Mini Cheesecakes
User Reviews
5
Mini Cheesecakes
Description
Mini Cheesecakes start with a crust combining crushed graham crackers, toasted pecans, sugar, cinnamon, and melted butter pressed into cupcake liners and baked until lightly golden and fragrant. The filling uses room-temperature cream cheese beaten until smooth, mixed with sugar, salt, sour cream, vanilla extract, and eggs to create a creamy batter. Each cupcake tin is filled and baked gently to allow the cheesecake to set. The result is a tender, creamy cheesecake with a subtly spiced nutty crust providing a pleasant textural contrast. These bite-sized cheesecakes are suitable for individual servings at social events or for enjoying a controlled portion of classic cheesecake flavor. Variations include substituting different cookies for the crust to customize taste and texture.
Ingredients
For the Crust
- 16 graham crackers more if you'd like a thicker crust
- 1/2 cup pecans 35g, toasted
- 4 tbsp butter 56g, melted, unsalted
- 1/4 cup sugar 24g
- 1/2 tsp cinnamon 1g
For the Cheesecake
- 1 pound cream cheese 454g, room temperature
- 1/4 tsp salt
- 1 cup sugar 200g
- 1 tsp vanilla extract 5mL
- 2 egg large, room temperature
- 2 egg yolk
- 1/3 cup sour cream
Instructions
For the Crust:
- Preheat oven to 350F. Line cupcake tins with papers.
- Add Graham crackers and toasted pecans to your food processor and pulse until broken into small pieces. Add sugar and cinnamon then pulse until mixed in completely. Pour in melted butter while pulsing processor. Remove blades and use a spatula to mix butter in completely. See post above for instructions on making this without a processor or stand mixer.
- Use a tablespoon to transfer the mixture to your cupcake tin. Press into a flat layer using a shot glass or small flat tool. Bake for about 8 minutes at 350, or until fragrant and a a slightly darker golden color. Remove from oven, set aside.
For the Filling:
- Add ROOM TEMPERATURE cream cheese to stand mixer fitted with a whisk attachment and mix at medium speed to cream.
- Add the sugar and the salt to the bowl and mix on medium until creamy. Scrape bowl down and mix until completely homogenous.
- Add sour cream and vanilla extract, mix well then add the eggs and yolks one at a time, allowing each to incorporate before adding the next. Scrape the bowl down and mix until completely smooth.
- Use an ice cream scoop to transfer the cheesecake mixture to your cupcake tin. Fill about 3/4 the way up to the top.
- Bake at 350F for 18-20 minutes. Turn oven off but leave door closed and allow cake to rest for an additional 20 minutes in the oven. Remove from oven and cool to room temperature. You can enjoy them warm or chilled but just make sure you don't add whipped cream onto warm cheesecake as it will melt right away!
- You can garnish the cake with dollops of whipped cream, berries, melted chocolate, pie filling, or enjoy plain.
Notes
- Use cream cheese at room temperature for a smooth, lump-free batter.
- Avoid opening the oven door during baking to prevent temperature drops that can affect the delicate cheesecake texture.
- It's normal if the cheesecakes seem slightly underdone when removed; they firm up as they cool.
- Experiment with different cookie varieties in place of graham crackers for the crust, such as Oreos, for a different flavor profile.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18cheesecakes
Amount Per Serving
Calories 584 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 584kcal | 29% |
| Carbohydrates | 47g | 16% |
| Protein | 10g | 20% |
| Fat | 48g | 74% |
| Saturated Fat | 29g | 145% |
| Cholesterol | 207mg | 69% |
| Sodium | 507mg | 21% |
| Potassium | 297mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 48g | 96% |
| Vitamin A | 1949IU | 39% |
| Vitamin C | 1mg | 1% |
| Calcium | 181mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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