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Mini Cheesecakes

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These Mini Cheesecakes are creamy, tangy, and perfectly portioned for sharing or savoring alone, featuring a buttery graham cracker crust and a smooth cream cheese filling.

Ingredients

Scale
  • 1 cup graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 3 tablespoons unsalted butter, melted
  • 16 ounces full-fat brick cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/4 cup full-fat sour cream
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon freshly squeezed lemon juice
  • 2 large eggs

Instructions

  1. Preheat the oven to 350°F (177°C) and line a standard 12-count muffin pan with cupcake liners.
  2. Combine the graham cracker crumbs, 2 tablespoons sugar, and melted butter in a bowl.
  3. Press about a tablespoon into the bottom of each liner to form an even crust and bake for 6 minutes.
  4. Beat the softened cream cheese and 1/2 cup sugar together until smooth.
  5. Add the sour cream, lemon juice, and vanilla; mix until combined.
  6. Add eggs one at a time, mixing gently after each addition.
  7. Fill the liners with cheesecake batter evenly.
  8. Bake for about 20 minutes until the edges are set but the centers jiggle slightly.
  9. Cool at room temperature for 45 minutes, then refrigerate for at least 2 hours before serving.

Notes

Serve chilled and consider pairing with themed toppers for playful presentation.

Nutrition

Keywords: mini cheesecakes, dessert, baking, easy desserts, cream cheese, party treats

Find it online: https://saveurmagique.com/mini-cheesecakes/