Moms Miniature Cheesecakes
Indulge in the creamy decadence of Mom's Miniature Cheesecakes—perfectly portioned, easy-to-make desserts that are as adorable as they are delicious! Made with a buttery graham cracker crust and a silky cream cheese filling, these bite-sized treats come together in just 40 minutes of prep and bake time. Topped with your choice of fruit preserves or fresh fruit, they add a vibrant, sweet finish to every serving. Ideal for parties, holidays, or everyday indulgence, this recipe ensures a fuss-free baking experience with its straightforward steps and simple ingredients. Enjoy the perfect combination of crunchy, creamy, and tangy flavors, all wrapped up in a single, irresistible bite!
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Ingredients
- 1.5 cups Graham cracker crumbs
- 3 tablespoons Granulated sugar
- 5 tablespoons Unsalted butter (melted)
- 16 ounces Cream cheese (softened)
- 0.75 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 2 large Eggs
- 0.5 cup Sour cream
- 0 Fruit preserves or fresh fruit (optional, for topping)
Directions
Step 1
Preheat your oven to 325°F (163°C). Line a standard 12-cup muffin tin with paper liners.
Step 2
In a medium bowl, mix the graham cracker crumbs, 3 tablespoons of granulated sugar, and melted butter until the texture resembles wet sand.
Step 3
Spoon about 1 to 1.5 tablespoons of the graham cracker mixture into the bottom of each muffin cup. Press firmly to create an even crust layer. Set aside.
Step 4
In a large bowl, beat the softened cream cheese and 3/4 cup granulated sugar together using an electric mixer on medium speed until smooth, about 2 to 3 minutes.
Step 5
Add the vanilla extract and eggs, one at a time, mixing well between each addition.
Step 6
Blend in the sour cream until fully incorporated and the batter is smooth.
Step 7
Spoon the cheesecake batter evenly over the prepared crusts, filling each muffin cup nearly to the top.
Step 8
Bake in the preheated oven for 18-20 minutes, or until the centers are just set and slightly jiggle when shaken.
Step 9
Remove from the oven and let the cheesecakes cool in the muffin tin for 30 minutes. Then transfer them to the refrigerator to chill for at least 2 hours, or until fully set.
Step 10
Before serving, top each miniature cheesecake with a small dollop of fruit preserves or a slice of fresh fruit, if desired.
Nutrition Facts
| Serving size | (1131.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4038.1 |
| Total Fat 266.9g | 0% |
| Saturated Fat 154.9g | 0% |
| Cholesterol 1086.7mg | 0% |
| Sodium 2783.6mg | 0% |
| Total Carbohydrate 374.9g | 0% |
| Dietary Fiber 4.7g | 0% |
| Total Sugars 266.4g | |
| Protein 57.9g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 770.1mg | 0% |
| Iron 9.8mg | 0% |
| Potassium 895.6mg | 0% |
Source of Calories