Description

These mini cheesecakes are a delightful treat featuring a buttery graham cracker crust and a creamy, rich filling flavored with vanilla and lemon. Baked in a muffin tin and optionally steamed using a unique water bath method, these cheesecakes have a smooth texture and a tender crumb, perfect for portion-controlled dessert servings. They can be topped with whipped cream, berries, or mint for a fancy presentation and are great for make-ahead celebrations or everyday indulgence.

Ingredients

Scale

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

Optional Toppings

Whipped cream (piped with Wilton 1M tip recommended)
Fresh berries
Fresh mint leaves

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (177°C) and line a 12-count muffin pan with cupcake liners to ensure easy removal of mini cheesecakes after baking.
Make the Crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter until the mixture is sandy but sticks together. Firmly press about a heaping tablespoon of this mixture into the base of each cupcake liner. 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 cream cheese and sugar on medium-high speed until smooth and creamy, about 2 minutes. Add sour cream, lemon juice, and vanilla extract and mix until fully combined. On medium speed, add eggs one at a time, beating just until incorporated without overmixing.
Fill the Liners: Divide the cream cheese mixture evenly among the crust-lined cupcake liners, filling them all the way to the top. It’s fine if the crust is still warm from baking.
Set Up Optional Water Bath: For a creamier texture and to prevent sinking, boil water and pour approximately 1 inch of boiling water into a large metal baking or roasting pan placed on the oven’s bottom rack. Place the muffin pan with cheesecakes on the center rack above the water pan, closing the oven quickly to trap steam inside.
Bake the Cheesecakes: Bake for about 20 minutes until the edges are set and centers slightly jiggle when tapped. This gentle baking helps achieve the perfect creamy texture without cracking.
Cool and Chill: Let the cheesecakes cool in the pan at room temperature for 45 minutes. Then transfer them to the refrigerator to chill for at least 2 hours or up to 24 hours. For quicker chilling, freeze for 1 hour. Loosely cover if chilling beyond 2 hours to prevent drying.
Top and Serve: Pipe whipped cream using a Wilton 1M tip or spread it on top. Garnish with fresh berries and mint as desired. Decorated cheesecakes can be refrigerated up to 24 hours before serving.
Storage: Store any leftovers covered in the refrigerator for up to 5 days to maintain freshness and texture.

Notes

Using a water bath with steaming water below (not directly touching the muffin pan) helps prevent cracking and sinking by adding oven humidity.
Cupcake liners make it easier to remove mini cheesecakes and reduce stickiness.
Do not overmix the batter after adding eggs to avoid incorporating too much air, which can cause cracking or sinking.
Room temperature ingredients blend more smoothly and help with even baking.
Optional toppings like whipped cream, berries, and mint add both flavor and visual appeal.
These mini cheesecakes can be made ahead and stored chilled or frozen for convenience.

Prep Time: 20 minutes
Cook Time: 26 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: mini cheesecakes, graham cracker crust, creamy cheesecake, mini desserts, baked cheesecake, party desserts, individual cheesecakes