Description
Mini Cheesecakes with Graham Cracker Crust are the ultimate dessert for any occasion! These creamy, tangy treats with a buttery graham cracker crust are perfectly portioned, versatile for toppings, and incredibly easy to make. A delicious option for parties or casual indulgence.
Ingredients
For the Crust:
1 cup graham cracker crumbs (about 8 full crackers)
2 tablespoons granulated sugar
4 tablespoons unsalted butter, melted
For the Cheesecake Filling:
16 ounces cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup sour cream
Pinch of salt
Instructions
- Preheat oven to 325°F (163°C) and line a 12-cup muffin tin with cupcake liners.
- Combine graham cracker crumbs, sugar, and melted butter. Press 1 tablespoon into each liner and bake for 5 minutes. Cool.
- Beat cream cheese and sugar until smooth. Mix in eggs one at a time, then add vanilla, sour cream, and salt.
- Spoon filling over cooled crusts, filling each 3/4 full.
- Bake for 18-20 minutes until centers are slightly jiggly.
- Cool for 30 minutes, then refrigerate for 2 hours. Top with your choice of fruit, whipped cream, or chocolate drizzle before serving.
Notes
Prevent cracks by mixing batter on low speed and not overbaking.
For a gluten-free version, use gluten-free graham crackers.
Store refrigerated in an airtight container for up to 5 days or freeze for 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 mini cheesecakes
- Calories: 210 kcal per cheesecake
