Grammy's Mini Cheesecakes

Delight your taste buds with Grammy's Mini Cheesecakes, a timeless dessert that brings comfort and indulgence in perfectly portioned bites. These creamy, melt-in-your-mouth cheesecakes feature a buttery graham cracker crust and a luscious cream cheese filling that's lightly sweetened and perfumed with vanilla. Baked to perfection in a muffin tin, these individual cheesecakes are easy to prepare and chill to silky smoothness. Top each one with your favorite toppings—whether it's tangy cherry pie filling, rich caramel sauce, or fresh fruit—for a versatile treat that’s perfect for parties, potlucks, or simply satisfying your sweet tooth. With just 20 minutes of prep time and endless topping possibilities, these bite-sized cheesecakes are an irresistible dessert you’ll return to again and again. Keywords: mini cheesecakes, creamy dessert, graham cracker crust, easy cheesecake recipe, customizable toppings.

Nutriscore Rating: 40/100

Prep Time:20 mins

Cook Time:18 mins

Total Time:38 mins

Servings: 12

Ingredients

• 1 cup graham cracker crumbs
• 3 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar (for crust)
• 16 ounces cream cheese, softened
• 0.75 cup granulated sugar (for filling)
• 1 teaspoon vanilla extract
• 2 pieces large eggs
• 0.25 cup sour cream
• 0.5 cup your favorite topping (e.g., cherry pie filling, caramel sauce, or fresh fruit)

Directions

Step 1

Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with paper cupcake liners.

Step 2

In a small bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix well until the texture resembles wet sand.

Step 3

Spoon about 1 tablespoon of the crust mixture into the bottom of each cupcake liner. Press firmly with the back of a spoon to create an even layer.

Step 4

Bake the crusts in the preheated oven for 5 minutes, then remove from the oven and set aside to cool slightly.

Step 5

In a large mixing bowl, combine the softened cream cheese and 3/4 cup of granulated sugar. Beat with an electric mixer on medium speed until smooth and creamy, about 2–3 minutes.

Step 6

Add the vanilla extract and eggs, one at a time, mixing on low speed after each addition until just combined.

Step 7

Gently fold in the sour cream until the mixture is smooth and well combined.

Step 8

Divide the cheesecake batter evenly among the 12 cupcake liners, filling each about 3/4 of the way full.

Step 9

Bake in the preheated oven for 15–18 minutes, or until the centers are set and slightly jiggle when the pan is lightly shaken.

Step 10

Remove the cheesecakes from the oven and allow them to cool in the pan for 30 minutes at room temperature.

Step 11

Transfer the pan to the refrigerator and chill the cheesecakes for at least 2 hours or overnight, until fully set.

Step 12

Once chilled, top each mini cheesecake with your choice of topping such as cherry pie filling, caramel sauce, or fresh fruit before serving.

Nutrition Facts

Serving size	(1072.1g)

Amount per serving	% Daily Value*
Calories	3513.7

Total Fat 226.9g	0%
Saturated Fat 131.1g	0%
Polyunsaturated Fat g
Cholesterol 995.9mg	0%
Sodium 2388.0mg	0%
Total Carbohydrate 336.2g	0%
Dietary Fiber 4.2g	0%
Total Sugars 255.0g
Protein 51.5g	0%

Vitamin D 80IU	0%
Calcium 669.3mg	0%
Iron 8.4mg	0%
Potassium 852.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.8%

Protein: 5.7%

Carbs: 37.4%