Description
This mini cheesecakes recipe creates 12 irresistible bite-sized treats featuring a buttery graham cracker crust and a creamy, smooth cream cheese filling with a hint of vanilla. Perfect for gatherings or a delightful dessert, these cheesecakes are baked to perfection and chilled to achieve an ideal texture.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
Filling
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1/4 cup sour cream
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C) to prepare for baking the mini cheesecakes.
- Prepare Crust Mixture: In a bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture is evenly moistened and resembles wet sand.
- Form Crust: Press the crumb mixture firmly into the bottoms of greased muffin tins to form an even crust layer for each mini cheesecake.
- Mix Cream Cheese Filling: In another bowl, beat softened cream cheese, sugar, and vanilla extract together until smooth and creamy with no lumps.
- Add Eggs: Add eggs one at a time to the cream cheese mixture, beating well after each addition to ensure thorough incorporation.
- Incorporate Sour Cream: Stir in sour cream until fully combined, which adds a slight tang and creaminess to the filling.
- Fill Muffin Tins: Pour the cream cheese filling evenly over the prepared crusts in the muffin tins.
- Bake: Bake the mini cheesecakes in the preheated oven for about 20 minutes or until the centers are set and edges are lightly golden.
- Cool and Chill: Allow to cool at room temperature, then refrigerate for at least 2 hours to let the flavors meld and the texture firm up before serving.
Notes
- Make sure the cream cheese is softened to room temperature to avoid lumps in the filling.
- Press the crust firmly so it sticks well and serves as a sturdy base.
- For a decorative touch, top with fresh berries or fruit preserves before serving.
- If you don’t have a muffin tin, mini cheesecake pans or silicone molds can be used.
- Refrigerate leftovers and consume within 3 days for best freshness.
