Easy Mini Cheesecakes with Creamy Filling & Fresh Berries
Creamy, rich, and perfectly portioned, these easy mini cheesecakes are made in a muffin tin with a buttery graham cracker crust and a smooth, tangy filling. Ideal for parties, holidays, or a quick treat any day.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 30 minutes
- Yield: 12 mini cheesecakes 1x
Ingredients
1 cup graham cracker crumbs
2 tbsp granulated sugar
3 tbsp unsalted butter, melted
16 oz cream cheese, softened
1/2 cup granulated sugar
1 tsp vanilla extract
1/4 cup sour cream or Greek yogurt
1 large egg
Instructions
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Preheat oven to 325°F (163°C). Line a 12-cup muffin pan with paper liners.
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Mix graham cracker crumbs, 2 tbsp sugar, and melted butter. Press into liners. Bake for 5 minutes. Cool.
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Beat cream cheese until smooth. Add 1/2 cup sugar and vanilla. Mix.
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Blend in sour cream. Add egg and mix just until combined.
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Spoon filling over crusts. Tap to remove air bubbles.
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Bake 15–18 minutes, until centers are just set. Cool in pan 10 minutes.
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Transfer to rack to cool completely. Chill 2+ hours. Add toppings if desired.
Notes
Use room-temperature ingredients for best texture.
Avoid overmixing once the egg is added.
Customize with chocolate, fruit, or flavor extracts.