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Mini Cheesecakes

Delicious bite-sized mini cheesecakes with a crunchy graham cracker crust and creamy filling, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the crust
  • 1/2 cup crushed graham crackers Can be store-bought or homemade.
  • 3 tbsp melted butter Unsalted butter recommended.
For the filling
  • 8 oz cream cheese, softened Ensure it's softened to avoid lumps.
  • 1/2 cup sugar Granulated sugar works best.
  • 1 tsp vanilla extract Pure vanilla for better flavor.
  • 1 unit egg Large egg.
  • 1/2 cup sour cream Can substitute with Greek yogurt for a tangy flavor.
For topping
  • to taste unit fresh fruit or chocolate Use strawberries, blueberries, or any favorite toppings.

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C).
  2. In a mixing bowl, combine the crushed graham crackers and melted butter. Press the mixture into the bottoms of muffin cups to form the crust.
  3. In another bowl, beat the cream cheese, sugar, and vanilla until smooth.
  4. Add the egg and sour cream, mixing until well combined.
  5. Pour the cream cheese mixture over the crusts in the muffin cups.
Baking
  1. Bake for 20-25 minutes, or until set.
  2. Allow to cool, then refrigerate for at least 2 hours before serving.
Serving
  1. Top with fresh fruit or chocolate if desired.

Notes

These mini cheesecakes can be stored in the fridge for up to 5 days or frozen for up to 3 months. Let them thaw in the fridge overnight before serving.