Bite-Size Mini Cheesecakes with Strawberry, Chocolate & Lemon Toppings
Creamy, single-serve mini cheesecakes baked in muffin tins with a buttery crust and endless topping options. Ideal for parties and make-ahead desserts.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 2 hours 45 minutes (includes chilling)
- Yield: 12 mini cheesecakes 1x
Ingredients
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1 cup graham cracker crumbs
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2 tbsp sugar
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4 tbsp unsalted butter, melted
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16 oz cream cheese, softened
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½ cup granulated sugar
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½ cup sour cream
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1 tsp vanilla extract
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2 large eggs
Instructions
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Preheat oven to 325°F. Line a 12-cup muffin pan with paper liners.
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Mix graham crumbs, sugar, and melted butter. Press 1 tbsp into each liner.
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Bake crusts for 5 minutes. Cool while making filling.
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Beat cream cheese until smooth. Add sugar, mix well.
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Add sour cream and vanilla. Mix in eggs one at a time.
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Divide filling among cups. Tap pan gently to release air bubbles.
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Bake for 16–18 minutes, until centers are slightly jiggly.
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Turn off oven, crack door, and let rest 10 minutes.
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Cool to room temp, then chill at least 2 hours.
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Top as desired before serving.
Notes
Use different crusts or toppings for variety. Store in fridge up to 5 days, or freeze up to 2 months without toppings.