These classic creamy and adorable mini cheesecake bites will satisfy your cheesecake sweet tooth one small bite at a time.
Prep Time15 minutesmins
Cook Time25 minutesmins
Cooling and Chilling Time2 hourshrs
Total Time2 hourshrs35 minutesmins
Course: Dessert
Cuisine: American
Keyword: cheesecakes, classic cheesecake, mini desserts
Servings: 12cheesecakes
Ingredients
For the crust:
5graham crackers (full sheets, not halves)
2Tablespoonsunsalted butter, melted
1Tablespoongranulated sugar
For the cheesecakes:
18 oz.block of cream cheese, softened to room temperature
¼cupgranulated sugar
¼cupsour cream, room temperatureroom temperature
½teaspoonpure vanilla extract
1teaspoonfresh lemon juiceoptional, but recommended
1large egg
1cancherry pie filling (or whatever topping you'd prefer)
Instructions
Preheat oven to 325°F. Line a mini muffin pan with cupcake liners. Set aside.
Pulse graham crackers, butter, and sugar together in a food processor until just combined. Mixture should be sandy. Place Tablespoon of graham cracker mixture into each liner. iPre-bake for 4-5 minutes. Set aside.
Using a stand mixer with a paddle attachment, beat cream cheese and sugar together on medium-high speed until the mixture is smooth and creamy, about 1 minute. Add the sour cream, vanilla extract, and lemon juice and beat until fully combined. Lower speed to medium and add egg. Divide the batter between all the liners.
Lower the oven temperature to 300˚ and bake until edges are set, about 12-15 minutes. Then turn off the oven and let them sit in the warm oven for 10 minutes. The middle will still be a little jiggly -- but that's okay.
Let cheesecakes cool on a wire rack for a few minutes before sticking them in the refrigerator for at least 2 hours to chill. Then top cheesecakes with your favorite toppings. Here, I added simple cheery pie filling cherries on top.
Notes
Storage: These cheesecakes will store well in the refrigerator in an airtight container for 4-5 days.