Description

These delightful Mini Cheesecakes offer a creamy, rich dessert in perfectly sized portions. Featuring a buttery graham cracker crust and a smooth, tangy cream cheese filling, these cheesecakes are baked to perfection and chilled for a velvety texture. Perfect as a party treat or a sweet indulgence, they can be garnished with fresh berries, jams, curds, or melted chocolate for extra flavor and visual appeal.

Ingredients

Scale

Crust

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

Filling

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

Garnish (optional)

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

Instructions

Preheat and prep pan: Preheat the oven to 350°F. Lightly grease a standard muffin pan or line with baking cups to prevent sticking.
Make the crust: In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and a pinch of salt. Stir thoroughly until the mixture is well combined and resembles wet sand.
Form crust bases: Divide the crust mixture equally among the muffin pan wells, using about a rounded tablespoon (~11g) per well. Press the crumbs firmly and evenly into the bottom of each well to form the crust base.
Bake crust: Bake the crusts for 8 to 10 minutes, until set and starting to brown. Remove from oven, reduce the temperature to 325°F, and let crusts cool while preparing the filling.
Prepare the filling: In a stand mixer bowl fitted with the flat beater or using a hand mixer, beat cream cheese, sugar, vanilla extract, and salt on medium speed for 3 to 5 minutes until smooth. Avoid high speed to prevent air bubbles.
Add sour cream and eggs: Stir in sour cream by hand. Then add eggs one at a time, mixing after each addition until smooth, scraping bowl sides as needed. Add lemon juice and mix until batter is evenly combined and silky.
Fill crusts with batter: Evenly distribute about 1/4 cup (64g) of batter on top of each cooled crust in the muffin pan.
Bake cheesecakes: Bake at 325°F for 15 to 18 minutes until edges are set and centers have a slight jiggle. Internal temperature should reach 150°F to 155°F.
Cool and chill: Remove from oven and cool on a wire rack for 30 to 45 minutes. Then refrigerate, uncovered, for at least 3 hours or up to overnight to chill and firm up.
Serve: Remove mini cheesecakes from the pan by lifting out if using baking cups; otherwise, loosen edges with an offset spatula before turning out. Garnish as desired with berries, jam, curd, or melted chocolate.
Storage: Store leftovers covered in the refrigerator for up to 3 days or freeze for longer storage.

Notes

Use room temperature cream cheese, eggs, and sour cream for the smoothest batter and even baking.
Press crust firmly to avoid it falling apart when serving.
Be careful not to overmix the filling to prevent cracks or air bubbles.
Monitor baking times closely; overbaking can cause a dry texture.
Keep cheesecakes refrigerated and consume within 3 days for best freshness.
Freezing cheesecakes is possible, but thaw in the refrigerator before serving.

Prep Time: 15 minutes
Cook Time: 28 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: mini cheesecake, graham cracker crust, cream cheese dessert, baked cheesecake, party dessert, individual cheesecakes