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Delicious mini cheesecakes topped with fresh berries

Mini Cheesecake

Delicious bite-sized mini cheesecakes that are easy to make and perfect for parties or quick treats.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 1 hour 38 minutes
Servings: 12 servings
Course: Dessert, Party Treat
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups 1 1/2 cups graham cracker crumbs About 10-12 crackers
  • 3 tablespoons 3 tablespoons sugar For crust
  • 4 tablespoons 4 tablespoons butter, melted
For the Filling
  • 16 oz 16 oz (450 g) cream cheese, softened Use room temperature for a smooth filling
  • 0.5 cup 1/2 cup sugar For filling
  • 2 large 2 large eggs Add one at a time to avoid overmixing
  • 0.5 cup 1/2 cup sour cream or plain yogurt
  • 1 teaspoon 1 teaspoon vanilla extract
  • 1 pinch pinch of salt Do not overmix

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C). Grease a 12-cup muffin pan or line with paper liners.
  2. Mix graham crumbs, 3 tablespoons sugar, and melted butter in a bowl. Press about 1 tablespoon into each muffin cup to make a crust.
  3. In a mixing bowl, beat the softened cream cheese until smooth. Add 1/2 cup sugar and beat until combined.
  4. Add eggs one at a time, beating lightly after each. Mix in sour cream, vanilla, and a pinch of salt. Do not overmix.
Baking
  1. Spoon the filling over each crust, filling almost to the top.
  2. Bake for 15–18 minutes, or until the edges are set and the center is slightly jiggly.
  3. Turn off the oven and leave the pan inside with the door slightly open for 10 minutes to cool slowly.
Cooling
  1. Remove from oven and cool to room temperature, then chill in the fridge for at least 2 hours or until firm.
  2. Add your favorite topping before serving.

Notes

Tip: Serve chilled. Add fresh berries, jam, or a drizzle of chocolate/caramel on top. Store in an airtight container in the fridge for up to 4 days, or freeze for a month.