Description
Bake deliciously creamy mini cheesecakes in a muffin pan with this easy recipe that yields a dozen individual cheesecakes perfect for portion control. Optional water bath method included for optimal results. Top with whipped cream and berries for a delightful dessert treat.
Ingredients
Crust:
- 1 cup (120g) graham cracker crumbs (about 8 full sheet graham crackers)
- 2 Tablespoons (25g) granulated sugar
- 3 Tablespoons (43g) unsalted butter, melted
Filling:
- 16 ounces (452g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/4 cup (60g) full-fat sour cream, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon freshly squeezed lemon juice
- 2 large eggs, at room temperature
Instructions
- Preheat oven to 350°F (177°C). Line a standard 12-count muffin pan with cupcake liners.
- Make the crust: Combine all of the crust ingredients in a medium bowl. Firmly press into each liner and bake for 6 minutes.
- Make the filling: Beat cream cheese and sugar until smooth. Add sour cream, lemon juice, and vanilla. Beat in eggs. Divide batter among liners.
- Bake until set with a slight jiggle in the center, about 20 minutes.
- Cool for 45 minutes at room temperature, then chill for at least 2 hours.
- Top with whipped cream and garnish as desired. Refrigerate until serving.
Notes
- Prepare ahead up to 2–3 days. Freeze baked cheesecakes for up to 3 months.
- Special tools recommended for ease of preparation.
- Variety of topping suggestions provided for customization.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 280
- Sugar: 15g
- Sodium: 230mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 95mg
