why make this recipe
Mini cheesecakes are a delightful twist on the classic dessert. They are easy to make, serve, and enjoy. These small, creamy treats are perfect for parties, gatherings, or just a sweet snack at home. Since they are made in muffin cups, they are portioned perfectly for individual servings, making them a hit with both kids and adults.
how to make Mini Cheesecakes
Ingredients :
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
Directions :
- Preheat oven to 325°F (160°C).
- In a bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press mixture into the bottom of muffin cups.
- In a separate bowl, beat cream cheese until smooth. Gradually add 1/2 cup sugar and mix until combined.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla and sour cream.
- Pour the cream cheese mixture over the crusts in muffin cups.
- Bake for 20-25 minutes or until set.
- Let them cool, then refrigerate before serving. Decorate with your favorite toppings.
how to serve Mini Cheesecakes
Serve mini cheesecakes chilled for the best flavor and texture. You can top them with fresh fruit, chocolate sauce, caramel, or whipped cream. They look lovely on a platter or in individual dessert cups, making them a simple yet elegant dessert choice.
how to store Mini Cheesecakes
Store any leftover mini cheesecakes in an airtight container in the refrigerator. They will stay fresh for about 4-5 days. For longer storage, you can freeze them for up to 2 months. Just ensure they are well-wrapped to prevent freezer burn.
tips to make Mini Cheesecakes
- Make sure the cream cheese is at room temperature for a smooth batter.
- Press the crust down firmly to create a sturdy base.
- Check for doneness by gently shaking the pan. The center should be slightly jiggly but not liquid.
- For a fun twist, mix in chocolate chips or fruit into the cream cheese batter.
variation
You can customize mini cheesecakes in many ways. Try adding lemon zest for a citrusy flavor or chocolate chips for a richer taste. Additionally, you can swap sour cream with Greek yogurt for a tangier profile or use different flavored extracts like almond or lemon.
FAQs
Q: Can I use other types of cookies for the crust?
A: Yes! You can try using Oreo cookies, ginger snaps, or any other favorite cookie to make a unique crust.
Q: Can I make mini cheesecakes without eggs?
A: Yes, you can substitute eggs with unsweetened applesauce or commercial egg replacers to make them egg-free.
Q: How can I make my mini cheesecakes firmer?
A: If you prefer a firmer texture, you can bake them a little longer, but be careful not to overbake. Adding a bit more cream cheese can also help achieve a firmer result.
Mini Cheesecakes
Ingredients
For the crust
- 1 cup graham cracker crumbs
- 1/4 cup sugar for crust
- 1/2 cup unsalted butter, melted
For the filling
- 16 oz cream cheese, softened
- 1/2 cup sugar for filling
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
Instructions
Preparation
- Preheat oven to 325°F (160°C).
- In a bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press mixture into the bottom of muffin cups.
Making the Filling
- In a separate bowl, beat cream cheese until smooth. Gradually add 1/2 cup sugar and mix until combined.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla and sour cream.
- Pour the cream cheese mixture over the crusts in muffin cups.
Baking
- Bake for 20-25 minutes or until set.
- Let them cool, then refrigerate before serving.