Description

These Mini Cheesecakes are delightful individual-sized treats featuring a buttery graham cracker crust and a creamy, smooth cheesecake filling. Perfectly baked with a slight jiggle in the center, they are ideal for parties or a simple indulgence. Garnish with fresh berries, jam, curd, or melted chocolate for an elegant finish.

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

Batter

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

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

Instructions

Preheat Oven: Preheat the oven to 350°F. Lightly grease a standard muffin pan or line it with baking cups.
Make the Crust: In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and salt until thoroughly mixed.
Form Crust in Pan: Divide the crumb mixture evenly among the prepared wells, pressing the crust firmly into the bottom of each well using about a rounded tablespoon (11g) per well.
Bake Crust: Bake the crust in the oven for 8 to 10 minutes until set and just beginning to brown. Remove from oven, reduce oven temperature to 325°F, and let crusts cool while preparing the batter.
Prepare Batter: Using a stand mixer with a flat beater or an electric mixer, beat cream cheese, sugar, vanilla, and salt at medium speed until smooth (3 to 5 minutes). Avoid overmixing to prevent air bubbles.
Add Sour Cream and Eggs: Stir in sour cream, then add eggs one at a time, mixing gently and scraping down the bowl as needed. Add lemon juice and mix until smooth and well incorporated.
Fill Muffin Wells: Evenly divide about 1/4 cup (64g) of cheesecake batter on top of each cooled crust in the muffin pan.
Bake Mini Cheesecakes: Bake for 15 to 18 minutes until the edges are set but the center has a slight jiggle. An internal temperature of 150°F to 155°F confirms doneness.
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 set completely.
Remove and Garnish: When ready to serve, carefully remove mini cheesecakes from the pan. If no baking cups were used, loosen edges with a spatula before removing. Garnish with fresh berries, jam, curd, or melted chocolate as desired.
Storage: Store leftovers covered in the refrigerator for up to 3 days or freeze for longer storage.

Notes

Be sure all dairy ingredients are at room temperature to avoid lumps in the batter.
Mix the batter at medium speed to prevent incorporating too much air and cracking.
Use a thermometer to check doneness and avoid overbaking, which can dry out the cheesecakes.
Chill cheesecakes thoroughly to achieve proper texture and ease of removal.
For easier removal, line the muffin pan with baking cups.
Leftover mini cheesecakes freeze well; thaw in the refrigerator before serving.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: mini cheesecakes, individual cheesecake, graham cracker crust, creamy cheesecake, easy dessert, party dessert