A Dozen Cheesecakes

Indulge in the creamy decadence of "A Dozen Cheesecakes," a delightful recipe that combines rich, velvety cheesecake with the perfect portion-controlled twist. These individual mini cheesecakes feature a buttery graham cracker crust topped with a luscious cream cheese filling, creating a dessert that’s as elegant as it is easy to make. With a prep time of just 20 minutes and customizable toppings like fresh fruit, chocolate sauce, or caramel drizzle, these bite-sized treats are ideal for parties, potlucks, or satisfying your sweet tooth at home. Baked in a muffin tin for ultimate convenience and baked to perfection, these cheesecakes deliver all the flavor of a classic dessert in a manageable, mess-free size. Perfect for cheesecake lovers, this recipe guarantees creamy, rich results every time—no slicing required!

Nutriscore Rating: 41/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 12

Ingredients

• 1 cup Graham cracker crumbs
• 4 tablespoons Unsalted butter, melted
• 2 tablespoons Granulated sugar (for crust)
• 16 ounces Cream cheese, softened
• 0.75 cup Granulated sugar (for filling)
• 0.33 cup Sour cream
• 1 teaspoon Vanilla extract
• 2 pieces Large eggs
• 0 Optional topping: fresh fruit, chocolate sauce, or caramel

Directions

Step 1

Preheat your oven to 325°F (163°C) and line a standard muffin tin with 12 paper liners.

Step 2

In a medium-sized bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until the mixture resembles wet sand.

Step 3

Divide the crust mixture evenly among the muffin liners, pressing it firmly into the bottom of each liner with the back of a spoon or a small glass.

Step 4

Bake the crusts for 5 minutes, then remove from the oven and set aside to cool slightly.

Step 5

In a large mixing bowl, beat the softened cream cheese and 3/4 cup of sugar with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.

Step 6

Add the sour cream and vanilla extract, mixing until combined.

Step 7

Beat in the eggs, one at a time, on low speed just until blended. Do not overmix to avoid incorporating too much air.

Step 8

Spoon the cheesecake batter evenly over the prepared crusts, filling each liner about 3/4 full.

Step 9

Bake for 15-18 minutes, or until the centers are just set and have a slight jiggle when shaken gently.

Step 10

Cool the cheesecakes in the pan for 20 minutes, then transfer them to a wire rack to cool completely before refrigerating for at least 2 hours or overnight.

Step 11

Before serving, add your desired toppings such as fresh fruit, chocolate sauce, or caramel drizzle.

Step 12

Enjoy your perfectly portioned mini cheesecakes!

Nutrition Facts

Serving size	1085.7 grams (1085.7g)

Amount per serving	% Daily Value*
Calories	3562

Total Fat 242.20g	311%
Saturated Fat 140.90g	705%
Polyunsaturated Fat NaNg
Cholesterol 1036mg	345%
Sodium 2390mg	104%
Total Carbohydrate 315.70g	115%
Dietary Fiber 5.40g	19%
Total Sugars 236.40g
Protein 52.50g	105%

Vitamin D 80IU	400%
Calcium 691mg	53%
Iron 8mg	45%
Potassium 903mg	19%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.7%

Protein: 5.7%

Carbs: 34.6%