Why You’ll Love This Recipe

Mini cheesecakes are easy to make and the perfect portion-controlled dessert. The combination of a crunchy graham cracker crust and smooth, creamy cheesecake filling makes each bite a delightful indulgence. These cheesecakes are versatile and can be topped with various fruits, chocolate, or even caramel for extra flavor.

Ingredients

1 1/2 cups graham cracker crumbs
1/4 cup white sugar
1/3 cup butter, melted
2 (8 oz) packages cream cheese, softened
2/3 cup white sugar
2 eggs
1/2 teaspoon vanilla extract
1/2 cup sour cream

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 325°F (165°C). Line a muffin tin with paper liners.
In a medium bowl, mix together graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of each muffin cup to form a crust.
In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream.
Spoon the cream cheese mixture over the crusts, filling each cup almost to the top.
Bake for 18-22 minutes, or until the cheesecakes are set and slightly golden on top.
Let the cheesecakes cool in the pan, then refrigerate for at least 2 hours before serving. Add your favorite toppings before serving, such as fresh fruit or a drizzle of chocolate.

Servings and Timing

Servings: 12 mini cheesecakes
Prep time: 15 minutes
Cook time: 18-22 minutes
Chill time: 2 hours
Total time: 2 hours 40 minutes

Variations

Fruit Toppings: Top with fresh berries, kiwi, or mango for a refreshing twist.
Chocolate Lovers: Drizzle melted chocolate or top with mini chocolate chips for a rich, chocolatey version.
Caramel: Add a layer of caramel sauce or drizzle on top for a sweet and salty flavor.

Storage/Reheating

Store mini cheesecakes in an airtight container in the refrigerator for up to 3 days.
These cheesecakes are best enjoyed chilled and do not need reheating.

FAQs

1. Can I use a different crust?

Yes, you can substitute the graham cracker crust with chocolate cookie crumbs or even a nut-based crust.

2. Can I make these cheesecakes ahead of time?

Absolutely! Mini cheesecakes are perfect for making ahead. Just refrigerate them until ready to serve.

3. Can I freeze mini cheesecakes?

Yes, you can freeze them for up to 2 months. Be sure to wrap them tightly in plastic wrap and store them in an airtight container.

4. Can I make these without sour cream?

Yes, you can substitute sour cream with heavy cream or more cream cheese if you prefer a richer texture.

5. How do I make sure the cheesecakes are perfectly set?

Make sure not to overmix the batter and bake until the edges are set but the center is still slightly jiggly. The cheesecakes will firm up as they cool.

6. Can I use a springform pan instead of muffin tins?

Yes, you can use a springform pan, but be sure to adjust the baking time. It will likely need a bit longer than the mini versions.

7. Can I make these mini cheesecakes without eggs?

You can make eggless cheesecakes by using a non-dairy substitute like silken tofu or egg replacer.

8. Can I add flavorings to the cheesecake mixture?

Yes! Try adding lemon zest, orange extract, or even cinnamon for a unique flavor twist.

9. How do I remove the cheesecakes from the muffin tin?

Carefully peel off the paper liners and use a butter knife to loosen the edges if necessary.

10. Can I serve these with whipped cream?

Yes, whipped cream makes a great topping to add lightness and sweetness to your mini cheesecakes.

Conclusion

Mini Cheesecakes III are an easy and delightful dessert that will impress your guests with their rich flavor and smooth texture. Whether you keep them simple or dress them up with toppings, these mini treats are sure to satisfy any sweet tooth!

Mini Cheesecakes III

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Author: Chef Sara
Total Time: 2 hours 40 minutes
Yield: 12 mini cheesecakes
Diet: Vegetarian

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Description

Mini Cheesecakes III are delicious, bite-sized desserts with a buttery graham cracker crust and creamy cheesecake filling. Perfect for parties, gatherings, or a sweet treat after dinner, these individual cheesecakes are customizable with various toppings like fresh fruit, chocolate, or caramel for added flavor.

Ingredients

1 1/2 cups graham cracker crumbs
1/4 cup white sugar
1/3 cup butter, melted
2 (8 oz) packages cream cheese, softened
2/3 cup white sugar
2 eggs
1/2 teaspoon vanilla extract
1/2 cup sour cream

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Instructions

Preheat your oven to 325°F (165°C). Line a muffin tin with paper liners.
In a medium bowl, mix together graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of each muffin cup to form a crust.
In a large bowl, beat cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream.
Spoon the cream cheese mixture over the crusts, filling each cup almost to the top.
Bake for 18-22 minutes, or until the cheesecakes are set and slightly golden on top.
Let the cheesecakes cool in the pan, then refrigerate for at least 2 hours before serving. Top with your favorite fruits or a drizzle of chocolate before serving.

Notes

Fruit Toppings: Top with fresh berries, kiwi, or mango for a refreshing twist.
Chocolate Lovers: Drizzle melted chocolate or top with mini chocolate chips for a rich, chocolatey version.
Caramel: Add a layer of caramel sauce or drizzle on top for a sweet and salty flavor.

Prep Time: 15 minutes
Cook Time: 18-22 minutes
Category: Dessert
Method: Baking
Cuisine: American