why make this recipe
Mini cheesecakes are a delightful treat that anyone can enjoy. They are easy to make and perfect for parties, family gatherings, or just a sweet snack at home. These little desserts capture the creamy richness of traditional cheesecake in a convenient size. You can customize them with your favorite toppings, making each mini cheesecake unique. Whether you love fruit, chocolate, or caramel, there is a topping for everyone!
how to make Mini Cheesecakes
Ingredients :
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1/2 tsp vanilla extract
- 2 large eggs
- 1/2 cup sour cream
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
- Toppings of your choice (e.g., fruit, chocolate, caramel)
Directions :
- Preheat the oven to 325°F (163°C).
- In a medium bowl, mix graham cracker crumbs and melted butter until combined. Press the mixture into the bottom of each mini cheesecake cup.
- In a large bowl, beat the softened cream cheese until smooth. Add sugar and vanilla, mixing until well incorporated.
- Add eggs one at a time, blending well after each. Stir in sour cream until smooth.
- Pour the cheesecake batter over the crust in the mini cups.
- Bake for 15-18 minutes or until the edges are set but the centers are still slightly jiggly.
- Let cool completely, then refrigerate for at least 2 hours.
- Serve topped with your favorite toppings.
how to serve Mini Cheesecakes
Mini cheesecakes can be served in their cups right out of the refrigerator. They are perfect for individual servings, making them a great choice for parties. Just add the toppings you like before serving. Fresh fruits like strawberries or blueberries, chocolate drizzle, or a sprinkle of caramel sauce can elevate the flavor and appearance.
how to store Mini Cheesecakes
These mini cheesecakes store well in the refrigerator. Keep them covered in an airtight container to maintain freshness. They can last for about 3-5 days. If you want to keep them longer, they can be frozen for up to 3 months. Just make sure to wrap them well before freezing.
tips to make Mini Cheesecakes
- Make sure the cream cheese is softened for easier mixing.
- Use paper liners for the mini cheesecake cups for easy removal.
- Don’t overmix the batter after adding the eggs to prevent cracks.
- Allow them to cool completely before refrigerating to get the best texture.
variation
You can easily change up the flavors. Try adding melted chocolate to the batter for chocolate cheesecakes, or mix in some lemon zest for a citrus twist. You can also make a swirled version by adding fruit puree into the batter before baking.
FAQs
Can I use low-fat cream cheese?
Yes, low-fat cream cheese works fine, but the texture may be slightly different.
What if I don’t have mini cheesecake cups?
You can use a muffin tin with paper liners as an alternative.
Can I make these ahead of time?
Absolutely! They are great for making ahead. Just store them in the fridge until you’re ready to serve.
Mini Cheesecakes
Ingredients
Crust
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
Cheesecake Filling
- 8 oz cream cheese, softened Make sure it's softened for easier mixing.
- 1/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup sour cream
Toppings
- Toppings of your choice (e.g., fruit, chocolate, caramel) Customize with your favorites.
Method
Preparation
- Preheat the oven to 325°F (163°C).
- In a medium bowl, mix graham cracker crumbs and melted butter until combined. Press the mixture into the bottom of each mini cheesecake cup.
- In a large bowl, beat the softened cream cheese until smooth. Add sugar and vanilla, mixing until well incorporated.
- Add eggs one at a time, blending well after each. Stir in sour cream until smooth.
Baking
- Pour the cheesecake batter over the crust in the mini cups.
- Bake for 15-18 minutes or until the edges are set but the centers are still slightly jiggly.
- Let cool completely, then refrigerate for at least 2 hours.
Serving
- Serve topped with your favorite toppings.