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Bite-Sized Bliss: Easy Mini Cheesecakes Recipe

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  • Author: Jake
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes (plus chilling time)
  • Yield: 12 mini cheesecakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Bite-Sized Bliss: Easy Mini Cheesecakes are the perfect individual dessert, combining a creamy, decadent cheesecake filling with a crisp graham cracker crust. These mini cheesecakes are the ideal treat for parties, gatherings, or whenever you want a sweet indulgence without the hassle of slicing a whole cheesecake. A simple, flavorful, and fun dessert everyone will love!


Ingredients

Units Scale
  • For the crust:
    • 1 cup graham cracker crumbs
    • 2 tablespoons sugar
    • 1/4 cup melted butter
  • For the filling:
    • 2 cups cream cheese, softened
    • 1/2 cup sour cream
    • 1/2 cup sugar
    • 1 teaspoon vanilla extract
    • 2 large eggs
    • 1/4 cup all-purpose flour
    • Fresh fruit or fruit compote for topping (optional)

Instructions

  1. Prepare the Crust: Preheat your oven to 325°F (163°C). In a small bowl, mix graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
  2. Press the Crust: Line a 12-cup muffin tin with paper liners. Divide the crust mixture evenly into each cup, pressing it down firmly with the back of a spoon to form a crust. Bake for 8-10 minutes until golden.
  3. Make the Filling: In a large mixing bowl, beat the softened cream cheese and sour cream until smooth. Add sugar, vanilla extract, and flour, and continue to beat until well combined. Add eggs one at a time, mixing just until incorporated after each addition.
  4. Fill the Cups: Spoon the cream cheese mixture evenly into each muffin cup over the crust, filling each about 3/4 full.
  5. Bake: Bake for 18-20 minutes or until the mini cheesecakes are set around the edges but slightly jiggly in the center. Let cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
  6. Chill: Refrigerate the mini cheesecakes for at least 4 hours or overnight to allow them to set properly.
  7. Serve: Top with fresh fruit or fruit compote just before serving

Notes

  • If you prefer a different crust, you can substitute graham crackers with crushed cookies (e.g., Oreos or digestive biscuits).
  • Feel free to add a swirl of fruit puree or chocolate sauce to the filling before baking for a fun twist!
  • These mini cheesecakes can be made in advance and stored in the refrigerator for up to 3 days.

Nutrition

  • Serving Size: 1 mini cheesecake
  • Calories: 190
  • Sugar: 10g
  • Sodium: 120mg
  • Fat: 13g
  • Saturated Fat: 8g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 0g
  • Protein: 3g
  • Cholesterol: 55mg