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A mini cheesecake topped with cherries on a white plate.
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Mini Cheesecakes

These delicious mini cheesecakes with a crunchy graham cracker pecan crust bake up in no time and are almost too easy to make!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 18 cheesecakes
Calories 584kcal

Ingredients

For the Crust

  • 16 Graham Crackers more if you'd like a thicker crust
  • 1/2 cup pecans 35g, toasted
  • 4 tbsp unsalted butter 56g, melted
  • 1/4 cup sugar 24g
  • 1/2 tsp cinnamon 1g

For the Cheesecake

  • 1 pound cream cheese 454g, room temperature
  • 1/4 tsp salt
  • 1 cup sugar 200g
  • 1 tsp vanilla extract 5mL
  • 2 eggs large, room temperature
  • 2 egg yolks
  • 1/3 cup sour cream

Instructions

For the Crust:

  • Preheat oven to 350F. Line cupcake tins with papers.
  • Add Graham crackers and toasted pecans to your food processor and pulse until broken into small pieces. Add sugar and cinnamon then pulse until mixed in completely. Pour in melted butter while pulsing processor. Remove blades and use a spatula to mix butter in completely. See post above for instructions on making this without a processor or stand mixer.
  • Use a tablespoon to transfer the mixture to your cupcake tin. Press into a flat layer using a shot glass or small flat tool. Bake for about 8 minutes at 350, or until fragrant and a a slightly darker golden color. Remove from oven, set aside.

For the Filling:

  • Add ROOM TEMPERATURE cream cheese to stand mixer fitted with a whisk attachment and mix at medium speed to cream.
  • Add the sugar and the salt to the bowl and mix on medium until creamy. Scrape bowl down and mix until completely homogenous.
  • Add sour cream and vanilla extract, mix well then add the eggs and yolks one at a time, allowing each to incorporate before adding the next. Scrape the bowl down and mix until completely smooth.
  • Use an ice cream scoop to transfer the cheesecake mixture to your cupcake tin. Fill about 3/4 the way up to the top.
  • Bake at 350F for 18-20 minutes. Turn oven off but leave door closed and allow cake to rest for an additional 20 minutes in the oven. Remove from oven and cool to room temperature. You can enjoy them warm or chilled but just make sure you don't add whipped cream onto warm cheesecake as it will melt right away!
  • You can garnish the cake with dollops of whipped cream, berries, melted chocolate, pie filling, or enjoy plain.

Video

Notes

Pro tips to make the perfect cheesecake

  • Start off with really room temperature cream cheese. Leave it out the night before or zap it in the microwave for 20 seconds at 50% power. If the cream cheese is too firm the batter will not be smooth.
  • Beat the cream cheese and sugars until completely smooth.
  • Try not to open the oven, the rush of cold air into the oven will not be good for your delicate cake.
  • Don't be frightened if your cheesecake seems underdone after baking, it will firm up.
  • try your favorite cookies in place of the Graham crackers! Oreos are a popular addition. 

Nutrition

Serving: 1piece | Calories: 584kcal | Carbohydrates: 47g | Protein: 10g | Fat: 48g | Saturated Fat: 29g | Cholesterol: 207mg | Sodium: 507mg | Potassium: 297mg | Fiber: 1g | Sugar: 48g | Vitamin A: 1949IU | Vitamin C: 1mg | Calcium: 181mg | Iron: 2mg