Description
Delight in these Miniature Baked Cheesecakes, perfect individual treats combining a buttery graham cracker crust with a creamy, smooth cheesecake filling. Easy to make and customizable with various toppings, these cheesecakes are a charming dessert for any occasion.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
Filling
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- Pinch of salt
Optional Toppings
- Fresh fruit
- Fruit compote
- Whipped cream
- Chocolate drizzle
Instructions
- Prepare the crust: Preheat the oven to 325°F and line a 12-cup muffin tin with paper liners. In a small bowl, combine the graham cracker crumbs, 2 tablespoons of sugar, and melted butter, stirring until evenly moistened. Press about 1 tablespoon of this mixture into the bottom of each muffin liner to form the crust. Bake for 5 minutes, then remove from the oven to cool slightly.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese and 1/2 cup sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, sour cream, and a pinch of salt until fully combined.
- Fill the molds: Divide the cheesecake filling evenly among the muffin cups, filling each about 3/4 full.
- Bake the mini cheesecakes: Bake for 16 to 18 minutes, or until the centers are just set and slightly jiggly. Remove the pan from the oven and allow cheesecakes to cool in the pan for 15 minutes.
- Cool and chill: Transfer the mini cheesecakes to a wire rack to cool completely. Refrigerate for at least 2 hours before serving.
- Add toppings and serve: Just before serving, top with your choice of fresh fruit, fruit compote, whipped cream, or a drizzle of chocolate for added flavor and presentation.
Notes
- These mini cheesecakes can be made up to 2 days in advance and stored in the refrigerator.
- For variety, use flavored extracts such as almond or lemon instead of vanilla.
- Swirl in fruit preserves or jam into the filling before baking to add fruity flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 12g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg
