Description
🍰 Indulge in these rich, creamy mini cheesecakes with a buttery graham cracker crust—quick, easy, and perfect for portion control! 😋
🧁 No water bath needed, freezer-friendly, and endlessly customizable with your favorite toppings—pure cheesecake bliss in every bite! 🍓
Ingredients
Graham crackers
Granulated sugar
Melted butter
Full-fat cream cheese (softened)
Eggs (room temperature)
Vanilla extract
Sour cream (room temperature)
Instructions
1. Preheat the oven to 325°F and line a 12-count muffin pan with cupcake liners.
2. Crush graham crackers into fine crumbs and mix with sugar and melted butter.
3. Press the crust mixture evenly into the bottom of each cupcake liner.
4. Beat softened full-fat cream cheese until smooth in a mixing bowl.
5. Add sugar, eggs, vanilla extract, and room-temperature sour cream, then mix until well combined.
6. Distribute the cheesecake filling evenly over the prepared crusts in the muffin pan.
7. Bake in the preheated oven for 18-20 minutes until the edges are set but the centers slightly jiggle.
8. Remove from the oven and let cheesecakes cool at room temperature.
9. Transfer to the refrigerator and chill for at least 2 hours before serving.
10. Remove from cupcake liners and add desired toppings like fruit, chocolate, or whipped cream.
11. Serve cold and enjoy, storing leftovers in the refrigerator for up to 5 days.
12. For longer storage, freeze mini cheesecakes and thaw before serving.
Notes
Let your cream cheese, eggs, and sour cream reach room temperature before mixing to achieve a smooth and creamy texture.
Press the graham cracker crust firmly into the liners to prevent crumbling when removing the cheesecakes from the pan.
Chill the mini cheesecakes for at least two hours after baking to help them set properly and improve their flavor.
- Prep Time: 15
- Cook Time: 18
- Category: Dessert
- Method: Baked
- Cuisine: American