Mini Cheesecakes Recipe

Introduction

Mini cheesecakes are a delightful treat that’s perfect for any occasion. These individual-sized desserts boast a creamy texture and a crunchy graham cracker crust, making them irresistible and easy to serve.

Ingredients

• 1 cup (120 grams) graham cracker crumbs
• 3 tablespoons (40 grams) granulated sugar
• 3 and 1/2 tablespoons (50 grams) unsalted butter (melted)
• 16 ounces (452 grams) brick-style cream cheese (softened to room temperature)
• 1/3 cup (80 grams) sour cream (room temperature)
• 1/2 cup (100 grams) granulated sugar
• 1 teaspoon pure vanilla extract
• 2 large eggs (room temperature)

Instructions

1. Step 1: Preheat your oven to 325°F (163°C). Line a muffin tin with paper liners or lightly grease the cups.
2. Step 2: In a medium bowl, combine graham cracker crumbs, 3 tablespoons sugar, and melted butter. Mix until the crumbs are evenly coated.
3. Step 3: Press about one tablespoon of the crumb mixture firmly into the bottom of each muffin cup to form the crust.
4. Step 4: In a large bowl, beat the softened cream cheese until smooth and creamy. Add sour cream, 1/2 cup sugar, and vanilla extract, mixing until fully combined.
5. Step 5: Add the eggs one at a time, beating gently after each addition just until blended. Avoid overmixing to keep the cheesecake creamy.
6. Step 6: Spoon the cream cheese mixture evenly over the crusts in the muffin tin, filling each cup almost to the top.
7. Step 7: Bake for 18-22 minutes or until the centers are almost set but still slightly jiggly.
8. Step 8: Remove from oven and let cool to room temperature. Refrigerate for at least 3 hours or overnight before serving.

Tips & Variations

• Use crushed digestive biscuits or vanilla wafers instead of graham crackers for a different crust flavor.
• Add fresh fruit or a dollop of fruit preserves on top before serving for extra sweetness.
• To prevent cracks, avoid overbaking and allow the cheesecakes to cool gradually.

Storage

Store mini cheesecakes in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them for up to 2 months and thaw overnight in the fridge before serving. Reheat at room temperature or enjoy chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make mini cheesecakes without sour cream?

Yes, you can omit the sour cream, but it adds moisture and tanginess that enhances the flavor and texture. You can substitute with Greek yogurt if preferred.

How do I prevent the cheesecakes from cracking?

To prevent cracking, avoid overmixing the batter and bake until the edges are set but the center is slightly jiggly. Cooling gradually and refrigerating before serving also helps maintain a smooth surface.

Mini Cheesecakes Recipe

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★★★★★

5 from 83 reviews

These Mini Cheesecakes are a delightful dessert featuring a buttery graham cracker crust and a creamy, rich filling made from cream cheese, sour cream, and eggs. Perfectly portioned for individual servings, they offer a classic vanilla-flavored treat that is both elegant and easy to make.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours 35 minutes
• Yield: 12 mini cheesecakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 cup (120 grams) graham cracker crumbs
• 3 tablespoons (40 grams) granulated sugar
• 3 and 1/2 tablespoons (50 grams) unsalted butter, melted

Filling

• 16 ounces (452 grams) brick-style cream cheese, softened to room temperature
• 1/3 cup (80 grams) sour cream, room temperature
• 1/2 cup (100 grams) granulated sugar
• 1 teaspoon pure vanilla extract
• 2 large eggs, room temperature

Instructions

1. Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs and 3 tablespoons of sugar. Stir in the melted butter until the mixture is evenly moistened. Press the crumb mixture firmly into the bottom of each cup of a mini muffin pan to form the crust layer.
2. Make the Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the sour cream, remaining sugar, and vanilla extract, and beat until fully incorporated. Carefully add the eggs one at a time, mixing on low speed to avoid incorporating too much air.
3. Assemble Mini Cheesecakes: Spoon the cream cheese mixture evenly over the prepared graham cracker crusts in the mini muffin pan, filling each about three-quarters full.
4. Bake: Preheat the oven to 325°F (163°C). Bake the mini cheesecakes for 18 to 20 minutes, or until the edges are set and the centers still slightly jiggle when gently shaken. Avoid overbaking to prevent cracks.
5. Cool and Chill: Remove the pan from the oven and let the cheesecakes cool to room temperature. Once cooled, refrigerate the mini cheesecakes for at least 2 hours or until fully chilled and set.
6. Serve: Carefully remove the mini cheesecakes from the pan. Serve chilled, optionally garnished with fresh fruit or a drizzle of sauce.

Notes

• Use room temperature ingredients for a smooth, creamy filling.
• Be gentle when mixing eggs to avoid incorporating air, which can cause cracks.
• Don’t overbake; the centers should jiggle slightly when done.
• Chilling is essential for proper texture and flavor development.
• Feel free to add toppings like fresh berries, chocolate sauce, or whipped cream before serving.

Keywords: mini cheesecakes, graham cracker crust, creamy cheesecake, individual cheesecakes, dessert