Mini Cheesecakes
User Reviews
4.3
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Prep Time
20 mins
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Cook Time
15 mins
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Additional Time
3 hrs
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Total Time
3 hrs 35 mins
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Servings
12 mini cheesecakes
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Course
Cake
Mini Cheesecakes
Description
Mini Cheesecakes begin with a crust made from finely crushed whole graham crackers mixed with sugar and melted unsalted butter, pressed firmly into cupcake liners. The filling is a blend of room temperature cream cheese, sugar, eggs, and vanilla bean paste or extract beaten until smooth. The batter is scooped evenly over the crusts in a standard cupcake pan.
These cheesecakes are baked at a moderate temperature until just set to maintain a creamy texture without cracks. After cooling completely, they are ready for topping with various sauces like cherry, blueberry, lemon curd, salted caramel, chocolate ganache, or fresh fruit, which complement the subtly sweet filling with additional flavor and color.
Using a food processor to crush the graham crackers ensures an even crust texture, but a rolling pin and bag can substitute if needed. The cream cheese should be softened before mixing for a smooth batter. Mini cheesecakes store well refrigerated in an airtight container for up to three days, and adding toppings just before serving helps keep them fresh and visually appealing.
Ingredients
For the Crust:
- 4 graham cracker sheets whole
- 2 tablespoons granulated sugar
- 3 tablespoons butter melted, unsalted
For the Filling:
- 16 ounces cream cheese room temperature
- ½ cup granulated sugar
- 2 large egg
- 1 teaspoon vanilla bean paste or vanilla extract
Topping suggestions:
- pie filling cherry, blueberry, lemon curd, strawberry sauce, etc, or fruit sauce of your choice
- caramel sauce salted
- chocolate ganache
- Fresh fruit
Instructions
- Preheat oven to 350°F. Line a standard cupcake pan with paper cupcake liners.
- Place graham crackers into the bowl of a food processor fitted with a metal blade. Pulse until they form fine crumbs. Add 2 tablespoons sugar and melted butter and pulse until all the ingredients are evenly distributed.
- Evenly distribute the crumb mixture in the bottom of each baking cup. Press gently to form an even crust.
- Bake crusts in preheated oven for 5 minutes. Place pan on wire rack to cool while you prepare the filling.
- Beat cream cheese and sugar in a large bowl with an electric mixer until well mixed - about 2 minutes. Add eggs in one at a time and mix until incorporated. Scrape the sides of the mixing bowl and add in the vanilla bean paste or vanilla extract and mix until it is incorporated. Use a large cookie scoop (about 3 tablespoons) to evenly distribute the filling into baking cups.
- Bake for 15-17 minutes or until just set. Allow cheesecakes to cool completely on a wire rack and then refrigerate for at least 3 hours. Just before serving, top with the pie filling or sauce of your choice.
Notes
- If a food processor is unavailable, crush graham crackers in a zip-top bag using a mallet or rolling pin.
- Ensure cream cheese is softened to room temperature before mixing for a smooth filling.
- Store mini cheesecakes in an airtight container in the refrigerator for up to 3 days.
- Add toppings such as sauces or fresh fruit only just before serving to maintain texture and appearance.
User Reviews
Overall Rating
4.3
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