Enjoy the lusciousness of a classic cheesecake in a bite-sized treat! These mini cheesecakes feature a sweet graham cracker crust and a velvety, rich filling. They’re perfect for parties, picnics, or whenever you want a little indulgence.
Ingredients:
For the Graham Cracker Crust:
- 9 graham cracker sheets, finely crushed
- 3 Tbs sugar
- 4 Tbs unsalted butter, melted
For the Cheesecake Filling:
- 2 cups block cream cheese, room temperature
- ½ cup sugar
- ½ cup sour cream, room temperature
- 1 tsp vanilla extract
- 2 eggs, room temperature
Instructions:
Preparing the Graham Cracker Crust:
- Preparation: Begin by preheating the oven to 350° F. Prepare a muffin tin by lining it with paper liners.
- Mix Crumbs & Sugar: In a medium mixing bowl, combine your finely crushed graham cracker crumbs and sugar.
- Add Butter: Pour the melted butter into the crumbs and sugar mixture. Stir until the butter is fully absorbed and the mixture resembles wet sand.
- Form the Crust: Equally distribute the graham cracker mixture among the lined muffin cups. Firmly press the mixture down using the flat bottom of a glass or simply your fingers to create the crust.
- Bake: Place the crust in the preheated oven and bake for 6-7 minutes or until it turns a golden color and you can smell its sweet aroma. After baking, set the crust aside to cool. Adjust your oven’s temperature setting to 325° F.
Preparing the Cheesecake Filling: 6. Cream Cheese & Sugar: Using a stand mixer (or a hand mixer), beat together the cream cheese and sugar. The result should be a light and fluffy texture after about 2 minutes of beating.
- Add Ingredients: Incorporate the sour cream and vanilla extract, mixing until combined. Add eggs, one at a time, mixing thoroughly after each addition. Remember to scrape the sides and bottom of the bowl to ensure a smooth, even mixture.
- Fill the Cups: Carefully spoon or pour the cheesecake filling into each prepared muffin cup with a graham cracker crust. The cups should be about three-quarters full.
- Bake: Before placing the muffin tin in the oven, gently tap it on the counter. This helps release any air bubbles. Bake the mini cheesecakes in the 325° F oven for 18-20 minutes. The tops should appear set when done.
- Cooling Process: After baking, turn off the oven and slightly open the oven door. Allow the cheesecakes to cool inside the oven for another 20 minutes. After this, remove them from the oven and let them cool to room temperature.
- Chill: Once at room temperature, carefully transfer the mini cheesecakes from the muffin tin to an airtight container. Refrigerate them for at least 4 hours.
Serve: When ready to serve, take out the chilled mini cheesecakes. They pair beautifully with strawberry sauce, fresh strawberries, or a dollop of whipped cream. Enjoy your delicious bite-sized treat!
