Description
These classic mini cheesecakes are bite-sized, creamy, and tangy desserts that are easy to make in a muffin tin. They require simple ingredients and offer a perfect balance of rich texture and manageable portions, making them ideal for entertaining or a quick treat.
Ingredients
Scale
- 1 ½ cups Graham Cracker Crumbs
- 5 tablespoons Unsalted Butter, Melted
- ¼ cup Granulated Sugar (for crust)
- 16 oz (450g) Full-Fat Cream Cheese, Softened
- 1 cup (200g) Granulated Sugar (for filling)
- ½ cup (120g) Sour Cream
- 1 teaspoon Vanilla Extract
- 3 Large Eggs, Room Temperature
- 2 tablespoons Heavy Cream (optional)
- 1 cup Fresh Berries (for topping)
- Honey or Simple Syrup (for drizzling)
Instructions
- Preheat oven to 325°F (165°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- In a small bowl, combine graham cracker crumbs, melted butter, and ¼ cup sugar. Mix until it resembles wet sand.
- Press about 1 tablespoon of the crust mixture into the bottom of each muffin cup, packing it down firmly.
- In a large bowl, beat the softened cream cheese on medium speed until completely smooth (2-3 minutes). Scrape down sides.
- Add 1 cup sugar, sour cream, and vanilla extract to the cream cheese. Mix on low speed until just combined.
- Add eggs one at a time, mixing on low speed just until the yellow disappears. Do not overmix.
- Divide the batter evenly among the 12 muffin cups, filling them about ¾ of the way up.
- Bake for 20-25 minutes. The edges should be set, but centers should still have a slight jiggle.
- Let cheesecakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Refrigerate for at least 4 hours or overnight until firm.
- Top with fresh berries and a drizzle of honey or simple syrup before serving.
Notes
Ensure all ingredients, especially cream cheese and eggs, are at room temperature for a smooth batter. Avoid overmixing after adding eggs to prevent cracks. For best results, chill overnight. Can be stored in the refrigerator for up to 5 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 275
- Sugar: 16
- Sodium: 180
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 22
- Fiber: 0.5
- Protein: 5
Keywords: mini cheesecake, bite-sized dessert, easy cheesecake recipe, muffin tin cheesecake, cream cheese dessert, berry topping, make-ahead dessert