Miniature Cheesecakes

Indulge in the perfect bite-sized dessert with these creamy and irresistible Miniature Cheesecakes. Featuring a buttery graham cracker crust and a rich, velvety cream cheese filling, these individual cheesecakes are an easy yet elegant treat for any occasion. With just 20 minutes of prep time and a short bake, they’re ideal for parties, holidays, or everyday indulgence. Customize them with your favorite toppings, like fresh fruit, chocolate ganache, or a dollop of whipped cream, to suit any palate. These mini cheesecakes are not only simple to make but also store beautifully, making them a versatile and crowd-pleasing dessert option. Perfect for sharing, this recipe makes 12 servings, ensuring everyone gets their own perfect little cheesecake!

Nutriscore Rating: 42/100

Prep Time:20 mins

Cook Time:18 mins

Total Time:38 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
• 0.75 cup granulated sugar (for filling)
• 0.5 cup sour cream
• 1 teaspoon vanilla extract
• 2 large eggs
• 0 as needed optional toppings (e.g., fruit, chocolate ganache)

Directions

Step 1

Preheat your oven to 325°F (163°C) and line a standard 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. Mix until the texture resembles wet sand.

Step 3

Spoon about 1 to 1.5 tablespoons of the crumb mixture into each muffin liner. Use the back of a spoon or a small flat object to press the crumbs firmly into the bottom. Set aside.

Step 4

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

Step 5

Add the sour cream and vanilla extract to the mixture and mix until well incorporated.

Step 6

Beat in the eggs one at a time, mixing just until combined. Do not overmix to avoid incorporating too much air.

Step 7

Fill each muffin liner with the cream cheese mixture, dividing it evenly among the 12 cups. Each liner should be about 3/4 full.

Step 8

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

Step 9

Remove the cheesecakes from the oven and allow them to cool in the muffin tin for 30 minutes. Then, transfer the cheesecakes to the refrigerator and chill for at least 2 hours or overnight.

Step 10

Once chilled, remove the paper liners and add your desired toppings, such as fresh fruit, chocolate ganache, or whipped cream, before serving.

Nutrition Facts

Serving size	1124.8 grams (1124.8g)

Amount per serving	% Daily Value*
Calories	3640

Total Fat 250.00g	321%
Saturated Fat 146.10g	731%
Polyunsaturated Fat NaNg
Cholesterol 1056mg	352%
Sodium 2417mg	105%
Total Carbohydrate 318.40g	116%
Dietary Fiber 5.40g	19%
Total Sugars 239.00g
Protein 53.60g	107%

Vitamin D 80IU	400%
Calcium 743mg	57%
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: 60.2%

Protein: 5.7%

Carbs: 34.1%