Description
Easy and delightful mini cheesecakes that are perfect for any occasion, baked quickly and chilled to perfection for a creamy, rich dessert.
Ingredients
Crust
- 1 cup Graham cracker crumbs (Or crushed vanilla wafers)
- 5 tablespoons Melted butter
- 2 tablespoons Granulated sugar
Cheesecake Filling
- 16 ounces Cream cheese (Full fat tastes best, must be at room temperature)
- 1/2 cup Sour cream or plain Greek yogurt
- 2 large Eggs (Room temperature)
- 1 teaspoon Vanilla extract
- 1 pinch Salt
Instructions
Preparation
- Preheat the oven to 325°F (162°C).
- Line a standard muffin pan with cupcake liners.
- In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until it resembles wet sand.
- Spoon the mixture into the cupcake liners and press down firmly.
- Bake the crust for 5 minutes. Let cool while you prepare the filling.
Cheesecake Filling
- In a mixing bowl, beat cream cheese until smooth.
- Add sugar and continue mixing.
- Mix in sour cream, vanilla extract, and salt on low speed to avoid whipping in too much air.
- Add eggs one at a time, mixing just until combined.
- Fill each liner about 3/4 full with the cheesecake batter.
- Bake for 16 to 20 minutes, until the edges are set and the center jiggles slightly.
Cooling
- Let cool in the pan for about 20-30 minutes.
- Transfer to the fridge and chill for at least 3 hours, or overnight for best results.
Notes
Unfrosted mini cheesecakes can be made ahead and frozen for up to 2 months. Thaw overnight in the fridge before serving. Use toppings such as whipped cream, fresh berries, or caramel for decoration.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert, Party
- Cuisine: American