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Mini Cheesecakes Recipe

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★★★★★

4.5 from 94 reviews

These Mini Cheesecakes feature a buttery graham cracker crust and a creamy, smooth cream cheese filling. Perfectly portioned in muffin tins, they are easy to make and topped with your favorite pie filling or fresh fruit for a delightful treat that’s ideal for any occasion.

Ingredients

Scale

Crust

  • 1 cup graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 4 tablespoons salted butter, melted and cooled

Filling

  • 16 ounces (2 8-ounce packages) cream cheese, softened
  • ½ cup granulated sugar
  • ⅓ cup sour cream
  • 1 teaspoon pure vanilla extract
  • 2 extra large eggs, room temperature

Optional Garnish

  • Your favorite canned pie filling or fresh fruit

Instructions

  1. Preheat and Prepare: Preheat the oven to 350°F. Line a standard 12-cup muffin tin with paper liners to prevent sticking and for easy removal.
  2. Combine Crust Ingredients: In a small mixing bowl (3-4 cups), stir together graham cracker crumbs and granulated sugar until well combined.
  3. Add Butter to Crust: Pour in melted and cooled salted butter. Stir thoroughly to ensure all crumbs are coated evenly.
  4. Form Crust in Muffin Tin: Using a 1½ tablespoon cookie scoop, divide the crust mixture evenly into the muffin cups. Press firmly to compact the crust, then bake for 5 minutes to set the base.
  5. Mix Cream Cheese and Sugar: In a stand mixer with a paddle attachment or using a handheld mixer on medium-low speed, beat softened cream cheese and sugar together for 1½ to 2 minutes until smooth and fully incorporated. Keeping the speed low prevents excess air incorporation which can cause cracks.
  6. Add Sour Cream and Vanilla: Blend in sour cream and vanilla extract just until the mixture is uniform and no streaks remain.
  7. Incorporate Eggs: Reduce mixer speed to low. Add eggs one at a time, mixing carefully and only until no streaks remain to avoid overmixing.
  8. Fill Muffin Cups: Spoon the cream cheese filling evenly into the prepared muffin cups, filling nearly to the top.
  9. Bake the Cheesecakes: Bake for 18 to 20 minutes until the edges are set but the center still jiggles slightly. Begin checking at 15 minutes as ovens may vary.
  10. Cool and Chill: Let the cheesecakes cool at room temperature for 30 minutes. Then refrigerate uncovered for at least 2 hours to fully set.
  11. Add Toppings and Serve: Just before serving, top each mini cheesecake with a tablespoon of your favorite canned pie filling or fresh fruit. Keep refrigerated until ready to enjoy.

Notes

  • Ensure cream cheese is softened to room temperature for a smooth filling.
  • Mix on low speed when adding eggs to prevent cracks.
  • Allow cheesecakes to cool adequately before refrigerating.
  • Use paper liners for easier removal and cleaner presentation.
  • Check for doneness early as ovens may vary in temperature.
  • Serve chilled for best texture and flavor.

Keywords: mini cheesecakes, graham cracker crust, cream cheese dessert, easy cheesecake, small cheesecakes, baked mini cheesecakes

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