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Mini Cheesecakes

Decadent Mini Cheesecakes: No-Crack, Easy & Satisfying

These Mini Cheesecakes are beginner-friendly, customizable, and come together in just 15 minutes, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 4 hours
Total Time 4 hours 30 minutes
Servings: 12 mini cheesecakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Biscuits Crumbs Substitute with graham cracker crumbs or your favorite cookie for a unique flavor.
  • 4 tablespoons Unsalted Butter (melted) Use salted butter if unsalted is what you have on hand.
For the Filling
  • 16 ounces Full-fat Cream Cheese (room temperature) Ensure it’s softened to avoid lumps.
  • 3/4 cup Granulated Sugar Can replace with a sugar alternative if you prefer a healthier option.
  • 2 large Large Eggs (room temperature) Stick with large eggs for consistent results.
  • 1 teaspoon Vanilla Extract Substitute with almond extract to switch things up.
  • 1 tablespoon Lemon Juice Lime juice can work too for a different citrus twist.
  • 2 tablespoons All-purpose Flour Opt for gluten-free flour for a gluten-free variation.
  • 1/2 cup Full-fat Sour Cream (room temperature) Greek yogurt makes a great substitute if needed.

Equipment

  • muffin pan
  • mixing bowl
  • Spoon
  • measuring cups
  • Measuring Spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 320°F (160°C).
  2. Line a 12-cup muffin pan with paper liners.
  3. Combine biscuit crumbs with melted butter, mix well, and press into the muffin liner bottoms.
  4. Beat cream cheese in a bowl until smooth, then add granulated sugar and eggs one at a time.
  5. Add vanilla extract, lemon juice, flour, and sour cream to the mixture and blend gently.
  6. Fill each muffin cup with the cheesecake filling, leaving a little space at the top.
  7. Bake for 15 minutes or until edges appear set but centers jiggle slightly.
  8. Remove from oven and cool for 15 minutes, then refrigerate for at least 4 hours.

Nutrition

Serving: 1mini cheesecakeCalories: 250kcalCarbohydrates: 20gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 200mgPotassium: 120mgSugar: 15gVitamin A: 500IUVitamin C: 1mgCalcium: 100mgIron: 0.5mg

Notes

Use room-temperature ingredients for a smooth texture. Refrigerate for best flavor.

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