Description

These mini cheesecakes feature a buttery graham cracker crust and a smooth, tangy vanilla filling—perfectly portioned into individual cups. Easy to prepare and ideal for make-ahead desserts, they’re a crowd-pleasing favorite for parties, potlucks, or elegant entertaining.

Ingredients

Scale

Crust:

1½ cups graham cracker crumbs (165 g)
3 tbsp granulated sugar (38 g)
¼ cup unsalted butter, melted (56 g)

Filling:

16 oz cream cheese, room temperature (454 g)
½ cup granulated sugar (99 g)
2 large eggs, room temperature
½ cup sour cream, room temperature (114 g)
1 tsp vanilla extract

Optional Toppings:

Fresh berries
Strawberry or cherry sauce
Whipped cream
Chocolate ganache

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Instructions

Preheat oven to 350°F (175°C). Line an 18-cup muffin tin with paper liners.
Mix graham cracker crumbs and sugar in a bowl, then stir in melted butter.
Divide mixture among liners and press firmly to form crust.
In a large bowl, beat cream cheese until smooth. Add sugar and mix until creamy.
Add eggs one at a time, mixing gently. Then add sour cream and vanilla. Mix just until combined.
Spoon filling into liners, filling nearly to the top. Tap pan gently to remove air bubbles.
Bake for 17–19 minutes, until centers are slightly jiggly but mostly set.
Turn off the oven, crack the door, and let the cheesecakes rest 2–3 minutes.
Cool at room temp for 30 minutes, then chill in the fridge for at least 2 hours.

Notes

Room temperature ingredients make a smoother batter.

Avoid overmixing the filling to prevent cracks.

For extra tang, add 1 tsp lemon juice to the filling.

Can be made ahead and topped just before serving.

Prep Time: 20 minutes
Cook Time: 19 minutes
Category: Dessert
Method: Baking
Cuisine: American