Mini Classic Cheesecakes

The perfect mini cheesecake is within reach! With a classic creamy filling and buttery crust, these mini classic cheesecakes are perfect for splitting with a special someone or indulging your sweet tooth. They bake up quickly in 3 mini springform pans so you can have dessert in no time. Add your favorite topping for the perfect little treat.

Skill LevelBeginner

Amount3

Ingredients & Tools
Instructions

Ingredients

Crust
1 cup graham cracker crumbs
2 tablespoons granulated sugar
1/4 teaspoon salt
5 tablespoons melted butter

Filling
1 1/2 packages softened cream cheese (12 ounces)
1/3 granulated sugar
1 teaspoon vanilla extract
Clear Imitation Vanilla Baking and Flavoring, 8 oz. $6.59
2 tablespoons cornstarch
2 eggs
1/2 cup sour cream

Tools
3 4-inch mini springform pans or muffin pan
Medium bowl
Large bowl
Electric mixer

Instructions

Click to mark complete

Preheat oven to 325°F. Prepare mini springform pans or muffin pan with vegetable pan spray.
Prepare the crust In medium bowl, stir together graham cracker crumbs, sugar, salt and butter until evenly moistened.
Press mixture into bottom of each pan or cup of muffin pan. Bake 6-8 minutes or until lightly browned. Remove to cooling grid. Cool completely.
Prepare the filling In large bowl, beat cream cheese and sugar with electric mixer until light and fluffy. Add vanilla and cornstarch; beat until combined.
Add eggs one at a time; beat well after each addition. Add sour cream; beat until smooth.
Divide mixture among three mini springform pans or in each cup of muffin pan. Bake 25-30 minutes or until cheesecake jiggles slightly in the middle when shaken.
Remove to cooling grid and cool completely. Refrigerate 2-4 hours or until completely chilled.