Description
Mini Cheesecakes are a delightful and easy dessert option, perfect for busy weeknights or special occasions. They bake quickly, cool faster, and come out portioned for a crowd-friendly treat.
Ingredients
Graham Cracker Crust
- 1 cup Graham cracker crumbs
- 2 tablespoons Sugar (For the crust)
- 4 tablespoons Melted butter
Cheesecake Filling
- 16 ounces Full fat cream cheese (Room temperature, Philadelphia recommended)
- 1/2 cup Sugar (For the filling)
- 2 large Eggs (Room temperature)
- 1 teaspoon Vanilla extract
- 1/2 cup Sour cream (For a richer flavor)
- 1 pinch Salt (Optional)
Instructions
Preparation
- Preheat your oven to 325°F (160°C). Line your muffin tin with cupcake liners.
- In a mixing bowl, combine graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Mix until it resembles damp sand.
- Scoop about 1 tablespoon of the crust mixture into each cupcake liner and press firmly to form the crust. Bake for about 5 minutes, then remove and let cool.
Making the Cheesecake Batter
- In a separate bowl, beat the room temperature cream cheese until smooth.
- Add 1/2 cup of sugar and mix until creamy. Then add vanilla and sour cream, mixing just until combined.
- Add the eggs one at a time, mixing on low speed and stopping as soon as each egg is incorporated. Avoid over mixing.
Baking and Cooling
- Fill each liner about three-quarters full with the cheesecake batter.
- Bake for 16 to 20 minutes, or until the centers have a slight wobble. Turn off the oven, crack the door open, and let the cheesecakes sit for an additional 10 minutes.
- Move the pan to the counter to cool to room temperature, then refrigerate for at least 3 hours (overnight preferred) before serving.
Notes
These Mini Cheesecakes can be topped with fresh fruit, whipped cream, or chocolate ganache for added flavor and decoration. Store in an airtight container in the refrigerator for up to 3 to 5 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert, Snack
- Cuisine: American