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Mini Cheesecakes

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Warm, rich, and perfectly portioned, these Mini Cheesecakes are a simple way to serve classic cheesecake without a fuss. Each bite features a buttery graham cracker crust and a smooth, tangy cream cheese filling with a hint of lemon.

Ingredients

Scale
  • 1 cup graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 3 tablespoons unsalted butter, melted
  • 16 ounces full-fat brick cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/4 cup full-fat sour cream
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon freshly squeezed lemon juice
  • 2 large eggs, at room temperature

Instructions

  1. Preheat your oven to 350°F (177°C) and line a standard 12-count muffin pan with cupcake liners.
  2. Combine the graham cracker crumbs, 2 tablespoons granulated sugar, and the melted butter in a bowl until sandy.
  3. Press about a tablespoon of the crust mixture into the bottom of each liner.
  4. Bake the crusts for 6 minutes and let cool slightly.
  5. Beat the softened cream cheese and 1/2 cup sugar together until smooth.
  6. Mix in the sour cream, lemon juice, and vanilla until creamy.
  7. Add the eggs one at a time, mixing gently.
  8. Fill each liner with cheesecake batter, nearly full but not overflowing.
  9. Bake for about 20 minutes until edges are set and centers jiggle slightly.
  10. Cool on a rack for 45 minutes, then refrigerate for at least 2 hours before serving.

Notes

For best results, use room temperature cream cheese and eggs. Avoid overmixing after adding eggs to reduce cracking.

Nutrition

Keywords: mini cheesecakes, dessert, easy recipe, cheesecake, party food

Find it online: https://recipehappy.com/mini-cheesecakes/