Description
Buttery graham crusts cradle a silky, tangy cheesecake filling in these perfectly portioned mini treats. They bake quickly, chill to a creamy set, and shine with any topping you love.
Ingredients
- Graham cracker crumbs: 1 cup
- Granulated sugar for crust: 3 tablespoons
- Unsalted butter, melted: 4 tablespoons
- Cream cheese, softened: 16 ounces
- Granulated sugar for filling: 1/2 cup
- Large eggs, room temperature: 2
- Vanilla extract: 1 teaspoon
- Sour cream, room temperature: 1/2 cup
- Optional toppings, such as fresh berries, fruit jam, or chocolate drizzle: as desired
Instructions
- Preheat the oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
- Make the crust: In a bowl, combine graham cracker crumbs, 3 tablespoons sugar, and melted butter until evenly moistened.
- Portion the crust: Add about 1 tablespoon of crust mixture to each liner, then press firmly to form a compact base.
- Make the filling: Beat softened cream cheese until smooth. Add 1/2 cup sugar and mix just until combined. Beat in eggs one at a time, then vanilla and sour cream, mixing on low speed until silky.
- Fill the cups: Divide batter evenly among the liners, filling nearly to the top. Tap the pan gently to release air bubbles.
- Bake: Bake for 18 to 20 minutes, until centers are just set with a slight jiggle. Do not overbake.
- Cool and chill: Cool in the pan for 30 minutes, then refrigerate at least 2 hours, preferably overnight, until fully set.
- Finish and serve: Top with berries, a spoon of jam, or a chocolate drizzle. Serve slightly chilled.
Notes
- Room temperature dairy yields the smoothest, lump-free filling.
- Avoid overmixing to keep the texture dense and creamy, not airy.
- Make ahead: Bake a day in advance and chill overnight for best flavor.
- Gluten-free option: Use gluten-free cookie crumbs in place of graham crackers.
Nutrition
- Serving Size: 1 mini tart
- Calories: 240
- Sugar: 14 g
- Sodium: 140 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 70 mg