Mini Cheesecakes
Creamy and delicious mini cheesecakes with a buttery graham cracker crust, perfect for any occasion.
Equipment
- Muffin Tin
- Cupcake Liners
- Mixing Bowl
- Electric Mixer
Ingredients
For the Crust
- 1 cup graham cracker crumbs about 8 crackers
- 2 tbsp granulated sugar
- 3 tbsp unsalted butter melted
For the Cheesecake Filling
- 8 oz cream cheese softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- 2 tbsp sour cream
- 1 tsp lemon juice optional, for brightness
For the Topping (Optional)
- fresh berries strawberries, raspberries, or blueberries
- whipped cream
- chocolate drizzle
- caramel sauce
Instructions
- Preheat the oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Divide the mixture evenly among the liners, pressing firmly into the bottoms. Bake for 5 minutes, then set aside to cool.
- In a mixing bowl, beat softened cream cheese and sugar until smooth.
- Mix in vanilla, egg, sour cream, and lemon juice until just combined. Do not overmix.
- Spoon the filling evenly over the cooled crusts. Bake for 15-18 minutes, until the centers are just set.
- Let cool in the pan for 10 minutes, then transfer to the fridge for at least 2 hours before serving.
- Garnish with berries, whipped cream, or chocolate drizzle. Serve chilled!
Notes
For a different flavor, try swapping the vanilla extract with almond or coconut extract. You can also use a chocolate cookie crust instead of graham crackers for a fun twist!