Easy to Make Mini Cheesecakes
This impressive dessert is easy to make and one of the BEST cheesecakes you will ever taste! Creamy, tangy, velvety smooth filling and a crunchy graham cracker crust in individual serving sizes.
Equipment
- Food Processor optional for crust
- 2 Mini Cheesecake Pans recommended
- Stand mixer (or hand mixer)
Ingredients
Crust
- 12 graham cracker sheets (1.5 cups crumbs)
- 4 tablespoons sugar
- 6 tablespoons butter, melted
Cheesecake Filling
- 24 ounces cream cheese, softened to room temperature (3 pkgs, 8 ounces each)
- ⅔ cup sour cream, room temperature
- 1 cup sugar
- 1 tablespoon vanilla extract
- 2 eggs, room temperature
Instructions
Crust
- Heat oven to 325 degrees.
- Spray mini cheesecake pan with non-stick spray or brush with olive oil or oil of your choice. If using a cupcake/muffin pan, insert cupcake liners instead.
- Crush graham crackers in food processor until fine crumbs form.
- Add sugar and melted butter and pulse until completely blended.
- Use about 1 tablespoon of graham cracker crumbs per cup. Press crumbs down firmly and evenly. I use the bottom of a shot glass or small spoon for this.
- Bake 8-10 minutes until set. Let cool completely while you make the filling. Keep oven set at 325 degrees.
Cheesecake filling
- Add cream cheese to bowl of a stand mixer. Use paddle attachment to beat cream cheese on low just until smooth. Scrape down sides and bottom of bowl to get all the cream cheese incorporated.
- Add sour cream and beat to blend thoroughly about 1 minute. Scrape side and bottom again and after each additional ingredient.
- Add sugar and beat until smooth, about another minute.
- Add one egg and vanilla. Beat on low until well mixed, about 20 seconds.
- Repeat with remaining egg.
- Fill mini cheesecake pans by dividing filling equally among the cups.
- Bake 18-20 minutes or until almost set. Remove from oven and allow to come to room temperature. Cover and refrigerate 4 hours or overnight.
- Mini cheesecakes keep 4-5 days in the refrigerator and 1 month in the freezer. If frozen, let thaw in refigerator before serving. Enjoy!