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mini cheesecake recipe

Mini Cheesecakes {with a Graham Cracker Crust}

Melissa
Delicious and easy-to-make mini cheesecakes dessert.
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Prep Time 10 minutes
Servings 1 dozen

Ingredients
  

Crust:

  • 1 cup of crushed graham crackers
  • 2 Tbsp. of granulated sugar
  • 3 Tbsp. of unsalted butter - melted

Filling:

  • 8 oz. Cream Cheese - Softened
  • ⅓ c. granulated sugar
  • 1 c. sour cream
  • 2 tsp. vanilla extract
  • 2 large eggs

Topping:

  • Canned Pie filling

Instructions
 

Crust:

  • In a medium-sized bowl, combine graham crackers, sugar, and butter
  • Line cupcake pans with 12 liners
  • Evenly divide the graham cracker mixture into the cupcake liners, pat down to firm

Filling:

  • In a large bowl, mix the cream cheese, sugar, sour cream, vanilla, and eggs
  • Spoon evenly into prepared crust
  • Place the muffin pans on top of a baking sheet
  • Bake at 350 for 25-30 minutes
  • Cool your cheesecakes at room temperature
  • Cover with plastic wrap and store in your refrigerator to chill the cakes

Notes

Checking for Doneness:

Cheesecakes should be done when the center is firm but still jiggles

Storing:

Store covered in the refrigerator for up to 5 days

Freezing:

Mini cheesecake can be frozen for up to 3 months. Thaw at room temperature
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