Tasty Mini Cheesecakes with Sour Cream

If you ask me, mini cheesecakes with sour cream are the perfect party dessert.

These bite-sized treats give you all the rich goodness of a classic cheesecake, but in a fun, personal-sized portion. The smooth, creamy filling sits on top of a buttery graham cracker crust, while a dollop of sour cream adds just the right tangy finish.

I love how easy these are to make ahead – which means less stress when you’re hosting. Plus, they’re small enough that guests can enjoy them without feeling too guilty about dessert.

They’re a no-fuss dessert that always gets eaten up fast, making them my go-to choice for everything from birthday parties to holiday gatherings.

What Kind of Cream Cheese Should I Use?

For cheesecakes, full-fat block cream cheese is the way to go – skip the spreadable kinds that come in tubs. Philadelphia is the go-to brand for most bakers, but any block-style cream cheese will work well as long as it’s not reduced fat. Make sure your cream cheese is properly softened at room temperature before you start (about an hour on the counter should do it), as this helps prevent lumps in your batter. If you’re in a rush, you can cut the block into cubes to speed up the softening process, but avoid microwaving it as this can affect the texture of your cheesecake.

Options for Substitutions

Need to make some swaps? Here are some helpful substitutions for this mini cheesecake recipe:

• Graham crackers: You can easily swap graham crackers with digestive biscuits, vanilla wafers, or even crushed Oreos (remove the cream filling first). Just keep the same measurements for the crust.
• Cream cheese: For the cream cheese, you really need to stick with full-fat cream cheese for the right texture and flavor. Low-fat versions can make the filling too watery and won’t give you that classic cheesecake taste.
• Sour cream: Plain full-fat Greek yogurt works great as a substitute for sour cream – use the same amount. Just avoid non-fat versions as they can affect the texture.
• Vanilla essence: You can use vanilla extract, vanilla bean paste, or even the seeds from half a vanilla pod. If using vanilla bean paste, use 1/2 teaspoon instead.
• Salted butter: Unsalted butter works fine – just add an extra pinch of salt to the crust mixture. You can also use melted coconut oil for a slightly different flavor.

Watch Out for These Mistakes While Baking

The biggest challenge when making mini cheesecakes is preventing cracks, which often happen when your ingredients aren’t at room temperature – especially the cream cheese and eggs should sit out for at least 30 minutes before starting. Another common mistake is overmixing the batter after adding the eggs, which incorporates too much air and leads to cracks and uneven texture – mix just until the ingredients are combined, no more than that. The final temperature trap happens during cooling: don’t rush to remove your cheesecakes from the oven, instead turn off the heat and let them cool gradually with the door slightly open for about 30 minutes. For extra insurance against cracks and the perfect creamy texture, place a shallow pan of hot water on the bottom rack while baking – this creates a gentle, humid environment that cheesecakes love.

What to Serve With Mini Cheesecakes?

These little cheesecakes are perfect for serving with fresh fruit toppings – I love using strawberries, raspberries, or a mix of fresh berries for both color and flavor. A simple fruit sauce or compote made from blueberries or cherries makes these treats even more special, and you can make it ahead of time. For a cozy fall or winter dessert, try topping them with caramel sauce and a sprinkle of sea salt, or go classic with a dollop of whipped cream and a light dusting of cocoa powder. If you’re serving these at a party, set up a little toppings bar so everyone can customize their own mini cheesecake!

Storage Instructions

Keep Fresh: These cute mini cheesecakes will stay fresh in an airtight container in the fridge for up to 5 days. I like to place them in a single layer to keep their pretty tops intact. They actually taste even better the next day, as the flavors have time to develop!

Freeze: Want to save some for later? Once completely cooled, place the cheesecakes on a baking sheet and freeze until firm (about 1 hour). Then wrap each one individually in plastic wrap and store in a freezer bag for up to 3 months. This way, you can grab just one or two whenever the craving hits!

Thaw: When you’re ready to enjoy your frozen cheesecakes, just transfer them to the fridge the night before. Let them thaw overnight, and they’ll be perfect by dessert time the next day. The texture stays amazingly creamy, just like freshly made!

Preparation Time	15-20 minutes
Cooking Time	17-20 minutes
Total Time	135-160 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 25-30 g
• Fat: 120-130 g
• Carbohydrates: 150-160 g

Ingredients

• 3/4 cup crushed graham crackers
• 1 1/2 tablespoons white sugar
• 4 tablespoons salted butter, melted
• 16 ounces cream cheese, softened
• 1/2 cup sugar
• 1/2 cup sour cream
• 3/4 teaspoon vanilla essence
• 1/8 teaspoon salt
• 2 large eggs, slightly beaten (preferably at room temperature)

Step 1: Prepare the Oven and Muffin Tin

Preheat your oven to 325°F (160°C).

Line a 12-count muffin tin with paper liners and set it aside for later use.

This will help you easily remove the cheesecakes once they are baked.

Step 2: Make the Graham Cracker Crust

In a medium-sized bowl, stir together the graham cracker crumbs and 1 ½ tablespoons of sugar.

Add melted butter to the mixture and stir until the ingredients are moistened and completely combined.

Portion about 2-3 teaspoons of the crust mixture into each liner in your prepared muffin tin.

Use a spoon or the clean bottom of a ¼ cup measuring cup to firmly press down the crumbs, ensuring they are evenly packed into the bottom of each liner.

Set aside while preparing the mini cheesecake filling.

Step 3: Prepare the Cheesecake Filling

Place cream cheese in the bowl of a stand mixer (or use a large bowl with an electric mixer) and stir on low speed until smooth and creamy.

Avoid whipping or excessively beating the cream cheese to prevent incorporating too much air into the batter.

Add sugar and stir again until well combined.

Next, add sour cream, vanilla extract, and salt, stirring until all ingredients are well-combined.

Occasionally pause to scrape the sides and bottom of the bowl to avoid lumps.

Gradually add the eggs, one at a time, until just incorporated, keeping the mixer on low speed.

Do not over-beat.

Once all ingredients are fully combined, scrape the bowl’s sides and bottom one last time and give it a final gentle stir.

Step 4: Assemble and Bake the Mini Cheesecakes

Evenly divide the cheesecake batter among the muffin tin liners.

Using an ice cream scoop with a lever release can make this step easier.

Transfer the muffin tin to your preheated oven and bake for 17-20 minutes, or until the edges are just starting to turn a light golden brown and the centers are set.

Be careful not to over-bake, as this can result in a dry and mealy texture.

Step 5: Cool and Chill the Cheesecakes

Allow the mini cheesecakes to cool completely to room temperature.

Once cooled, gently remove each cheesecake from the muffin tin and transfer them to the refrigerator.

Let them chill completely, which will take about 2-3 hours, before serving.

Step 6: Serve with Toppings

If desired, top your mini cheesecakes with whipped cream, strawberry sauce, blueberry sauce, or chocolate ganache for an extra touch of flavor and presentation.

Serve and enjoy your delicious homemade mini cheesecakes!