MINI CHEESECAKES

 

Ingredients

Graham Cracker Crust:

• 1.5 cups (165 g) graham cracker crumbs
• 3 tablespoons granulated sugar
• ¼ cup unsalted butter, melted

Cheesecake Filling:

• 16 ounces (454 g) cream cheese, room temperature
• ½ cup (99 g) granulated sugar
• 2 large eggs, room temperature
• ½ cup (114 g) sour cream, room temperature
• 1 teaspoon vanilla extract

Instructions

1. Preheat Oven & Prepare Pan:

   • Preheat oven to 350°F (175°C).
   • Line a standard-sized cupcake pan with 18 paper liners and set aside.

2. Prepare Crust:

   • In a bowl, combine graham cracker crumbs and granulated sugar.
   • Add melted butter and stir until fully incorporated.
   • Divide crust mixture between the 18 cupcake liners.
   • Press graham cracker mixture firmly into the bottom of each cup using the back of a measuring cup.
   • Set aside.

3. Prepare Cheesecake Filling:

   • In a large bowl, add cream cheese and beat until smooth using a stand mixer or hand mixer.
   • Add granulated sugar and mix until smooth.
   • Add eggs one at a time, mixing until incorporated.
   • Add sour cream and mix until incorporated.
   • Add vanilla extract and mix until incorporated.
   • Take care not to over-mix or whip extra air into the batter to prevent sinking later on.

4. Fill & Bake:

   • Distribute batter evenly between the cups.
   • Gently tap the pan onto the countertop to level filling and remove excess air bubbles.
   • Bake for 17-19 minutes, or until the cheesecake looks set and centers only slightly jiggle.
   • Turn the oven off and crack the door a few inches. Allow cheesecakes to rest for 2-3 minutes before removing from the oven.
   • Remove and allow cheesecakes to cool for 30 minutes.

5. Chill:

   • Refrigerate for at least 2 hours, up to 1 day. Cheesecakes will sink slightly while chilling.
   • Optionally, top with strawberry sauce, cherries, or whipped cream.

Notes

• This recipe makes 18 standard size cupcake cheesecakes. If using mini muffin tins, baking times and quantities will vary.
• Room temperature ingredients are important for a creamy cheesecake filling. Cold ingredients can create lumps.
• If you have lumpy batter, press it through a fine mesh sieve to remove lumps.
• Cheesecake will keep for up to 5 days in a sealed container in the refrigerator.

Enjoy baking these mini cheesecakes!