Mini Cheesecake Recipe Instructions Anyone Can Follow
Creamy, smooth mini cheesecakes baked in a muffin tin with a crisp graham cracker crust and endless topping options. A crowd-pleasing, bite-sized dessert for any occasion.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 2 hours 45 minutes (includes chilling)
- Yield: 12 mini cheesecakes
Ingredients
For the crust:
1 cup graham cracker crumbs
2 tbsp granulated sugar
4 tbsp unsalted butter, melted
For the filling:
16 oz cream cheese, softened
½ cup granulated sugar
⅓ cup sour cream
2 large eggs
1 tsp vanilla extract
Optional toppings:
Fresh berries
Fruit preserves
Caramel or chocolate sauce
Whipped cream
Instructions
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Preheat oven to 325°F. Line a 12-cup muffin tin with paper liners.
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Mix graham cracker crumbs, sugar, and melted butter. Press 1 tbsp into each liner. Bake 5 minutes. Cool.
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Beat cream cheese until smooth. Add sugar and sour cream. Mix well.
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Add eggs one at a time, then vanilla. Mix until just combined.
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Fill liners about ¾ full with batter.
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Bake 15–18 minutes until edges are set and centers slightly jiggle.
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Cool in pan 10 minutes, then chill at least 2 hours before topping and serving.
Notes
Use room temperature ingredients for a smoother texture. Customize toppings to suit any occasion.