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Mini Cheesecake

These little cheesecakes are baked in a muffin pan just like cupcakes.
Servings: 16

Ingredients

CRUST

  • 6 graham crackers, broken into pieces We used cinnamon graham crackers.
  • 2 tsps sugar
  • 3 tbsp unsalted butter, melted
  • 1 pinch salt

FILLING

  • Two 8 oz pkg cream cheese, at room temperature
  • 2/3 cup sugar
  • 1/4 cup sour cream
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1 tbsp flour

Instructions

Prep

  • Preheat oven to 325. Line 16 cups (of two muffin pans).

To make crust

  • In bowl of food processor process the graham crackers to fine crumbs. You should have 2/3 cup.
  • Pour crumbs into bowl and add sugar, melted butter, and salt.
  • Use a fork and stir until crumbs are evenly moistened.
  • Divide mixture evenly among the prepared muffin cups (about 1 tablespoon per cup).
  • Press crumbs into bottom of cup.
  • Bake until lightly golden, about 4 minutes. Set on wire racks.

To make filling

  • In a clean food processor bowl, process the cream cheese until smooth, about 3 minutes.
  • Add the sugar until smooth, about 30 seconds. Scrape down the bowl.
  • Add the sour cream and vanilla until combined.
  • Add the eggs one at a time, processing well after each addition.
  • Add the flour and process until combined. Scrape down the bowl and process one more time.
  • Divide the filling evenly among the prepared muffin cups, filling each three-fourths full.
  • Bake until the cheesecakes puff and are set, about 23 minutes. Let cool completely in the pans.
  • Cover with plastic wrap and refrigerate until chilled, at least 3 hours or up to overnight.