The beauty of mini cheesecakes lies in their simplicity and versatility. These individual-sized treats are perfect for any occasion, from a casual weeknight dessert to a sophisticated dinner party. The creamy, velvety filling pairs perfectly with the buttery graham cracker crust, offering a delightful balance of textures. Whether topped with fresh berries, a drizzle of caramel, or left plain, these mini cheesecakes are irresistibly smooth and satisfying. Plus, they come together with just a handful of ingredients, making them a go-to dessert when you’re short on time but still want to impress.
Ingredients:
For the crust:
- 1 cup graham cracker crumbs (about 8-9 crackers)
- 2 tbsp sugar
- 1/4 cup unsalted butter, melted
For the cheesecake filling:
- 16 oz cream cheese, softened (2 blocks)
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 2 tbsp sour cream
- 1 tbsp lemon juice (optional, for a slight tang)
For topping (optional):
- Fresh berries, fruit preserves, or whipped cream
Instructions:
1. Prepare the Crust:
- Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are fully coated and resemble wet sand.
- Press about 1 tablespoon of the mixture into each muffin liner. Use the back of a spoon or your fingers to press the crust firmly and evenly. Bake the crust for 5 minutes to set, then remove from the oven and let it cool while you prepare the filling.
2. Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy (about 2 minutes).
- Add the sugar and vanilla extract, and continue beating until fully combined.
- Beat in the eggs, one at a time, ensuring each egg is well incorporated before adding the next. Scrape down the sides of the bowl as needed.
- Add the sour cream and lemon juice (if using), and mix until smooth and creamy.
- Divide the filling evenly among the muffin cups, filling each about 3/4 full. Use a spoon or piping bag for easier distribution.
3. Bake the Mini Cheesecakes:
- Bake the mini cheesecakes for 15-18 minutes, or until the centers are just set and slightly jiggly. Be careful not to overbake, as cheesecakes will continue to firm up as they cool.
- Remove the cheesecakes from the oven and let them cool completely in the muffin tin. Once cooled, transfer the muffin tin to the refrigerator and chill for at least 2 hours (or overnight) to fully set.
4. Add Toppings and Serve:
- Once the mini cheesecakes are fully chilled and set, remove them from the muffin tin.
- Add your favorite toppings, such as fresh berries, fruit preserves, or a dollop of whipped cream.
- Serve immediately or store in the refrigerator for up to 5 days.
