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