Mini Cheesecakes
Delicious single-bite mini cheesecakes that are rich, creamy, and easily customizable, perfect for any event or occasion.
Ingredients
For the crust
- 1 cup graham cracker crumbs (about 8–10 full crackers; substitute crushed digestive biscuits or gluten-free crackers if needed)
- 1/4 cup granulated sugar (for crust)
- 1/2 cup unsalted butter, melted (coconut oil works for a dairy-free crust)
For the filling
- 16 ounces cream cheese, softened (room temperature for best results)
- 1 cup granulated sugar (for filling; reduce to 3/4 cup if you prefer less sweet)
- 1 teaspoon alcohol-free vanilla extract
- 3 large eggs (room temperature)
- 1/2 cup sour cream (Greek yogurt may be used for a tangier bite)
- Toppings of your choice: fresh fruit, fruit compote, chocolate ganache, caramel, lemon curd, chopped nuts, or whipped cream
Instructions
Preparation
- Preheat the oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners or use silicone cups.
- Make the crust: in a medium bowl, stir together graham cracker crumbs, 1/4 cup sugar, and the melted butter until the mixture holds together when pressed. Divide the crumbs among the muffin cups and press firmly into the bottom.
- Beat the filling: in a large bowl, beat the softened cream cheese with 1 cup sugar and vanilla until completely smooth and no lumps remain. Scrape the bowl as needed.
- Add the eggs one at a time, mixing on low until each is incorporated—don’t overmix or you’ll incorporate too much air.
- Stir in the sour cream until the batter is silky and homogeneous.
- Fill the crusts: spoon or pipe the cream cheese mixture into the prepared crusts, filling each about three-quarters full.
Baking
- Bake for 18–20 minutes, or until the tops are set and just slightly jiggly in the very center. Avoid overbaking—the center should not look watery.
- Remove from the oven and let the cheesecakes cool to room temperature in the tin for 30–45 minutes, then transfer to the refrigerator to chill for at least 2 hours (overnight is better for clean slices and fuller flavor).
Serving
- When ready to serve, peel the liners away and add toppings of your choice.
Notes
Soften the cream cheese at room temperature for 30–60 minutes; cold cream cheese leads to lumps. Mix gently to prevent cracks or sinking. Store cooled mini cheesecakes in an airtight container in the refrigerator for up to 5 days.