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Homemade Mini Cheesecakes recipe photo

Mini Cheesecakes

Small baked cheesecakes made in a muffin tin with a graham cracker crust. Chill before serving; top as desired.
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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings: 12 mini cheesecakes
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup 114 gfinely crushed graham crackers(from about 7 full size sheets)
  • 1 1/2 Tbsp 19 ggranulated sugar
  • 3 Tbsp 38 gbutter, *melted
  • 16 oz.cream cheese well softened
  • 3/4 cup 150 ggranulated sugar
  • 1 1/2 Tbsp 12 gall-purpose flour
  • 2 largeeggs
  • 1 tspvanilla extract
  • 1/4 cup 58 gsour cream
  • 1/4 cupheavy cream
  • Toppings for serving optional, see notes for ideas

Equipment

  • Oven
  • Muffin Tin
  • Paper liners
  • Mixing Bowls
  • Small Bowl
  • Large Bowl
  • Electric Mixer
  • Measuring Cups
  • Measuring Spoons
  • Plastic Wrap
  • Refrigerator

Method
 

Instructions
  1. Preheat the oven to 350°F (175°C). Line 12 standard-size muffin cups with paper liners.
  2. Make the crust: In a bowl, whisk together 1 cup (114 g) finely crushed graham crackers and 1 1/2 Tbsp (19 g) granulated sugar. Pour in 3 Tbsp (38 g) melted butter and stir until the crumbs are evenly coated.
  3. Divide the graham cracker mixture among the 12 lined muffin cups, adding nearly 2 Tbsp to each cup. Press the mixture into an even layer in each cup.
  4. Bake the crusts in the preheated 350°F oven for 5 minutes. Remove from the oven and let the crusts cool while you prepare the filling. Reduce oven temperature to 325°F (163°C).
  5. Prepare the dry topping for the filling: In a small bowl, whisk together 3/4 cup (150 g) granulated sugar and 1 1/2 Tbsp (12 g) all-purpose flour until well blended.
  6. In a separate large bowl, add the 16 oz. cream cheese (well softened). Pour the sugar–flour mixture over the cream cheese.
  7. Blend the cream cheese mixture on low speed until smooth and no lumps remain.
  8. Add the 2 large eggs one at a time, blending on low speed and scraping the sides and bottom of the bowl after each addition. Mix just until each egg is incorporated.
  9. Add 1 tsp vanilla extract, 1/4 cup (58 g) sour cream, and 1/4 cup heavy cream to the bowl. Mix on low speed just until combined.
  10. Tap the mixing bowl firmly on the countertop about 30 times to release air bubbles.
  11. Divide the cheesecake mixture evenly among the 12 prepared muffin cups, filling each nearly to the top of the cupcake liner.
  12. Bake at 325°F (163°C) for 18–23 minutes. The centers should just barely jiggle slightly; do not overbake. (If the centers begin to crack, they are overbaked.)
  13. Remove the pan from the oven and let the mini cheesecakes cool in the pan for 1 hour at room temperature.
  14. After 1 hour, cover the pan loosely with plastic wrap and transfer to the refrigerator. Chill for at least 2 hours before serving.
  15. Serve chilled. If using toppings, spoon them on just before serving for best results. Store leftovers in an airtight container in the refrigerator or freeze.

Notes

*Salted or unsalted butter can be used here just depending on your flavor preference.
Recipe originally listed amounts for 24 servings, recipe has been scaled down and modified to make just 12 instead.
blueberry sauce,raspberry sauce, orstrawberry sauce(see below)
salted caramel sauce
homemade jam(I strain the seeds to top cheesecake)
mashed fresh berries
whipped cream
fruit curd (lemon, passionfruit, coconut, mango)
nutella or cookie butter
toasted coconut
chopped nuts
chocolate ganache
1 lb. fresh strawberries
2 Tbsp granulated sugar
2 tsp fresh lemon or lime juice
Combine all ingredients in a food processor and pulse until well chopped and mixture is beginning to break down and liquefy (I liked it with some small pieces not completely pureed).
Transfer to an airtight container and chill 30 minutes or until ready to serve.