These perfectly creamy, homemade Mini Cheesecakes with Graham Cracker Crust are perfect for any occasion!
- 1 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 3 and 1/2 tablespoons butter, melted
- 2 (8- ounce) blocks cream cheese, room temperature (16 ounces total)
- 1/3 cup sour cream room temperature
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
For the Crust:
Prep: Preheat oven to 325°F. Line a standard size muffin pan with cupcake liners and set aside.
Mix Crumbs: In a large mixing bowl, stir together the graham cracker crumbs and sugar. Add the butter and stir until combined.
Make Crusts: Evenly distribute the mixture between all 12 liners and firmly press it down into one even layer to form crust. Bake at 325°F for 5 minutes until lightly golden. Remove from the oven and set aside.
For the Filling:
Mix Cheesecake Filling: In the bowl of your stand mixer fitted with the paddle attachment, mix the cream cheese and sour cream together on medium speed until smooth. Add in the sugar and vanilla and mix until fully combined, scraping the sides of the bowl as necessary. Turn mixer to low and add in the eggs, one at a time, and mix until just combined.
Fill Cups: Evenly distribute the batter between all 12 liners, filling each one almost all the way to the top. Bake at 325°F for 17-20 minutes or until the tops of the cheesecakes are set.
Cool and Garnish: Remove from the oven and allow to cool in the pan for 1 hour. Carefully remove the cheesecakes from the pan and chill in an airtight container in the refrigerator 4 hours or overnight. Top with whipped cream, fruit, chocolate sauce, or caramel.
Store airtight in your refrigerator for up to 3 days.
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