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Mini Cheesecakes
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Prep Time:
20 minutes
Cook Time:
28 minutes
Total Time:
228 minutes
Mini cheesecakes, the portable twist on the classic dessert, without the fuss of a water bath. Perfect for sharing and storing!
Ingredients:
  • For the crust
  • 3 1/2 ounces (100g) graham crackers (about 6 whole crackers)
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1 1/2 tablespoons (20g) unsalted butter, melted
  • For the filling
  • 10 1/2 ounces (300g) cream cheese, at room temperature
  • 1/2 cup (100g) sugar
  • 1 tablespoon flour
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 large eggs, at room temperature
  • 3 1/2 ounces (100g) sour cream (about heaping 1/3 cup), at room temperature
  • Optional Toppings
  • Fresh berries
  • Raspberry sauce or jam
  • Whipped cream
Instructions:
  • "Get your oven nice and toasty at 350°F."
  • For the crust: Blend graham crackers in a food processor until finely ground. Add sugar, salt, and melted butter. Pulse until clumps form, about 20 seconds.
  • Prepare and bake the crust: Line a standard muffin pan with paper liners. Divide the crust mixture evenly among the 12 liners using a tablespoon. Press the crust into the bottom of the liners using a cup, glass, or the back of a spoon. Bake until the edges start to brown, approximately 8 minutes. Cool the muffin pan on a wire rack before reducing the oven temperature to 325°F.
  • Prepare the filling: In the bowl of an electric mixer with the paddle attachment, combine cream cheese until smooth (about 30 seconds). Add sugar and flour, mix on low speed until smooth (about 1 minute), then add salt, vanilla, and eggs one at a time, mixing for 30 seconds after each addition. Finally, add sour cream and mix until just incorporated.
  • Prepare and bake the mini cheesecakes: Ensure the crust and baking tin are at room temperature. Spoon the filling evenly into each muffin liner using a quarter-cup measure. Lightly tap the muffin tin on the counter to remove any air bubbles. Bake for 16 to 20 minutes until the edges are set but the center slightly jiggles. After baking, let the cheesecakes cool in the oven with the door ajar for 20 minutes.
  • Allow the tin to cool outside the oven on a wire rack until it reaches room temperature. Remove the mini cheesecakes from the muffin tin by pulling them out with the liners. Place them on a plate or baking sheet, cover loosely with plastic wrap or foil, and refrigerate for a minimum of 2 hours before serving.
  • Serve: Remove the liners, if preferred, and plate the mini cheesecakes. Enjoy them as is or add your favorite topping. Store any leftovers in an airtight container in the fridge for up to 5 days or freeze in a freezer bag for up to 3 months. Thaw frozen cheesecakes in the fridge overnight before serving. If you loved the recipe, please leave us a review below!

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