Mini Cheesecakes

a couple mini cheesecake with topping on top of wooden board.

5 from 2 votes

Mini Cheesecakes have a graham cracker crust is topped with a creamy cheesecake filling -- perfect for portion control in a portable package.

Prep Time25

Cook Time25

Rest and Chill Time2 30

Total Time3 20

Course: Dessert

Cuisine: American

Servings: mini cheesecakes

Calories: 261kcal

Author: Jennifer Fishkind

Ingredients

Crust

1 cup graham cracker crumbs
2 tablespoons granulated sugar
4 tablespoons salted butter melted and cool

Cheesecake Filling

16 ounces (2 8-ounce) packages cream cheese softened
½ cup granulated sugar
⅓ cup sour cream
1 teaspoon pure vanilla extract
2 extra large eggs room temperature
Your favorite canned pie filling -or- fresh fruit (optional garnish)

Instructions

Preheat the oven to 350°F. Line 1 - 12 cup standard muffin tin with paper liners.
Add the graham cracker crumbs and granulated sugar to a small (3-4 cups) mixing bowl. Stir to combine.
1 cup graham cracker crumbs, 2 tablespoons granulated sugar
Add the melted and cooled butter. Stir to completely coat the graham cracker crumbs.
4 tablespoons salted butter
Use a 1 ½ tablespoon cookie scoop to measure and add the graham cracker crust to the prepared muffin tin. Tamp down the buttered crumbs. Bake for 5 minutes.
Using either a stand mixer fitted with a paddle attachment, or a medium (2-3 quarts) mixing bowl and a handheld mixer on medium low speed, mix together the softened cream cheese and the granulated sugar for 1 ½ -2 minutes, or until well incorporated. (It is important to keep the mixer speed lower, as adding extra air to filling may cause cracks to form on the top of the cheesecakes)
16 ounces (2 8-ounce) packages cream cheese, ½ cup granulated sugar
Add the sour cream and vanilla. Mix just until combined and no streaks of vanilla and sour cream remain.
⅓ cup sour cream, 1 teaspoon pure vanilla extract
Lower the mixer speed to low. Add the eggs, one at a time, mixing just until no streaks of egg remain.
2 extra large eggs
Divide the filling evenly between the muffin cups, filling each almost to the very top.
Bake for 18-20 minutes, until the outside edges are set and the center barely jiggles. (Remember that all ovens cook differently, so begin to check your cheesecakes at the 15 minute mark)
Allow the cheesecakes to rest at room temperature for 30 minutes, before chilling, uncovered in the refrigerator for 2 hours.
Top the cheesecakes with a tablespoon of your favorite pie filling, or with fresh fruit. Keep refrigerated until ready to serve.
Your favorite canned pie filling -or- fresh fruit

Notes

Storage:

Store any leftover cheesecakes in an airtight container in the refrigerator for up to 5 days. You can freeze the mini cheesecakes in an airtight container for up to 1 month. Allow the cheesecakes to thaw overnight in the refrigerator before topping and serving.

Tips:

Ensure the cream cheese is softened before you make the cheesecake filling. This will ensure a smooth cheesecake filling with no clumps.
You can lightly spray the paper liners with nonstick cooking spray, but it is not necessary.

Nutrition