Step 1: Prepare Your Muffin Tin

Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with paper cupcake liners. While you can skip liners and grease the tin directly, paper liners make removal much easier and cleaner. Don’t skip this step unless you want to wrestle mini cheesecakes out of the tin later!

Step 2: Make the Crust

In a medium bowl, combine graham cracker crumbs, 2 tablespoons sugar, and melted butter. Mix with a fork until the mixture resembles wet sand and holds together when pressed. The texture should be like damp sand at the beach—if it’s too dry, add a tiny bit more melted butter. Spoon about 1 tablespoon of the crumb mixture into each cupcake liner. Use the back of a spoon or your fingers to press it down firmly into an even layer on the bottom. You want it well-compacted so it doesn’t crumble apart later. Don’t bring the crust up the sides—just press it flat on the bottom.

Step 3: Make the Cheesecake Filling

In a large bowl using an electric hand mixer (or in a stand mixer with paddle attachment), beat the softened cream cheese on medium speed for 2-3 minutes until completely smooth and creamy with no lumps. Stop and scrape down the bowl several times. Add the sugar and beat for another minute until well combined and fluffy. Add the eggs one at a time, mixing on low speed just until each egg is incorporated. Don’t overmix after adding eggs, as this incorporates too much air and can cause cracks. Add the sour cream, vanilla, flour (if using), and salt. Mix on low speed just until combined and smooth. The batter should be thick but pourable, silky smooth, and pale yellow.

Step 4: Fill the Muffin Cups

Pour or spoon the cheesecake batter over the crusts, filling each cup almost to the top—about ¾ to ⅞ full. The cheesecakes don’t rise much, so you can fill them fairly high. Gently tap the muffin tin on the counter a few times to release any air bubbles trapped in the batter. This helps create a smoother texture.

Step 5: Bake the Cheesecakes

Bake in the preheated 325°F oven for 18-20 minutes. The mini cheesecakes are done when the edges are set but the centers still jiggle slightly when you gently shake the pan—like barely-set Jell-O. They should not look wet or liquid, but they shouldn’t be completely firm either. A tiny jiggle in the center is perfect! They’ll continue to set as they cool. Overbaking creates dry, cracked cheesecakes, so err on the side of slightly underdone. The centers will firm up during cooling.

Step 6: Cool Completely

Remove the muffin tin from the oven and place it on a wire cooling rack. Let the mini cheesecakes cool in the tin at room temperature for 1 hour. They’ll sink slightly in the centers as they cool—this is completely normal and creates perfect little wells for toppings! After they’ve cooled to room temperature, transfer the entire muffin tin to the refrigerator and chill for at least 2 hours or overnight. Cheesecakes must be completely cold before serving for the best texture.

Step 7: Remove and Top

Once thoroughly chilled, carefully remove the mini cheesecakes from the muffin tin by lifting the paper liners. If you have any stubborn ones, run a butter knife around the edges to loosen. Peel away the paper liners or leave them on for easy serving. Top with your favorite toppings just before serving—fresh berries, fruit compote, chocolate sauce, caramel drizzle, whipped cream, or enjoy them plain. The possibilities are endless!