Published June 17, 2017 · Modified June 28, 2020 by Cindy Gibbs

These Mini Cheesecakes are melt in your mouth delicious with a slightly tangy sour cream topping. They are super easy to make and the perfect Summer dessert!  Fresh fruit is the perfect finish for these decadent little treats, and they won’t last long!

Mini cheesecakes topped with strawberries and blueberries.

This week has been a hot one here in Kentucky and the time of year when I like to think about cool desserts like cheesecake, fresh fruit, and ice cream.  That’s exactly what I was thinking about when I whipped up these cool little mini cheesecakes.  I couldn’t get over how easy these were to make, and I was not surprised at how quickly they disappeared.

THE CRUST

  • 6 tablespoons of melted butter
  • 1 1/2 cups graham cracker crumbs

I mixed up a super easy graham cracker crust made of graham crackers and butter and lined two standard 12-count muffin tins with paper liners.  I pressed 1 tablespoon of the graham cracker mixture into the bottom of each paper muffin liner.  I did not pre bake the crust.  There was no need.  The crust holds up perfectly in the paper muffin holders and molds beautifully to the bottom of each creamy cheesecake.

Mini cheesecakes topped with fruit.

The Filling

  • 2 cream cheese, 8 ounce, softened
  • 1 cup sugar
  • 4 eggs
  • Pinch of salt
  • 1 tablespoon of vanilla

I mixed up a quick and easy cream cheese filling and filled the muffin liners two-thirds full.  I baked them until they were slightly jiggly in the centers and removed them from the oven. 

The Topping

  • 1 teaspoon pure Vanilla Extract
  • 4 tablespoons sugar
  • 2 cups sour cream

Then I topped them with a slightly tangy sour cream topping and popped them bake into the oven for about 10 minutes.  That simple!  Once they were chilled, I garnished them with blueberries and strawberries.  Feel free to use your favorite fresh fruit on top.

Mini cheesecakes topped with blueberries and strawberries.

You might also like my easy Mini Pumpkin Cheesecakes.

If you make this recipe, please rate it and leave a comment below on how you liked it. I love getting your feedback. 🙂

Feel free to follow along on Facebook, Pinterest & Instagram for different recipes each day!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mini Cheesecakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 60
  • Yield: 24 1x
  • Category: Desserts
  • Method: bake
  • Cuisine: American
Print Recipe

Description

These Mini Cheesecake are melt in your mouth creamy with a slightly tangy sour cream topping. The perfect dessert for summertime gatherings such as Memorial Day or July 4th.

Ingredients

Units Scale

For the Crust

  • 6 tablespoons unsalted butter, melted
  • 1 1/2 cups Graham Cracker crumbs

For the Cheesecake Filling

  • 2 (8 ounce) cream cheese, softened
  • 1 cup sugar
  • 4 large eggs, room temperature
  • Pinch of salt
  • 1 tablespoon pure Vanilla Extract

For the Topping

  • 1 teaspoon pure Vanilla Extract
  • 4 tablespoons sugar
  • 2 cups sour cream

For the Garnish

  • Fresh blueberries and sliced strawberries or your choice of fresh fruit.
Instacart Get Recipe Ingredients

Instructions

  1. Preheat oven to 350 degrees.

For the Crust

  1. Line two muffin tins with 24 paper liners.
  2. Combine the butter and  graham cracker crumbs in a medium bowl until well combined. Add about 1 tablespoon of the crumb mixture to each muffin cup holder. Use a spoon to press the crumbs into the bottom of each paper liner. Set aside.

For the Cheesecake Filling

  1. Place the cream cheese in a large mixing bowl and mix with an electric mixer on high speed until cream cheese is very light and creamy and free of any lumps. Add the sugar, eggs, salt and vanilla. Mix on medium speed until well combined and creamy. Using a cookie scoop, distribute the filling between the 24 paper liners, making sure to not overfill them.  Note:  Don’t fill muffin liners more than 3/4 full.  You will be adding a sour cream topping later.  Bake the cheesecakes for approximately 15 to 20 minutes until cheesecakes are still jiggly in the centers.  Remove them from the oven.  See the next step for the topping.

For the Topping

  1. While the cheesecakes are baking, whisk together the sour cream, sugar, and vanilla in a medium bowl. Once you’ve removed the cheesecakes from the oven, spread one tablespoon of the topping mixture over the top of each cheesecake. Return the cheesecakes to the oven. Bake for ten minutes and remove from oven.
  2. Allow cheesecakes to cool completely and remove from muffin tins. Refrigerate at least four hours or overnight.
  3. Garnish the tops with blueberries and sliced strawberries and serve.
  4. Refrigerate leftovers.

Notes

  • Cheesecakes will stay fresh for up to 3 days refrigerated.  However, the filling and topping will begin to sink after the first day, but this does not change the taste.
  • Don’t garnish the cheesecakes with fruit until you’re ready to serve them.
  • Cheesecakes can be frozen for up to one month.  Thaw overnight in the refrigerator.  Add fruit just before serving.