Easy Mini Cheesecakes Recipe

I discovered this mini cheesecake recipe and it blew my mind. The graham cracker crumb crust is buttery and perfectly sweet, while the lush cream cheese filling is smooth and tangy. I love serving these at parties since they’re a fun, indulgent treat that makes any occasion feel extra special.

I love making these Easy Mini Cheesecakes because they give me that super creamy cheesecake taste similar to The Cheesecake Factory. I think the secret is in the mix of simple ingredients like 1 1/2 cups graham cracker crumbs mixed with 6 tablespoons melted unsalted butter and 2 tablespoons granulated sugar which create a perfect bed for the filling.

My recipe also uses 16 ounces of softened cream cheese, 1/2 cup granulated sugar, 2 eggs, 1/4 cup sour cream, 1 teaspoon vanilla extract and a pinch of salt. I like that these mini treats are not only easy to make using muffin tins but also offer a no bake option that’s perfect for parties and gatherings.

They are ideal for enjoying a dessert that is small in size yet packed with good nutrients like protein from the eggs and cream cheese along with a balanced dose of fats. I think its simplicity makes it a super fun dessert to share.

Why I Like this Recipe

I really love this recipe because first, it’s super easy to make. Even if I’m not the best cook, I can follow the simple steps and end up with these awesome mini cheesecakes that always come out tasting great.

Second, the crust is amazing. I adore how the graham cracker crumbs, butter and a bit of sugar come together to give me that perfect crunchy base for the creamy cheesecake filling.

Third, I really appreciate that these cheesecakes are in mini form. They are perfect for parties or a casual get together with friends since everyone gets to try one without having to cut a big cake.

Lastly, I like that the ingredients are really basic but still deliver a rich, super creamy taste. This makes me feel like I made something fancy without spending too much time or money.

Ingredients

• Graham cracker crumbs give a sweet, crunchy base full of carbohydrates but not many fibres.
• Melted butter adds rich flavor and healthy fats, though it bumps up the calorie count.
• Cream cheese offers a smooth texture and rich taste, bringing fats and a bit of protein.
• Granulated sugar sweetens the batter, adding carbohydrates for energy though should be used sparingly.
• Sour cream brings tangy richness and moisture while balancing the cheesecake’s sweetness.
• Vanilla extract deepens flavor and aroma, making the cheesecake more inviting and sweet.
• Eggs bind the ingredients and help set the filling, ensuring a smooth structure.

Ingredient Quantities

• 1 1/2 cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar
• 16 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs, at room temperature
• 1/4 cup sour cream
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt

How to Make this

1. Preheat your oven to 350°F and lightly grease your muffin tin or mini cheesecake pan.

2. In a bowl, mix together 1 1/2 cups graham cracker crumbs, 6 tablespoons melted butter and 2 tablespoons granulated sugar until it’s well combined, then press this mixture firmly into the bottom of each cup.

3. In a large mixing bowl, beat 16 ounces of softened cream cheese with 1/2 cup granulated sugar until the mixture is smooth and creamy.

4. Crack in the 2 eggs one at a time while continuing to mix, making sure each egg is fully incorporated before adding the next.

5. Stir in 1/4 cup sour cream, 1 teaspoon vanilla extract and 1/8 teaspoon salt until everything is evenly mixed.

6. Carefully spoon the cream cheese mixture over the crusts you made in the cups, filling them about 3/4 of the way full.

7. Place the tin in the oven and bake for about 18-20 minutes, or until the centers are nearly set but might still wiggle a bit if you move them.

8. Remove the tin from the oven and let the cheesecakes cool at room temperature for about 10 minutes before moving.

9. Once cooled, cover the tin and put it in the refrigerator for at least 4 hours, or overnight if you can wait, so that the cheesecakes set completely.

10. Enjoy your mini cheesecakes chilled, they are super creamy and perfect for parties and gatherings!

Equipment Needed

1. Oven – for baking the cheesecakes.
2. Muffin tin or mini cheesecake pan – needed to shape your cheesecake bites.
3. Small mixing bowl – to mix graham cracker crumbs, melted butter and sugar for the crust.
4. Large mixing bowl – for beating the cream cheese, sugar and eggs together.
5. Electric mixer or whisk – to ensure the cream cheese mixture is smooth and creamy.
6. Measuring cups and spoons – to measure the ingredients accurately.
7. Spatula – useful for stirring the batter and smoothing it into the cups.
8. Cooling rack or flat counter surface – to let the cheesecakes cool before refrigerating them.
9. Refrigerator – essential for chilling and setting the cheesecakes completely.

FAQ

• Q: Can I prepare these mini cheesecakes a day ahead?
  A: Yup you can make ’em in advance. Just chill the cheesecakes in the fridge overnight and let them sit at room temperature for about 10 minutes before serving
• Q: Do I really have to use graham cracker crumbs for the crust?
  A: Not necessarily but graham crackers give the best taste and texture. You can experiment with other cookies but keep in mind the flavor might change a bit
• Q: What if I don’t have sour cream on hand?
  A: No worries you can swap it with plain yogurt which works almost as well though the flavor might be a tiny bit tangier so keep that in mind
• Q: How can I tell when the cheesecakes are done baking?
  A: The edges should be set and the center will still have a slight wobble. It will firm up more as they cool off so dont worry if itll look a little soft in the middle
• Q: Can I add toppings to these cheesecakes?
  A: Sure you can top them with fruit, chocolate sauce, or even a dusting of powdered sugar. It lets you play around with flavors so its a fun way to make them your own

Easy Mini Cheesecakes Recipe Substitutions and Variations

• You can swap the graham cracker crumbs with crushed digestive biscuits or even vanilla wafer cookies if you prefer a different flavor.
• If you don’t have unsalted butter, try using melted coconut oil or a good quality margarine – they work pretty well in the crust.
• For the cream cheese, Neufchatel cheese is an option if you’re looking to cut back a bit on the fat or just want a slightly tangier taste.
• Sour cream can be replaced with full-fat Greek yogurt to get that creamy texture while adding a little extra protein.

Pro Tips

1. Make sure that your cream cheese and eggs are at room temp before you start. This helps things mix smooth and stops your batter from lumpy.
2. When you’re mixing in the eggs, add them one at a time and beat each one in good. Overmixing can change the texture and even lead to little cracks when it’s baked.
3. Press your graham cracker crust real firm into the cups. A tighter crust helps hold the filling together and stops it from messing up when you move them.
4. Keep a close eye on the baking time. Even though the center might still wiggle a little, remember that carry-over cooking keeps them from being too runny once they start cooling down.