Description
Mini cheesecakes made with a graham cracker crust, creamy cheesecake filling, and swirled with raspberry jam or topped with whipped cream and berries. Perfect for any occasion, these bite-sized treats are easy to make in a muffin tin and guaranteed to impress!
Ingredients
Scale
For the Graham Cracker Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 4 tablespoons unsalted butter, melted
For the Mini Cheesecakes:
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- ⅓ cup sour cream
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
- 2 tablespoons raspberry jam (optional)
- Whipped cream (optional)
- Assorted berries (optional)
Instructions
- Preheat oven to 325°F (163°C). Line a 12-count muffin tin with paper liners.
- In a bowl, combine graham cracker crumbs, sugar, and melted butter. Divide between muffin liners and press down firmly to form the crust.
- Bake the crust for 7-8 minutes, then let it cool while you make the cheesecake batter.
- In a mixer, beat the cream cheese until smooth. Add sugar, sour cream, and vanilla, mixing until combined.
- Reduce mixer speed to low and add eggs one at a time, mixing just until incorporated.
- Divide the batter evenly among the muffin liners. If using, drop small dots of raspberry jam on top of each and swirl with a toothpick.
- Bake for 17 minutes, then turn off the oven and prop the door open with a wooden spoon. Let cheesecakes cool for 10-15 minutes in the oven.
- Remove and cool completely on the counter, then refrigerate for at least 4 hours or overnight before serving.
- Top with whipped cream and berries if desired.
Notes
- For best results, use full-fat cream cheese and sour cream.
- Let the cream cheese, sour cream, and eggs come to room temperature before mixing.
- Do not overbake the cheesecakes—turn off the oven after 17 minutes to prevent cracking.
- Store leftover cheesecakes in the fridge for up to 4 days or freeze for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 25 minutes (7 minutes for the crust, 17 minutes for the cheesecake)
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 269 kcal
- Sugar: 15g
- Cholesterol: 79 mg