Description
Deliciously creamy mini cheesecakes with a buttery crumb crust, perfect for any occasion.
Ingredients
Scale
- 8 oz (226 g) cream cheese, softened to room temperature
- 1/4 cup (50 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- 1/2 cup (120 g) sour cream
- 1 cup (about 120 g) graham cracker crumbs (approximately 8 full sheets)
- 3 tablespoons (42 g) unsalted butter, melted
- Toppings of choice: fresh berries, fruit compote, chocolate ganache, caramel, lemon curd, whipped cream
Instructions
- Preheat the oven to 325°F (163°C). Line a standard 12-cup muffin tin with paper liners or lightly grease the cups.
- In a mixing bowl, combine graham cracker crumbs with melted butter until the mixture resembles wet sand. Press about 1–2 tablespoons of the mixture firmly into the bottom of each muffin cup to form the crust.
- In a separate bowl, beat the softened cream cheese until smooth. Add the sugar and vanilla and beat until combined.
- Add the egg and mix just until incorporated, avoiding overmixing.
- Fold in sour cream gently until uniform and silky. Don’t overbeat.
- Divide the batter evenly among the prepared crusts. Smooth the tops with a small spatula.
- Bake at 325°F for 20–25 minutes, until the edges are set and the centers have a slight jiggle.
- Let cool to room temperature on a wire rack, then refrigerate for at least 2 hours before serving.
- Remove from the muffin tin and top as desired before serving.
Notes
Use room-temperature ingredients for best results. Avoid overmixing to prevent cracks.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 180
- Sugar: 7g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 30mg