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Mini Cheesecakes

Mini cheesecakes topped with fresh berries and whipped cream on a serving tray
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Delicious individual mini cheesecakes that are perfect for any occasion and easy to customize.

Ingredients

Scale
  • 1 cup (120g) graham cracker crumbs (about 8 full sheet graham crackers)
  • 2 Tablespoons (25g) granulated sugar
  • 3 Tablespoons (43g) unsalted butter, melted
  • 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

  1. Preheat the oven to 350°F (177°C) and line a standard 12-count muffin pan with cupcake liners.
  2. Combine the graham cracker crumbs, 2 tablespoons of sugar, and melted butter in a medium bowl. Firmly press a heaping tablespoon into each liner. Bake for about 6 minutes.
  3. Beat the cream cheese and 1/2 cup of sugar in a large bowl on medium-high speed until smooth (about 2 minutes). Add the sour cream, lemon juice, and vanilla, and mix until combined.
  4. With the mixer on medium speed, add the eggs one at a time, mixing just until combined.
  5. Fill the liners with cheesecake batter, filling each to the top.
  6. Optional: For a water bath, boil water and place a pan with boiling water in the oven while baking.
  7. Bake for about 20 minutes; the edges should be set and the centers slightly jiggle.
  8. Cool the pan on a rack for 45 minutes then chill in the refrigerator for at least 2 hours or freeze for 1 hour.
  9. Garnish with whipped cream or fruits before serving.

Notes

Ensure all ingredients are at room temperature for the best texture. Don’t overmix the batter for a smooth finish.

Nutrition

Find it online: https://doughdazzle.com/mini-cheesecakes-recipe/