Mini Cheesecake Recipe
This Mini Cheesecake Recipe makes for the best dessert! Creamy and soft cheesecake filling over a graham crust are so easy to make. Top with berries, whipped cream, dulce de leche or keep them plain to serve.
- 1 cup graham crackers, crushed
- 3 Tbsp granulated sugar
- 5 Tbsp unsalted butter, melted
Preheat the oven 350°F and line muffin pans with liners.
In a bowl, combine crushed graham crackers, sugar and melted butter.
Divide the graham crust among the 12 muffin liners. Using a 1/4 measuring cup, press down on the crumbs to create a solid crust.
Beat the cream cheese until smooth and add the sour cream, sugar, and vanilla and mix again.
Mix in one egg at a time and mix until well combined.
Divide the cheesecake mixture between the 12 liners.
Bake the cheesecake for 14-16 minutes, until the cheesecake bites are set with a slight jiggle.
Allow the cheesecake to fully cool. Once cool, refrigerate for about 2 hours.
Top with desired topping and serve.