Snack
Mini Cheesecakes
Little cheesecakes with a graham cracker crust baked in a muffin tin. Top them with fresh berries.
⏱ 2 hr 40 min (20 min prep, 20 min cooking, 2 hr waiting)
🍽 Serves 12 · 1 mini cheesecake
make aheadkid friendlyfreezer friendly
vegetarian
ContainsMilk, Eggs, Wheat. Check the labels on what you buy; brands differ.
Ingredients
Crust
- 1 cup Graham crackers, finely crushed (about 7 sheets)
- 3 tbsp Butter, salted, melted
- 1 tbsp Granulated sugar
Filling
- 16 oz Cream cheese, softened
- ½ cup Granulated sugar
- 2 Eggs, large
- ¼ cup Sour cream
- 1 tsp Vanilla extract
- 1 tsp Lemon juice (bottled)
Topping
- 1 cup Strawberries, sliced, or other berries (optional)
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: 12-cup muffin tin, paper liners, mixer, medium bowl.
- Heat the oven to 325°F and line a muffin tin with paper liners. Mix the cracker crumbs, butter and sugar and press about 1 tablespoon into each liner.
- Beat the cream cheese and sugar until smooth. Beat in the eggs one at a time on low, then the sour cream, vanilla and lemon juice. Do not overbeat.
- Divide the filling among the cups. Bake 18 to 20 minutes, until the edges are set and the centers just jiggle (they reach 160°F).
- Cool in the pan 30 minutes, then refrigerate at least 2 hours. Top with berries.
🌡 Safe temperaturesEgg dishes 160°F. Check the thickest part with a food thermometer (USDA). More on food safety.
Make aheadKeeps 4 days in the fridge, covered.
❄️ FreezerFreeze without the fruit for up to 2 months; thaw in the fridge.
🧒 With kidsKids can press the crust into the liners and add the berries.
Gluten-free swapUse gluten-free graham crackers or skip the crust.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.