Perfectly portioned, these creamy mini cheesecakes with a buttery graham cracker crust are the ultimate treat for any celebration or a casual indulgence. They are simple to make, versatile for toppings, and utterly delicious.
Why You’ll Love This Recipe
I love how these mini cheesecakes come together with minimal effort but deliver maximum flavor. The individual portions are perfect for parties or as an on-the-go dessert. The creamy, tangy cheesecake filling pairs beautifully with the slightly sweet and crunchy graham cracker crust. Plus, I can customize the toppings to suit any occasion, from fresh berries to decadent chocolate drizzles.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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
Directions
Preheat the oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners.
In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the texture resembles wet sand.
Press about 1 tablespoon of the crust mixture into the bottom of each cupcake liner, packing it down firmly. Bake for 5 minutes, then set aside to cool.
In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
Add the eggs one at a time, mixing well after each addition.
Mix in the vanilla extract, sour cream, and salt until the batter is silky and fully combined.
Spoon the cheesecake filling over the cooled crusts, filling each liner about 3/4 full.
Bake for 18-20 minutes, or until the centers are set and slightly jiggly.
Let the cheesecakes cool at room temperature for 30 minutes, then refrigerate for at least 2 hours before serving.
Optionally, top with fresh fruit, whipped cream, or a drizzle of chocolate before serving.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 20 minutes
Chilling Time: 2 hours
Total Time: 2 hours 35 minutes
Servings: 12 mini cheesecakes
Calories: 210 kcal per cheesecake
Variations
Toppings: Add a dollop of fruit preserves, crushed candy, or caramel sauce for extra flavor.
Crust Options: Swap graham crackers for Oreo crumbs or digestive biscuits for a twist.
Flavor Add-ins: Mix in a tablespoon of lemon juice or swirl in some chocolate or fruit puree for a customized filling.
Mini Chocolate Cheesecakes: Add 2 tablespoons of cocoa powder to the filling for a chocolaty variation.
Gluten-Free Option: Use gluten-free graham crackers or cookies for the crust.
Storage/Reheating
I store these mini cheesecakes in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 2 months—just thaw them in the fridge overnight before serving. Since these are best served chilled, reheating isn’t necessary.
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FAQs
How can I prevent cracks in my mini cheesecakes?
I recommend mixing the batter on low speed and avoiding overbaking. The slight jiggle in the center ensures they remain smooth and crack-free as they cool.
Can I make these cheesecakes ahead of time?
Yes, I find they are even better after chilling overnight, as the flavors develop beautifully.
What type of cream cheese should I use?
I always use full-fat cream cheese for the creamiest texture, but low-fat can work if preferred.
Can I make these without cupcake liners?
If I skip the liners, I grease the muffin tin thoroughly and use a small offset spatula to gently release the cheesecakes.
Can I double this recipe for a larger crowd?
Absolutely! Simply double the ingredients and bake in batches or use multiple muffin tins.
Conclusion
These mini cheesecakes with graham cracker crust are a crowd-pleasing dessert that’s simple to make and easy to love. Whether I’m hosting a party or looking for a satisfying treat, this recipe never disappoints. With endless variations and toppings, I can customize them to suit any occasion. Make a batch today and enjoy every creamy, delicious bite.
📖 Recipe:
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Mini Cheesecakes with Graham Cracker Crust
- Total Time: 2 hours 35 minutes (2h chilling)
- Yield: 12 mini cheesecakes
- Diet: Vegetarian
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
