Mini Cheesecakes
Mini Cheesecakes have a graham cracker crust is topped with a creamy cheesecake filling -- perfect for portion control in a portable package.
Servings: 40 mini cheesecakes
Calories: 93kcal
Ingredients
Crust
- 1 cup crushed graham crackers
- 3 tablespoons granulated sugar
- 6 tablespoons salted sweet cream butter melted
Cheesecake Filling
- ½ cup granulated sugar
- 3 tablespoons all-purpose flour
- 8 ounce package of cream cheese softened
- ½ cup sour cream
- 1½ teaspoons pure vanilla extract
- 2 large eggs room temperature
- 1 cup whipped topping thawed (optional garnish)
Instructions
- Preheat the oven to 325°F. Line 2 mini muffin tins with 40 paper liners. (You can lightly spray the paper liners with nonstick cooking spray, but it is not necessary). Set it aside.
- Add the crushed graham crackers and granulated sugar to a small mixing bowl. Stir to combine.
- Add the melted butter and stir to coat the cracker crumbs completely.
- Add 1 teaspoon of the buttered crumb mixture to each liner. Tamp down the buttered crumbs. Bake for 5 minutes. Turn the oven temperature down to 300°F.
- Add the granulated sugar and flour to a small mixing bowl. Stir to combine. Set it aside.
- Add the cream cheese to a medium-sized mixing bowl. Use a handheld mixer at medium-high speed to beat the softened cream cheese for 30 seconds.
- Add the sour cream and continue to beat for 1-1½ minutes until smooth.
- Beat in the granulated sugar and flour mixture for another 1-1½ minutes until well incorporated.
- Add the vanilla extract and beat until combined.
- Add the eggs one at a time, beating well after each egg. Mix until no yellow streaks remain.
- Use a 1-tablespoon cookie scoop and add 1 tablespoon of the cheesecake filling to each of the liners. Bake for 15 minutes. Turn the oven off, crack open the oven door and allow the cheesecakes to rest for 20 minutes before removing them from the oven. Chill in the refrigerator for 2 hours before topping with a dollop of whipped topping and serving.
Notes
Storage:
- To Store: Store any leftovers covered in the refrigerator for up to 5 days.
- To Freeze: You can freeze the cheesecake bites for up to 1 month. Allow the cheesecake bites to thaw overnight in the refrigerator before topping and serving.
- Be sure that the cream cheese is softened before you make the cheesecake filling. This will ensure a smooth cheesecake filling with no clumps.
- You can lightly spray the paper liners with nonstick cooking spray, but it is not necessary.
- If you substitute crushed Nilla wafers for graham crackers, reduce the granulated sugar from 3 tablespoons to 2 tablespoons.
Nutrition
Calories: 93kcal | Carbohydrates: 9g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 56mg | Potassium: 17mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 160IU | Vitamin C: 0.03mg | Calcium: 15mg | Iron: 0.2mg