Mini Cheesecakes

  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 60
  • Yield: 24 1x


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



For the Crust

  • 1/2 stick unsalted butter, melted
  • 1 cup Graham Cracker crumbs

For the Cheesecake Filling

  • 2 cream cheese, 8 ounce, softened
  • 1 cup sugar
  • 4 eggs
  • 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.


  1. Preheat oven to 350 degrees.

For the Crust

  1. Line two muffin tins with 24 paper liners.
  2. Combine the butter and 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.


  • 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.
  • Category: Desserts
  • Method: Bake
  • Cuisine: American

Keywords: cheesecake, mini cheesecakes, summer desserts,