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Creamy mini cheesecakes with graham cracker crust, whipped cream, and fresh blueberries
Inga

Mini Cheesecakes with Graham Cracker Crust

These baked Mini Cheesecakes feature a buttery graham cracker crust and a smooth, creamy vanilla filling. They are simple to prepare in a muffin pan and can be decorated with whipped cream, fresh berries, fruit sauce, or your favorite toppings.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling and Chilling Time 2 hours 30 minutes
Total Time 3 hours 15 minutes
Servings: 12 mini cheesecakes
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the Graham Cracker Crust
  • 1⅓ cups finely ground graham cracker crumbs (135 g)
  • 4-5 tbsp unsalted butter, melted (57–71 g)
For the Cheesecake Filling
  • 16 oz full-fat block-style cream cheese, softened (450 g)
  • ½ cup granulated sugar (100 g)
  • ¼ cup full-fat sour cream, at room temperature (60 g)
  • 1½ tsp vanilla extract (7.5 ml)
  • ¼ tsp salt
  • 2 large eggs, at room temperature
Optional Toppings
  • Whipped cream
  • Fresh blueberries or raspberries
  • Fruit sauce, caramel, or melted chocolate

Equipment

  • Standard 12-cup muffin pan
  • 12 paper muffin liners
  • Medium mixing bowl
  • Large mixing bowl
  • Electric hand mixer or stand mixer
  • Rubber spatula
  • Measuring cups and spoons
  • Small flat-bottomed glass or measuring cup
  • Wire cooling rack

Method
 

Make the Graham Cracker Crust
  1. Preheat the oven: Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin pan with paper liners.
  2. Combine the crust ingredients: Add the graham cracker crumbs and 4 tablespoons of melted butter to a medium bowl. Stir until the crumbs are evenly moistened. If the mixture still appears dry and does not hold together when pressed, add the remaining tablespoon of butter.
  3. Fill the muffin liners: Divide the crust mixture evenly among the prepared liners, adding approximately 2 tablespoons to each one.
  4. Press the crusts: Use the flat bottom of a small glass or measuring cup to gently press each crust into a firm, even layer.
  5. Prebake the crusts: Bake for 10 minutes. Remove the pan from the oven and let the crusts cool slightly while preparing the filling. Keep the oven set to 350°F (175°C).
Make the Cheesecake Filling
  1. Mix the cream cheese and sugar: Place the softened cream cheese and granulated sugar in a large mixing bowl. Beat on medium-low speed until smooth and creamy, scraping down the sides and bottom of the bowl as needed.
  2. Add the remaining ingredients: Add the sour cream, vanilla extract, and salt. Mix on low speed just until evenly combined.
  3. Add the eggs: Add the eggs one at a time, mixing on low speed after each addition just until incorporated. Avoid overmixing once the eggs have been added.
Fill and Bake
  1. Fill the liners: Divide the cheesecake filling evenly among the prebaked crusts, adding approximately 1/4 cup of filling to each liner.
  2. Bake: Bake the Mini Cheesecakes for 15-17 minutes. The edges should look set, while the centers should still jiggle slightly when the pan is gently moved.
  3. Cool: Remove the pan from the oven and allow the cheesecakes to cool in the pan for about 15 minutes. Carefully transfer them to a wire rack and let them cool completely at room temperature.
  4. Chill: Place the cooled cheesecakes in an airtight container or cover them tightly. Refrigerate for at least 2 hours, or until completely chilled and firm.
  5. Decorate and serve: Carefully remove the paper liners. Decorate the cheesecakes with whipped cream, fresh berries, fruit sauce, caramel, or chocolate. Serve well chilled.

Notes

  • Use full-fat, block-style cream cheese for the smoothest and creamiest filling.
  • Bring the cream cheese, sour cream, and eggs to room temperature before mixing.
  • Begin with 4 tablespoons of melted butter. Add the fifth tablespoon only if the graham cracker mixture seems too dry to hold together.
  • Mix the eggs on low speed and stop as soon as they are incorporated. Overmixing can add too much air and cause cracks.
  • Do not bake until the centers are completely firm. A slight jiggle means the cheesecakes are ready.
  • Chill the cheesecakes for at least 2 hours before removing the liners and decorating.
  • Store them in an airtight container in the refrigerator for up to 4 days.
  • Freeze undecorated cheesecakes for up to 2 months and thaw them overnight in the refrigerator.
  • The nutritional information does not include whipped cream, berries, or other optional toppings.