Mini Cheesecakes
Delightfully creamy mini cheesecakes with a crunchy graham cracker crust, perfect for any gathering.
Ingredients
Graham Cracker Crust
- 1 cup graham cracker crumbs A staple for our crust, can be store-bought or homemade.
- 4 tablespoons melted butter Binds the crumbs together; coconut oil can be used as a dairy-free substitute.
- 3 tablespoons sugar Adds sweetness to the crust.
Cheesecake Filling
- 2 8-ounce blocks softened cream cheese Ensure it's softened for a creamy filling.
- ¼ cup sour cream Balances sweetness and adds tang.
- 1 teaspoon lemon juice Enhances flavors.
- 1 teaspoon vanilla extract Use pure extract for best flavor.
- ½ cup sugar Adds necessary sweetness.
- 2 large eggs Binds everything together.
Instructions
Preparation
- Preheat your oven to 325°F. Line a 12-cup muffin tin with paper liners.
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and 3 tablespoons of sugar. Stir until the mixture resembles wet sand.
- Press this crumb mixture into the bottom of each lined cup, about a tablespoon per cup.
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add in the sour cream, lemon juice, vanilla, and ½ cup sugar. Mix until combined.
- Beat in the eggs, one at a time, mixing until smooth after each addition.
- Pour the cheesecake mixture evenly over the crusts in the muffin tin.
- Bake for 18–20 minutes until the centers are set but may jiggle slightly.
- Let cool in the tin, then refrigerate for at least 2 hours.
Notes
For best results, make sure the cream cheese is at room temperature to avoid lumps. They can be served with whipped cream, berry compote, or fresh berries on top. Leftovers can be stored in an airtight container in the fridge for around 5 days or frozen for a month.