Description
These adorable Mini Cheesecakes are the perfect party dessert easy to make, customizable, and always a crowd-pleaser.
Ingredients
For the crust
- 1 cup Graham cracker crumbs (Or any cookie crumbs)
- 4 tablespoons Butter, melted
- 2 tablespoons Sugar (Optional for sweeter crust)
For the filling
- 16 ounces Cream cheese, full fat (Room temperature for best results)
- 3/4 cup Sugar
- 1/2 cup Sour cream or Greek yogurt (For a soft tang)
- 1 teaspoon Vanilla extract
- 2 Eggs (Room temperature)
- 1 pinch Salt
Optional toppings
- Fresh berries (For a refreshing topping)
- Lemon curd (Bright and tangy option)
- Salted caramel (For a sweet and salty twist)
- Mini chocolate chips
- Jam (For a fruity touch)
Instructions
Preparation
- Heat your oven to 325°F. Line your muffin pan with paper liners.
- Mix graham cracker crumbs with melted butter and sugar if desired. Spoon about 1 tablespoon into each liner and press down firmly using a shot glass.
Making the filling
- Beat the cream cheese and sugar until smooth.
- Add sour cream, vanilla, and salt, then add eggs one at a time, mixing just until combined. Be careful not to overmix.
Baking
- Scoop the filling into the muffin cups, almost to the top.
- Bake for about 15 to 18 minutes, until they are set around the edges but still slightly wiggly in the center.
Cooling and chilling
- Let them cool in the pan for about 15 minutes.
- Move them to a rack to cool to room temperature, then chill for at least 3 hours, preferably overnight.
Notes
Make ahead and freeze plain for 1-2 months. Top just before serving for the best presentation.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert, Snack
- Cuisine: American