If you’re looking for a delicious dessert that impresses without requiring hours in the kitchen, look no further than this mini cheesecake recipe. These bite-sized treats are perfect for parties, gatherings, or simply enjoying at home. Easy to make and customizable, mini cheesecakes are sure to become a favorite in your dessert repertoire.

Why Choose Mini Cheesecakes?

Mini cheesecakes offer the rich, creamy texture of traditional cheesecake but in a convenient size. They are ideal for portion control, allowing everyone to indulge without the guilt of a large slice. Plus, their charming presentation makes them a hit at any event!

Ingredients

Before we dive into the recipe, here’s a quick overview of what you’ll need:

• For the Crust:
  • 1 cup graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted
• For the Cheesecake Filling:
  • 16 oz cream cheese, softened
  • 1/2 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
• Optional Toppings:
  • Fresh fruit (strawberries, blueberries)
  • Chocolate sauce
  • Caramel drizzle

Step-by-Step Instructions

Step 1: Preheat the Oven

Start by preheating your oven to 325°F (160°C). This ensures even baking for your mini cheesecakes.

Step 2: Make the Crust

1. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
2. Line a muffin tin with paper liners. Press about 1 tablespoon of the crumb mixture into the bottom of each liner to form the crust. Bake for 5-7 minutes until lightly golden. Remove from the oven and let cool.

Step 3: Prepare the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese and sugar until smooth.
2. Add the eggs one at a time, mixing well after each addition.
3. Stir in the vanilla extract and sour cream until combined.

Step 4: Assemble the Mini Cheesecakes

1. Pour the cheesecake filling over the cooled crusts, filling each liner about 3/4 full.
2. Bake in the preheated oven for 15-20 minutes, or until the centers are set but still slightly jiggly.
3. Turn off the oven and let the cheesecakes cool in the oven with the door slightly ajar for about 1 hour. This helps prevent cracking.

Step 5: Chill and Serve

Once cooled, refrigerate the mini cheesecakes for at least 4 hours, or overnight for best results. Before serving, add your favorite toppings such as fresh fruit or a drizzle of chocolate.

Tips for the Best Mini Cheesecakes

• Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature for a smooth filling.
• Don’t Overmix: Overmixing can incorporate too much air, leading to cracks.
• Customize: Feel free to experiment with flavors by adding lemon zest, chocolate, or pumpkin puree to the filling.

Conclusion

These mini cheesecakes are not only easy to make but also a delightful treat that everyone will love. Perfect for any occasion, they are a versatile dessert that can be tailored to your taste. Try this mini cheesecake recipe today, and watch them disappear!

Ingredients

• For the Crust:
  • 1 cup graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted
• For the Cheesecake Filling:
  • 16 oz cream cheese, softened
  • 1/2 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
• Optional Toppings:
  • Fresh fruit (strawberries, blueberries)
  • Chocolate sauce
  • Caramel drizzle

Enjoy your mini cheesecakes, and don’t forget to share this recipe with friends and family!