Description
Best Mini Cheesecakes Recipe: Rich, creamy cheesecakes with a buttery graham cracker crust. Quick, easy, and perfect for any occasion!
Ingredients
Scale
- 1 cup (120g) graham cracker crumbs (about 8 full sheets)
- 3 tablespoons (42g) unsalted butter, melted
- 2 tablespoons (25g) granulated sugar
- 16 ounces (450g) cream cheese, softened at room temperature
- 1/2 cup (100g) granulated sugar
- 2 large eggs, at room temperature
- 1/4 cup (60g) sour cream, at room temperature
- 1 teaspoon pure vanilla extract
- 1 tablespoon all-purpose flour
Instructions
- Step 1: Preheat your oven to 325°F (165°C) and line a standard 12-cup muffin tin with paper liners. This temperature creates the perfect environment for cheesecakes to bake gently without browning too quickly or cracking.
- Step 2: In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Press about 1 tablespoon of the mixture into the bottom of each liner, using the back of a measuring spoon to create an even, compact layer. The more firmly you press, the better your crust will hold together when serving.
- Step 3: Bake the crusts for 5 minutes, then remove from the oven and allow to cool slightly while preparing the filling. This brief pre-baking helps the crust set and creates that signature crisp texture that contrasts beautifully with the creamy filling of your Best Mini Cheesecakes Recipe.
- Step 4: In a large bowl, beat the softened cream cheese with an electric mixer until completely smooth, about 1 minute. Add the sugar and continue beating until well incorporated and fluffy, about 1-2 minutes more. Scrape down the sides of the bowl frequently to ensure no lumps remain.
- Step 5: Add the eggs one at a time, mixing on low speed just until each is incorporated. Then blend in the sour cream, vanilla extract, and flour until just combined. The batter should be silky smooth but not overmixed. The texture at this stage is critical – it should flow easily but still have some weight to it.
- Step 6: Divide the filling evenly among the muffin cups, filling each about 3/4 full. Tap the pan gently on the counter a few times to release any air bubbles that might be trapped in the batter.
- Step 7: Bake for 18-22 minutes, until the centers are just set but still slightly jiggly. They’ll continue to set as they cool. Look for a slight wobble in the center when you gently shake the pan – this indicates they’re perfectly baked. Overbaking is the most common mistake with mini cheesecakes, so err on the side of underbaking rather than overbaking.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 280 calories per serving
- Sugar: 12 grams
- Sodium: 240 mg
- Fat: 18 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 24 grams
- Fiber: 1 gram
- Protein: 4 grams
- Cholesterol: 85 mg