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Mini Cheesecakes Recipe

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★★★★★

4.5 from 69 reviews

These mini cheesecakes feature a buttery graham cracker crust filled with a creamy, rich cheesecake batter. Perfectly portioned in a standard muffin pan, they bake with an optional water bath to prevent sinking and ensure a silky texture. Serve chilled and topped with fresh berries, whipped cream, or mint for an elegant dessert that’s ideal for gatherings or a sweet treat anytime.

Ingredients

Scale

Crust

  • 1 cup (120g) graham cracker crumbs (about 8 full sheet graham crackers)
  • 2 Tablespoons (25g) granulated sugar
  • 3 Tablespoons (43g) unsalted butter, melted

Filling

  • 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

  1. Preheat Oven and Prepare Pan: Preheat the oven to 350°F (177°C) and line a standard 12-count muffin pan with cupcake liners to help easily remove the mini cheesecakes after baking.
  2. Make the Crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. The mixture will appear sandy. Firmly press a heaping tablespoon of this mixture into each liner, creating an even crust base. Bake for 6 minutes to set the crust.
  3. Prepare the Filling: Using a handheld or stand mixer with paddle or whisk attachment, beat the cream cheese and granulated sugar on medium-high speed until smooth and creamy, approximately 2 minutes. Add sour cream, lemon juice, and vanilla extract, beating until fully incorporated. With mixer on medium speed, add eggs one at a time, beating just until blended after each egg—avoid overmixing to maintain texture.
  4. Fill the Cups: Divide the cheesecake batter evenly among the muffin liners, filling each all the way to the top. It’s fine if the crust is still warm from baking.
  5. Optional Water Bath Setup: To help prevent the cheesecakes from sinking, boil water and place a large metal baking or roasting pan filled with about 1 inch of boiling water on the lowest oven rack. Immediately place the muffin pan with cheesecakes on the middle rack above the water pan. This method uses steam to gently cook the cheesecakes without direct water contact.
  6. Bake the Cheesecakes: Bake until the edges appear set and the centers slightly jiggle when the pan is tapped, about 20 minutes.
  7. Cool the Cheesecakes: Remove from oven and place pan on cooling rack. Let cheesecakes cool at room temperature for 45 minutes. Then transfer to refrigerator and chill for at least 2 hours, up to 24 hours. For faster chilling, place in freezer for 1 hour. If chilling longer than 2 hours, loosely cover the cheesecakes with foil or plastic wrap. Note that even with the water bath, slight sinking may occur as they cool.
  8. Top and Decorate: Just before serving, top cheesecakes with whipped cream using a piping tip (Wilton 1M suggested) and garnish with fresh berries, mint, or other preferred toppings.
  9. Store Leftovers: Cover and refrigerate leftover mini cheesecakes for up to 5 days to keep fresh.

Notes

  • Using full-fat cream cheese and sour cream provides the best creamy texture and flavor.
  • The water bath method helps maintain a smooth texture and prevents excessive cracking or sinking but can be skipped if desired.
  • Make sure all ingredients are at room temperature for easier mixing and smoother batter.
  • Do not overmix after adding eggs to avoid air incorporation, which can cause cracks.
  • Mini cheesecakes can be topped with various garnishes such as fresh berries, mint leaves, or flavored whipped cream.
  • Line the muffin pan with cupcake liners to facilitate easy removal of the mini cheesecakes after baking.

Keywords: mini cheesecakes, graham cracker crust, creamy cheesecake, baked cheesecake, dessert, individual cheesecakes, party dessert

Find it online: https://kitchenbyclara.com/mini-cheesecakes-recipe/