Description
Delightfully creamy mini cheesecakes with a buttery graham cracker crust, perfect for individual servings. These bite-sized treats feature a smooth, tangy filling enhanced with vanilla and sour cream, baked to perfection and chilled for optimal texture and flavor.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
Filling
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup sour cream
- 1 tablespoon all-purpose flour
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (160°C). Line a muffin tin with paper liners or grease it lightly to prevent sticking.
- Make the Crust Mixture: In a mixing bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Stir until the mixture resembles wet sand and is well combined.
- Form the Crusts: Spoon about 1 tablespoon of the crumb mixture into each muffin cup. Press down firmly to create an even crust. Bake for 5 minutes, then remove from the oven and allow to cool.
- Prepare the Cream Cheese Mixture: In a separate bowl, beat softened cream cheese with an electric mixer until creamy and smooth. Gradually add 1/2 cup sugar and continue mixing until fully incorporated.
- Add Flavorings and Eggs: Mix in the vanilla extract well. Add eggs one at a time, mixing thoroughly after each addition to maintain a smooth texture.
- Incorporate Sour Cream and Flour: Add sour cream and all-purpose flour to the mixture. Mix gently until just combined, taking care not to overmix to avoid cracking.
- Fill the Crusts: Evenly pour the cheesecake filling over the cooled crusts, filling each muffin cup about three-quarters full.
- Bake the Cheesecakes: Bake in the preheated oven for 20 minutes, or until the edges appear set but the centers still slightly jiggle when gently shaken.
- Cool Gradually: Turn off the oven, crack the oven door, and let the cheesecakes cool inside for about 30 minutes to prevent cracking on the surface.
- Chill Before Serving: Once cooled, transfer the mini cheesecakes to the refrigerator and chill for at least 2 hours to set fully and enhance flavor before serving.
Notes
- Ensure cream cheese is softened to room temperature for a smooth filling.
- Do not overmix the filling to prevent air bubbles and cracking.
- Press the crust firmly to create a stable base that holds together.
- Chilling the cheesecakes thoroughly improves texture and taste.
- Optional toppings include fresh berries, fruit compote, or a drizzle of chocolate sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake (approx. 80g)
- Calories: 280
- Sugar: 18g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 5g
- Cholesterol: 75mg
Keywords: mini cheesecakes, individual cheesecake, graham cracker crust, creamy cheesecake, baked mini desserts
