Rich and creamy cheesecakes on graham cracker or cookie crusts baked in muffin tins can be served plain or topped with chocolate ganache, soft caramel, strawberry sauce, lemon curd, peanut butter frosting, and even edible flowers.
- 2 cups graham cracker crumbs (from 28 square graham crackers)
- 5 tablespoons light brown sugar
- 8 tablespoons butter, melted
- 16 ounces (2 blocks) cream cheese, softened at room temperature
- ⅔ cup sugar
- 2 large eggs, room temperature
- ⅔ cup sour cream, room temperature
- 1 teaspoon vanilla extract or vanilla bean paste
- optional toppings: chocolate ganache, caramel sauce, strawberry sauce, blueberry sauce, lemon curd, peanut butter frosting
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Set your ingredients (cream cheese, eggs, sour cream) out on the counter to come to room temperature at least 1 hour, preferably 2 hours, before you plan to bake your mini cheeseccakes.
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Preheat your oven to 350 Fahrenheit.
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Stir together the graham cracker crumbs, brown sugar, and melted butter.
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Press about 2 tablespoons of the crumbs into 18 paper-lined muffin cups.
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Beat cream cheese on low speed, scraping down the bowl, as needed, until smooth.
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Add sugar and beat until smooth.
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Add eggs and vanilla just until combined. Do not overmix at this point.
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Stir in the sour cream.
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Equally divide cheesecake filling among the 18 muffin cups, spooning about 2 tablespoons of filling into each.
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Bake on the middle rack in the oven for 15-18 minutes until the cheesecakes no longer look wet, but the center still jiggles.
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Remove and set on a cooling rack.
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Allow to cool for about 45 minutes, then refrigerate for at least 2 hours.
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Before serving, pop the cheesecakes into the freezer for 15 minutes.
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Remove and immediately peel away the paper liners.
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Set on a serving dish or individual dessert plates and serve plain or add your favorite topping.
Recipe Video
🌡️The Golden Rule: Room Temperature Ingredients. It is vital that your cream cheese, sour cream, and eggs are at room temperature before mixing. Cold ingredients require longer mixing, which adds too much air. This causes air bubbles on the surface or causes the centers to sink.
🥣How to Soften Ingredients Quickly: Cream Cheese: Slice into small cubes and spread them out to soften faster. Or, microwave on 50% power for 15-30 seconds. Do not let it get hot, or the batter may curdle. Eggs: Place whole eggs (in shells) in a bowl of warm water for 5-10 minutes. Sour Cream: Spread into a thin layer in a wide, shallow bowl to take the chill off quickly.
🍥How to Tell When They Are Done: Do not overbake! Your cheesecakes are ready when the edges are set but the centers still jiggle slightly (like set gelatin) when the pan is tapped. They should not look "wet" or liquid in the middle.
❄️Storage and Freezing: Refrigerate: Store in an airtight container for up to 1 week. Freeze: These freeze beautifully for up to 2 months.
🎉Hostess Pro-Tip: If bringing these to a party, transport them frozen. Set them on the dessert table 20 minutes before serving. They will thaw quickly but stay perfectly chilled and food-safe much longer than refrigerated cakes.