Name: Mini Cheesecakes Recipe
Prep time: 15 min
Cook time: 26 min
Total time: 3 h 6 min
Cuisine: American
Ingredients: 1 cup (120g) graham cracker crumbs (about 8 full sheet graham crackers); 2 Tablespoons (25g) granulated sugar; 3 Tablespoons (43g) unsalted butter, melted; 16 ounces (452g) full-fat brick cream cheese, softened to room temperature; 1/2 cup (100g) granulated sugar; 1/4 cup (60g) full-fat sour cream, at room temperature; 1 teaspoon pure vanilla extract; 1 teaspoon freshly squeezed lemon juice; 2 large eggs, at room temperature

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Introduction

Mini cheesecakes are a delightful treat perfect for any occasion. These creamy, individual-sized desserts feature a buttery graham cracker crust and a smooth, tangy filling, making them irresistible and easy to serve.

The image shows small cheesecake cupcakes arranged on a white plate with a scalloped edge over a white marbled surface. Each cupcake has two layers: a bottom light brown crumb crust and a top creamy, pale yellow cheesecake layer. On top, there is a swirl of smooth white whipped cream, decorated with different fresh berries like blackberries, blueberries, raspberries, and small green mint leaves. In the background, there is a blurred wooden bowl filled with more berries resting on a soft peach cloth. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (120g) graham cracker crumbs (about 8 full sheet graham crackers)
2 Tablespoons (25g) granulated sugar
3 Tablespoons (43g) unsalted butter, melted
16 ounces (452g) full-fat brick cream cheese, softened to room temperature
1/2 cup (100g) granulated sugar
1/4 cup (60g) full-fat sour cream, at room temperature
1 teaspoon pure vanilla extract
1 teaspoon freshly squeezed lemon juice
2 large eggs, at room temperature

Instructions

Step 1: Preheat your oven to 350°F (177°C). Line a standard 12-count muffin pan with cupcake liners.
Step 2: In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of sugar, and melted butter. The mixture will be sandy in texture. Firmly press about a heaping tablespoon of this crust mixture into each cupcake liner.
Step 3: Bake the crusts for 6 minutes, then remove from the oven and set aside.
Step 4: In a large bowl, beat the cream cheese and 1/2 cup sugar together on medium-high speed until completely smooth and creamy, about 2 minutes. Add the sour cream, lemon juice, and vanilla extract, and mix until fully combined.
Step 5: With the mixer running on medium speed, add the eggs one at a time. Beat just until combined after each addition; avoid over-mixing. Divide the filling evenly among the prepared crusts, filling each liner to the top.
Step 6 (Optional): Prepare a water bath by boiling enough water to fill a roasting pan about 1 inch deep. Place a large metal roasting pan on the bottom rack of the oven. Pour in the boiling water and immediately place the cheesecakes on the center rack above. Close the oven to trap steam. This helps prevent the cheesecakes from sinking.
Step 7: Bake for about 20 minutes, or until the edges are set and the centers slightly jiggle when tapped.
Step 8: Remove the pan and allow the cheesecakes to cool at room temperature for 45 minutes. Then transfer them to the refrigerator to chill for at least 2 hours or up to 24 hours. To speed cooling, place them in the freezer for 1 hour. If chilling longer than 2 hours, loosely cover them.
Step 9: Before serving, garnish with whipped cream, fresh berries, mint, or your preferred toppings. Whipped cream can be prepared and applied up to 24 hours in advance. Keep decorated cheesecakes refrigerated until ready to serve.

Tips & Variations

Use full-fat cream cheese and sour cream for the creamiest texture and best flavor.
If you don’t have a stand mixer, a handheld mixer works just as well for beating the filling.
Try adding a swirl of fruit preserves or chocolate chips to the batter before baking for a fun twist.
Substitute graham crackers with digestive biscuits or Oreo crumbs for a different crust flavor.

Storage

Store leftover mini cheesecakes covered in the refrigerator for up to 5 days. If decorated, keep them chilled until serving. To reheat, allow them to come to room temperature for about 15 minutes; avoid microwaving to prevent melting or curdling.

How to Serve

The image shows several small cheesecake cups on a white plate with brown speckles and scalloped edges, placed on a white marbled surface. Each cheesecake cup has three main layers: a light golden crust at the bottom, a thick pale yellow cheesecake layer in the middle, and a generous swirl of white whipped cream on top. Various fresh berries decorate each cup, including dark blackberries, deep red strawberries, bright red raspberries, and dark blueberries, with small bright green mint leaves adding a fresh touch. One cheesecake cup is unwrapped, showing crumbs around it on the plate. The colors are soft and bright, highlighting the creamy and fresh textures of the dessert. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make mini cheesecakes ahead of time?

Yes, mini cheesecakes can be made up to 24 hours in advance and stored in the refrigerator. You can also freeze them for longer storage, thawing in the refrigerator before serving.

Why did my cheesecakes crack or sink?

Cracking or sinking can happen if the batter is overmixed, if the oven temperature is too high, or if the cheesecakes cool too quickly. Using the optional water bath and avoiding over-beating the eggs can help keep them smooth and stable.