Little Cheesecakes

Indulge in the creamy goodness of these Little Cheesecakes—a delightful twist on the classic dessert, perfectly portioned for individual servings. With a buttery graham cracker crust and a rich, velvety cream cheese filling, this easy-to-make recipe is ideal for satisfying sweet cravings or impressing guests at gatherings. Ready in just 40 minutes of active prep and baking time, these mini cheesecakes are a fuss-free dessert that’s both elegant and customizable. Top them with fresh fruit, whipped cream, or a drizzle of chocolate to add a personalized flair to every bite. Whether you're hosting a party or treating yourself to a special dessert, these perfectly chilled treats are a guaranteed crowd-pleaser! Keywords: little cheesecakes, mini cheesecake recipe, individual desserts, easy cheesecake recipe, graham cracker crust cheesecake.

Nutriscore Rating: 40/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 12

Ingredients

• 1 cup graham cracker crumbs
• 3 tablespoons granulated sugar
• 4 tablespoons unsalted butter, melted
• 16 ounces cream cheese, softened
• 0.67 cup granulated sugar
• 0.25 cup sour cream
• 1 teaspoon vanilla extract
• 2 eggs
• 0 optional toppings (e.g., fruit, whipped cream, chocolate drizzle)

Directions

Step 1

Preheat your oven to 325°F (163°C). Line a standard muffin tin with 12 paper cupcake liners.

Step 2

In a small bowl, combine the graham cracker crumbs, 3 tablespoons of sugar, and melted butter. Mix until the crumbs are evenly coated.

Step 3

Spoon about 1 tablespoon of the crumb mixture into each muffin cup. Press down firmly to form an even crust, using the back of a spoon. Set aside.

Step 4

In a large mixing bowl, beat the softened cream cheese and 2/3 cup of sugar together until smooth and creamy using a hand or stand mixer.

Step 5

Add the sour cream and vanilla extract to the cream cheese mixture, and beat until well combined.

Step 6

Add the eggs, one at a time, mixing on low speed until just incorporated. Do not overmix once the eggs are added.

Step 7

Divide the cream cheese filling evenly among the 12 muffin cups, filling each about 3/4 full.

Step 8

Bake in the preheated oven for 18-20 minutes, or until the centers are just set and have a slight jiggle. Do not overbake.

Step 9

Remove the muffin tin from the oven and let the cheesecakes cool in the tin for 30 minutes. Then transfer them to the refrigerator and chill for at least 2 hours, or until completely set.

Step 10

Once chilled, remove the paper liners and garnish with your favorite toppings such as fresh fruit, whipped cream, or a drizzle of chocolate. Serve and enjoy!

Nutrition Facts

Serving size	(1013.6g)

Amount per serving	% Daily Value*
Calories	3602.1

Total Fat 244.8g	0%
Saturated Fat 142.5g	0%
Polyunsaturated Fat g
Cholesterol 1036.9mg	0%
Sodium 2409.1mg	0%
Total Carbohydrate 315.5g	0%
Dietary Fiber 4g	0%
Total Sugars 236.9g
Protein 53.9g	0%

Vitamin D 82IU	0%
Calcium 698.7mg	0%
Iron 8.1mg	0%
Potassium 892.6mg	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: 59.9%

Protein: 5.9%

Carbs: 34.3%