Mini Cheesecakes – Easy and Creamy
These Mini Cheesecakes are easy, creamy, and perfectly portioned with a buttery graham cracker crust. They’re a simple make-ahead dessert for parties, holidays, birthdays, potlucks, and family gatherings.
Ingredients
Graham Cracker Crust
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter melted
- 2 tablespoons granulated sugar
Cheesecake Filling
- 16 ounces cream cheese softened to room temperature
- ½ cup granulated sugar
- ½ cup sour cream
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- ¼ teaspoon salt
Optional Toppings
- 1 cup fresh berries such as strawberries, blueberries, raspberries, or blackberries
- ½ cup whipped cream
- ½ cup cherry pie filling
- ¼ cup caramel sauce
- ¼ cup chocolate sauce
Instructions
- Prepare the Muffin Pan: Preheat the oven to 325°F (165°C). Line a 12-cup muffin pan with paper liners and set aside.
- Make the Graham Cracker Crust: In a bowl, combine the graham cracker crumbs, melted butter, and sugar until the mixture resembles damp sand.
- Press the Crust Into the Pan:Divide the crust mixture evenly among the lined muffin cups. Press firmly into the bottom of each liner to create an even crust.
- Prepare the Cheesecake Filling: Beat the softened cream cheese until smooth and creamy. Add the sugar and mix until combined. Add the sour cream, eggs, vanilla extract, lemon juice, and salt. Mix just until smooth.
- Fill the Muffin Cups: Evenly divide the cheesecake mixture over the prepared crusts. Fill each liner nearly to the top while leaving a little room for the cheesecake to rise.
- Bake: Bake for about 18–20 minutes, or until the edges are set and the centers still have a slight jiggle.
- Cool and Chill: Remove the pan from the oven and allow the cheesecakes to cool in the pan. Transfer them to the refrigerator and chill for at least 2 hours, or until completely set.
- Add Toppings and Serve: Remove the mini cheesecakes from their liners and top with fresh berries, whipped cream, cherry topping, caramel, or chocolate sauce. Serve chilled.
Notes
- Use softened cream cheese: Let the cream cheese come to room temperature before mixing. This helps create a smooth, creamy filling without lumps.
- Don't overmix: Mix the cheesecake batter just until everything is combined, especially after adding the eggs. Overmixing can incorporate too much air.
- Watch the centers: The mini cheesecakes should look set around the edges while the centers have a slight jiggle when they are ready.
- Cool before chilling: Allow the cheesecakes to cool before placing them in the refrigerator. Chilling helps them firm up and develop their creamy texture.
- Chill thoroughly: For the best texture and easiest removal from the liners, refrigerate the cheesecakes for at least 2 hours before serving.
- Customize the toppings: Add fresh berries, cherry pie filling, whipped cream, chocolate sauce, caramel, or lemon curd for different flavors.
Nutrition Facts
- Calories: 273 kcal
- Total Fat: 19 g
- Saturated Fat: 10 g
- Cholesterol: 72 mg
- Sodium: 220 mg
- Total Carbohydrates: 23 g
- Dietary Fiber: 1 g
- Total Sugars: 16 g
- Protein: 5 g