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Mini Cheesecakes

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Warm, creamy, and perfectly bite-sized, these Mini Cheesecakes are a simple way to enjoy classic cheesecake without committing to a whole cake.

Ingredients

Scale
  • 1 cup graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 3 tablespoons unsalted butter, melted
  • 16 ounces full-fat brick cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/4 cup full-fat sour cream
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon freshly squeezed lemon juice
  • 2 large eggs, at room temperature

Instructions

  1. Preheat the oven to 350°F (177°C) and line a standard 12-count muffin pan with cupcake liners.
  2. Combine the graham cracker crumbs, 2 tablespoons granulated sugar, and melted butter until the mixture looks sandy.
  3. Press a heaping tablespoon of the crust mixture into the bottom of each cupcake liner.
  4. Bake the crusts for 6 minutes, then remove and set the pan aside to cool slightly.
  5. Beat the softened cream cheese and 1/2 cup granulated sugar together until smooth.
  6. Add the sour cream, lemon juice, and vanilla extract to the cream cheese mixture and mix until combined.
  7. Add the eggs one at a time while mixing gently until just combined.
  8. Fill each liner with the cheesecake batter, dividing it evenly.
  9. Optionally, place a roasting pan with boiling water on the bottom rack of the oven before adding the muffin pan.
  10. Bake the mini cheesecakes for about 20 minutes, or until the edges appear set and the centers jiggle slightly.
  11. Remove from the oven and cool at room temperature for 45 minutes, then refrigerate the minis for at least 2 hours before serving.

Notes

Soften cream cheese at room temperature for best results. Store finished mini cheesecakes in the refrigerator for up to 4 days.

Nutrition

Keywords: cheesecake, mini cheesecakes, dessert, baking

Find it online: https://easydessertideas.com/mini-cheesecakes-3/