Description
Delightful mini cheesecakes featuring a crunchy graham cracker crust and a smooth, creamy filling. These individual-sized treats are perfect for gatherings or as a decadent dessert, topped with fresh fruits, whipped cream, or rich chocolate ganache for an irresistible finish.
Ingredients
Scale
Crust
- 1 cup Graham Cracker Crumbs (can be made by crushing whole graham crackers or using store-bought crumbs)
- 1/4 cup Granulated Sugar (sweetens the crust and filling)
- 1/4 cup Unsalted Butter (melted, for binding the crust)
Filling
- 16 ounces Cream Cheese (softened, at room temperature)
- 1/2 cup Sour Cream (adds tanginess and creaminess)
- 2 large Eggs (help set the filling)
- 1 teaspoon Vanilla Bean Paste (enhances flavor)
- 1/4 cup Granulated Sugar (for sweetness in the filling)
Toppings
- Fresh Fruits (for topping)
- Whipped Cream (for topping)
- Chocolate Ganache (for topping)
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to ensure it is ready for baking the mini cheesecakes.
- Prepare Crust Mixture: In a medium bowl, combine graham cracker crumbs and sugar, mixing thoroughly.
- Add Butter to Crust: Pour in melted butter and stir until the crumbs have the texture of wet sand.
- Form Crusts: Line a muffin tin with paper liners then press approximately 1 tablespoon of the crumb mixture into the bottom of each liner to form the crust base.
- Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Incorporate Sugar: Gradually add sugar to the cream cheese and mix until fully combined and smooth.
- Add Sour Cream: Mix in sour cream until the mixture is uniform.
- Add Eggs: Add eggs one at a time, mixing on low speed after each addition until blended well.
- Add Vanilla Bean Paste: Stir in vanilla bean paste and mix thoroughly.
- Fill Crusts: Spoon the cheesecake filling into each crust, filling about three-quarters full.
- Bake: Bake the cheesecakes for 20-25 minutes until the edges are set but the centers remain slightly jiggly.
- Cool in Oven: Turn off the oven and crack the door open, allowing the cheesecakes to cool inside for 30 minutes to prevent cracking.
- Cool Completely: Remove the cheesecakes from the oven and cool completely at room temperature before refrigerating.
- Chill: Refrigerate the mini cheesecakes for at least 4 hours or overnight to set fully.
- Add Toppings and Serve: Peel away the paper liners and garnish with fresh fruits, whipped cream, or chocolate ganache before serving.
Notes
- Make sure the cream cheese is softened to room temperature to avoid lumps in the filling.
- Do not overbake; slightly jiggly centers ensure creamy texture after chilling.
- Cooling cheesecakes slowly in the oven reduces the chance of cracks on the top.
- Use paper liners for easy removal and neat presentation of mini cheesecakes.
- Store leftover mini cheesecakes covered in the refrigerator for up to 3 days.
- Customize toppings with seasonal fruits or other preferred garnishes for variety.
