Assorted Mini Cheesecakes Recipe
Make Assorted Mini Cheesecakes Recipe in just 1h 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crust
Cheesecake Filling
Toppings (Optional)
Method
Crust Preparation
- 1
Preheat Oven
Preheat your oven to 325°F (163°C).
- 2
Mix Crust Ingredients
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are fully coated.
- 3
Prepare Mini Cheesecake Pan
Line a mini cheesecake pan with paper liners or grease it lightly with cooking spray.
- 4
Press Crust Mixture
Evenly distribute the crust mixture into the bottom of each mini cheesecake cup. Use a measuring cup or your fingers to press the mixture down firmly.
Cheesecake Filling Preparation
- 5
Beat Cream Cheese
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- 6
Add Sugar and Vanilla
Gradually add granulated sugar and vanilla extract to the cream cheese, mixing until well combined.
- 7
Incorporate Sour Cream
Add the sour cream to the mixture and beat until smooth.
- 8
Add Eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.
Baking and Cooling
- 9
Fill Cheesecake Cups
Spoon the cheesecake filling into each crust-lined cup, filling them about 3/4 full.
- 10
Bake
Place the mini cheesecake pan in the preheated oven and bake for 18-20 minutes, or until the centers are set but still slightly jiggle.
- 11
Cool Cheesecakes
Remove the cheesecakes from the oven and let them cool in the pan for about 10 minutes. Then transfer them to a wire rack to cool completely.
- 12
Chill
Refrigerate the mini cheesecakes for at least 2 hours before serving to allow them to set.
Serving Suggestions
- 13
Add Toppings
Before serving, top each mini cheesecake with fresh berries, chocolate sauce, or caramel sauce according to your preference.
- 14
Serve
Enjoy your assorted mini cheesecakes chilled!
