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Mini Cheesecakes

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Creamy and tangy mini cheesecakes with a buttery graham cracker crust, perfect for parties or a quiet night in.

  • Author: daniel-kim
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 180 minutes
  • Yield: 12 mini cheesecakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1 cup (120g) graham cracker crumbs
  • 2 tablespoons (25g) granulated sugar
  • 3 tablespoons (43g) unsalted butter, melted
  • 16 ounces (452g) full-fat brick cream cheese, softened
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (60g) full-fat sour cream
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon freshly squeezed lemon juice
  • 2 large eggs

Instructions

  1. Preheat the oven to 350°F (177°C) and line a standard 12-count muffin pan with cupcake liners.
  2. Combine the graham cracker crumbs, 2 tablespoons sugar, and melted butter in a medium bowl until sandy.
  3. Press a heaping tablespoon of the crust mixture into the bottom of each liner.
  4. Bake the crusts for 6 minutes, then set aside.
  5. Beat the softened cream cheese and 1/2 cup sugar together until smooth and free of lumps.
  6. Add the sour cream, lemon juice, and vanilla extract to the mixture, mixing gently.
  7. Add the eggs one at a time while mixing on medium speed.
  8. Fill each liner evenly with the cheesecake batter.
  9. Optional: Place a roasting pan with boiling water on the bottom oven rack.
  10. Bake for about 20 minutes until edges are set and centers jiggle.
  11. Cool for 45 minutes, then chill in the refrigerator for at least 2 hours.
  12. Serve with optional whipped cream or garnish.

Notes

Refrigerate leftovers for up to 4 days or freeze for up to 2 months. Soften cream cheese at room temperature for best results.

Nutrition

Find it online: https://daytasty.com/mini-cheesecakes-2/