Mini Cheesecakes

5 from 1 vote

This mini cheesecake recipe has a graham cracker cookie crust and creamy cheesecake filling. It's everything you love about a full-sized cheesecake, but in mini form and baked in a muffin tin!

Prep Time20

Cook Time20

Total Time40

Course: Dessert

Cuisine: American

Servings: servings

Calories: 198kcal

Author: Heather Perine

Ingredients

For the Crust

1 ¼ cups (150 g) Graham Crackers about 10 full sheets
4 tablespoons (½ stick, 57 g) unsalted butter melted
3 tablespoons granulated sugar

For the Cheesecake

16 ounces (2 blocks) cream cheese room temperature
¾ cup (150 g) granulated sugar
2 teaspoons vanilla extract
½ cup (113 g) sour cream
2 large eggs room temperature

Instructions

For the Crust:

Preheat oven to 350°F (180°C). Line two cupcake tins with cupcake liners.
Add graham crackers to your food processor and pulse until broken into fine crumbs. 1 ¼ cups (150 g) Graham Crackers
Add melted butter and sugar and pulse to combine. 4 tablespoons (½ stick, 57 g) unsalted butter 3 tablespoons granulated sugar
Use about a tablespoon to transfer the mixture to your cupcake tin. Press into a flat layer. A shot glass works great but any flat tool, or even clean hands work!
Bake for 5 minutes, until slightly darker golden brown in color. Remove from the oven amd set aside. Lower the oven temperature to 325oF (160oC).

For the Filling:

Add softened cream cheese and sugar to the bowl and mix together with an electric mixer on medium speed until smooth and combined. I like to use my stand mixer fitted with a paddle attachment but the hand mixer also works. Scrape the bowl down with a spatula and continue to mix until completely homogenous. 16 ounces (2 blocks) cream cheese ¾ cup (150 g) granulated sugar
Add sour cream and vanilla extract and beat to combine. 2 teaspoons vanilla extract ½ cup (113 g) sour cream
Add the eggs beating to combine. Scrape the bowl down and mix until completely smooth. 2 large eggs
Divide the batter between the 18 cupcake liners. Use a small ice cream scoop to transfer the cheesecake mixture to your cupcake tin. Fill about ¾ the way up to the top. I like to use a medium cookie scoop for this.
Bake for 18-20 minutes. Remove from the oven and cool to room temperature for one hour then refrigerate for 2 hours or until firm. Remove from the muffin tin. Top with whipped cream before serving.

Video

Notes

Making Ahead: You can make mini cheesecakes ahead of time. Once the cheesecakes have cooled completely, refrigerate them in an airtight container for up to 2 days.
Freezing: Once the cheesecakes have cooled completely, wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. Freeze the cheesecakes for up to 3 months. To thaw, let the cheesecakes sit in the refrigerator overnight.
Graham crackers - If you can't find graham crackers you can use digestive biscuits, cookies, or Nilla wafers. You can also use gluten free cracker
Butter - I used unsalted butter but salted butter will also work.
Sour cream - Use full-fat for best texture.
Cream cheese - You want to soften the cream cheese to room temperature

Nutrition