Mini Cheesecake Muffins

These easy-to-make cheesecake muffins are the perfect bite-sized sweet treat — silky, creamy, and bursting with classic cheesecake flavor. Customize them with lemon or orange zest, a swirl of melted chocolate, or top with your favorite fruit for a fun and delicious twist!

Makes 20 muffins

Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs (use a food processor for an even crumb)

• 1/4 cup melted butter

• 20 cupcake liners

For the Cheesecake Filling:

• 2 (8 oz) packages cream cheese, softened to room temperature

• 1 cup granulated sugar

• 2 large eggs

• 1 large egg yolk

• 1/2 cup plain Greek yogurt or sour cream

• 1 tsp vanilla paste or extract

• Pinch of Kosher or sea salt

Instructions

1. Preheat oven to 325°F.

2. Make the crust:
   In a bowl, combine graham cracker crumbs and melted butter. Mix thoroughly with a fork until well combined.
   Divide the mixture evenly among the cupcake liners. Using a shot glass or small glass, press the crumbs firmly into the bottom of each liner.
   Bake for 10 minutes.

3. Reduce oven temperature to 300°F.

4. Make the filling:
   In a large bowl, beat the eggs, egg yolk, and sugar on medium-high speed until the mixture becomes pale and thick, about 5 minutes.
   In the same bowl, add softened cream cheese and beat on medium speed until smooth, about 3 minutes.
   Add the Greek yogurt or sour cream, vanilla, and salt to the cream cheese. Mix on medium-high speed for 2–3 minutes, until smooth. Do not overmix.

5. Assemble and bake:
   Divide the cheesecake batter evenly among the crust-lined cupcake liners.
   Bake for 20–22 minutes, or until the centers are just set and tops slightly jiggle.

6. Cool and chill:
   Remove from oven and let muffins sit in the pan for 25 minutes.
   Transfer to a wire rack and cool completely.
   Refrigerate for at least 4 hours before serving.