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Perfect Mini Cheesecakes Recipe

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These Perfect Mini Cheesecakes are creamy, rich, and individually portioned, making them ideal for sharing or special occasions. Featuring a buttery graham cracker crust and a smooth cream cheese filling infused with lemon and vanilla, these mini cheesecakes are baked to perfection in a muffin tin. Serve chilled with your favorite toppings like fresh fruit, whipped cream, or chocolate drizzle for a delicious and elegant dessert.

Ingredients

Crust

  • 3/4 cup graham cracker crumbs (about 5 rectangle graham crackers, crushed)
  • 2 tablespoons granulated sugar
  • 3 tablespoons butter, melted

Cheesecake Filling

  • 12 ounces full fat cream cheese, softened to room temperature
  • 2/3 cup granulated sugar
  • 1/3 cup sour cream, at room temperature
  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 325°F. Line a 12-cup muffin tin with paper liners and lightly grease the liners with nonstick cooking spray to prevent sticking. Set the tin aside.
  2. Make the Crust: In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and stir until the crumbs are evenly moistened.
  3. Form the Crusts: Spoon about a heaping tablespoon of the crust mixture into each muffin liner. Press the crumbs firmly into an even layer to form the base of each mini cheesecake.
  4. Bake the Crust: Bake the crusts for 6 minutes until they are lightly toasted. Remove from the oven and let them cool completely to ensure a firm base for the filling.
  5. Prepare the Cheesecake Batter: Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar together in a medium bowl until creamy and well combined, about 1 to 2 minutes.
  6. Add Remaining Filling Ingredients: Add sour cream, egg, egg yolk, fresh lemon juice, and vanilla extract. Mix just until all the ingredients are fully incorporated, being careful not to overmix to maintain a smooth texture.
  7. Fill the Muffin Cups: Evenly divide the cheesecake batter over the cooled crusts. The batter will fill the muffin cups nearly to the top but should not overflow.
  8. Bake the Mini Cheesecakes: Bake for 22 to 25 minutes until the cheesecakes are puffed and lightly set around the edges. Remove from the oven and let them cool completely in the pan.
  9. Chill the Cheesecakes: Once cooled, gently remove the mini cheesecakes from the muffin tin and refrigerate them until fully chilled and firm, at least a couple of hours.
  10. Serve and Enjoy: Serve your mini cheesecakes chilled. They pair wonderfully with fresh fruit toppings, whipped cream, a drizzle of chocolate, or simply on their own for an elegant dessert.

Notes

  • You can use a silicone muffin pan or non-stick pans instead of paper liners—just grease well.
  • For alternate pan sizes: This recipe works well with a 6-cup jumbo muffin tin; adjust crust and filling amounts accordingly.
  • Ensure all dairy ingredients are at room temperature to avoid lumps and ensure smooth batter.
  • Do not overmix the batter to prevent cracks and dense texture.
  • Store leftovers covered in the refrigerator for up to 3 days.
  • For a fruit topping, simply add fresh berries or a spoonful of fruit preserves before serving.

Find it online: https://cookedbygrace.com/perfect-mini-cheesecakes-recipe/