Description
Rich, creamy, and perfectly portioned, these Miniature Baked Cheesecakes are quick to prepare and ideal for any occasion. With a buttery graham cracker crust and smooth filling, they’re delicious plain or topped with fruit, chocolate, or caramel.
Ingredients
Scale
For the Crust:
- 1 ½ cups graham cracker crumbs
- 2 tbsp sugar
- 5 tbsp unsalted butter, melted
For the Filling:
- 16 oz cream cheese, softened
- ½ cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
-
1 tbsp all-purpose flour
Optional Toppings:
- Fresh berries
- Caramel or chocolate drizzle
- Whipped cream
- Crushed nuts
Instructions
- Preheat oven to 325°F (163°C). Line a muffin tin with paper liners.
- Mix graham cracker crumbs, sugar, and melted butter until combined. Press 1 tbsp of mixture into each liner. Bake 5 minutes, then cool slightly.
- In a large bowl, beat cream cheese until smooth. Add sugar, flour, and vanilla, then mix in eggs one at a time. Fold in sour cream.
- Spoon filling into liners, filling ¾ full. Smooth tops.
- Bake 18–20 minutes, until centers are set but slightly jiggly.
- Cool 15 minutes, then chill at least 2–3 hours or overnight.
- Add toppings before serving and enjoy!
Notes
- Use room-temperature cream cheese for smoothness.
- Don’t overbake—centers should jiggle slightly.
- Chill thoroughly before serving.
- Customize with toppings: berries, ganache, or whipped cream.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210kcal
- Sugar: 14g
- Sodium: 140mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 55mg