Description
These Easy Mini Cheesecakes are perfect for a delicious and convenient dessert. Made with a buttery graham cracker crust and a creamy, smooth filling, these individual cheesecakes are baked to perfection and chilled to set. Ideal for parties or a sweet treat anytime, they can be topped with fresh fruit, berry compote, or chocolate ganache for added flavor.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted
Filling
- 2 packages (8 oz each) cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- ¼ cup sour cream
- ¼ cup heavy cream
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C) and line a muffin tin with paper liners. In a small bowl, mix together the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
- Form the crusts: Spoon about 1 ½ tablespoons of the graham cracker mixture into each muffin cup. Press it down gently with the back of a spoon to compact and form the base of the mini cheesecakes.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with a hand mixer on medium speed until smooth and creamy. Add the sugar and vanilla extract, mixing until combined. Then, add the eggs one at a time, beating well after each addition. Finally, stir in the sour cream and heavy cream to create a smooth batter.
- Fill the cups: Spoon the cheesecake filling over the prepared crusts in each muffin cup, filling them about ¾ full to allow room for slight rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the centers are set but still slightly jiggly when gently shaken. Once done, remove from the oven and let cool in the pan for 10 minutes.
- Cool completely: Transfer the mini cheesecakes to a wire rack and allow them to cool completely to room temperature.
- Chill: Refrigerate the cheesecakes for at least 2-3 hours, or overnight, to fully set and develop their creamy texture.
- Serve: Once chilled, add your favorite toppings such as fresh fruit, berry compote, or chocolate ganache. Serve cold and enjoy these delightful individual cheesecakes.
Notes
- Ensure cream cheese is softened to avoid lumps in the batter.
- Do not overbake; the centers should still have a slight jiggle to maintain the creamy texture.
- For easier removal, let cheesecakes chill overnight.
- Customize toppings as desired with nuts, caramel sauce, or whipped cream.
- Use parchment paper liners for easier peeling and cleaner edges.
