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Easy Mini Cheesecakes Recipe

Easy Mini Cheesecakes Recipe
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★★★★★

4.9 from 20 reviews

These Easy Mini Cheesecakes are a delightful, bite-sized dessert featuring a buttery biscuit crumb crust and a creamy, smooth filling made from full-fat cream cheese and sour cream. Perfect for parties or anytime you crave a rich yet portable treat.

Ingredients

Scale

Crust

  • 1½ cups (150 g) biscuit crumbs (graham crackers or your favorite)
  • ¼ cup (60 g) unsalted butter, melted

Filling

  • 10.5 oz (300 g) full-fat cream cheese, room temperature
  • ½ cup (100 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 1½ tablespoon (14 g) all-purpose flour
  • ¾ cup (185 g) full-fat sour cream, room temperature

Instructions

  1. Prepare Crust: Preheat the oven to 320°F (160°C). Line a 12-cup muffin pan with paper liners. Crush the biscuits into fine crumbs, then combine thoroughly with the melted butter. Press this mixture evenly into the bottom of each lined muffin cup to form the crust.
  2. Make the Filling: Ensure the cream cheese is softened to room temperature for a smooth texture. Beat the cream cheese on low speed until creamy. Gradually add sugar while continuing to mix on low until fully incorporated. Add eggs one at a time, mixing only until just combined to avoid adding air. Then add vanilla extract, lemon juice, and flour; mix just until combined. Finally, fold in the sour cream and mix until smooth and homogenous.
  3. Bake Mini Cheesecakes: Evenly divide the filling among the prepared crusts in the muffin pan. Bake on the lower two-thirds rack in the preheated oven for about 15 minutes, or until the edges are set but the centers jiggle slightly when the pan is shaken gently.
  4. Cool & Chill: Remove the pan from the oven and allow the cheesecakes to cool completely on a wire rack while still in the pan. Once cooled, transfer the cheesecakes to the refrigerator and chill for at least 4 hours, ideally overnight, to fully set and develop a creamy texture.
  5. Serve: After chilling, carefully remove the mini cheesecakes from the muffin pan liners. Serve cold, optionally topped with fresh berries, fruit compote, or whipped cream for added flavor and presentation.

Notes

  • For best results, ensure cream cheese and eggs are at room temperature to prevent lumps and cracking.
  • You can substitute the biscuit crumbs with gluten-free alternatives to make the recipe gluten-free.
  • Avoid overmixing the batter to maintain a dense, creamy texture rather than a fluffy one.
  • Chilling overnight enhances flavor and texture.
  • Add toppings just before serving to keep them fresh and visually appealing.

Nutrition

Keywords: mini cheesecakes, bite-sized dessert, easy cheesecake recipe, creamy cheesecake, graham cracker crust

Find it online: https://cookwithruby.com/easy-mini-cheesecakes-recipe/