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4.84 from 6 votes

Mini Cheesecake Recipe

These mini cheesecakes are smooth and tangy and the perfect dessert for any gathering! Top them with a variety of toppings and you will have a decadent treat everyone will love! 
Prep Time30 minutes
Cook Time25 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Servings: 12
Calories: 180kcal
Author: Andrea

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 oven to 325 degrees. Line a standard size muffin tin with 12 paper liners, 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 1/2 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 mixing speed on low, gradually add the sour cream, heacy cream, and vanilla, Beat for 2 minutes on medium speed.
  • Add eggs one at a time, mixing well after each addition. Beat for an additional minute on medium speed.
  • Divide the batter between the 12 muffin liners. They will be full, just make sure they have at least 1/8 inch of liner showing. Tap the pan on the counter 3 times. Place 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 door to the oven 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 are not, you’ll end up with a chunky batter. This usually takes about 2 hours, but can also be accomplished via microwave. Place the cream cheese on a microwave-safe plate and cut into 12 sections. Heat on half power for 1 minute, then repeat again. Touch to feel for temperature. It should NOT feel cold at all. You know your microwave, so if it’s still cold, add a little more time.
-Make sure the eggs are room temperature as well. This also takes about 2 hours OR you can fill a small bowl with hot water (somewhere between lukewarm and hot from the tap) and allow the eggs to sit for 6-8 minutes.

Nutrition

Calories: 180kcal | Carbohydrates: 20g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 53mg | Sodium: 70mg | Potassium: 40mg | Fiber: 1g | Sugar: 16g | Vitamin A: 331IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg