Description
These no-fuss mini cheesecakes are creamy, smooth, and perfectly portioned for parties and holidays. With a simple graham cracker crust and classic cheesecake filling, they’re easy to prepare, easy to serve, and ideal for make-ahead dessert planning.
Prep Time: 15 minutes
Bake Time: 20 minutes
Chill Time: 2 hours
Total Time: ~2 hours 35 minutes
Servings: 12 mini cheesecakes
Calories: ~165 kcal per mini cheesecake (estimate)
Ingredients
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8 oz cream cheese, softened
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1/2 cup sugar
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1 tsp vanilla extract
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1/2 cup sour cream
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2 large eggs
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1/4 cup crushed graham crackers
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1/4 cup melted butter
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Red and green sprinkles for decoration
Instructions
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Preheat the oven to 325°F (160°C) and line a mini cupcake pan with liners.
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In a bowl, mix the softened cream cheese and sugar until smooth and creamy.
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Add the vanilla extract and sour cream, mixing until fully combined.
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Add the eggs one at a time, mixing gently after each addition.
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In a separate bowl, combine the crushed graham crackers and melted butter until evenly moistened.
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Press the graham cracker mixture firmly into the bottom of each cupcake liner to form the crust.
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Spoon the cheesecake batter over the crusts, filling each liner nearly to the top.
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Bake for about 20 minutes, or until the centers are set and no longer look wet.
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Remove from the oven and allow the cheesecakes to cool at room temperature.
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Refrigerate for at least 2 hours to fully set, then top with red and green sprinkles before serving.
Notes
For the smoothest texture, make sure the cream cheese is fully softened before mixing. These mini cheesecakes are best served chilled and can be made a day ahead for stress-free entertaining.
Nutrition (Estimated per mini cheesecake):
Calories: 150–180 kcal | Protein: 4–5 g | Carbohydrates: 14–18 g | Fat: 9–11 g