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Mini Cheesecakes

Mini Cheesecakes
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These Mini Cheesecakes are creamy, bite-sized delights perfect for any occasion. Featuring a buttery graham cracker crust and smooth cream cheese filling, they are easy to make, customizable with various toppings and crust options, and ideal for parties or personal treats. With simple ingredients and straightforward steps, these mini cheesecakes deliver big flavor in the perfect portion size.

Ingredients

Scale

Crust

  • 1 cup graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 5 tablespoons melted butter

Filling

  • 16 oz cream cheese, softened
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Optional: 1/4 cup sour cream or heavy cream

Variations & Toppings (optional)

  • Fresh berries (strawberries, blueberries, raspberries)
  • Mango slices or peaches
  • Melted chocolate or cocoa powder for swirl
  • Crushed pecans, almonds, or walnuts
  • Almond flour or gluten-free cookie crumbs for crust
  • Vegan cream cheese and flax eggs for dairy-free version

Instructions

  1. Prepare the crust: Mix graham cracker crumbs, melted butter, and sugar until the texture resembles wet sand. Firmly press this mixture into mini muffin tins or cheesecake molds to form the crust base.
  2. Make the filling: Beat softened cream cheese until smooth. Gradually add granulated sugar, eggs, and vanilla extract, mixing until just combined. For extra creaminess, fold in sour cream or heavy cream if using.
  3. Assemble the cheesecakes: Spoon or pour the cheesecake filling evenly over each crust-lined cavity, taking care not to overfill to prevent spills during baking.
  4. Bake: Place the mini cheesecakes in a preheated oven at 325°F (165°C) and bake for 18-22 minutes, or until the edges are set but centers still jiggle slightly.
  5. Cool and chill: Let the cheesecakes cool at room temperature before refrigerating for at least 2-3 hours or overnight to firm up and develop silky texture.
  6. Add toppings: Once chilled, garnish with desired toppings such as fresh fruit, chocolate ganache, honey drizzle, or nuts.

Notes

  • Use room temperature ingredients for a smooth and creamy filling.
  • Mix only until combined to avoid incorporating air and cracking.
  • Using a water bath during baking prevents cracks and promotes smooth texture.
  • Patience is key; fully chilling enhances flavor and texture.
  • Run a thin knife around edges after cooling for easy removal from pans.
  • Store leftover mini cheesecakes in an airtight container in the refrigerator for up to 4-5 days.
  • Freeze wrapped mini cheesecakes for up to 2 months; thaw overnight in the fridge before serving.
  • Mini cheesecakes are best served chilled but can be warmed slightly at room temperature or low oven heat if preferred.

Nutrition

Keywords: mini cheesecakes, bite-sized dessert, creamy cheesecake, individual cheesecakes, easy cheesecake recipe, party desserts, gluten free desserts

Find it online: https://lillysplate.com/mini-cheesecakes/