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Mini Cheesecakes Recipe

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★★★★★

4.3 from 90 reviews

These Mini Cheesecakes feature a creamy, smooth filling atop a buttery graham cracker crust, baked to perfection in a convenient muffin tin. Perfectly portioned for 12 servings, they offer a delightful balance of sweet and tangy flavors with a rich, velvety texture. Ideal as an elegant dessert or a sweet treat for any occasion.

Ingredients

Scale

Crust

  • ¾ cup graham cracker crumbs (85 g)
  • 1 ½ Tablespoons granulated sugar
  • 4 Tablespoons salted butter (melted)

Filling

  • 16 oz softened cream cheese (455 g)
  • ½ cup sugar (100 g)
  • ½ cup sour cream (80 g)
  • ¾ teaspoon vanilla extract
  • ⅛ teaspoon salt
  • 2 large eggs (lightly beaten, room temperature preferred)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 325°F (160°C) and line a 12-count muffin tin with paper liners. Set aside while you prepare the crust.
  2. Make the Crust Mixture: In a medium bowl, combine the graham cracker crumbs and granulated sugar. Add the melted butter and stir until the mixture is evenly moistened and fully combined.
  3. Form the Crust Base: Spoon about 2 to 3 teaspoons of the crust mixture into each paper liner in the muffin tin. Use a spoon or the bottom of a ¼ cup measuring cup to firmly press down and evenly pack the crumbs to form the crust. Set aside while you prepare the filling.
  4. Prepare the Cream Cheese: Place the softened cream cheese in the bowl of a stand mixer or a large bowl if using an electric mixer. Beat on low speed just until smooth and creamy, taking care not to whip or overbeat to avoid incorporating too much air.
  5. Add Sugar to Cream Cheese: Add the sugar to the cream cheese and mix again until well combined and smooth.
  6. Incorporate Sour Cream, Vanilla, and Salt: Add sour cream, vanilla extract, and salt to the mixture. Stir until all ingredients are well combined, occasionally scraping down the sides and bottom to remove lumps.
  7. Add Eggs Gradually: Slowly add the beaten eggs, one at a time, blending each until just incorporated. Keep the mixer on low speed and avoid overbeating. Scrape the sides and bottom of the bowl and mix once more on low speed to ensure even distribution.
  8. Portion the Batter: Evenly divide the cheesecake batter among the muffin liners using an ice cream scoop or spoon to maintain uniform sizes.
  9. Bake the Mini Cheesecakes: Place the muffin tin in the preheated oven and bake for 17-20 minutes, or until the edges begin to turn a very light golden brown and the centers are set. Do not overbake to avoid a dry, mealy texture.
  10. Cool and Chill: Remove the cheesecakes from the oven and allow them to cool completely at room temperature. Then gently remove each mini cheesecake from the tin and transfer to the refrigerator to chill thoroughly for 2-3 hours before serving.
  11. Optional Toppings: Serve with your choice of whipped cream, strawberry sauce, blueberry sauce, or chocolate ganache for added flavor and presentation.

Notes

  • Use room temperature cream cheese and eggs for a smoother batter and better texture.
  • Do not overbeat the batter to avoid incorporating too much air, which can cause cracks or a grainy texture.
  • Be careful not to overbake; the centers should be set but not browned.
  • Chilling the cheesecakes for at least 2 hours ensures proper setting and enhances flavor.
  • Variations can include adding lemon zest to the filling or using different crust options like crushed cookies.

Keywords: mini cheesecakes, small cheesecakes, baked cheesecake, individual cheesecake, graham cracker crust

Find it online: https://foodiecara.com/mini-cheesecakes-recipe/