Mini Cheesecakes Recipe
The origins of cheesecake date back to ancient Greece, where it was served to athletes during the first Olympic Games. The Romans later spread the recipe across Europe, and it evolved over centuries.
Equipment
- 12-cup muffin tin
- Paper or silicone muffin liners
- Mixing bowls
- Electric mixer or hand whisk
- Spatula
- Measuring cups and spoons
Ingredients
For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1 tablespoon all-purpose flour
Optional Toppings:
- Fresh berries (strawberries, blueberries, raspberries)
- Chocolate ganache
- Caramel sauce
- Whipped cream
Instructions
- Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with paper or silicone liners.
- In a mixing bowl, combine the graham cracker crumbs and 2 tablespoons of sugar.
- Add the melted butter and stir until the mixture resembles wet sand.
- Spoon about 1 tablespoon of the crust mixture into each muffin liner and press it down firmly using the back of a spoon or your fingers.
- Bake the crusts for 5 minutes, then remove them from the oven and set them aside to cool.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add in the sugar, mixing well until fully incorporated.
- Add the eggs, one at a time, mixing on low speed after each addition.
- Mix in the vanilla extract, sour cream, and flour until the batter is smooth and lump-free.
- Spoon the cheesecake batter over the pre-baked crusts, filling each muffin cup almost to the top.
- Tap the muffin tin gently on the counter to remove any air bubbles.
- Bake in the preheated oven for 15-18 minutes, or until the centers are set and the tops are slightly puffed.
- Avoid overbaking; the cheesecakes should still have a slight jiggle in the center when done.
- Remove the muffin tin from the oven and allow the cheesecakes to cool in the pan for about 30 minutes.
- Transfer the cheesecakes to the refrigerator to chill for at least 2 hours or overnight for best results.
- Once the cheesecakes are fully chilled, remove them from the liners and add your favorite toppings, such as fresh berries, chocolate ganache, or caramel sauce.
- Serve and enjoy your delicious mini cheesecakes!