Description
Discover easy mini cheesecakes recipes for quick desserts Perfect bitesized treats with creamy texture and simple steps for delicious results every time
Ingredients
8 ounces of cream cheese, softened
1/3 cup of granulated sugar
1 large egg
1 teaspoon of vanilla extract
2 tablespoons of sour cream
1 cup of graham cracker crumbs
4 tablespoons of unsalted butter, melted
Optional toppings: fresh berries, fruit compote, chocolate drizzle, or a sprinkle of cinnamon
Instructions
- Set your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
- Mix graham cracker crumbs with melted butter until it resembles wet sand. Press a tablespoon firmly into the bottom of each muffin cup to make an even layer.
- Beat softened cream cheese with sugar until smooth and creamy. Add the egg, vanilla extract, and sour cream, mixing gently until just combined. Avoid overmixing.
- Spoon the creamy filling over the crust bases, filling each about three-quarters full.
- Bake for 18-20 minutes. The centers should be just set with a tiny jiggle.
- Let the cheesecakes cool at room temperature for 30 minutes, then transfer to the fridge for at least 2 hours.
- Remove from liners and garnish with toppings. Serve chilled.
Notes
Mini cheesecakes are the ultimate in effortless elegance—a little sweet bite that’s big on flavor but small on fuss. With creamy filling, buttery crust, and endless customization options, this recipe is perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 12 mini cheesecakes
- Calories: 190 calories
- Sugar: 7 grams
- Fat: 15 grams
- Carbohydrates: 10 grams
- Fiber: 0.5 grams
- Protein: 3 grams
Keywords: mini cheesecakes, bite-sized desserts, easy cheesecake recipe, creamy cheesecake, party desserts
