These Mini Cheesecakes with Graham Cracker Crusts are a fun way to give everyone their individual dessert. They are so cute and perfect for holidays, get-togethers, and parties. Delicious and easy to make.
Mini Cheesecakes with Graham Cracker Crust
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.
These cheesecakes are easy to prepare. Just mix everything together and bake!
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 52 minute
- Yield: 12 1x
- 1 cup of crushed graham crackers
- 2 Tbsp. of granulated sugar
- 3 Tbsp. of butter – melted
- 8 oz. Cream Cheese – Softened
- 1/3 c. sugar
- 1 c. sour cream
- 2 tsp. vanilla
- 2 eggs
- Canned Pie filling
- 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
- In a large bowl, mix the cream cheese, sugar, sour cream, vanilla, and eggs
- Spoon evenly into 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
- The cheesecake is done when the center is set but still jiggles slightly