Description
These mini cheesecakes are creamy, rich, and perfectly portioned, baked in a muffin pan with a buttery graham cracker crust and a luscious vanilla filling. Perfect for parties, holidays, or everyday treats.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup sour cream or heavy cream
Instructions
- Preheat oven to 325°F (160°C) and line a muffin pan with paper liners.
- Combine graham crumbs, sugar, and melted butter. Press into liners.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and sour cream.
- Spoon filling over crusts, about ¾ full. Bake 18–22 minutes.
- Cool to room temperature, then refrigerate at least 2 hours.
- Remove liners, add desired toppings, and serve chilled.
Notes
- Use full-fat brick-style cream cheese for best results.
- Don’t overmix the batter to avoid cracks.
- Top with fruit, chocolate, or caramel for variation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 230
- Sugar: 13g
- Sodium: 130mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 60mg