These Mini Cheesecakes are rich, creamy, and perfectly portioned, making them an ideal dessert for any occasion.

Scale

8 graham crackers full sheets (135g)

¼ cup toasted pecans (30g)

3 tablespoons granulated sugar

½ teaspoon ground cinnamon

4 to 5 tablespoons unsalted butter melted (56 to 70g)

2 (8-ounce/226g) packages cream cheese room temperature

½ cup granulated sugar (100g)

¼ teaspoon salt

¼ cup sour cream room temperature (60g)

1½ teaspoons vanilla extract

2 large eggs room temperature

Preheat your oven to 325°F (163°C) and line a cupcake tin with paper liners.
In a food processor, combine graham crackers, toasted pecans, granulated sugar, and ground cinnamon; pulse until finely ground.
Drizzle in melted butter while pulsing until mixture resembles wet sand.
Evenly distribute the crust mixture into the prepared cupcake tin, pressing down firmly.
In a large bowl, beat the cream cheese until smooth and creamy, then add granulated sugar and salt, mixing until fully combined.
Add sour cream, vanilla extract, and eggs one at a time, blending until just combined.
Pour the cheesecake filling over the crust in each liner, filling them about ¾ full.
Bake for 25-30 minutes until the edges are set but the center is slightly jiggly.
Remove from oven and let cool in the tin for about 10 minutes, then refrigerate for at least 4 hours before serving.

For extra flavor, top with fruit, chocolate drizzle, or whipped cream before serving.

Keywords: Mini Cheesecakes, dessert, cheesecake, recipe, baking