Mini Vanilla Cheesecakes cover image

Mini Vanilla Cheesecakes

Mini Vanilla Cheesecakes

Yield: 12 mini cheesecakes


  • Crust
  • 1 cup graham cracker crumbs
  • 1 tbsp sugar
  • 3 tbsp melted unsalted butter

  • 1 1/2 packages (12oz) of brick cream cheese softened
  • 1/2 cup sugar
  • 1/2 cup sour cream at room temperature
  • 1/2 tbsp vanilla extract
  • 1/8 tsp salt
  • 2 tbsp flour
  • 2 large eggs at room temperature

    Optional Whipped Cream
  • 1 cup whipping cream
  • 1/4 cup icing sugar
  • Optional fruit to top
Mini Vanilla Cheesecakes cover image


  1. Preheat oven to 325°F and prepare a cupcake pan with liners.
  2. Start with making the crust. In a bowl, stir together graham cracker crumbs, sugar and melted butter. Use a tablespoon to equally distribute the mix into the liners and press down.
  3. Bake for 5 minutes then remove from oven and set aside to cool.
  4. Next step is to make the filling. In a large bowl with a hand mixer, or the bowl of a stand mixer, combine the cream cheese and sugar on low speed. Add the sour cream, vanilla and salt. When combined, add in flour. Once flour is mixed in, add the eggs and mix until combined.
  5. Divide the mixture equally into the cupcake liners, filling them almost to the top.
  6. Bake for 15 minutes. After 15 minutes, turn off the oven and keep the cheesecakes inside for another 15 minutes but crack the oven door open. You can then take the pan out of the oven and allow to cool on the counter for about 20 minutes or until fully cooled. At this point you can either leave the cheesecakes in the pan and cover with plastic wrap or transfer to an air tight container (with the liners still on).
  7. Chill in fridge for 2 hours minimum before removing liners and serving. If you are adding a topping, do this right before serving.
  8. To make whipped cream, whisk whipping cream and icing sugar on high speed for 6-8 minutes.

Created by

Jeremy Tenjo

All Rights Reserved.