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Miniature Baked Cheesecakes

Miniature Baked Cheesecakes

 

This recipe is sure to become a favorite, offering just the right balance of sweetness and tang.

  • Total Time: 45 minutes
  • Yield: 12 mini cheesecakes 1x

Ingredients

Scale

For the Crust:

  • 1 cup graham cracker crumbs
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar

For the Cheesecake Filling:

  • 16 ounces cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream

For the Topping:

 

  • 1/2 cup strawberry preserves
  • Fresh strawberries, sliced (optional)

Instructions

 

  1. Prepare the Crust: Preheat your oven to 325°F (165°C). Mix graham cracker crumbs, melted butter, and sugar. Place a tablespoon of the mixture into each cup of a lined mini cheesecake pan or muffin tin, pressing down to form a crust. Bake for 5 minutes, then cool.
  2. Make the Filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and sour cream, mixing until smooth.
  3. Assemble Cheesecakes: Spoon the filling over the crusts, filling nearly to the top.
  4. Bake Cheesecakes: Bake for 20-25 minutes or until set. Cool to room temperature, then refrigerate for at least 4 hours.
  5. Add Toppings: Top each cheesecake with strawberry preserves and optional fresh strawberry slices before serving.
  • Author: Jessica
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes