Basic Mini Cheesecake Recipe
This mini cheesecake recipe makes the most incredible, easy and delicious dessert recipe. Buttery graham cracker crust and a rich cheesecake filling with your favorite topping that can be customised is a dessert everyone will enjoy.
Ingredients
Graham Crust-
- 1 cup graham crackers crushed
- 3 Tbsp granulated sugar
- 5 Tbsp unsalted butter melted
Cheesecake Filling-
- 16 oz cream cheese room temp, 2 (8oz) packs
- 1/4 cup sour cream
- 2/3 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs room temperature
Instructions
- Line a 12 cup muffin pan with paper liners.
- In a bowl, mix together crushed graham crackers, sugar, and melted butter.
- Add a spoonful fo graham cracker crust into each muffin liner. Press down the crust using a small jar or a ¼ measuring cup. This helps create a solid crust.
- In a large bowl, beat the cream cheese until smooth. Once light and smooth, mix in sour cream, sugar, and vanilla.
- Beat in one egg at a time until you have a smooth and cohesive mixture.
- Divide the cheesecake mixture between the muffin liners.
- Bake at 350°F for 14-16 minutes or until the cheesecake bites are set but they still have a slight jiggle.
- Allow the cheesecake to fully cool before placing them in the fridge and allowing them to cool for 2 hours.
- Top with fruit or cherry pie filling, and serve!
Notes
- Garnish the cheesecake bites: Top each mini cheesecake with fresh fruit, like strawberries, raspberries, blueberries, and more! Cherry pie filling is another classic topping and makes for the best bite.
- Refrigerate for later: Add the cheesecake bites in an airtight container and refrigerate for up to 5 days.
- Freeze cheesecake bites: Add the cheesecake bites to an airtight container and freeze for up to 3 months. Thaw: Thaw the cheesecake bites in the fridge overnight before serving.