Easy, Creamy, and Perfectly Portioned Little Treats

Mini Cheesecakes are everything you love about a classic cheesecake — creamy texture, buttery crust, and rich flavor — but in a personal, portable size. Baked in a muffin tin with simple ingredients, these little treats are perfect for parties, holidays, or anytime you want a dessert that’s easy to serve and guaranteed to impress.

With just 20 minutes of prep and tons of flavor flexibility (top them with fruit, chocolate, or caramel!), these mini cheesecakes are a must-add to your dessert rotation.

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🧁 Why You'll Love This Recipe

• Single-serving desserts perfect for portion control
• No springform pan or water bath needed
• Quick to bake and chill
• Endlessly customizable with toppings
• Great make-ahead dessert for parties and events

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🧺 Ingredients (Makes 12 Mini Cheesecakes)

For the Crust:

• ¾ cup graham cracker crumbs (about 6 full crackers)
• 2 tablespoons granulated sugar
• 3 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 2 (8 oz) packages cream cheese, softened
• ½ cup granulated sugar
• ½ cup sour cream, room temperature
• 1 teaspoon vanilla extract
• 2 large eggs, room temperature
• 1 tablespoon all-purpose flour (optional, for stability)

Topping Ideas (optional):

• Fresh berries
• Strawberry or raspberry sauce
• Chocolate ganache
• Caramel drizzle
• Whipped cream
• Crushed cookies or candy

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🥣 Instructions

Step 1: Prep

1. Preheat oven to 325°F (163°C).
2. Line a standard 12-cup muffin tin with paper liners.
3. Mix graham cracker crumbs, sugar, and melted butter in a small bowl.
4. Divide evenly among muffin cups (about 1 tablespoon each) and press down firmly. Bake for 5 minutes, then set aside to cool slightly.

Step 2: Make the Cheesecake Filling

1. In a medium bowl, beat softened cream cheese until smooth.
2. Add sugar and beat until fully incorporated.
3. Mix in sour cream, vanilla, and flour (if using).
4. Add eggs one at a time, mixing on low speed until just combined.

Step 3: Bake

1. Divide the filling evenly among the 12 muffin cups, filling nearly to the top.
2. Bake for 16–20 minutes or until centers are just set and slightly jiggly.
3. Let cool in the pan for 30 minutes, then transfer to the fridge to chill at least 2 hours (overnight is best).

Step 4: Top & Serve

1. Once chilled, top with your favorite toppings.
2. Serve cold and enjoy!

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👩‍🍳 Tips & Tricks

• Use room temperature ingredients for a smooth, lump-free batter.
• Don’t overmix after adding eggs to avoid cracks.
• Use a tart tamper or spoon to firmly press crust into liners.
• For a flavor twist, swap graham crackers for crushed Oreos, vanilla wafers, or gingersnaps.
• Store in the fridge for up to 5 days or freeze (without toppings) for up to 2 months.

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🧾 Nutrition Info (Per Mini Cheesecake, without toppings)

• Calories: 190
• Fat: 14g
• Saturated Fat: 8g
• Carbohydrates: 13g
• Sugar: 10g
• Protein: 3g
• Sodium: 125mg

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💌 From Me to Your Site

These Mini Cheesecakes are proof that good things come in small packages. They're perfect for entertaining, gifting, or satisfying that sweet tooth without going overboard. Plus, the base recipe is endlessly versatile — keep it classic or dress it up with your favorite flavors.

Encourage your readers to try different variations: lemon zest in the filling, a swirl of berry jam before baking, or festive toppings for the holidays!