Mini Cheesecakes
A versatile and easy recipe for creamy mini cheesecakes that can be customized for any occasion, providing a bite-sized treat perfect for gatherings.
Ingredients
For the cheesecake filling
- 8 oz cream cheese, softened Use a high-quality brand like Philadelphia for the best flavor.
- 1/2 cup sugar Regular granulated sugar works well; cane sugar can be used for a richer taste.
- 1 teaspoon vanilla extract Opt for pure vanilla extract for deeper flavor.
- 2 large eggs Choose organic or free-range eggs.
- 1/2 cup sour cream Can substitute Greek yogurt for a lighter option.
For the crust
- 1 cup graham cracker crumbs Use crushed brand-name graham crackers for the classic taste.
- 1/4 cup butter, melted Use unsalted butter for better control over sweetness.
For toppings
- to taste toppings of choice (fruit, chocolate ganache, caramel) Fresh fruits or drizzles can elevate the flavor.
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- In a medium bowl, mix together graham cracker crumbs with melted butter until well combined. Press the mixture tightly into the bottom of muffin tins lined with cupcake liners.
- In a separate bowl, beat the cream cheese with an electric mixer until smooth. Gradually add sugar and vanilla, mixing until fully incorporated.
- Add eggs one at a time, mixing until smooth after each addition.
- Stir in the sour cream until fully blended. Your batter should be thick and creamy.
- Pour the cheesecake mixture over the crust in the muffin tins, filling each about two-thirds full.
Baking
- Bake for approximately 15-20 minutes, until they are set but still slightly jiggly in the center.
- Remove from the oven and let them cool at room temperature. Chill in the refrigerator for a few hours (or overnight) before serving.
Serving
- Add your desired toppings right before serving.
Notes
Store leftovers covered in the refrigerator for up to 5 days or freeze for up to 2 months. Bake a day in advance and add toppings just before serving to maintain freshness.