Description
Creamy, bite-sized mini cheesecake bites with a graham cracker crust. Topped with customizable options like chocolate ganache, caramel, or fruit sauces, these desserts are perfect for any occasion.
Ingredients
Scale
Crust:
- 2 cups graham cracker crumbs
- 5 tablespoons light brown sugar
- 8 tablespoons butter, melted
Cheesecake Filling:
- 16 oz cream cheese (softened)
- ⅔ cup sugar
- 2 large eggs (room temperature)
- ⅔ cup sour cream (room temperature)
- 1 teaspoon vanilla extract or paste
Optional Toppings:
- Chocolate ganache
- Caramel sauce
- Strawberry sauce
- Blueberry sauce
- Lemon curd
- Peanut butter frosting
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, mix graham cracker crumbs, brown sugar, and melted butter. Press 2 tablespoons into each muffin liner.
- In another bowl, beat softened cream cheese until smooth. Add sugar and mix well.
- Add eggs one at a time, mixing just until combined. Stir in sour cream and vanilla extract.
- Spoon 2 tablespoons of cheesecake filling into each crust-lined cup. Smooth the tops.
- Bake for 15–18 minutes, until centers jiggle slightly but don’t look wet.
- Cool at room temperature for 45 minutes, then refrigerate for at least 2 hours.
- Add your favorite toppings before serving.
Notes
- Use room temperature ingredients for a smooth batter.
- Freeze cheesecakes for 15 minutes before removing liners.
- Store in an airtight container in the fridge for 1 week or in the freezer for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 15–18 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 150
- Sugar: 12 g
- Sodium: 125 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0g
- Carbohydrates: 15 g
- Fiber: 0g
- Protein: 2 g
- Cholesterol: 30 mg