Mini Cheesecakes
User Reviews
5
Mini Cheesecakes
Description
This recipe begins with a crust made from graham cracker crumbs, sugar, and melted salted butter pressed firmly into muffin tin liners. The filling is a mix of softened cream cheese whipped until creamy but not overly aerated, combined with sugar, sour cream, vanilla extract, salt, and lightly beaten eggs to maintain a dense but smooth texture. Portioning the filling into the prepared crusts and baking at a moderate temperature produces mini cheesecakes with a tender crumb and slight firmness.
Using paper liners in the muffin pan simplifies serving and cleanup. The recipe's size is suitable for multiple servings or parties, with the option to double it for larger batches. These cheesecakes can be chilled until set and decorated as desired for individual desserts.
The notes indicate that these cheesecakes store well in airtight containers refrigerated for up to a week and freeze well for longer preservation without texture loss, making them convenient for advance preparation.
Ingredients
Graham cracker crust:
- ¾ cup graham cracker crumbs
- 1 ½ Tablespoons granulated sugar
- 4 Tablespoons butter melted, salted
Mini Cheesecakes:
- 16 oz cream cheese softened
- ½ cup sugar
- ½ cup sour cream
- ¾ teaspoon vanilla extract
- ⅛ teaspoon salt
- 2 egg lightly beaten, room temperature preferred, large
Instructions
- Preheat oven to 325F (160C) and line a 12-count muffin tin with paper liners. Set aside.
- In a medium-sized bowl stir together graham cracker crumbs and 1 ½ Tablespoons sugar. Add melted butter and stir again until ingredients are moistened and completely combined.
- Portion about 2-3 teaspoons of the crust mixture into each liner in your prepared muffin tin. Use a spoon or the (clean) bottom of a ¼ cup measuring cup to tamp down crumbs so they are evenly packed into the bottom of each liner. Set aside while you prepare your mini cheesecake filling.
Cheesecake
- Place cream cheese in the bowl of a stand mixer (or in a large bowl and use an electric mixer) and stir on low speed until smooth and creamy (don’t whip the cream cheese or excessively beat it, you don’t want to incorporate too much air into the batter).
- Add sugar and stir again until well-combined.
- Add sour cream, vanilla extract, and salt. Stir until ingredients are well-combined, pausing occasionally to scrape the sides and bottom of the bowl so there are no lumps.
- Gradually add eggs, one at a time, until just incorporated. Keep the mixer on low-speed and do not over-beat. Once again scrape the sides and bottom of the bowl and stir on low-speed once more to ensure ingredients are completely combined.
- Evenly divide batter into muffin tin liners (I like to use an ice cream scoop with a lever release to do this, just makes it easy!).
- Transfer to 325F (160C) oven and bake for 17-20 minutes or until edges are just beginning to turn a very light golden brown and centers are set. Do not over-bake or the texture will be dry and mealy.
- Allow cheesecakes to cool completely to room temperature and then gently remove each mini cheesecake from muffin tin. Transfer to refrigerator and chill completely (about 2-3 hours) before serving.
- If desired, top with whipped cream, strawberry sauce, blueberry sauce, or chocolate ganache!
Notes
- This recipe can be doubled without changing preparation or baking steps.
- Store finished mini cheesecakes in an airtight container in the refrigerator for up to one week.
- Mini cheesecakes freeze well when kept in airtight containers for several months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12mini cheesecakes
Amount Per Serving
Calories 262 kcal
% Daily Value*
| Serving | 1mini cheesecake (does not include any additional toppings) | |
| Calories | 262kcal | 13% |
| Carbohydrates | 17g | 6% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 79mg | 26% |
| Sodium | 226mg | 9% |
| Potassium | 79mg | 2% |
| Sugar | 13g | 26% |
| Vitamin A | 6000IU | 120% |
| Calcium | 380mg | 38% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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