Mini Cheesecakes (Perfectly Baked in a Standard Muffin Pan)
Creamy and easy to make, these mini cheesecakes in a muffin pan are perfect for parties, small gatherings, or portion-controlled desserts. Top them with berries, caramel, or whipped cream for an irresistible treat.
Ingredients
- Crust:
8 full graham cracker sheets, crushed (about 1 cup crumbs)
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
- Filling:
16 oz full-fat cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 2 large eggs
- Optional Toppings:
Fresh berries
- Whipped cream
- Salted caramel or raspberry sauce
Instructions
- Preheat the oven to 325°F (163°C) and line a standard 12-count muffin pan with cupcake liners.
- Make the crust: In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the texture resembles wet sand.
- Press crusts: Spoon a heaping tablespoon of the mixture into each liner and press down firmly. Bake crusts for 6 minutes. Let cool slightly.
- Prepare the filling: In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Scrape down the bowl as needed.
- Add the sour cream, vanilla extract, and lemon juice. Mix until fully combined.
- Add eggs one at a time, mixing just until incorporated. Do not over-mix to avoid cracks.
- Fill and bake: Spoon the filling over the cooled crusts until nearly full. Bake for 18–20 minutes, or until centers are set but slightly jiggly.
- Remove from the oven and allow to cool in the pan for 45 minutes. Then chill in the refrigerator for at least 2 hours before serving.
- Top and serve: Before serving, add toppings like whipped cream, fresh berries, or caramel.
Notes
- You can replace graham crackers with crushed vanilla wafers or digestive biscuits for a fun twist.
- To enhance flavor, consider using raspberry sauce or lemon curd as a finishing touch.
- These individual cheesecakes freeze well—store in an airtight container for up to 1 month.