Mini Cheesecakes
User Reviews
4.9
Mini Cheesecakes
Description
This recipe creates mini cheesecakes using a crust of finely crushed graham crackers combined with sugar and melted butter, baked briefly to set. The filling blends cream cheese with sugar, flour, eggs, vanilla extract, sour cream, and heavy cream to achieve a creamy but stable texture. After mixing, the cheesecake batter is poured over the crust in lined muffin cups and baked at a lower temperature to avoid cracking.
The result is a rich, creamy dessert with a firm yet smooth consistency and a crisp, buttery crust. The mini format allows for easy serving and presentation, with versatility in topping choices such as fresh berry sauces, salted caramel, or fruit curds.
The recipe includes suggestions for topping variations and adjusting butter type based on preference. It can be chilled after baking for firm slices or served slightly chilled for a softer bite.
Ingredients
- 1 cup (114g) graham crackers from about 7 full size sheets, finely crushed
- 1 1/2 Tbsp (19g) granulated sugar
- 3 Tbsp (38g) butter melted
- 16 oz. cream cheese well softened
- 3/4 cup (150g) granulated sugar
- 1 1/2 Tbsp (12g) all-purpose flour
- 2 large egg
- 1 tsp vanilla extract
- 1/4 cup (58g) sour cream
- 1/4 cup heavy cream
- Toppings for serving (optional), see notes for ideas
Instructions
- For the crust: Preheat oven to 350 degrees. In a mixing bowl, whisk together crushed graham crackers with 1 1/2 Tbsp granulated sugar. Pour in melted butter and stir mixture until evenly coated.
- Divide graham cracker mixture among 12 (standard size) paper lined muffin cups, adding nearly 2 Tbsp to each. Press mixture into an even layer. Bake in preheated oven 5 minutes.
- Remove from oven and allow to cool while preparing filling. Reduce oven temperature to 325 degrees.
- For the cheesecake mixture: In a small mixing bowl, whisk together 3/4 cup granulated sugar with 1 1/2 Tbsp flour until well blended. Add softened cream cheese to a separate mixing bowl and pour sugar mixture over top. Blend mixture on low speed until smooth.
- Mix in eggs one at a time and blend on low speed, while scrapping sides and bottom of bowl and mixing just until combined after each addition. Add vanilla, sour cream and heavy cream and mix just until combined.
- Tap mixing bowl against counter top about 30 times to release some of the air bubbles. Divide mixture among muffin cups filling each nearly to the top of the cupcake liner.
- Bake in 325 degree oven 18 - 23 minutes (centers should just barely jiggle slightly, don't over-bake. If they begin to crack they are starting to become over-baked). Remove from oven and allow to cool 1 hour.
- Cover loosely with plastic wrap and transfer to refrigerator and chill 2 hours. Serve chilled with a spoonful of Salted Caramel Sauce or Strawberry Sauce (note: for best results spoon topping on just before serving). Store in an airtight container in refrigerator or freeze.
Notes
- Use either salted or unsalted butter depending on taste preference for the crust.
- Toppings can include fresh berry sauces, caramel, fruit curds, whipped cream, or chocolate ganache for variety.
- The original recipe was scaled down to yield 12 mini cheesecakes but can be adjusted as needed.
- Chilling the cheesecakes before serving improves texture and sliceability.
User Reviews
Overall Rating
4.9
You'll Also Love
