Description
Delicious mini cheesecakes with a smooth, rich filling and a buttery graham crust.
Ingredients
For the Buttery Graham Cracker Crust:
1 1/2 cups graham cracker crumbs (about 10–11 full graham cracker sheets, crushed)
1/3 cup unsalted butter, melted
2 tablespoons granulated sugar
For the Rich & Creamy Cheesecake Filling:
2 packages (8 ounces each) cream cheese, softened
3/4 cup granulated sugar
1/4 cup sour cream, room temperature
1 teaspoon vanilla extract
2 large eggs, room temperature
Instructions
1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. Mix graham crumbs, butter, and sugar. Press into liners and bake 5 minutes.
2. Beat cream cheese until smooth. Add sugar, then sour cream and vanilla. Add eggs one at a time. Do not overmix.
3. Fill liners to the top with the cheesecake mixture.
4. Bake 17–20 minutes until centers are mostly set.
5. Cool completely, then chill at least 2 hours or overnight.
Notes
Chill overnight for best texture.
Add toppings right before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 14g
- Sodium: 120mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 55mg
Keywords: delicious mini cheesecakes, mini cheesecakes candy bar, mini cheesecake bars