Description
These delicious Mini Cheesecakes feature a buttery graham cracker crust and a creamy, tangy cream cheese filling. Perfectly portioned for individual servings and easy to customize with your favorite toppings such as fresh berries or whipped cream. Baked gently in a water bath to prevent cracks and ensure a smooth, luscious texture.
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
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C). Line a standard 12-count muffin pan with cupcake liners to prevent sticking.
- Make the Crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter until the mixture is sandy but holds together. Press about a heaping tablespoon of this mixture firmly into each cupcake liner to form the crust base. Bake for 6 minutes to set.
- Make the Filling: Using a handheld or stand mixer with a paddle or whisk attachment, beat the softened cream cheese and granulated sugar on medium-high speed until completely smooth and creamy, about 2 minutes. Add the sour cream, lemon juice, and vanilla extract, mixing until fully combined.
- Add Eggs Carefully: With the mixer running on medium speed, add the eggs one at a time, beating just until combined after each addition to avoid over-mixing.
- Fill the Crusts: Divide the batter evenly among the crust-lined muffin cups, filling each to the top. It’s fine if the crusts remain slightly warm.
- Prepare Optional Water Bath: To prevent excess sinking, boil enough water to fill a large metal roasting pan (about 9×13 inches) 1 inch deep. Place the roasting pan on the bottom rack of the oven. Once the pan is filled with boiling water, immediately place the cheesecakes on the center rack above. Close the oven to trap steam but do not submerge the muffin pan in water.
- Bake the Cheesecakes: Bake for about 20 minutes until the edges are set and the centers jiggle slightly when tapped.
- Cool and Chill: Remove the pan from the oven and place it on a cooling rack. Let the mini cheesecakes cool at room temperature for 45 minutes. Then transfer to the refrigerator to chill at least 2 hours or up to 24 hours. For faster chilling, freeze for 1 hour. Cover loosely if chilling longer than 2 hours.
- Top the Cheesecakes: Decorate with whipped cream using a Wilton 1M piping tip and add berries, mint, or other preferred toppings. Whipped cream can be prepared up to 24 hours in advance and refrigerated.
- Store Leftovers: Store any leftover mini cheesecakes covered in the refrigerator for up to 5 days to maintain freshness.
Notes
- Using a water bath helps prevent cracking and ensures a smooth texture but can be skipped if desired.
- Eggs should be at room temperature to help the filling mix smoothly and prevent lumps.
- Do not over-mix the batter to avoid incorporating too much air, which can cause cracking or sinking.
- Feel free to customize toppings with fresh berries, fruit compotes, chocolate shavings, or nuts.
- Butter can be browned for a deeper flavor crust variation.
- Prep Time: 15 minutes
- Cook Time: 26 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: mini cheesecake, graham cracker crust, cream cheese dessert, individual cheesecakes, easy cheesecake recipe
