Quick Mini Cheesecake Bites Everyone Loves
Creamy, buttery mini cheesecakes with a graham cracker crust and classic vanilla flavor — perfect for parties, holidays, and make-ahead desserts.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 2.5 hours
- Yield: 12 mini cheesecakes 1x
Ingredients
Crust:
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1 cup graham cracker crumbs
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3 tbsp granulated sugar
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4 tbsp unsalted butter, melted
Filling:
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16 oz cream cheese, room temp
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½ cup granulated sugar
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2 large eggs
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⅓ cup sour cream
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1 tsp vanilla extract
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1 tsp lemon juice (optional)
Instructions
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Preheat oven to 325°F. Line 12-cup muffin tin with paper liners.
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Mix graham crumbs, sugar, and melted butter. Press into liners and bake 5–6 minutes. Cool slightly.
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Beat cream cheese until smooth. Add sugar, then eggs one at a time.
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Stir in sour cream, vanilla, and lemon juice.
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Divide filling evenly into liners. Bake 16–18 minutes, until just set.
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Cool in oven 5 minutes, then to room temp for 30 minutes.
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Chill in fridge 2+ hours or overnight.
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Top as desired and serve chilled.
Notes
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Store in fridge up to 5 days or freeze up to 2 months.
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Top with fruit, ganache, or whipped cream for variety.
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For a mini muffin pan, reduce baking time.