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Mini Cheesecakes

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Delightful mini cheesecakes with a buttery graham cracker crust and a smooth, creamy filling. Perfect for parties or a sweet treat any time.

  • Author: daniel-kim
  • Prep Time: 25 minutes
  • Cook Time: 5 minutes
  • Total Time: 210 minutes
  • Yield: 24 mini cheesecakes 1x
  • Category: Dessert
  • Method: Chilling & Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 2 cups (240g) graham cracker crumbs
  • 1/3 cup (67g) packed light or dark brown sugar
  • 1/2 cup (113g) unsalted butter, melted
  • 1 cup (240ml) cold heavy cream, whipped to stiff peaks
  • 16 ounces (452g) full-fat brick cream cheese, softened
  • 1/3 cup (67g) granulated sugar
  • 2 Tablespoons (30g) sour cream or plain yogurt
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon pure vanilla extract
  • Optional toppings of your choice

Instructions

  1. Line two standard 12-count muffin pans with cupcake liners.
  2. Prepare the crust by mixing graham cracker crumbs, brown sugar, and melted butter.
  3. Press 1 and 1/2 Tablespoons of the crust mixture into each cupcake liner.
  4. Bake at 350°F (177°C) for 5 minutes if desired, then cool.
  5. Whip the cold heavy cream in a bowl until stiff peaks form.
  6. Beat the softened cream cheese and granulated sugar until smooth.
  7. Add sour cream, lemon juice, and vanilla to the cream cheese mixture.
  8. Fold the whipped cream into the cream cheese mixture until combined.
  9. Spoon or pipe about 2 Tablespoons of the filling over each crust.
  10. Refrigerate the mini cheesecakes for at least 3 hours before serving.
  11. Serve with optional toppings if desired.

Notes

Chill mini cheesecakes for best texture. Can be made 2 days in advance.

Nutrition

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