Description
Savor the rich, creamy texture of these individual mini cheesecakes with a golden graham cracker crust. Perfect for gatherings or personal indulgence, these easy-to-make, bakery-style desserts deliver a harmonious balance of sweet and tangy in every bite.
Ingredients
1 cup (113g) graham cracker crumbs
4 Tbsp unsalted butter (melted)
8 oz cream cheese (227g), softened
1/2 cup (100g) granulated sugar
1 large egg
1/4 tsp vanilla extract
2 Tbsp (30g) sour cream
Instructions
Preheat oven to 350°F (180°C)
Line 12 mini muffin tin cups with paper liners
Combine graham cracker crumbs and melted butter; press mixture evenly into cupliners
Bake crusts for 3-4 minutes, then cool slightly
In a bowl, beat cream cheese and sugar until smooth
Add egg, vanilla, and sour cream; mix until fully incorporated
Pour filling evenly into prepared cups
Bake for 15-17 minutes, until edges are lightly golden
Cool completely in tin, then refrigerate for at least 4 hours before serving
Notes
Store leftover mini cheesecakes in an airtight container in the refrigerator for up to 3 days
Add fresh fruit or fruit compote for a decorative, custom touch
Ensure filling is fully chilled for perfect pouring consistency
Avoid over-baking to maintain silky texture
- Prep Time: 15
- Cook Time: 17
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: American