Go Back
Mini cheesecake deliziosi decorati con frutta fresca

Mini Cheesecake

Sweet and creamy individual desserts that bring joy and warmth to family gatherings, perfect for sharing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 2 hours 15 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Cheesecake
  • 8 oz Cream cheese, softened Take it out of the fridge at least an hour before starting.
  • 1/2 cup Sugar Adjust slightly for less sweetness.
  • 1 tsp Vanilla extract Use pure vanilla for the best flavor.
  • 2 large Eggs At room temperature for smoother mixing.
  • 1/2 cup Sour cream Full-fat for best results.
For the Crust
  • 1/2 cup Crushed graham crackers Can be pre-crushed or crushed at home.
  • 2 tbsp Melted butter Unsalted for better flavor control.

Method
 

Preparation
  1. Preheat the oven to 325°F (165°C). Line a muffin pan with liners or lightly grease it.
  2. Beat cream cheese with sugar and vanilla until smooth.
  3. Add eggs one at a time, mixing well after each addition.
  4. Stir in sour cream until combined.
  5. Mix crushed graham crackers with melted butter and press into the bottom of the muffin cups.
  6. Pour cheesecake batter over crusts, filling each about three-quarters full.
Baking
  1. Bake for 15-20 minutes, until edges set but centers jiggle slightly.
  2. Cool and refrigerate for at least 2 hours before serving.

Notes

For serving, top with fresh fruit, whipped cream, or chocolate syrup. Store leftover cheesecakes in an airtight container in the fridge for up to five days.