Mini Cheesecakes
These mini cheesecakes are a perfectly portioned dessert, with a buttery graham cracker crust and a rich, creamy cheesecake filling. They're easy to make and even easier to serve! Customize them with your favorite fruit toppings.
Yield: 12 mini cheesecakes
Ingredients
Crust:
- 8 full sheets of graham crackers, crushed into fine crumbs
- 2 Tablespoons granulated sugar
- 1/4 teaspoon ground cinnamon
- 4 Tablespoons unsalted butter, melted
Cheesecake Filling:
- 2 (8 oz) blocks cream cheese, softened
- 1/2 cup granulated sugar
- 1/8 teaspoon salt
- 1/3 cup sour cream, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 2 large eggs, room temperature
- fruit pie filling for topping (optional)
Instructions
- Preheat oven to 325°F. Line a 12-cup muffin pan with paper liners.
- Make the Crust: Crush the graham crackers into fine crumbs using a food processor or a rolling pin and freezer bag. In a small bowl, stir together the graham cracker crumbs, sugar, and cinnamon. Add melted butter and mix until well combined.
- Divide the crust mixture evenly between the muffin liners (about 1½ Tablespoons each). Use a spoon to press the crumbs firmly into the bottom of each liner.
- Bake the crusts for 5 minutes. Remove from the oven and set aside to cool while filling is prepared.
- Make the Filling: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Use a rubber spatula to scrape down the sides of the bowl.
- With mixer running on medium speed, sprinkle in sugar and salt. Mix for 2 minutes, until fully combined, stopping to scrape down the bowl halfway through. Scrape down again at completion.
- Add sour cream, vanilla extract, and lemon juice. Mix on medium speed until just combined. Scrape down bowl.
- Reduce mixer to low speed. Add the eggs one at a time, letting the first egg incorporate before adding the next one. Blend just until everything is incorporated and smooth. Do not overmix. Scrape sides and bottom of bowl with rubber spatula to make sure there are no lumps.
- Divide cheesecake filling evenly among the crusts, filling each liner to the top. Bake for 15-20 minutes, or just until cheesecakes are mostly set with a slight jiggle in the center.
- Cool in the pan for 1 hour at room temperature. Cover the pan with plastic wrap or transfer the cheesecakes to an airtight container and refrigerate for at least 4 hours, or overnight, until fully set.
- Top with your favorite fruit pie filling (optional). Serve cheesecakes cold. Enjoy!