Ingredients

3/4 cup (75g) graham cracker crumbs (about 5 whole graham crackers, crushed)

3 tablespoons (42g) unsalted butter, melted

2 tablespoons (25g) granulated sugar

Pinch of table salt

Two 8-ounce packages (454g) cream cheese, at room temperature

3/4 cup (149g) granulated sugar

1 tablespoon (14g) King Arthur Pure Vanilla Extract

1/8 teaspoon table salt

1/4 cup (57g) sour cream, at room temperature

2 large eggs, at room temperature

2 teaspoons lemon juice

Fresh mixed berries, jam or curd of your choice, or melted chocolate, for garnishing

Instructions

Step 1: Preheat the oven to 350°F. Lightly grease a standard muffin pan or line it with baking cups.

Step 2: To make the crust: In a medium bowl, stir together graham cracker crumbs, melted butter, sugar, and a pinch of salt until thoroughly combined.

Step 3: Divide the crumb mixture evenly among the prepared wells—about a rounded tablespoon (11g) per cup. Press firmly into the bottom of each cup to form a crust.

Step 4: Bake crusts for 8 to 10 minutes until set and lightly browned. Remove from oven, reduce temperature to 325°F, and let crusts cool while preparing the batter.

Step 5: To make the batter: Beat cream cheese, sugar, vanilla extract, and salt in a mixer on medium speed until smooth, about 3 to 5 minutes. Avoid high speed to prevent air bubbles.

Step 6: Stir in sour cream. Add eggs one at a time, mixing until smooth after each. Scrape sides of the bowl as needed. Add lemon juice and mix until fully combined.

Step 7: Divide batter evenly over cooled crusts, about 1/4 cup (64g) per cup.

Step 8: Bake for 15 to 18 minutes until edges are set and centers slightly jiggle. Temperature should reach 150°F to 155°F.

Step 9: Cool cheesecakes on a rack for 30 to 45 minutes, then refrigerate uncovered for at least 3 hours or overnight.

Step 10: To serve, remove from pan. If no baking cups were used, loosen edges with a small spatula. Garnish with berries, jam, curd, or melted chocolate as desired.

Tips & Variations

Use a small ice cream scoop or spoon for easy and even batter distribution.

For a gluten-free crust, substitute graham cracker crumbs with crushed gluten-free cookies.

Try different toppings like caramel sauce, toasted nuts, or lemon curd for variety.

Room temperature ingredients help achieve a smoother batter and prevent lumps.

FAQs

Can I make these mini cheesecakes ahead of time?

Yes, they can be prepared a day ahead and refrigerated overnight. This also helps the flavors meld and the texture set perfectly.

What’s the best way to remove the cheesecakes from the pan?

If you used baking cups, the cheesecakes will lift out easily. Without cups, run a small offset spatula around each edge before gently turning the mini cheesecake out of the pan.