Description
Irresistible Mini Cheesecakes are a dream! Bake creamy, tangy individual treats from scratch. My easy recipe and tips make dessert simple and sweet.
Ingredients
Scale
- Crust Essentials:
- 1 ½ cups graham cracker crumbs (about 10–12 full graham crackers)
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- Creamy Filling Stars:
- 2 (8-ounce) packages full-fat cream cheese, softened to room temperature
- ¾ cup granulated sugar
- ½ cup full-fat sour cream, room temperature
- 2 large eggs, room temperature
- Flavor Boosters:
- 1 teaspoon pure vanilla extract
- 1 teaspoon fresh lemon zest
- Garnish & Finishing Touches:
- Fresh berries (strawberries, raspberries, blueberries), for topping
- Whipped cream, for serving (optional)
Instructions
- Prep Your Muffin Tin:: First things first, get those muffin tins ready! Line a 12-cup muffin tin with paper liners. Honestly, I always forget this step until the batter is mixed, then it’s a scramble. A little non-stick spray inside the liners helps too, for easy removal later. You want everything smooth sailing from the start.
- Whip Up the Crust:: In a medium bowl, combine the graham cracker crumbs, melted butter, and a tablespoon of granulated sugar. Mix it until it looks like wet sand, you know? Press about 1 ½ tablespoons of this mixture firmly into the bottom of each lined muffin cup. I use the back of a spoon, or sometimes even a shot glass, to get it really compact. This is where a sturdy crust for your Irresistible Mini Cheesecakes begins!
- Chill the Crust & Preheat Oven:: Pop that muffin tin into the fridge for about 10-15 minutes while you get the filling going. It helps the crust set. While it’s chilling, preheat your oven to 325°F (160°C). I always set a timer for my preheat because I’m notorious for getting distracted and then realizing the oven has been hot for ages!
- Create the Creamy Filling:: In a large mixing bowl, beat the softened cream cheese with the remaining sugar until it’s super smooth and fluffy, no lumps allowed! Then, beat in the sour cream, lemon zest, and vanilla extract. This is where the magic happens for your Irresistible Mini Cheesecakes; the scent of vanilla and lemon starts filling the air. Scrape down the sides of the bowl often, you want everything incorporated.
- Add Eggs Gently:: Now, add the eggs, one at a time, mixing on low speed just until combined after each addition. This is crucial! Overmixing the eggs can incorporate too much air, which can lead to cracks in your Irresistible Mini Cheesecakes. I learned this the hard way, with many sad, cracked cheesecakes. Just enough to blend, no more, no less.
- Bake Your Beauties:: Pour the creamy filling over the chilled crusts, filling each cup about two-thirds full. Bake for 18-22 minutes, or until the edges are set and the centers have just a slight wobble. Don’t overbake! They’ll firm up as they cool. When they’re done, turn off the oven, crack the door, and let them cool in there for about 15 minutes before taking them out. This prevents drastic temperature changes and helps avoid cracks. Then, cool completely on a wire rack before chilling.