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
- 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.
- 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.
- 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.
- Fill the Cups: Spoon the cream cheese mixture evenly into each muffin cup over the crust, filling each about 3/4 full.
- 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.
- Chill: Refrigerate the mini cheesecakes for at least 4 hours or overnight to allow them to set properly.
- 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