Easy Mini Cheesecakes with Graham Cracker Crust Recipe

Mini cheesecakes with graham cracker crust on a parchment-lined surface.

4.86 from 7 votes

Easy Mini Cheesecakes with Graham Cracker Crust Recipe

A buttery graham cracker base holds a smooth, velvety cheesecake filling in these Easy Mini Cheesecakes with Graham Cracker Crust. Perfectly portioned, they make a delicious bite-sized dessert for any occasion.

Prep Time30

Cook Time25

Total Time55

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 414kcal

Author: Andrea

Equipment

Stand Mixer

Ingredients

For the Crust

5 tbsp unsalted butter melted
1 c graham cracker crumbs
2 tbsp. granulated sugar
pinch salt

For the Filling

12 oz. cream cheese (1 1/2 blocks) room temperature
2/3 cup granulated sugar
2 tbsp all-purpose flour
1/2 cup sour cream room temperature
1/4 cup heavy cream room temperature
2 tsp vanilla extract or vanilla bean paste
2 eggs room temperature

Instructions

Preheat the oven to 325 degrees Fahrenheit (163 degrees Celsius). Line a standard-size muffin tin with 12 paper liners, and set aside.
In a small mixing bowl, combine the melted butter, graham cracker crumbs, granulated sugar, and salt. Mix until the crumbs are moist.
Scoop 1 ½ tablespoons of the graham mixture into the bottom of each liner. Press to create a firm, even crust. Bake for 6-8 minutes, then remove and allow to cool.
In the bowl of a stand mixer (or a large mixing bowl with a hand mixer), add the cream cheese, sugar, and flour. Beat on medium speed for 3 minutes until smooth.
With the mixing speed on low, gradually add the sour cream, heavy cream, and vanilla. Beat for 2 minutes on medium speed.
Add the eggs one at a time, mixing well after each addition. Beat for an additional minute on medium speed.
Divide the cheesecake batter between the 12 muffin liners. They will be full, but make sure at least ⅛ inch of the liner is showing. Tap the pan on the counter 3 times. Place the pan into the oven and bake for 24-26 minutes. They will still look moist in the center but will set as they cool. Crack the oven door and allow the cheesecakes to rest for 10 minutes before transferring the pan to a wire rack to cool completely. Chill in the refrigerator for at least an hour before serving.
Top with homemade whipped cream and a cherry or fresh fruit.

Notes

-Make sure the cream cheese and sour cream are at room temperature before adding them! If they’re too cold, the batter will turn out chunky. This usually takes about 2 hours, but you can speed it up in the microwave. Place the cream cheese on a microwave-safe plate, cut it into 12 sections, and heat on half power for 1 minute. Repeat if needed. It should not feel cold at all—adjust the time based on your microwave.

-Bring the eggs to room temperature too. This takes about 2 hours, or you can use a quicker method. Fill a small bowl with warm tap water (between lukewarm and hot) and let the eggs sit for 6-8 minutes.

STORE Mini Cheesecakes with Graham Cracker Crust in an airtight container in the refrigerator for 3-5 days. To freeze, place them in a single layer in a freezer bag or airtight container and FREEZE for 2-3 months. Thaw overnight in the fridge before serving.

If you prefer them slightly warm, let them sit at room temperature for 15-20 minutes before eating.

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