Individual Cheesecakes

Indulge in the creamy decadence of these easy-to-make Individual Cheesecakes—perfectly portioned mini treats that are as delightful to look at as they are to eat! This recipe features a buttery graham cracker crumb crust that pairs beautifully with a rich and velvety cream cheese filling, flavored with a touch of vanilla. Ready in under 40 minutes, these single-serve desserts are baked to perfection in a muffin tin for effortless preparation and cleanup. The cheesecakes are chilled for optimal texture and can be customized with your favorite toppings, such as fresh fruit, whipped cream, or a drizzle of chocolate syrup, making them perfect for parties, potlucks, or a simple sweet indulgence at home. Whether you’re hosting a crowd or treating yourself, these mini cheesecakes are sure to impress!

Nutriscore Rating: 42/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 12

Ingredients

• 1 cup Graham cracker crumbs
• 4 tablespoons Unsalted butter, melted
• 2 tablespoons Granulated sugar
• 8 ounces Cream cheese, softened
• 0.33 cup Granulated sugar
• 1 teaspoon Vanilla extract
• 1 large Egg
• 0.25 cup Sour cream
• 0 Optional toppings: fresh fruit, whipped cream, chocolate syrup

Directions

Step 1

Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.

Step 2

In a medium bowl, mix together the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until the mixture resembles wet sand.

Step 3

Distribute the mixture evenly among the muffin cups, pressing firmly into the bottoms to create a crust layer.

Step 4

In a large mixing bowl, beat the softened cream cheese and 1/3 cup sugar with an electric mixer on medium speed until smooth and creamy, about 2 minutes.

Step 5

Add the vanilla extract and egg, beating until fully incorporated. Scrape down the sides of the bowl as needed.

Step 6

Mix in the sour cream until just combined. Do not overmix.

Step 7

Spoon the cream cheese filling evenly over the prepared crusts, filling each cup about 3/4 full.

Step 8

Bake in the preheated oven for 20-25 minutes, or until the centers are slightly set (they will jiggle slightly when shaken).

Step 9

Remove from the oven and let cool in the muffin tin for 10 minutes, then transfer to a wire rack to cool completely.

Step 10

Refrigerate the individual cheesecakes for at least 2 hours or overnight to set.

Step 11

Before serving, optionally top with fresh fruit, whipped cream, or chocolate syrup for extra flavor.

Nutrition Facts

Serving size	(712.3g)

Amount per serving	% Daily Value*
Calories	2350.1

Total Fat 157.0g	0%
Saturated Fat 89.7g	0%
Polyunsaturated Fat 2.0g
Cholesterol 623.4mg	0%
Sodium 1610.2mg	0%
Total Carbohydrate 215.9g	0%
Dietary Fiber 5.4g	0%
Total Sugars 143.0g
Protein 31.9g	0%

Vitamin D 53.8IU	0%
Calcium 407.6mg	0%
Iron 6.0mg	0%
Potassium 605.4mg	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: 58.8%

Protein: 5.3%

Carbs: 35.9%