Description
Delight in these creamy, individual Mini Cheesecakes featuring a buttery graham cracker crust and rich cream cheese filling, perfect for any occasion. Topped with fresh fruits, whipped cream, or chocolate ganache, these bite-sized treats combine a smooth texture with a tangy finish and indulgent toppings.
Ingredients
Scale
For the Crust
- 1 cup Graham Cracker Crumbs (can be made by crushing whole graham crackers or using store-bought crumbs)
- 1/4 cup Granulated Sugar (sweetens the crust and filling)
- 1/4 cup Unsalted Butter (melted, for binding the crust)
For the Filling
- 16 ounces Cream Cheese (softened, at room temperature)
- 1/2 cup Sour Cream (adds tanginess and creaminess)
- 2 large Eggs (help set the filling)
- 1 teaspoon Vanilla Bean Paste (enhances flavor)
- 1/4 cup Granulated Sugar (additional for filling)
For Topping
- Fresh Fruits (for topping)
- Whipped Cream (for topping)
- Chocolate Ganache (for topping)
Instructions
- Preheat the Oven: Preheat your oven to 325°F (163°C) to prepare for baking your mini cheesecakes.
- Make the Crust Mixture: In a medium bowl, combine graham cracker crumbs and 1/4 cup granulated sugar. Mix well to evenly distribute the sugar.
- Add Melted Butter: Pour in the melted unsalted butter and mix until the crumbs resemble wet sand, ensuring the mixture holds when pressed.
- Prepare Muffin Tin: Line a muffin tin with paper liners. Press about 1 tablespoon of the crumb mixture firmly into each liner to form the crust base.
- Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy, free of lumps.
- Add Sugar to Filling: Gradually add the remaining 1/4 cup sugar to the cream cheese and mix until fully incorporated, creating a sweet base.
- Incorporate Sour Cream: Add sour cream to the mixture and stir until completely combined to add creaminess and tanginess.
- Add Eggs: Crack eggs one at a time into the mixing bowl, blending on low speed after each addition until just incorporated to avoid overmixing.
- Flavor with Vanilla Bean Paste: Stir in vanilla bean paste thoroughly to infuse the filling with rich vanilla flavor.
- Fill Crusts: Pour the cheesecake filling into each crust-lined muffin cup, filling about three-quarters full to allow space for rising.
- Bake the Cheesecakes: Place the muffin tin in the preheated oven and bake for 20-25 minutes until the edges are set and the centers remain slightly jiggly to ensure creamy texture.
- Cool in Oven: Turn off the oven, crack the door open, and let the cheesecakes cool inside for 30 minutes. This gradual cooling prevents cracking.
- Cool and Chill: Remove from oven and cool completely at room temperature. Then refrigerate for at least 4 hours or overnight to fully set.
- Serve with Toppings: Peel away paper liners and top each mini cheesecake with fresh fruits, whipped cream, or chocolate ganache just before serving for added flavor and presentation.
Notes
- Ensure cream cheese is softened to room temperature for a smooth batter without lumps.
- Do not overmix the filling after adding eggs to prevent cracks and a dense texture.
- Cooling gradually in the oven helps avoid cracks and keeps cheesecakes creamy.
- Refrigerating overnight enhances flavor and texture.
- Toppings are optional and can be customized to your preference.
