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Mini Cheesecakes

These irresistibly creamy mini cheesecakes feature a crunchy graham cracker crust and a velvety filling, making them a perfect indulgent treat for any occasion.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 cup graham cracker crumbs Use whole grain or organic for enhanced flavor.
  • 4 tbsp butter, melted Ensure it's melted for proper binding.
  • 2 tbsp sugar
For the Cheesecake Filling
  • 8 oz cream cheese, softened Opt for full-fat, brick-style for rich texture.
  • 1/2 cup sugar Consider replacing with monk fruit or stevia for a healthier option.
  • 1/2 cup sour cream Can be substituted with Greek yogurt.
  • 2 large eggs Flax eggs can be used as a vegan alternative.
  • 1 tsp vanilla extract

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C).
  2. In a bowl, combine graham cracker crumbs, melted butter, and 2 tbsp sugar. Mix well until the crumbs are evenly coated, then press firmly into the bottom of lined muffin tins to create a solid base.
Filling and Baking
  1. In another bowl, beat the cream cheese and sugar together until smooth and creamy.
  2. Incorporate sour cream, eggs, and vanilla extract into the cream cheese mixture. Mix until combined, ensuring a smooth and velvety texture.
  3. Carefully pour the cream cheese mixture over the crust in the muffin tins, filling each cup nearly to the top.
  4. Bake for 20-25 minutes, or until the cheesecakes are set but still slightly jiggly in the center.
  5. Allow mini cheesecakes to cool at room temperature, then refrigerate for at least a few hours (ideally overnight) before serving.

Notes

Top mini cheesecakes with fresh berries or chocolate sauce for an added touch. These are perfect for celebrations, picnics, or cozy evenings.