Mini cheesecakes are the perfect treat for any occasion. These delightful little desserts pack all the creamy, rich goodness of a traditional cheesecake into a perfectly portioned bite-sized form. Whether you’re hosting a gathering, celebrating a special milestone, or just looking to indulge your sweet tooth, these mini cheesecakes are sure to impress. With a buttery graham cracker crust and a velvety cream cheese filling, they are simply irresistible. Let’s dive into why you’re going to love this recipe!
Why You’ll Love This Recipe
These mini cheesecakes are not only delicious but also incredibly versatile. They are easy to make, customizable with your favorite toppings, and perfect for sharing. Plus, they bake up beautifully in a muffin tin, making them a breeze to serve at parties or special events. The creamy texture combined with the crunch of the graham cracker crust creates a delightful contrast that will have everyone coming back for seconds.
What’s in the Bowl
Here’s what you’ll need to whip up these delightful mini cheesecakes:
- 1 cup (114g) finely crushed graham crackers (from about 7 full-size sheets)
- 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 eggs
- 1 tsp vanilla extract
- 1/4 cup (58g) sour cream
- 1/4 cup heavy cream
- Toppings for serving (optional), see notes for ideas
Toolbox for This Recipe
To make your mini cheesecakes, you’ll need the following tools:
- Muffin tin: This will shape your mini cheesecakes.
- Parchment paper: For easy removal of the cheesecakes.
- Mixing bowls: For combining your ingredients.
- Electric mixer: To achieve a smooth and creamy filling.
- Rubber spatula: For scraping down the sides of your mixing bowl.
- Measuring cups and spoons: To ensure accurate ingredient amounts.
Mastering Mini Cheesecakes: How-To
Step 1: Preheat the Oven
Preheat your oven to 325°F (163°C). This ensures your mini cheesecakes will bake evenly and set perfectly.
Step 2: Prepare the Crust
In a mixing bowl, combine the finely crushed graham crackers, 1 1/2 tablespoons of granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
Step 3: Form the Crust
Line a muffin tin with parchment paper liners. Press about 1 tablespoon of the graham cracker mixture into the bottom of each liner, forming a compact crust. Bake in the preheated oven for about 5-7 minutes until slightly golden. Remove from the oven and let cool.
Step 4: Create the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add 3/4 cup of granulated sugar and 1 1/2 tablespoons of flour, mixing until well combined.
Step 5: Add Eggs and Cream
Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract, sour cream, and heavy cream until the mixture is smooth and creamy.
Step 6: Fill the Muffin Tin
Pour the cheesecake filling over the cooled crusts in each muffin tin, filling each liner about 3/4 full.
Step 7: Bake the Mini Cheesecakes
Bake in the preheated oven for 18-20 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven and leave the cheesecakes inside for an additional 10-15 minutes to prevent cracking.
Step 8: Cool and Chill
Remove the cheesecakes from the oven and let them cool in the muffin tin for about 10 minutes before transferring to a wire rack. Allow them to cool completely, then refrigerate for at least 2 hours (or overnight) before serving.
Make It Your Way
One of the best parts about mini cheesecakes is that they are incredibly customizable! Here are some ideas to elevate your mini cheesecakes:
- Add a swirl of fruit puree like raspberry or strawberry on top.
- Top with fresh berries or chocolate shavings for an elegant finish.
- Drizzle with caramel or chocolate sauce for an indulgent touch.
- Mix in different flavors like lemon zest or cocoa powder for a twist.
- Try adding crushed cookies, like Oreos, to the filling for fun variations.
Pro Perspective
When it comes to achieving the perfect mini cheesecake, the key is to make sure your cream cheese is truly softened. Cold cream cheese can lead to lumps in your filling, so let it sit at room temperature for at least an hour before you start. Also, be gentle when incorporating the eggs; overmixing can lead to air bubbles that cause cracking while baking. Remember, a little jiggle in the center is okay—your cheesecakes will continue to set as they cool!
Make-Ahead & Storage
These mini cheesecakes are perfect for making ahead of time! You can prepare them a day or two in advance. Just store them in an airtight container in the refrigerator until you’re ready to serve. If you want to freeze them, wrap each cheesecake individually in plastic wrap and place them in a freezer-safe container. They can last up to 2 months in the freezer. Thaw them in the refrigerator before serving for the best texture.
Helpful Q&A
Can I use a different type of crust?
Absolutely! You can substitute graham crackers with crushed cookies like Oreos or digestive biscuits for a different flavor profile. Just make sure to adjust the amount of sugar based on the sweetness of the cookies you choose.
What can I use instead of sour cream?
You can substitute sour cream with Greek yogurt for a similar tangy flavor and creamy texture. It will also add a bit of protein to your cheesecakes!
How can I tell when my mini cheesecakes are done baking?
The edges should be set, and the center should still have a slight jiggle. They will continue to firm up as they cool, so don’t worry if they seem a bit soft when you take them out of the oven.
What toppings pair well with mini cheesecakes?
Great toppings include fresh fruit, chocolate ganache, whipped cream, caramel sauce, or even a sprinkle of crushed nuts for added crunch. Feel free to get creative!
If you’re looking for more delicious baking projects, consider trying these recipes:
Ready, Set, Cook
Now that you have all the tips and tricks to make the best mini cheesecakes, it’s time to get baking! Gather your ingredients, preheat your oven, and let the magic happen. These sweet little treats are sure to become a favorite in your home, and they’re perfect for every occasion. Enjoy the process, share with your loved ones, and don’t forget to savor each delightful bite!
Mini Cheesecakes
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 325°F (163°C).
- Step 2: In a mixing bowl, combine the finely crushed graham crackers, 1 1/2 tablespoons of granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
- Step 3: Line a muffin tin with parchment paper liners. Press about 1 tablespoon of the graham cracker mixture into the bottom of each liner, forming a compact crust. Bake for 5-7 minutes until slightly golden. Remove from the oven and let cool.
- Step 4: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add 3/4 cup of granulated sugar and 1 1/2 tablespoons of flour, mixing until combined.
- Step 5: Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract, sour cream, and heavy cream until smooth.
- Step 6: Pour the cheesecake filling over the cooled crusts in each muffin tin, filling each liner about 3/4 full.
- Step 7: Bake for 18-20 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven and leave them inside for an additional 10-15 minutes.
- Step 8: Cool in the muffin tin for about 10 minutes, then transfer to a wire rack. Chill in the refrigerator for at least 2 hours before serving.
Notes
- Use room temperature cream cheese for a smooth filling.
- Don’t overmix the eggs to prevent cracks.
- Chill the cheesecakes thoroughly for the best texture.
- Customize with various toppings like fruit or chocolate.
- Store in an airtight container in the fridge for up to 3 days.
