Mini Cheesecakes Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://spatulaqueen.com/mini-cheesecakes-recipe/
