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Mini Cheesecakes Made in a Muffin Tin

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Creamy, individual mini cheesecakes baked in a muffin tin with a buttery graham cracker crust. Perfectly portioned, customizable, and ideal for parties or make-ahead desserts.

Ingredients

  • For the crust:
  • 1 cup graham cracker crumbs
  • 4 tbsp melted butter
  • 2 tbsp sugar
  • For the cheesecake filling:
  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 tbsp sour cream or plain Greek yogurt
  • Optional toppings: fresh berries, fruit compote, caramel or chocolate sauce, whipped cream, crushed cookies or candy

Instructions

  1. Preheat oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners.
  2. Mix graham cracker crumbs, melted butter, and sugar; press a spoonful into each liner to form the crust. Bake 5 minutes, then cool.
  3. Beat cream cheese until smooth, then mix in sugar, egg, vanilla, and sour cream until creamy.
  4. Pour cheesecake batter evenly over crusts, filling each about ¾ full.
  5. Bake for 15–18 minutes until centers are just set but slightly jiggly.
  6. Cool completely in the pan, then chill in the fridge at least 2 hours.
  7. Add desired toppings before serving.

Notes

  • Use chocolate cookie crumbs instead of graham crackers for a richer crust.
  • Swirl in raspberry jam, Nutella, or citrus zest for flavor variations.
  • Top with cranberry sauce or crushed peppermint for holidays.
  • Store in an airtight container in the fridge for up to 4 days; freeze without toppings for up to 2 months.
  • No reheating needed; serve chilled or at room temperature.

Nutrition

Find it online: https://cookedbymaya.com/mini-cheesecakes-made-in-a-muffin-tin/