Description
These Mini Cheesecakes are rich, creamy, and individually portioned with a buttery graham cracker crust. Perfectly smooth with a hint of tang from sour cream, they’re a no-fuss, make-ahead dessert ideal for parties, potlucks, or whenever a cheesecake craving strikes—no water bath required.
Ingredients
Graham Cracker Crust:
1½ cups graham cracker crumbs (165 g)
3 tbsp granulated sugar (38 g)
¼ cup unsalted butter, melted (56 g)
Cheesecake Filling:
16 oz cream cheese, room temperature (454 g)
½ cup granulated sugar (99 g)
2 large eggs, room temperature
½ cup sour cream, room temperature (114 g)
1 tsp vanilla extract
Instructions
Preheat oven to 350°F (175°C) and line 18 standard muffin cups with paper liners.
Mix graham cracker crumbs, sugar, and melted butter until evenly combined.
Divide crust mixture evenly among liners and press down firmly.
Beat cream cheese until smooth. Add sugar and mix until creamy.
Add eggs one at a time, mixing just until incorporated.
Stir in sour cream and vanilla, avoiding over-mixing.
Fill liners with batter almost to the top and tap pan gently to release air bubbles.
Bake for 17–19 minutes until centers are mostly set but slightly jiggly.
Turn off the oven, crack the door, and let the cheesecakes rest for 2–3 minutes. Cool at room temp for 30 minutes.
Refrigerate for at least 2 hours (or overnight). Top as desired.
Notes
Use room temperature ingredients to ensure a silky, lump-free texture.
Do not over-mix once the eggs are added to prevent cracking.
These mini cheesecakes are freezer-friendly—just wrap tightly and thaw before serving.
Add a spoonful of fruit sauce or whipped cream before serving for a finishing touch.
- Prep Time: 20 minutes
- Cook Time: 19 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American