Description
Mini Cheesecakes
These mini cheesecakes are perfectly portioned, rich, and creamy with a classic graham cracker crust. They’re a great make-ahead dessert for any occasion!
Ingredients
For the Graham Cracker Crust:
1.5 cups (165 g) graham cracker crumbs
3 tablespoons granulated sugar
¼ cup unsalted butter, melted
For the Cheesecake Filling:
16 ounces (454 g) cream cheese, room temperature
½ cup (99 g) granulated sugar
2 large eggs, room temperature
½ cup (114 g) sour cream, room temperature
1 teaspoon vanilla extract
Instructions
1. Prepare the Crust:
Preheat Oven: Preheat your oven to 350°F (175°C). Line a standard-sized cupcake pan with 18 paper liners and set aside.
Mix Crust Ingredients: In a bowl, combine graham cracker crumbs and granulated sugar. Add melted butter and mix until fully incorporated.
Form Crusts: Divide the crust mixture evenly between the 18 cupcake liners. Use the back of a measuring cup to press the graham cracker mixture firmly into the bottom of each cup. Set aside.
2. Make the Cheesecake Filling:
Mix Cream Cheese: In a large bowl, add cream cheese. Using a stand mixer or hand mixer, beat until smooth.
Incorporate Sugar: Add granulated sugar and mix until smooth.
Add Eggs: Add the eggs one at a time, mixing until incorporated after each addition.
Add Sour Cream: Add sour cream and mix until fully incorporated.
Add Vanilla: Add vanilla extract and mix until incorporated. Be careful not to over-mix or introduce too much air, as this can cause the cheesecakes to sink.
3. Bake the Mini Cheesecakes:
Distribute Batter: Distribute the cheesecake batter evenly among the prepared cupcake liners.
Tap and Bake: Gently tap the pan on the counter a few times to level the batter and remove excess air bubbles. Bake for about 17-19 minutes, or until the cheesecakes are set and the centers jiggle slightly.
Cool in Oven: Turn off the oven and crack the door open a few inches. Let the cheesecakes rest in the oven for 2-3 minutes before removing.
Cool and Chill: Remove from the oven and allow the cheesecakes to cool at room temperature for 30 minutes. Refrigerate for at least 2 hours, or up to 1 day. The cheesecakes will slightly sink as they chill.
4. Serve:
Top and Enjoy: Optionally, top with strawberry sauce, cherries, or whipped cream before serving.
These mini cheesecakes are perfect for parties or a sweet treat anytime. Their rich flavor and c
reamy texture make them a favorite! Enjoy!
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