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Mini Cheesecakes

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Warm, creamy, and perfectly portable, these Mini Cheesecakes are the kind of small dessert that always disappears first at a gathering.

Ingredients

Scale
  • 1 cup (120g) graham cracker crumbs
  • 2 tablespoons (25g) granulated sugar
  • 3 tablespoons (43g) unsalted butter, melted
  • 16 ounces (452g) full-fat brick cream cheese, softened
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (60g) full-fat sour cream
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon freshly squeezed lemon juice
  • 2 large eggs

Instructions

  1. Preheat the oven to 350°F (177°C) and line a standard 12-count muffin pan with cupcake liners.
  2. Combine the graham cracker crumbs, 2 tablespoons sugar, and melted butter in a medium bowl until sandy.
  3. Press a heaping tablespoon of the crumb mixture into the bottom of each liner, forming an even layer.
  4. Bake the crusts for 6 minutes to set them, then remove the pan from the oven.
  5. Beat the softened cream cheese with 1/2 cup sugar until smooth and free of lumps.
  6. Mix in the sour cream, lemon juice, and vanilla extract until combined.
  7. Add the eggs one at a time, mixing just until blended.
  8. Divide the batter evenly among the prepared crusts, filling each liner almost to the top.
  9. Place a roasting pan filled with boiling water on the oven’s bottom rack for a humid environment, if desired.
  10. Bake the cheesecakes for about 20 minutes, until the edges are set and the centers jiggle slightly.
  11. Cool the mini cheesecakes at room temperature for 45 minutes, then chill in the refrigerator for at least 2 hours.

Notes

Soften the cream cheese completely to avoid lumps in the filling. Refrigerate leftovers in an airtight container for up to 4 days.

Nutrition

Find it online: https://easydishestomake.com/mini-cheesecakes/