Description

These mini cheesecakes are creamy, rich, and perfect for any occasion. Made with a buttery graham cracker crust and a smooth, velvety cheesecake filling, they are easy to prepare and great for parties, gatherings, or even as a make-ahead dessert.

Ingredients

Units Scale

For the crust:

1 cup graham cracker crumbs (about 8 full crackers)
2 tbsp granulated sugar
4 tbsp unsalted butter, melted

For the cheesecake filling:

8 oz cream cheese, softened
1/4 cup granulated sugar
1 tsp vanilla extract
1 large egg
1 tbsp sour cream

Optional toppings:

Fresh berries (strawberries, raspberries, or blueberries)
Whipped cream
Chocolate drizzle
Caramel sauce

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Instructions

Preheat oven & prepare muffin tin:
- Preheat your oven to 325°F (163°C).
- Line a 12-cup muffin tin with cupcake liners.
Make the crust:
- In a small bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
- Evenly divide the mixture among the muffin liners, pressing it firmly into the bottom.
- Bake for 5 minutes, then let it cool while preparing the filling.
Prepare the cheesecake filling:
- In a medium bowl, beat the cream cheese and sugar until smooth.
- Add the vanilla extract, egg, and sour cream, mixing until just combined (do not overmix).
Assemble & bake:
- Spoon the cheesecake batter evenly over the crusts.
- Bake for 15–18 minutes, or until the centers are set but still slightly jiggly.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Chill & serve:
- Refrigerate for at least 2 hours before serving.
- Add your favorite toppings and enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days.
These can be frozen for up to 3 months—just thaw overnight in the fridge before serving.
For a chocolate twist, add 2 tbsp cocoa powder to the cheesecake batter.