Name: Mini Cheesecakes Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 16 oz cream cheese; 0.75 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1 cup graham cracker crumbs; 0.25 cup melted butter

What is a dessert? What is something that’s dangerously easy to make, incredibly satisfying, and addictive? Is it possible to disappear in a flash?Mini cheesecakes withIf you like the richness of classic cheesecake but don’t want the fuss of a full-sized bake, these are the perfect recipe. What are the best little guys to be friends with? Think of them as the sophisticated cousin of cupcakes – just as cute, but with a creamier, dreamier texture. What are some of the best things you’ve ever made that make you wonder where they have been all your life? I swear, these are so good you might just end up making them every week! What are some of the family favorites around here? What are some of the best holiday dishes to serve during the holidays?

What is a mini cheesecake?

What is a mini cheesecake? Is this a cheesecake? Individual ramekins Is it a single serving of happiness? Can you make a crust out of crushed graham crackers? Cookies, and the filling is a blend of cream cheese, sugar, eggs, vanilla. What is the perfect treat when you want something sweet without committing to a lot of sugar? I always make a batch of these when I’m feeling like I need some quick pick-me-up. What are some good party favors for kids?

Why you’ll love this recipe?

What are some good reasons to love this book?How do I make mini cheesecakesWhat are the essentials of a successful business?

What is Flavor that Pops?What are some of the best cheesecakes? The creamy, tangy filling is perfectly balanced with the slightly sweet, buttery crust. What are some of the best flavors that dance on your tongue? I love adding lemon zest to my filling – it brightens everything up beautifully.
Simple, Simple.Don’t let the word “cheesecake” intimidate you. This recipe is surprisingly simple. Even if you’re a beginner baker, you can nail this. I promise! What are some of the best desserts to bring to your holiday party?
What is wallet-friendlyAll the ingredients are pretty standard and won’t break the bank. You probably already have most of them in your pantry! What are the ingredients for this no fail cheesecake recipe?
Is Versatility the key?Can you customize these babies to your heart’s content? Add fruit, chocolate chips, a swirl of caramel – the possibilities are endless. I made a batch with lavender extract, and they were delicious! The possibilities are endless.

What I love about this recipe is how easy it comes together. What is the best way to make a dessert that tastes like it came from ice cream? What is a fancy bakery? What’s better than a crowd pleaser?

How do I make mini cheesecakes?

Quick Overview

How do I make mini cheesecakes? How do you make a graham cracker crust? Then, you’ll blend together the creamy filling and pour it over the crusts. After a quick bake in the oven, you’ll have perfect, individual, rounded edges. Cheesecakes ready to be devoured! What are the steps to get started with this book?

Ingredients

For the Crust:

1 1/2 cups graham cracker crumbs: Make sure they’re finely crushed for the best texture.
5 tablespoons unsalted butter, melted: I prefer using European-style butter for a richer flavor.
2 tablespoons of granulated sugar: Adds a touch of sweetness to balance the buttery flavor.

For the Filling: For a

24 ounces cream cheese, softened: Full-fat cream is a must for that signature creamy texture.
3/4 cup granulated sugar: 1 1/2 cups I sometimes reduce it to 2/3 cup if I’m adding fruit.
2 large eggs: Use room-temperature eggs for smoother mixing.
What is the best vanilla extract?
1/4 cup sour cream: Adds a slight tang and helps create emulsion texture.
1 tablespoon lemon juice: Balances sweetness and enhances the other flavors.

For the Glaze (Optional, but Recommended):

Full-fat sour cream is best, again, for richness.
Is it possible to use powdered sugar for a smoother glaze?
1/2 teaspoon vanilla extract: Adds a touch of sweetness and aroma.

What are the steps to

Step 1: Preheat & Prep Pan

Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners. How do you remove cheesecakes? If you don’t have liners, you can grease the muffin tin really well.

Step 2: Make the Crust

In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Set aside. Mix until well combined and the mixture resembles wet sand. How do you make a muffin liner? Press about 2 tablespoons of the mixture into the bottom of each muffin. What are the properties of a compact crust?

Step 3: Make the Filling

In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, and lemon juice. Mix until just combined – be careful not to overmix.

Step 4: Assemble & Bake

Spoon the cream cheese filling over the crusts. Fill each liner almost to the top. Bake for 20-25 minutes, or until the edges are set and the centers are just slightly jiggly. Do not worry if they don’t look completely done – they’ll firm up as they cool.

Step 5: Cool & Glaze (Optional)

Let the cheesecakes cool in the muffin tin for about 30 minutes. Then, transfer them to a wire rack to cool completely. While they’re cooling, you can make the glaze (if using). In a small bowl, whisk together the sour cream, sugar, and vanilla extract. Set aside. Once the cheesecakes are completely cool, spread a thin layer of glaze over each one.

