Delicious Easy Mini Cheesecakes Bite Sized Bliss
These bite-sized mini cheesecakes are rich, creamy, and elegant, with a buttery graham cracker crust. Perfect for parties, brunches, or weddings—easy to make and endlessly customizable for every occasion.
Equipment
- Muffin Tin
- Paper liners or silicone cups
- Mixing Bowls
- Hand Mixer or Stand Mixer
- Measuring spoons and cups
- Spatula
- Oven
Ingredients
Buttery Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter melted
- 2 tbsp granulated sugar
Rich & Creamy Cheesecake Filling
- 16 oz cream cheese softened (2 packages)
- 3/4 cup granulated sugar
- 1/4 cup sour cream room temperature
- 1 tsp vanilla extract
- 2 large eggs room temperature
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Mix graham cracker crumbs, melted butter, and sugar in a bowl. Press about 1½ tablespoons into each liner. Bake for 5 minutes, then cool slightly.
- In a large bowl, beat softened cream cheese until smooth. Add sugar gradually and mix until well blended. Mix in sour cream and vanilla. Add eggs one at a time on low speed, mixing just until combined.
- Fill liners nearly to the top with the cheesecake mixture. Bake for 17–20 minutes until centers are set with a slight jiggle.
- Cool completely in the tin at room temperature. Chill in the fridge for at least 2 hours or overnight before serving.
Notes
Top with berries, ganache, caramel, or cookie crumbles just before serving. These mini cheesecakes are perfect for make-ahead desserts.