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Mini Cheesecakes

Assorted mini cheesecakes topped with whipped cream and various fruit toppings like blueberry and peach on a cake stand.
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Mini cheesecakes with a graham cracker crust and creamy filling, easy to make, perfectly portioned, and customizable with a variety of toppings.

Ingredients

Scale
  • 1 cup (120g) graham cracker crumbs
  • 3 tablespoons (40g) granulated sugar
  • 3½ tablespoons (50g) unsalted butter, melted
  • 16 ounces (452g) brick-style cream cheese, softened to room temperature
  • 1/3 cup (80g) sour cream, room temperature
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs, room temperature

Instructions

  1. Preheat oven to 325°F (163°C) and line a 12-cup muffin pan with cupcake liners.
  2. Mix graham cracker crumbs and sugar in a bowl, then stir in melted butter until evenly moistened.
  3. Evenly divide the crust mixture between the liners and press down firmly. Bake for 5 minutes and let cool.
  4. In a large bowl, mix cream cheese and sour cream until smooth and creamy.
  5. Add granulated sugar and vanilla extract, mixing well and scraping down the sides of the bowl.
  6. Add eggs one at a time, mixing on low speed until just combined.
  7. Evenly divide the batter between the cupcake liners, filling almost to the top.
  8. Bake at 325°F (163°C) for 17–20 minutes or until tops are set with a slight jiggle in the center.
  9. Cool in the pan for 1 hour, then refrigerate for at least 3–4 hours or overnight before serving.

Notes

  • Use full-fat brick-style cream cheese for best results.
  • Greek yogurt can be substituted for sour cream.
  • Mix eggs on low speed to prevent cracking.
  • Cheesecakes can be frozen for up to 3 months.
  • Use a measuring cup to press crusts firmly into liners.

Nutrition

Find it online: https://recipeeasily.com/mini-cheesecakes-recipe-2025/