These Mini Cheesecakes with Graham Cracker Crusts are a fun way to give everyone their dessert. They are so cute and perfect for holidays, get-togethers, and parties. Delicious and easy to make.
Mini Cheesecakes with Graham Cracker Crust
Cheesecake is my absolute favorite dessert. I get excited when someone says they made a cheesecake for dessert. I love all types of cheesecake like this Apple Pie Cheesecake, Strawberry Cheesecake Bites, and Cheesecake Brownies. The combination of cheesecake and brownie is an amazing flavor.
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What I like about these Mini Cheesecakes
- they are easy to make – just mix the filling, pour, and bake – no water baths!
- The crust is just as easy: mix the ingredients and fill the cupcake liners.
- mini desserts are perfect for potlucks or if you are watching your calories
Are you ready to make these mini cheesecakes? Let’s make sure you have everything you’ll need:
Ingredients
- Graham crackers – original is preferred, and you’ll need to crush the graham crackers for the crust
- granulated sugar
- butter – use unsalted for this recipe
- cream cheese – either whole fat or 1/3 less fat
- Sour cream – use whole-fat sour cream for this recipe
- vanilla extract – I like to use pure vanilla extract
- large eggs
- Toppings – great toppings are pie fillings, chocolate sauce, peanut butter sauce, berry sauce, fresh fruit, caramel sauce, pecans, crushed Oreo cookies and more
How to Make Mini Cheesecakes
- crust – mix the crushed graham crackers, melted butter, and sugar
- divide the crust evenly in a cupcake prepped with 12 cupcake liners
- batter – mix the cheesecake batter in a large bowl by mixing the cream cheese, sugar, sour cream, vanilla, and eggs
- pour batter evenly onto the crust
- bake for about 30 minutes
- Cool completely and refrigerate
FAQ’s
How do you know when a mini cheesecake is ready?
- The center should look firm, but still, jiggle
- When you jiggle the cheesecake, there should not be any apparent liquid
- Cheesecake should be creamy – not dry
Is My Cheesecake Overbaked?
- If the cheesecake is overbaked, it will have a dry crumbly texture. Cheesecake, in essence, is a custard. When you move the cheesecake, the center should slightly jiggle.
Will My Cheesecake Firm up More?
- Cheesecakes with a slightly jiggly center will firm up if placed in a cooler temperature like a refrigerator or cooled off for several hours.
Can I Freeze Cheesecake?
Yes, you can freeze these mini cheesecakes for up to 3 months. Just thaw at room temperature before eating
More Mini Desserts
Recipe
Mini Cheesecakes
These cheesecakes are easy to prepare. Just mix everything together and bake
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Rate
Servings: 12
Calories: 265cal
Cost: $10
Ingredients
Crust:
- 1 cup crushed graham crackers
- 2 Tbsp. granulated sugar
- 3 Tbsp. butter unsalted- melted
Filling:
- 8 oz. Cream Cheese – Softened
- ⅓ cup sugar
- 1 cup sour cream
- 2 tsp. vanilla extract
- 2 large eggs
Topping:
- 21 oz. Canned Pie filling
Instructions
Crust:
- In a medium-sized bowl, combine graham crackers, sugar, and butter
- Line cupcake pans with 12 liners
- Evenly divide the graham cracker mixture into the cupcake liners, pat down to firm
Filling:
- In a large bowl, mix the cream cheese, sugar, sour cream, vanilla, and eggs
- Spoon evenly into the prepared crust
- Place the muffin pans on top of a baking sheet
- Bake at 350 for 25-30 minutes
- Cool your cheesecakes at room temperature
- Cover with plastic wrap and store in your refrigerator to chill the cakes
Notes
Checking for Doneness
- The cheesecake is done when the center is set but still jiggles slightly
Storage:
store covered in the refrigerator for up to 5 days or in the freezer for up to 3 months nutrition facts are only an estimateNutrition
Calories: 265cal | Carbohydrates: 30g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 69mg | Sodium: 159mg | Potassium: 128mg | Fiber: 1g | Sugar: 11g | Vitamin A: 612IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 1mg
