Mini Cheesecakes with Graham Cracker Crust
Mini cheesecakes with graham cracker crust are simple, elegant, and deliciously creamy! Top them with anything from fresh berries to chocolate sauce or your favorite jam and serve them as part of a mini dessert tray for holiday parties, showers, and potlucks!
Ingredients
Graham Cracker Crust
- 1 cup (125 g) crushed graham crackers , about 8 full sheets
- 3-4 Tablespoons (44 g) unsalted butter , melted
- 2 Tablespoons (25 g) granulated sugar
Cheesecake Filling
- 16 ounces cream cheese , softened
- ½ cup (100 g) granulated sugar
- 2 large eggs , at room temperature
- ⅓ cup (90 g) sour cream , at room temperature
- 1 teaspoon vanilla extract
Optional toppings: Canned pie filling, fresh berries, whipped cream, chocolate or caramel sauce
Instructions
Graham Cracker Crust
- Preheat the oven to 350°F.
- Line a 12-cup muffin pan with white cupcake liners.
- In a small bowl, mix the crushed graham crackers, sugar, and butter until combined. If it's not coming together add an extra Tablespoon of butter. Evenly distribute the crumb mixture into the liners. Bake for 5 minutes and then remove from oven. Turn the oven down to 325°F.
Cheesecake Filling
- In a large bowl, beat cream cheese and sugar with an electric mixer. Then mix in eggs, sour cream, and vanilla.
- Divide batter evenly between 12 liners, filling each cup up to about 1/4 inch from the top.
- Bake 20 minutes, or until a toothpick inserted the center comes out clean and the tops are set. Be careful not to open the oven too many times or they will collapse (it's normal for them to sink a little and provides a spot for the filling). Remove from oven and let them cool completely. You can also chill in the fridge for at least 30 minutes, or until firm.
- Once chilled, add your favorite toppings before serving.
Notes
Crust: Feel free to use an Oreo crust or gingersnap crust if preferred. You can also add 2 vanilla wafers to the bottom of each muffin cup, similar to how I did in this mini cheesecakes with vanilla wafers recipe.
Cream cheese: Check out these tips for how to soften cream cheese quickly.
Storing: These will stay fresh in an airtight container in the fridge for up to 4 days. You can also freeze up to 3 months (without the toppings). Thaw overnight in fridge and add the toppings just before serving.
Nutrition
Calories: 262kcal, Carbohydrates: 22g, Protein: 4g, Fat: 18g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 76mg, Sodium: 209mg, Potassium: 84mg, Fiber: 1g, Sugar: 17g, Vitamin A: 635IU, Vitamin C: 1mg, Calcium: 51mg, Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
