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Mini Cheesecakes

These Mini Cheesecakes are creamy, comforting, and perfect for potlucks or a sweet snack. They're a crowd-pleasing treat that brings a little warmth to any gathering.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Crust
  • 1 cup graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 4 tablespoons salted butter, melted and cooled
Filling
  • 16 ounces cream cheese, softened Ensure cream cheese is softened to room temperature.
  • 1/2 cup granulated sugar
  • 1/3 cup sour cream
  • 1 teaspoon pure vanilla extract
  • 2 extra large eggs, room temperature Make sure eggs are at room temperature.
Garnish (optional)
  • Your favorite canned pie filling or fresh fruit For topping before serving.

Method
 

Preparation
  1. Preheat the oven to 350 degrees F and line a 12-cup muffin tin with paper liners.
  2. In a bowl, mix graham cracker crumbs and 2 tablespoons of sugar, then add melted butter until combined.
  3. Press the mixture into the muffin tin and bake for 5 minutes.
Filling
  1. In a mixer, combine softened cream cheese and 1/2 cup of sugar on low speed for 1.5-2 minutes, avoiding extra air.
  2. Add sour cream and vanilla, mixing just until combined.
  3. Beat in eggs one at a time until there are no streaks.
  4. Divide the filling into the muffin cups.
  5. Bake for 18-20 minutes until edges are set.
  6. Cool for 30 minutes at room temperature, then refrigerate for 2 hours.
Serving
  1. Serve chilled straight from the fridge, topped with pie filling or fresh fruit.

Notes

Store in an airtight container in the refrigerator for up to 4 days. For longer keeping, freeze unadorned cheesecakes for up to 1 month, thawing in the fridge before topping. Bring ingredients to room temperature for a smoother blend, and avoid overmixing to prevent cracking.