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Irresistible Mini Cheesecakes with Buttery Graham Crust

These miniature cheesecakes are the perfect sweet treat for gatherings, featuring a buttery graham cracker crust and creamy filling that’s easy to prepare.
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Prep Time 20 minutes
Cook Time 25 minutes
Chilling Time 4 hours
Total Time 4 hours 45 minutes
Servings: 12 mini cheesecakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Substitute with gluten-free graham crackers for a gluten-free version.
  • 1/4 cup Granulated Sugar Brown sugar can be used for a richer flavor.
  • 1/2 cup Unsalted Butter Can substitute with coconut oil for a dairy-free option.
For the Filling
  • 16 oz Cream Cheese Use low-fat cream cheese for a lighter version.
  • 1/2 cup Sour Cream Plain Greek yogurt works as a substitute.
  • 2 large Eggs Vegan alternative: use flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water = 1 egg).
  • 1 teaspoon Pure Vanilla Extract Almond extract can be a fragrant alternative.

Equipment

  • Muffin pan
  • mixing bowl
  • Stand Mixer
  • Cupcake liners

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and line a muffin pan with cupcake liners.
  2. In a mixing bowl, combine graham cracker crumbs and granulated sugar until well blended. Melt the unsalted butter and pour it into the mixture, stirring until moistened.
  3. Divide the crust mixture evenly among the lined muffin cups, pressing it down firmly. Bake for about 5 minutes or until set and lightly golden.
  4. In a stand mixer or large bowl, beat cream cheese and sour cream until smooth. Gradually add granulated sugar and vanilla, then add eggs one at a time, mixing until just combined.
  5. Pour the cheesecake filling evenly into each crust, filling nearly to the top.
  6. Bake the cheesecakes for 17–20 minutes until the edges are set but the centers jiggle slightly.
  7. Allow the cheesecakes to cool in the pan for 1 hour, then refrigerate for 3–4 hours or overnight.

Nutrition

Serving: 1mini cheesecakeCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 1mgCalcium: 40mgIron: 1mg

Notes

Using cupcake liners makes serving easier, ensuring everyone enjoys their individual cheesecake. Experiment with toppings like fresh berries or caramel drizzle to enhance flavor.

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