Mini Cheesecakes: The Ultimate Mini Cheesecake Recipe
Introduction to Mini Cheesecakes
Mini cheesecakes are a delightful and versatile dessert that can bring joy to any gathering. Whether it’s a birthday party, a family reunion, or just a quiet evening at home, these mini treats are perfect for satisfying your sweet tooth. They offer all the creamy, rich goodness of a traditional cheesecake but in a conveniently sized portion. Let’s dive into making these delicious little desserts that everyone will love!
A Personal Story Behind My Mini Cheesecake Journey
I remember the first time I made mini cheesecakes for a summer barbecue. I was nervous, unsure if they would turn out well. But as I watched my friends and family devour them, I felt a wave of pride. Each bite was filled with creamy goodness, balanced perfectly by the crunchy graham cracker crust. Since that day, mini cheesecakes have become my go-to dessert for any occasion, and I’m excited to share my recipe with you!
What Makes This Mini Cheesecake Recipe Special?
What sets this mini cheesecake recipe apart is its simplicity and versatility. The crust is made from graham cracker crumbs mixed with just the right amount of sugar and butter, creating a delightful crunch that complements the creamy filling. The filling itself is smooth, rich, and subtly flavored with vanilla and lemon juice, adding a fresh twist to the traditional cheesecake flavor. Plus, they are easy to customize with your favorite toppings, making them a canvas for your creativity.
The Full Mini Cheesecake Recipe
Ingredients
- Crust
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 3 tbsp unsalted butter, melted
- Filling
- 16 oz full-fat brick cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup full-fat sour cream
- 1 tsp pure vanilla extract
- 1 tsp freshly squeezed lemon juice
- 2 large eggs
Instructions
- Preheat your oven to 350°F (177°C) and line a standard 12-count muffin pan with cupcake liners. This step ensures that your cheesecakes come out easily after baking.
- Prepare the crust: In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press a heaping tablespoon of the mixture into the bottom of each liner. Bake for 6 minutes until slightly golden. This will create a sturdy base for your cheesecakes.
- Make the filling: In a large mixing bowl, beat cream cheese and granulated sugar until smooth. Add sour cream, lemon juice, and vanilla extract, mixing until well incorporated. Then, add eggs one at a time, mixing on low speed until just combined. This will ensure your filling remains creamy and doesn’t get overmixed.
- Divide the batter evenly among the prepared liners, filling each to the top. This will allow the cheesecakes to rise slightly during baking.
- Optional water bath: For a creamier texture, you can place a pan of boiling water in the oven while baking. This helps maintain moisture. Bake for about 20 minutes, or until the edges are set but the center is still slightly jiggly.
- Let the cheesecakes cool at room temperature for at least 45 minutes. Then, refrigerate for at least 2 hours to set completely.
- When ready to serve, top with whipped cream and garnish with fresh berries or mint for a pop of color and flavor.
- Store any leftovers in the refrigerator for up to 5 days. Enjoy them as a sweet treat throughout the week!
Serving Suggestions and Variations for Mini Cheesecakes
These mini cheesecakes are incredibly versatile. Serve them plain for a classic dessert or add your favorite toppings such as fresh fruit, chocolate drizzle, or caramel sauce. You can even experiment with different flavors by adding chocolate chips, pumpkin puree, or crushed cookies to the filling. They are perfect for serving at parties or simply enjoying at home with family.
Frequently Asked Questions About Mini Cheesecakes
Can I freeze mini cheesecakes?
Yes, mini cheesecakes freeze well! Just make sure they are completely cooled and set before wrapping them tightly in plastic wrap and placing them in an airtight container. They can be stored in the freezer for up to 3 months.
Can I make the crust ahead of time?
Absolutely! You can prepare the crust a day in advance. Just store it in the refrigerator until you’re ready to fill it with the cheesecake batter.
What can I substitute for sour cream?
If you don’t have sour cream on hand, you can substitute it with Greek yogurt for a similar tangy flavor and creamy texture.
How do I know when the mini cheesecakes are done baking?
The edges should be set, and the center should still have a slight jiggle when you gently shake the pan. They will continue to firm up as they cool.
Recipe Stats
- Prep Time: 20 minutes
- Cooking Time: 20 minutes
- Total Time: 3 hours 25 minutes
- Calories per Serving: 280
- Servings: 12
Mini Cheesecakes
Equipment
- Muffin pan Standard 12-count muffin pan for baking.
Ingredients
Crust
Crust
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 3 tbsp unsalted butter melted
Filling
- 16 oz full-fat brick cream cheese softened
- 1/2 cup granulated sugar
- 1/4 cup full-fat sour cream
- 1 tsp pure vanilla extract
- 1 tsp freshly squeezed lemon juice
- 2 large eggs
Instructions
- Preheat your oven to 350°F (177°C) and line a standard 12-count muffin pan with cupcake liners.
- Mix graham cracker crumbs, sugar, and melted butter until combined. Press a heaping tablespoon into each liner and bake for 6 minutes.
- In a large bowl, beat cream cheese and sugar until smooth. Add sour cream, lemon juice, and vanilla extract. Then, add eggs one at a time, mixing until just combined.
- Divide the batter among the liners, filling each to the top.
- Optional: Place a pan of boiling water in the oven while baking. Bake for about 20 minutes.
- Let the cheesecakes cool at room temperature for 45 minutes, then refrigerate for at least 2 hours.
- Top with whipped cream and garnish with berries or mint.
- Store any leftovers in the refrigerator for up to 5 days.