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Mini Cheesecakes

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Warm, creamy, and perfectly portioned, these Mini Cheesecakes are a delightful treat for any occasion with a buttery graham cracker crust and a rich cream cheese filling.

Ingredients

Scale
  • 2 cups (240g) graham cracker crumbs
  • 1/3 cup (67g) packed light or dark brown sugar
  • 1/2 cup (113g) unsalted butter, melted
  • 1 cup (240ml) cold heavy cream
  • 16 ounces (452g) full-fat brick cream cheese, softened
  • 1/3 cup (67g) granulated sugar
  • 2 Tablespoons (30g) sour cream or plain yogurt
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon pure vanilla extract
  • Optional toppings: fresh fruit, chocolate shavings, or caramel drizzle

Instructions

  1. Line two standard 12-count muffin pans with cupcake liners.
  2. Prepare the crust by pulsing the graham crackers into fine crumbs and mixing with brown sugar and melted butter until resembling wet sand.
  3. Press 1 and 1/2 Tablespoons of the mixture into each liner.
  4. Optionally, bake at 350°F (177°C) for 5 minutes and cool.
  5. Whip heavy cream in a mixing bowl until stiff peaks form.
  6. Beat cream cheese and granulated sugar until smooth.
  7. Mix in sour cream, lemon juice, and vanilla extract.
  8. Gently fold whipped cream into the cream cheese mixture.
  9. Spoon or pipe filling into each crust.
  10. Refrigerate for at least 3 hours before serving.
  11. Add optional toppings if desired right before serving.

Notes

Soften cream cheese for smooth mixing and keep heavy cream cold for better whipping. Refrigerate in an airtight container for up to 4 days or freeze for up to 2 months.

Nutrition

Keywords: mini cheesecakes, dessert, easy recipes, party food, bite-sized desserts

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