Mini Cheesecake Recipe

cheesecake pan adjust the amount of filling for each. The baking time is the same. 
How To Store Mini Cheesecakes
Store mini cheesecakes in the refrigerator covered for up to 23 days. For longer storage freeze the cheesecakes. To freeze first make sure the cheesecakes are fully chilled. Then wrap each individually in plastic wrap and store in a freezersafe container. When ready to enjoy let the cheesecakes thaw in the refrigerator
5 FROM 1 VOTE
Mini Cheesecake Recipe
PREP TIME15MINUTES MINS
COOK TIME17MINUTES MINS
COOLINGCHILLING TIME1HOUR HR 30MINUTES MINS
TOTAL TIME2HOURS HRS 2MINUTES MINS
This Mini Cheesecake Recipe is buttery graham cracker crusts each topped and baked in a muffin tin with a rich cheesecake filling for indulgent individualsized desserts! They are easy to serve with a variety of topping choices and perfect to add to your Christmas Dessert Charcuterie Board.
Ingredients
Crust
1 ½ cups 126 g graham cracker crumbs about 1011 full graham cracker sheets crushed⅓ cup unsalted butter melted2 tablespoons granulated sugar
Filling
2 packages 8 ounces each cream cheese softened¾ cup 150 g granulated sugar¼ cup 57 5 g sour cream room temperature1 teaspoon vanilla extract2 large eggs room temperature
Instructions
Preheat oven to 350F. Prepare muffin tins with cupcake liners. This recipe makes 18 mini cheesecakes.
To a small bowl add graham cracker crumbs butter and sugar. Stir to combine.
Add about 1 ½ tablespoons of the graham cracker mixture to the bottom of each cupcake liner. Firmly press each into the bottom of the pan.
Bake for 5 minutes.
Cheesecake
Reduce the oven temperature to 325F.
To a large bowl add cream cheese. Using a hand mixer on medium speed beat the cream cheese until no lumps remain.
Add the sugar and beat until fully combined scraping the bowl as needed.
Add in the sour cream and vanilla. Blend until smooth and creamy.
With the mixer on low add in eggs one at a time until fully incorporated scraping the bowl as needed.
Fill each of the cheesecake cups about ¾ full about 2 heaping tablespoons of cheesecake mixture in each. Bake for 1719 minutes or until the center is mostly set. A little jiggle is okay.
Remove the pan from the oven and allow the mini cheesecakes to cool for 30 minutes. Once cool transfer the pan to the refrigerator and allow to chill for at least 1 hour up to overnight.
Garnish with your favorite cheesecake topping.