About this recipe

These classic mini cheesecakes are creamy, rich, and perfectly portioned — made with a buttery graham cracker crust and a silky smooth vanilla cream cheese filling. Baked in a standard muffin tin, they're approachable for beginners, reliable every time, and endlessly customizable with your favorite toppings. Great for parties, potlucks, or a special treat at home.

Instructions

1. 1

   Preheat your oven to ![325°F]. Line a standard 12-cup muffin tin with paper liners. This makes removing the cheesecakes easy and keeps them looking neat.

2. 2

   In a mixing bowl, stir together the graham cracker crumbs, 3 tablespoons of granulated sugar, and the melted butter until the mixture resembles wet sand and holds together when pressed.

3. 3

   Divide the crust mixture evenly among the 12 muffin tin cups (about 2 tablespoons each). Use the bottom of a small glass or a wooden spoon to press the crumbs down firmly into an even layer.

4. 4

   Bake the crusts for 5 minutes, then remove from the oven and let cool while you make the filling. Keep the oven on.

5. 5

   In a large mixing bowl, beat the softened cream cheese with a hand mixer on ^[medium speed] until completely smooth and fluffy, about 2 minutes. Scrape down the sides of the mixing bowl as needed.

6. 6

   Add the granulated sugar and beat on ^[medium] until combined, about 1 minute. Then add the all-purpose flour and salt and mix briefly to incorporate.

7. 7

   Add the eggs one at a time, beating on ^[low speed] after each addition just until the yolk disappears.

8. 8

   Add the sour cream and pure vanilla extract, and mix on ^[low] just until smooth and combined. The batter should be silky and pourable.

9. 9

   Divide the filling evenly among the 12 muffin tin cups, pouring over the cooled crusts. Fill each cup almost to the top — they won't puff much. Gently tap the pan on the counter a few times to release any air bubbles.

10. 10

    Bake at ![325°F] for 17–20 minutes, until the edges are set but the centers still have a very slight jiggle when you gently shake the pan.

11. 11

    Turn off the oven and crack the oven door open slightly. Let the cheesecakes sit in the warm oven for 10 minutes. This gentle cool-down helps prevent cracking and sinking.

12. 12

    Remove the pan from the oven and let cool completely on a wire rack at room temperature, about 30 minutes. Then transfer to the refrigerator and chill for at least 2 hours (or overnight) before serving.

13. 13

    Once fully chilled, top each mini cheesecake with a dollop of whipped cream, fresh strawberries / blueberries, a drizzle of fruit jam, or enjoy them plain. Serve cold directly from the fridge.