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Mini Cheesecakes

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These Mini Cheesecakes feature a creamy filling atop a crisp graham cracker crust, offering perfect portioned bites of sweet and tangy dessert.

Ingredients

Scale
  • 1 cup (120g) graham cracker crumbs
  • 2 tablespoons (25g) granulated sugar
  • 3 tablespoons (43g) unsalted butter, melted
  • 16 ounces (452g) full-fat brick cream cheese, softened
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (60g) full-fat sour cream
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon freshly squeezed lemon juice
  • 2 large eggs

Instructions

  1. Preheat the oven to 350°F (177°C) and line a standard 12-count muffin pan with cupcake liners.
  2. Combine graham cracker crumbs, 2 tablespoons sugar, and melted butter in a medium bowl until sandy. Press into the bottom of each liner.
  3. Bake the crusts for 6 minutes, then set aside while preparing the filling.
  4. Beat the cream cheese and 1/2 cup sugar until smooth, scraping the bowl as needed.
  5. Add the sour cream, lemon juice, and vanilla, mixing until just combined.
  6. Add the eggs one at a time, mixing gently after each addition.
  7. Fill each liner with cheesecake batter, dividing evenly.
  8. Optionally, place a roasting pan with boiling water on the lower rack of the oven.
  9. Bake for about 20 minutes until edges are set and centers jiggle slightly.
  10. Let cool at room temperature for 45 minutes, then refrigerate for at least 2 hours before serving.

Notes

Use room temperature cream cheese and eggs for a smooth filling. These can be paired with savory snacks for a fun contrast.

Nutrition

Keywords: mini cheesecakes, dessert, easy recipes, party food, sweet treats

Find it online: https://swifttasty.com/mini-cheesecakes/