These Mini Cheesecakes are the perfect serving size. They can be topped with whipped cream, fruit, Oreos, and much more. These cheesecakes are extremely smooth and have amazing taste.
Serving and Storage
Allow to cool for 3 hours before serving. Store mini cheesecakes in a refrigerator for up to a week. For long storage keep in freezer for up to 3 months.
Mini Cheesecakes Video Tutorial:
Why you will love these Mini Cheesecakes
Perfect serving size
Extremely creamy filling
Can be topped with anything you want
Super easy to make
Excellent dessert for parties
Mini Cheesecakes Recipe
Prep Time 15 minutes
Cook Time 20 minutes Yield 12 mini cheesecakes
Total Time 35 minutes Skill level easy Ingredients
Crust:
1 1/4 cups graham cracker crumbs
4 tablespoons brown sugar
5 tablespoons unsalted butter
Cheesecake Filling:
8 ounces cream cheese
1 egg
1/4 cup granulated sugar
1/4 cup sour cream
1 tablespoon vanilla extract
Directions
Step 1: Preheat and prepare:
Preheat your oven to 350F. Spray or line a 12-muffin pan with non stick spray or with liners.
Step 2: Make Crust:
In a medium size mixing bowl combine graham cracker crumbs, brown sugar and butter until fully combined. Place mixture evenly into the 12 liners of the muffin pan. Press mixture firmly down into one layer and set aside.
Step 3: Make Cheesecake Filling:
In a medium size mixing bowl combine cream cheese, egg, sour cream, granulated sugar, and vanilla extract. Evenly distribute the mixture into the muffin pan filling each one almost all the way to the top.
Step 6: Bake Cheesecakes:
Place cheesecakes in preheated oven and bake for 18-20 minutes. Remove from oven and allow to cool completely. Place in refrigerator for 3 hours before enjoying.
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