Print

Mini Cheesecakes Recipe

Print Recipe

★★★★★

4.6 from 61 reviews

These Mini Cheesecakes are delightful individual-sized treats perfect for any occasion. Featuring a buttery graham cracker crust and a rich, creamy filling made from cream cheese, eggs, and sour cream, they are baked to perfection until just set with a slightly jiggly center. Serve them plain or topped with your favorite sauces like chocolate ganache, caramel, or fresh fruit toppings for a versatile dessert everyone will love.

Ingredients

Scale

Crust

  • 2 cups graham cracker crumbs (from 28 square graham crackers)
  • 5 tablespoons light brown sugar
  • 8 tablespoons butter, melted

Filling

  • 16 ounces (2 blocks) cream cheese, softened at room temperature
  • 2/3 cup sugar
  • 2 large eggs, room temperature
  • 2/3 cup sour cream, room temperature
  • 1 teaspoon vanilla extract or vanilla bean paste

Optional Toppings

  • Chocolate ganache
  • Caramel sauce
  • Strawberry sauce
  • Blueberry sauce
  • Lemon curd
  • Peanut butter frosting

Instructions

  1. Prepare Ingredients: Set out cream cheese, eggs, and sour cream at room temperature for at least 1 hour but preferably 2 hours before baking to ensure a smooth, even filling.
  2. Preheat Oven: Preheat your oven to 350°F (175°C) to get it ready for baking the cheesecakes.
  3. Make Crust Mixture: Stir together graham cracker crumbs, light brown sugar, and melted butter until well combined.
  4. Form Crusts: Press about 2 tablespoons of the crumb mixture firmly into the bottom of each of the 18 paper-lined muffin cups to create an even crust layer.
  5. Beat Cream Cheese: Using a mixer on low speed, beat the softened cream cheese until smooth, scraping down the bowl as needed to avoid lumps.
  6. Add Sugar: Add the sugar to the cream cheese and beat until the mixture is smooth and creamy.
  7. Incorporate Eggs and Vanilla: Add eggs and vanilla extract just until combined; avoid overmixing to keep the texture creamy and prevent cracking.
  8. Mix in Sour Cream: Fold sour cream into the mixture gently until fully incorporated for a velvety filling.
  9. Fill Muffin Cups: Spoon the cheesecake filling evenly across the 18 muffin cups, approximately 2 tablespoons each, over the crusts.
  10. Bake: Place the muffin pan on the middle rack of the oven and bake for 15-18 minutes until the cheesecakes appear set, no longer wet on top, but the centers still jiggle slightly.
  11. Cool: Remove from the oven and place the pan on a cooling rack to cool for about 45 minutes.
  12. Chill: Refrigerate the mini cheesecakes for at least 2 hours to fully set and chill before serving.
  13. Freeze Briefly: Just before serving, pop the cheesecakes into the freezer for 15 minutes to help with easy removal from liners.
  14. Remove Liners: Carefully peel away the paper liners from each mini cheesecake.
  15. Serve: Arrange cheesecakes on a serving dish or individual plates and enjoy plain or topped with your favorite sauces or frostings.

Notes

  • Bringing ingredients like cream cheese, eggs, and sour cream to room temperature is crucial for a smooth batter and avoiding lumps.
  • Do not overmix after adding eggs to prevent incorporation of excess air, which can cause cracks during baking.
  • The slight jiggle in the centers after baking means they are perfectly set and will firm up when chilled.
  • Cooling completely before refrigeration helps prevent condensation from forming on the cheesecakes.
  • Freezing briefly before peeling liners ensures cheesecakes keep their shape.
  • Customize toppings according to preference for a variety of flavors.

Keywords: mini cheesecakes, individual cheesecakes, graham cracker crust, cream cheese dessert, easy cheesecake recipe, no crust cracking cheesecake

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