Creamy Mini Cheesecake Recipe — Perfect Party Treat
Creamy, classic mini cheesecakes with a buttery graham cracker crust, baked in a muffin tin and perfect for any occasion.
- Prep Time: 15 minutes
- Chill Time: 2 hours
- Cook Time: 18 minutes
- Total Time: 2 hours 35 minutes
- Yield: 12 mini cheesecakes 1x
Ingredients
Crust
-
1 cup graham cracker crumbs
-
3 tbsp granulated sugar
-
4 tbsp melted butter
Cheesecake Filling
-
16 oz cream cheese, softened
-
½ cup granulated sugar
-
2 large eggs
-
¼ cup sour cream
-
1 tsp vanilla extract
Instructions
-
Preheat oven to 325°F. Line 12 muffin cups with paper liners and lightly spray.
-
Mix crust ingredients. Press 1–1½ tbsp into each cup. Bake for 5 minutes.
-
Beat cream cheese until smooth. Add sugar, then eggs one at a time. Stir in sour cream and vanilla.
-
Divide filling among cups. Bake 16–18 minutes until just set.
-
Cool in oven 10 minutes, then on counter. Chill 2+ hours before topping.
Notes
-
Add toppings before serving.
-
Freeze un-topped cheesecakes up to 1 month.
-
Try crust variations like Oreos or Biscoff.