Tiny Cheesecakes

Indulge in the irresistible charm of Tiny Cheesecakes—perfectly portioned, velvety treats that bring all the decadence of classic cheesecake into individual servings. Crafted with a buttery graham cracker crust and a creamy, tangy filling of cream cheese, sour cream, and vanilla, these miniature delights are baked to perfection in a standard muffin tin. With just 20 minutes of prep time and customizable toppings like fresh fruit, chocolate drizzle, or caramel sauce, this recipe is as versatile as it is delightful. Whether you're hosting a party or treating yourself, these bite-sized cheesecakes are a show-stopping dessert sure to satisfy any sweet tooth!

Nutriscore Rating: 41/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 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)
• 0.25 cup sour cream
• 1 teaspoon vanilla extract
• 2 pieces large eggs
• 1 as desired optional toppings (e.g., fruit, chocolate, caramel sauce)

Directions

Step 1

Preheat the oven to 325°F (163°C). Line a standard 12-cup muffin tin with paper liners.

Step 2

In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until the texture resembles wet sand.

Step 3

Divide the mixture evenly among the 12 muffin cups, about 1 tablespoon per cup. Press down firmly to form a flat crust layer.

Step 4

In a large mixing bowl, beat the softened cream cheese and 3/4 cup of sugar together until smooth and creamy.

Step 5

Add the sour cream and vanilla extract to the cream cheese mixture. Mix until combined.

Step 6

Beat in the eggs one at a time, mixing just until the batter is smooth and fully incorporated. Avoid overmixing.

Step 7

Divide the cheesecake batter evenly on top of the prepared crusts, filling each muffin cup nearly to the top.

Step 8

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

Step 9

Remove from the oven and allow the cheesecakes to cool in the muffin tin at room temperature for 30 minutes.

Step 10

Refrigerate the cooled cheesecakes for at least 2 hours or until fully chilled and set.

Step 11

Remove the cheesecakes from the liners and top with your favorite toppings just before serving. Enjoy!

Nutrition Facts

Serving size	992.1 grams (992.1g)

Amount per serving	% Daily Value*
Calories	3525

Total Fat 243.30g	312%
Saturated Fat 140.40g	702%
Polyunsaturated Fat NaNg
Cholesterol 1027mg	342%
Sodium 2427mg	106%
Total Carbohydrate 300.30g	109%
Dietary Fiber 4.00g	14%
Total Sugars 220.00g
Protein 52.40g	105%

Vitamin D 80IU	400%
Calcium 680mg	52%
Iron 9mg	47%
Potassium 846mg	18%

*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: 60.8%

Protein: 5.8%

Carbs: 33.4%