract
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1 tbsp lemon juice
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1 1/2 tbsp all-purpose flour
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3/4 cup full-fat sour cream, room temperature
Optional Toppings:
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Strawberry marmalade
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Fresh berries (blueberries, raspberries, or strawberries)
Instructions
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Preheat oven to 320°F (160°C). Line a 12-cup muffin pan with liners.
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Combine crushed biscuits/graham crumbs with melted butter. Divide into liners and press down firmly.
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Beat cream cheese until smooth. Gradually mix in sugar.
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Add eggs one at a time, mixing until just combined.
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Stir in vanilla, lemon juice, and flour. Fold in sour cream gently.
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Scoop filling into muffin cups and smooth tops.
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Bake in lower 2/3 of oven for 15 minutes or until slightly jiggly in the center.
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Cool at room temperature in the pan, then refrigerate overnight.
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Top with marmalade and fresh berries, or serve plain.
Notes
Do not overmix the batter to avoid cracks and ensure a smooth texture.
Room temperature ingredients mix more evenly for a silkier filling.
Cheesecakes taste best after chilling overnight.
Try toppings like chocolate, caramel, or whipped cream for variety.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American