Easy Mini Cheesecakes Recipe

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

sour cream

🥗Healthier: plain yogurt

💰Cheaper: heavy cream

Plain yogurt offers a similar tanginess at a lower cost

Preheat the oven to 350°F (175°C).

Toast 1/4 cup of pecans on a rimmed baking sheet for about 8 minutes at 350°F, stirring halfway through.

In a food processor, pulse 8 graham crackers until broken into small pieces.

Add 3 tablespoons of granulated sugar and 1/2 teaspoon of cinnamon to the graham cracker crumbs and pulse to combine.

Add in 4 1/2 tablespoons of melted butter and pulse until evenly distributed.

Press 2 tablespoons of the crumb mixture into the bottom of cupcake liners in a muffin tin, using a shot glass or similar object to compact it.

Bake the crusts in the oven for 8 to 10 minutes or until fragrant and slightly colored.

In a stand mixer, beat 2 packages of room temperature cream cheese at medium speed for 2 to 3 minutes until smooth, scraping the bowl halfway through.

Add 1/2 cup of granulated sugar and 1/4 teaspoon of salt to the cream cheese and mix for an additional minute until smooth.

Mix in 1/4 cup of sour cream and 1 1/2 teaspoons of vanilla extract, blending for 2 minutes until combined.

Add 2 large eggs one at a time, mixing until incorporated after each addition.

Transfer the cheesecake batter into the cooled crusts, filling each well with just under 1/4 cup of batter.

Bake the mini cheesecakes for 15 to 17 minutes or until puffed and the centers jiggle slightly.

Allow the mini cheesecakes to cool completely before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens