Mini Cheesecakes with Graham Cracker Crust Recipe
These Mini Cheesecakes are creamy, rich, and perfectly portioned for a delightful dessert. With a buttery graham cracker crust and a smooth cream cheese filling enhanced by sour cream, vanilla, and lemon juice, they are baked to a delicate set with a slightly jiggle in the center for creaminess. The recipe includes an optional water bath technique to prevent cracking and sinking, ensures a tender texture, and can be garnished with whipped cream and fresh berries for an elegant finish.
- Prep Time: 20 minutes
- Cook Time: 26 minutes
- Total Time: 3 hours 15 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Crust
- 1 cup (120g) graham cracker crumbs (about 8 full sheet graham crackers)
- 2 Tablespoons (25g) granulated sugar
- 3 Tablespoons (43g) unsalted butter, melted
Filling
- 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
Toppings (optional)
- Whipped cream (piped or spread)
- Fresh berries
- Mint leaves
Instructions
- Preheat oven and prepare pans: Preheat your oven to 350°F (177°C) and line a standard 12-count muffin pan with cupcake liners to make the mini cheesecake shells.
- Make the crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until sandy. Firmly press about a heaping tablespoon of this mixture into each liner to form the crust base. Bake the crusts for 6 minutes to set.
- Prepare the filling: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Add sour cream, lemon juice, and vanilla extract, mixing until fully incorporated. With the mixer on medium, add eggs one at a time, mixing just until combined without overbeating to maintain a smooth texture.
- Fill the crusts: Divide the batter evenly among the prepared liners, filling each to the top. It is fine if the crust is still warm from baking.
- Optional water bath setup: Boil enough water to have 1 inch of water in a large metal roasting or baking pan (around 9×13 inches). Place this pan on the bottom rack of the oven and pour in the boiling water to create steam. Immediately place the cheesecakes on the center rack to bake.
- Bake the cheesecakes: Bake until the edges are set but centers still slightly jiggle when you tap the pan, about 20 minutes. The steam from the water bath prevents cracking and sinking of the cheesecakes.
- Cool the cheesecakes: Set the pan on a cooling rack and allow the cheesecakes to cool at room temperature for 45 minutes. Then transfer to the refrigerator to chill for at least 2 hours or up to 24 hours. To speed cooling, place in the freezer for 1 hour. If chilling longer than 2 hours, loosely cover the cheesecakes.
- Decorate and serve: Pipe or spread whipped cream on the mini cheesecakes using a Wilton 1M tip or any preferred method. Garnish with fresh berries, mint, or other desired toppings. Whipped cream decoration can be prepared up to 24 hours ahead.
- Storage: Cover and store leftover cheesecakes in the refrigerator for up to 5 days to maintain freshness.
Notes
- The optional water bath helps prevent sinking and cracking by adding steam without submerging the pan.
- Using room temperature ingredients ensures smooth mixing and better texture.
- Do not overmix the filling after adding eggs to avoid incorporating too much air, which can cause cracks.
- Whipped cream and garnishes can be prepared in advance to save time during serving.
- You can substitute fresh fruit toppings like strawberries, blueberries, or raspberries as desired.
- If you want a quicker chill, freeze the mini cheesecakes for 1 hour instead of refrigerating for 2 hours.
