Description
Delight in these delicious Mini Cheesecakes featuring a buttery graham cracker crust and a creamy, smooth cheesecake filling. Perfectly portioned in muffin cups, these cheesecakes are baked to a silky texture with just a slight jiggle in the center to prevent cracking. Chill them to set perfectly and serve with your favorite toppings like salted caramel or strawberry sauce for an irresistible treat.
Ingredients
Crust
- 1 cup (114g) finely crushed graham crackers (from about 7 full size sheets)
- 1 1/2 Tbsp (19g) granulated sugar
- 3 Tbsp (38g) butter, melted
Filling
- 16 oz cream cheese, well softened
- 3/4 cup (150g) granulated sugar
- 1 1/2 Tbsp (12g) all-purpose flour
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup (58g) sour cream
- 1/4 cup heavy cream
Toppings (optional)
- Salted Caramel Sauce
- Strawberry Sauce
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a mixing bowl, whisk together the crushed graham crackers and 1 1/2 tablespoons of granulated sugar. Add the melted butter and stir until the mixture is evenly coated.
- Form the crusts: Divide the graham cracker mixture evenly among 12 standard-size paper-lined muffin cups, about 2 tablespoons each. Press the mixture firmly into an even layer to form the crust. Bake in the preheated oven for 5 minutes.
- Cool and adjust oven temperature: Remove the crusts from the oven and let them cool while preparing the filling. Reduce the oven temperature to 325°F (163°C).
- Make the filling base: In a small bowl, whisk together 3/4 cup granulated sugar and 1 1/2 tablespoons flour until well combined. In a separate large bowl, add the softened cream cheese, then pour the sugar and flour mixture over it. Using a mixer, blend on low speed until smooth.
- Add eggs and flavorings: Add the eggs one at a time, blending on low speed and scraping down the sides and bottom of the bowl after each addition, mixing just until combined. Then, mix in the vanilla extract, sour cream, and heavy cream, blending until just combined.
- Remove air bubbles and fill cups: Tap the mixing bowl against the countertop about 30 times to release air bubbles. Pour the cheesecake filling evenly among the muffin cups, filling nearly to the top of the liners.
- Bake the cheesecakes: Bake at 325°F (163°C) for 18 to 23 minutes. The centers should barely jiggle when gently shaken. Avoid overbaking; cracks in the tops indicate the cheesecakes are becoming overdone. Remove from the oven and allow to cool for 1 hour.
- Chill before serving: Cover the cheesecakes loosely with plastic wrap and transfer them to the refrigerator. Chill for at least 2 hours to set. Serve chilled topped with a spoonful of salted caramel or strawberry sauce just before serving. Store leftovers in an airtight container in the refrigerator or freeze for longer storage.
Notes
- For the crust, pressing the graham cracker mixture firmly helps ensure a solid base.
- Do not overmix the cheesecake batter to avoid incorporating too much air which can cause cracking.
- Watch the baking time closely; slight jiggle in the center indicates perfect doneness.
- Letting the cheesecakes cool gradually and then chilling helps prevent cracks and improves texture.
- Use toppings like salted caramel sauce or strawberry sauce for added flavor, but add just before serving to maintain texture.
- Leftover cheesecakes can be frozen and thawed in the fridge before serving.
