Description
These Mini Cheesecakes III are delightful individual-sized cheesecakes that offer a creamy, rich texture with a crunchy graham cracker crust. Perfect for a crowd or portion-controlled dessert, they’re easy to prepare and can be topped with fresh berries or your favorite fruit toppings for added flavor and elegance.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted
Filling
- 2 packages (8 oz each) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Topping (Optional)
- Fresh berries or fruit topping
Instructions
- Preheat and Prepare Muffin Tin: Preheat the oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners to prevent sticking and make removal easy.
- Make the Crust: In a small bowl, combine graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Mix until the crumbs are evenly coated. Press about 1 tablespoon of this mixture firmly into the bottom of each muffin liner to form the crust base. Bake the crusts for 5 minutes, then remove from the oven and set aside.
- Prepare the Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy using a hand mixer or stand mixer. Gradually add 1/2 cup sugar and beat until well combined and fluffy.
- Add Eggs and Flavoring: Add the eggs one at a time, beating thoroughly after each addition to ensure a smooth batter. Stir in the vanilla extract and sour cream until the mixture is fully blended and smooth.
- Fill the Muffin Cups: Evenly divide the cheesecake batter among the muffin cups, filling each almost to the top but leaving a small gap for expansion during baking.
- Bake the Mini Cheesecakes: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes, or until the cheesecake centers are just set and no longer jiggly.
- Cool and Chill: Remove the cheesecakes from the oven and allow them to cool in the pan for 10 minutes. Then transfer the mini cheesecakes to a wire rack to cool completely to room temperature.
- Refrigerate: Chill the mini cheesecakes in the refrigerator for at least 2 hours before serving to allow them to firm up properly.
- Add Toppings and Serve: Just before serving, top each mini cheesecake with fresh berries or your choice of fruit toppings such as lemon curd, caramel, or mini chocolate chips for added flavor and decoration.
Notes
- These mini cheesecakes can be made up to 2 days in advance. Store them covered in the refrigerator to maintain freshness.
- For variety, experiment with different toppings like lemon curd, caramel sauce, or mini chocolate chips to customize your dessert.
- Allow cheesecakes to fully chill in the refrigerator for the best texture and taste.
- Be careful not to overbake; the centers should be just set and will firm up during cooling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 13g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 55mg
