Easy Mini Cheesecakes
These creamy and comforting mini cheesecakes are simple to make, elegant to serve, and perfect for any occasion. A buttery graham crust meets smooth vanilla cheesecake filling—mini in size, big in flavor.
Equipment
- 12-count muffin pan
- Cupcake Liners
- Mixing Bowls
- Hand Mixer or Stand Mixer
- Spatula
- Measuring Cups
- Oven
Ingredients
Graham Cracker Crust
- 1 cup graham cracker crumbs
- 3 tbsp granulated sugar
- 3 1/2 tbsp unsalted butter melted
Cheesecake Filling
- 16 oz brick-style cream cheese softened, full-fat
- 1/3 cup sour cream room temperature
- 1/2 cup granulated sugar
- 1 tsp pure vanilla extract
- 2 large eggs room temperature
Instructions
- Preheat oven to 325°F (163°C). Line a 12-count muffin pan with cupcake liners.
- In a bowl, mix graham cracker crumbs and sugar. Stir in melted butter until evenly moistened. Press into liners and bake for 5 minutes. Set aside.
- In a mixing bowl, beat cream cheese and sour cream until smooth. Add sugar and vanilla; mix until blended. Scrape down the bowl as needed.
- Add eggs one at a time, mixing on low just until combined. Avoid overmixing to prevent cracks.
- Divide the filling among the liners, filling each almost to the top. Bake 17–20 minutes, or until just set with a slight jiggle.
- Cool in the pan for 1 hour. Then transfer to the fridge to chill for 3–4 hours or overnight before serving.
Notes
Top with fruit, chocolate, caramel, or whipped cream after chilling. For clean edges, use a hot, dry knife when slicing or serving.