Mini Cheesecake
They're the adorable version of your favorite cheesecake, serving up that same heavenly taste in perfectly portioned packages. And guess what? You can get just as wild with the toppings as you would with any regular cheesecake!
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Servings: 10
Calories: 492kcal
Ingredients
Graham Cracker Crust
- 1 cup graham cracker crumbs (or about 6 full-sheet graham crackers)
- 2 tbsp melted unsalted butter
- 1 tbsp granulated sugar
Cheesecake
- 8 ounces softened, full-fat brick cream cheese, room temperature
- ¼ cup granulated sugar
- ⅓ cup full-fat sour cream, room temperature
- 1 tsp pure vanilla extract
- 1 egg, room temperature
- optional 1 ½ tsp fresh lemon juice
Instructions
- Preheat your oven to 350°F (or 177°C), line a muffin pan with 10 liners, or grease it directly with non-stick spray or butter. Make the crust mixture and press it firmly into each of the liners. Pre-bake in about 5 minutes.
- Cream your cream cheese with sugar using a mixer. Add sour cream, lemon juice, vanilla extract, and egg, mixing at medium speed until fully combined.
- Divide that batter evenly among the liners, filling each about three-quarters full.
- Bake the mini cheesecakes for 18 to 20 minutes until the edges settle and the center parts have only a slight jiggle.
- Let the cheesecakes cool on a rack for half an hour at room temperature, then transfer them to the fridge to chill for 2 hours (or overnight for best results). Don't worry if they sink a bit in the center.
- Before serving, add your desired toppings, such as fresh fruit, chocolate drizzle, or whipped cream. Enjoy!
Notes
- Have no graham crackers? You can create a biscuit crust by mixing 1 cup of biscuit crumbs, 30g melted butter, and 2 tbsp sugar. Press this mixture into your liners before pre-baking.
- Refrigerate your mini cheesecakes in an airtight container for 4 days, and don't leave them at room temp for over 2 hours at a time.
- To freeze your cheesecakes, flash-freeze those on the baking sheet. Next, transfer them to a freezer container and remove excess air. Wrap in foil or plastic wrap and freeze for two months. Thaw overnight in the refrigerator before serving.
- For added flavor, experiment with various toppings like whipped cream, chocolate ganache, salted caramel, blueberry sauce, dulce de leche, lemon curd, or strawberry buttercream.
Nutrition
Calories: 492kcal | Carbohydrates: 10.2g | Protein: 7.9g | Fat: 46.2g | Saturated Fat: 28.5g | Cholesterol: 169mg | Sodium: 306mg | Potassium: 124mg | Fiber: 0.4g | Sugar: 4.5g | Calcium: 78mg | Iron: 1mg
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