Mini Cheesecakes
Delight in these easy-to-make mini cheesecakes with a creamy filling and a crunchy graham cracker crust.
Equipment
- Muffin pan Standard 12-count muffin pan for baking.
Ingredients
Crust
Crust
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 3 tbsp unsalted butter melted
Filling
- 16 oz full-fat brick cream cheese softened
- 1/2 cup granulated sugar
- 1/4 cup full-fat sour cream
- 1 tsp pure vanilla extract
- 1 tsp freshly squeezed lemon juice
- 2 large eggs
Instructions
- Preheat your oven to 350°F (177°C) and line a standard 12-count muffin pan with cupcake liners.
- Mix graham cracker crumbs, sugar, and melted butter until combined. Press a heaping tablespoon into each liner and bake for 6 minutes.
- In a large bowl, beat cream cheese and sugar until smooth. Add sour cream, lemon juice, and vanilla extract. Then, add eggs one at a time, mixing until just combined.
- Divide the batter among the liners, filling each to the top.
- Optional: Place a pan of boiling water in the oven while baking. Bake for about 20 minutes.
- Let the cheesecakes cool at room temperature for 45 minutes, then refrigerate for at least 2 hours.
- Top with whipped cream and garnish with berries or mint.
- Store any leftovers in the refrigerator for up to 5 days.
Notes
Recipe notes: These mini cheesecakes are easy to customize with your favorite toppings and flavors.