Housewarming Mini Cheesecakes (Printable)

Creamy, bite-sized cheesecake with a crisp graham crust and optional berry or chocolate toppings.

# What You'll Need:

→ Crust

01 - 1 cup graham cracker crumbs
02 - 2 tablespoons granulated sugar
03 - 4 tablespoons unsalted butter, melted

→ Cheesecake Filling

04 - 16 ounces cream cheese, softened
05 - 2/3 cup granulated sugar
06 - 2 large eggs
07 - 1/3 cup sour cream
08 - 1 teaspoon vanilla extract
09 - 1 tablespoon all-purpose flour
10 - Pinch of salt

→ Optional Toppings

11 - 1/2 cup fresh berries
12 - 1/4 cup fruit preserves or sauce
13 - 1/4 cup whipped cream
14 - Chocolate shavings or sprinkles

# Directions:

01 - Preheat oven to 325°F. Line a 24-cup mini muffin tin with paper liners.
02 - In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly combined.
03 - Divide crumb mixture evenly among liners, using about 1 heaping teaspoon per cup. Press down firmly to establish a solid base.
04 - In a large bowl, beat cream cheese until smooth and creamy. Add sugar and mix until well incorporated.
05 - Beat in eggs one at a time, then add sour cream, vanilla extract, flour, and salt. Mix until just combined, being careful not to overmix.
06 - Spoon filling over crusts, filling each cup nearly to the top.
07 - Bake for 18 to 20 minutes, until centers are set but still slightly jiggly.
08 - Remove from oven and allow cheesecakes to cool in the pan for 15 minutes.
09 - Transfer cooled cheesecakes to a wire rack and allow to reach room temperature.
10 - Refrigerate cheesecakes for at least 1 hour before serving.
11 - Top with fresh berries, fruit preserves, whipped cream, or chocolate shavings immediately before serving.

# Expert Suggestions:

01 -
  • They're deceptively simple to make but look like you spent hours in the kitchen perfecting them.
  • One recipe makes 24, so you can feed a crowd or have leftovers that somehow taste even better the next day.
  • You can top them however you want, which means they work for any occasion from casual to fancy.
02 -
  • The oven temperature matters more than you think, because if it's too hot they'll crack on top and if it's too cool the centers won't set properly, so use an oven thermometer if you have one.
  • Those centers should jiggle like barely set custard when you pull them out, not wiggle like Jell-O, because they'll continue cooking from residual heat.
03 -
  • Room temperature ingredients mix smoother and create a better texture, so set out your cream cheese and eggs about 30 minutes before you start.
  • A water bath isn't necessary for mini cheesecakes the way it is for full-sized ones, which is honestly one of the reasons I love this recipe so much.
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