Mini Cheesecakes Easy — Creamy Bites with Fresh Strawberries
These easy mini cheesecakes are creamy, rich, and baked in a muffin tin for perfect individual portions. Ideal for parties, holidays, or make-ahead treats.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 2 hours 35 minutes
- Yield: 12 mini cheesecakes 1x
Ingredients
Crust:
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1 cup graham cracker crumbs
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3 tbsp melted butter
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1 tbsp sugar
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Pinch of salt
Filling:
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16 oz cream cheese, softened
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½ cup granulated sugar
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2 large eggs
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¼ cup sour cream or Greek yogurt
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1 tsp vanilla extract
Instructions
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Preheat oven to 325°F. Line muffin tin with 12 liners.
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Mix crust ingredients and press 1 tbsp into each liner. Bake 5 minutes.
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Beat cream cheese until smooth. Add sugar, eggs, sour cream, and vanilla. Mix until just combined.
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Fill cups with batter and smooth tops.
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Bake 16–18 minutes until set. Cool, then chill 2+ hours.
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Top with fruit, jam, or whipped cream before serving.
Notes
Store refrigerated for up to 5 days. Freeze without toppings for up to 1 month.