Step 6: Chill & Serve

How do I make cheesecakes? How do you make a dough to firm up and the flavors to meld together? Before serving, you can garnish them with fresh berries, chocolate shavings, or a dusting of chocolate. What is powdered

What should I serve it with?

These How do I make mini cheesecakes are incredibly versatile and can be enjoyed in so many ways. Here are some of my favorite serving suggestions:

For Breakfast or Brunch: Pair them with a strong cup of coffee or a refreshing mimosa. They’re the perfect sweet treat to start your day!
As a Dessert: Serve them after a delicious dinner. They’re light enough to not be overly filling, but satisfying enough to end your meal on a sweet note.
For a Party: These are always a hit at parties! They’re easy to eat and require no silverware. I like to set up a topping bar with different fruits, sauces, and sprinkles so guests can customize their own.
For Cozy Snacks: Enjoy them with a glass of milk or a cup of tea. They’re the perfect comfort food for a cozy night in.

My family loves when I serve these with a side of fresh berries and a dollop of whipped cream. It’s a simple yet elegant combination that everyone enjoys.

Top Tips for Perfecting Your Mini Cheesecakes

Here are some tips and tricks I’ve learned over the years to ensure your mini cheesecakes turn out perfect every time:

Use Room-Temperature Ingredients: This is crucial for a smooth and creamy filling. Make sure your cream cheese, eggs, and sour cream are all at room temperature before you start mixing.
Don’t Overmix the Filling: Overmixing can incorporate too much air into the filling, which can cause the cheesecakes to crack during baking. Mix until just combined.
Bake at a Low Temperature: Baking at a lower temperature helps prevent the cheesecakes from cracking.
Let Them Cool Gradually: Don’t rush the cooling process. Let the cheesecakes cool in the oven with the door slightly ajar for about an hour before transferring them to a wire rack. This helps prevent them from sinking in the middle.
Add a Water Bath (Optional): For extra creamy cheesecakes, you can bake them in a water bath. Wrap the bottom of the muffin tin in foil and place it in a larger baking pan. Fill the larger pan with hot water, about halfway up the sides of the muffin tin. This helps create a moist environment in the oven, which prevents the cheesecakes from drying out.
Get Creative with Toppings: The possibilities are endless! Try topping them with fresh fruit, chocolate shavings, caramel sauce, or a dusting of powdered sugar.

One mistake I used to make was overbaking the cheesecakes. They should be slightly jiggly in the center when you take them out of the oven. They’ll firm up as they cool. If you overbake them, they’ll be dry and crumbly.

Storing and Reheating Tips

Here’s how to properly store your mini cheesecakes to maintain their freshness and flavor:

Room Temperature: You can store them at room temperature for up to 2 hours. After that, they should be refrigerated.
Refrigerator: Store them in an airtight container in the refrigerator for up to 5 days. They actually taste better after they’ve been refrigerated for a few hours!
Freezer: For longer storage, you can freeze them. Wrap each cheesecake individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw them in the refrigerator overnight before serving.
Glaze Timing: If you’re planning to freeze them, it’s best to add the glaze after they’ve thawed. The glaze can sometimes become watery after freezing.

I usually make a big batch of these and freeze them for later. They’re the perfect little treat to have on hand when you’re craving something sweet!

Frequently Asked Questions

Can I make this gluten-free?

Yes! Simply substitute the graham cracker crumbs with gluten-free graham cracker crumbs or another gluten-free cookie crumb. Ensure all other ingredients are also gluten-free.

Do I need to use full-fat cream cheese?

While you can use low-fat cream cheese, the full-fat version will give you the creamiest and most decadent results. I highly recommend sticking with full-fat for the best flavor and texture.

Can I make these ahead of time?

Absolutely! These are perfect for making ahead of time. You can bake them up to 3 days in advance and store them in the refrigerator until you’re ready to serve them.

Can I add different flavors to the filling?

Definitely! Get creative and add your favorite flavors. Some popular additions include lemon zest, chocolate chips, chopped nuts, or a swirl of caramel.

What can I use instead of sour cream in the glaze?

You can substitute the sour cream in the glaze with Greek yogurt or crème fraîche. They’ll both add a similar tang and creaminess.

Final Thoughts

These mini cheesecakes are more than just a dessert; they’re a little bite of happiness that’s perfect for any occasion. They’re easy to make, customizable, and always a crowd-pleaser. I hope you’ll give this recipe a try and experience the joy of baking these little treats for yourself. And if you love this recipe, be sure to check out my other dessert recipes for more sweet inspiration! Happy baking, friends! I can’t wait to hear how yours turn out. Don’t forget to leave a comment below and let me know what you think. And if you try any fun variations, be sure to share them – I’m always looking for new ideas!