Easy Mini Cheesecakes

Discover the ultimate dessert indulgence with these Easy Mini Cheesecakes—perfectly portioned treats bursting with creamy, tangy flavors that are sure to impress! Featuring a buttery graham cracker crust and a rich, velvety cheesecake filling, these bite-sized delights are as simple to make as they are delicious. With just 20 minutes of prep time and a hint of vanilla for added depth, this recipe is ideal for parties, potlucks, or an elegant dessert spread. Customize each cheesecake with your favorite toppings—fresh fruit, whipped cream, or a drizzle of chocolate syrup—for a personal touch. Effortlessly elegant and irresistibly creamy, these no-fuss mini cheesecakes are guaranteed to be a crowd-pleaser!

Nutriscore Rating: 43/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 12

Ingredients

• 1 cup Graham cracker crumbs
• 2 tablespoons Granulated sugar (for crust)
• 4 tablespoons Unsalted butter, melted
• 16 ounces Cream cheese, softened
• 0.5 cup Granulated sugar (for filling)
• 1 teaspoon Vanilla extract
• 2 Large eggs
• 0.5 cup Sour cream
• 0 Optional toppings (e.g., fruit, whipped cream, chocolate syrup)

Directions

Step 1

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

Step 2

In a medium mixing bowl, combine the graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Stir until the mixture resembles damp sand.

Step 3

Spoon about 1 tablespoon of the crumb mixture into each muffin liner and press down firmly with the back of a spoon or the bottom of a small glass. Set aside.

Step 4

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth, about 2-3 minutes.

Step 5

Add 1/2 cup of sugar and the vanilla extract to the cream cheese, and mix until combined.

Step 6

Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.

Step 7

Mix in the sour cream until the batter is creamy and smooth. Be careful not to overmix.

Step 8

Divide the cream cheese mixture evenly among the muffin liners, filling each about 3/4 full.

Step 9

Bake in the preheated oven for 18-20 minutes, or until the centers are set and slightly jiggle when gently shaken.

Step 10

Remove from the oven and cool in the pan for 30 minutes, then transfer the cheesecakes to the refrigerator to chill for at least 2 hours before serving.

Step 11

Once chilled, top the mini cheesecakes with your favorite toppings such as fresh fruit, whipped cream, or a drizzle of chocolate syrup.

Nutrition Facts

Serving size	1074.8 grams (1074.8g)

Amount per serving	% Daily Value*
Calories	3446

Total Fat 250.00g	321%
Saturated Fat 146.10g	731%
Polyunsaturated Fat NaNg
Cholesterol 1056mg	352%
Sodium 2417mg	105%
Total Carbohydrate 268.40g	98%
Dietary Fiber 5.40g	19%
Total Sugars 189.00g
Protein 53.60g	107%

Vitamin D 80IU	400%
Calcium 742mg	57%
Iron 8mg	44%
Potassium 902mg	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: 63.6%

Protein: 6.1%

Carbs: 30.3%