Description
Indulge in these delightful Easy Mini Cheesecakes that are creamy, rich, and perfectly portioned. A buttery graham cracker crust holds a luscious cream cheese filling, making each bite a heavenly experience.
Ingredients
Scale
Graham Cracker Crust:
- 1 cup Graham Crackers Crumbs
- 3 tablespoons Granulated Sugar
- 1/4 teaspoon Kosher Salt
- 3 and 1/2 Tablespoons Unsalted Butter, melted
Cheesecake Filling:
- 16 ounces Full-Fat Cream Cheese, very soft
- 1/2 cup Sour Cream, at room temperature
- 2/3 cup Granulated Sugar
- 1 and 1/2 teaspoons Vanilla Extract
- 2 large Eggs plus 1 Egg Yolk, at room temperature
- 1 teaspoon lemon juice
- 1/3 cup heavy cream
- Whipped cream, for topping, optional
- Cherries, for topping, optional
Instructions
- Preheat oven to 325 degrees (F). Line a 12-cup muffin tin with paper liners, lightly spray liners with non-stick spray and set aside.
- For the Crust: In a large bowl combine graham cracker crumbs, sugar, salt, and melted butter. Press into each lined muffin cup. Bake for 5 minutes.
- For the Cheesecake Filling: Beat cream cheese and sour cream until smooth. Add sugar, vanilla, eggs, yolk, and lemon juice. Stir in cream. Divide filling among cups. Bake for 16 minutes, then let sit in the oven for another 10 minutes. Cool, chill, and serve.
Notes
- Ensure cream cheese and sour cream are at room temperature for a smooth filling.
- Let the cheesecakes chill for at least 2 hours to set properly.
- Top with whipped cream and cherries for a classic finish.
- Prep Time: 20 minutes
- Cook Time: 21 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 280
- Sugar: 18g
- Sodium: 260mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 106mg
Keywords: Mini Cheesecakes, Cheesecake Recipe, Dessert Recipe
