Description
These mini cheesecakes are a delightful dessert that offers creamy, rich flavor in perfectly portioned individual servings. Baked in a standard 12-count muffin pan with a buttery graham cracker crust, they are simple to prepare and ideal for parties, gatherings, or whenever you want a sweet treat without overindulging. The recipe includes an optional water bath technique to keep the cheesecakes smooth and prevent cracking, and they can be topped with whipped cream and fresh berries for an elegant finish.
Ingredients
Crust
- 1 cup (120g) graham cracker crumbs (about 8 full sheet graham crackers)
- 2 Tablespoons (25g) granulated sugar
- 3 Tablespoons (43g) unsalted butter, melted
Filling
- 16 ounces (452g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/4 cup (60g) full-fat sour cream, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon freshly squeezed lemon juice
- 2 large eggs, at room temperature
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (177°C) and line a standard 12-count muffin pan with cupcake liners to prevent sticking and make removal easy.
- Make the crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter until the mixture is sandy and well combined. Press about a heaping tablespoon of this crust mixture firmly into each cupcake liner to form the base. Bake the crusts for 6 minutes to set them.
- Prepare the filling: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened cream cheese and sugar on medium-high speed until completely smooth and creamy, about 2 minutes. Add sour cream, lemon juice, and vanilla extract, beating until fully combined. On medium speed, add the eggs one at a time, mixing just until combined after each addition. Avoid over-mixing to keep the texture smooth.
- Optional water bath setup: Boil a sufficient amount of water to fill a large metal baking or roasting pan (such as a 9×13-inch pan) to about 1 inch deep. Place this pan on the bottom oven rack. This will create a steamy environment that helps prevent cracks and excess sinking in the cheesecakes without the water directly touching them.
- Fill and bake: Divide the cheesecake batter evenly among the prepared liners, filling each all the way to the top. Quickly pour the boiling water into the roasting pan on the lower rack, then immediately place the cheesecakes on the center rack. Close the oven to trap steam inside and bake for about 20 minutes until the edges are set but the centers still slightly jiggle when tapped.
- Cool and chill: Remove the cheesecakes from the oven and place the pan on a cooling rack. Let them cool at room temperature for 45 minutes. Then transfer to the refrigerator and chill for at least 2 hours or up to 24 hours. For faster chilling, you can place them in the freezer for 1 hour. If chilling longer than 2 hours, loosely cover the cheesecakes. Note that some sinking may occur as they cool, even with the water bath.
- Decorate and serve: Top the mini cheesecakes with whipped cream piped using a Wilton 1M tip or a knife, then garnish with fresh berries, mint, or other toppings as desired. Whipped cream can be prepared and applied up to 24 hours before serving. Keep decorated cheesecakes refrigerated until serving.
- Store leftovers: Store any leftover cheesecakes covered in the refrigerator for up to 5 days to maintain freshness.
Notes
- For extra mini cheesecakes, use a mini muffin pan and adjust baking time accordingly (usually shorter).
- The optional water bath helps prevent cracks and sinking but can be skipped if desired.
- Use full-fat cream cheese and sour cream for best texture and flavor.
- Room temperature eggs and dairy ingredients blend more smoothly to avoid lumps.
- Decorate cheesecakes with whipped cream, fresh berries, mint leaves, or other favorite toppings.
- Whipped cream can be piped or spread in advance and refrigerated.
- Do not over-mix the batter to prevent incorporating too much air, which can cause cracking.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
