Mini Cheesecakes

Indulge in the creamy decadence of these Mini Cheesecakes—bite-sized treats that are as delightful to look at as they are to eat! Featuring a buttery graham cracker crust and a velvety cream cheese filling, these individual cheesecakes are the perfect marriage of rich flavor and convenience. With just 20 minutes of prep time and a quick bake in a muffin tin, this recipe is ideal for beginners and seasoned bakers alike. The addition of sour cream lends a subtle tang, while a touch of vanilla and a perfectly balanced hint of salt elevate the flavor profile to perfection. These adorable, chilled desserts are perfect for parties, potlucks, or an indulgent personal treat. Whether you dress them up with fresh fruit, a drizzle of caramel, or enjoy them plain, these mini cheesecakes are destined to be your next crave-worthy favorite!

Nutriscore Rating: 40/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 12

Ingredients

• 150 grams graham crackers
• 80 grams unsalted butter, melted
• 450 grams cream cheese, softened
• 100 grams granulated sugar
• 1 teaspoon vanilla extract
• 2 units large eggs
• 60 grams sour cream
• 1 tablespoon all-purpose flour
• 0.25 teaspoon salt

Directions

Step 1

Preheat the oven to 325°F (160°C). Line a standard 12-cup muffin tin with paper liners.

Step 2

In a food processor, crush the graham crackers into fine crumbs. Transfer to a bowl and add the melted butter. Mix until the crumbs are moistened.

Step 3

Spoon roughly 1 tablespoon of the crumb mixture into each muffin cup. Press down firmly to form a crust at the bottom.

Step 4

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

Step 5

Add the granulated sugar and continue mixing until well combined.

Step 6

Add the vanilla extract and then the eggs, one at a time, beating on low speed after each addition until just blended.

Step 7

Mix in the sour cream, flour, and salt. Scrape down the sides of the bowl as needed to ensure everything is thoroughly combined.

Step 8

Divide the cream cheese mixture evenly among the muffin cups, filling each almost to the top.

Step 9

Bake in the preheated oven for 20-25 minutes, or until the edges are set, and the centers still jiggle slightly.

Step 10

Remove from the oven and let cool in the pan for 30 minutes. Then chill in the refrigerator for at least 2 hours before serving.

Step 11

Once chilled, remove the cheesecakes from the muffin tin and remove the paper liners before serving.

Nutrition Facts

Serving size	953.2 grams (953.2g)

Amount per serving	% Daily Value*
Calories	3571

Total Fat 274.50g	352%
Saturated Fat 151.40g	757%
Polyunsaturated Fat 11.30g
Cholesterol 1075mg	358%
Sodium 2821mg	123%
Total Carbohydrate 246.20g	90%
Dietary Fiber 2.50g	9%
Total Sugars 179.60g
Protein 51.10g	102%

Vitamin D 80IU	400%
Calcium 645mg	50%
Iron 7mg	41%
Potassium 758mg	16%

*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: 67.5%

Protein: 5.6%

Carbs: 26.9%