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Cheesecakes with Buttercream Frosting

Cheesecakes with Buttercream Frosting
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Mini cheesecakes with a buttery graham cracker crust, topped with a silky vanilla buttercream. Each bite is creamy, tangy, and sweet—perfect for individual servings.

Ingredients

Scale
  • For the crust: 1/2 cup graham cracker crumbs (about 4 full sheets, finely ground)
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar
  • For the cheesecake filling: 8 ounces (226g) full-fat cream cheese, softened to room temperature
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, at room temperature
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoons full-fat sour cream, at room temperature
  • For the buttercream frosting: 4 tablespoons (1/2 stick, 56g) unsalted butter, softened to room temperature
  • 1 cup (120g) powdered sugar, sifted
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoons heavy cream (or whole milk), plus more as needed

Instructions

  1. Preheat oven to 325°F (163°C). Line 4 cups of a standard muffin tin with paper liners. This ensures easy removal and a clean presentation.
  2. Make the crust: In a small bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Stir with a fork until the mixture resembles wet sand and holds together when pressed.
  3. Divide the crust mixture evenly among the 4 lined muffin cups (about 2 tablespoons per cup). Press firmly into the bottom using the back of a spoon or a small glass. Bake for 8 minutes, then set aside to cool slightly while preparing the filling. The crust should be lightly golden and fragrant.
  4. Make the cheesecake filling: In a medium bowl, beat the softened cream cheese with an electric hand mixer on medium speed until completely smooth, about 1 minute. Scrape down the sides of the bowl to avoid lumps.
  5. Add the granulated sugar and beat on medium speed until incorporated, about 30 seconds. Add the egg, vanilla extract, and sour cream, then beat on low speed just until combined—do not overmix, as too much air can cause cracks. Scrape the bowl again.
  6. Spoon the cheesecake filling over the pre-baked crusts, dividing evenly (about 3 tablespoons per cup). The batter should nearly fill each liner. Tap the muffin pan gently on the counter to release any air bubbles.
  7. Bake at 325°F (163°C) for 18–20 minutes, or until the edges are set and the centers are slightly jiggly when gently shaken. A toothpick inserted near the center should come out mostly clean with a few moist crumbs. Avoid overbaking to prevent cracks.
  8. Remove from the oven and let the cheesecakes cool in the pan on a wire rack for 30 minutes. Then transfer to the refrigerator and chill for at least 4 hours (or overnight) until fully set. This step is crucial for the correct creamy texture.
  9. Make the buttercream frosting: In a medium bowl, beat the softened butter with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Reduce speed to low, gradually add the sifted powdered sugar, and beat until combined.
  10. Add vanilla extract and 1 tablespoon of heavy cream. Beat on medium-high speed for 2–3 minutes until light and fluffy. If the frosting is too thick, add the remaining tablespoon of cream, one teaspoon at a time, until it reaches a pipeable or spreadable consistency.
  11. Once the cheesecakes are fully chilled, remove them from the muffin tin and peel off the paper liners. Pipe or spread the buttercream frosting onto the tops of the cheesecakes. For best results, use a piping bag fitted with a star tip and pipe a rosette or swirl.
  12. Serve immediately or return to the refrigerator until ready to serve. For cleaner cuts when slicing, use a knife dipped in hot water and wiped dry before each cut.

Notes

Storage: Keep unfrosted cheesecakes covered in the refrigerator for up to 5 days. For longer storage, freeze unfrosted cheesecakes (without buttercream) in an airtight container for up to 3 months. Thaw overnight in the fridge before frosting and serving. Frosted cheesecakes can be refrigerated for 2 days. To reheat (if desired), warm individual cheesecakes in a 300°F (149°C) oven for 5–7 minutes, but note that the texture is best enjoyed cold.

Nutrition

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Find it online: https://copycatkitchenco.com/cheesecakes-with-buttercream-frosting/