Mini Cheesecake Recipe
Make Mini Cheesecake Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crust
Filling
Topping (optional)
Method
Crust Preparation
- 1
Preheat the Oven
Preheat your oven to 325°F (160°C).
- 2
Combine Crust Ingredients
In a medium bowl, combine 1.5 cups of graham cracker crumbs, 0.25 cups of granulated sugar, and 0.5 cups of melted unsalted butter. Mix until well combined.
- 3
Form the Crust
Press the mixture evenly into the bottom of a 12-cup muffin tin or mini cheesecake pan to form the crust.
- 4
Bake the Crust
Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Remove from the oven and let cool while you prepare the filling.
Filling Preparation
- 5
Mix Cream Cheese
In a large mixing bowl, beat 16 oz of softened cream cheese with an electric mixer on medium speed until smooth and creamy.
- 6
Add Sugar and Sour Cream
Add 0.5 cups of granulated sugar, 0.5 cups of sour cream, and 1 tsp of vanilla extract to the cream cheese. Mix until fully combined and smooth.
- 7
Incorporate Eggs
Add 2 large eggs one at a time, mixing on low speed until just combined after each addition. Do not overmix.
- 8
Fill the Crusts
Pour the cheesecake filling evenly over the cooled crusts in the muffin tin.
Baking and Cooling
- 9
Bake the Cheesecakes
Bake in the oven for 18-20 minutes or until the edges are set and the centers are slightly jiggly.
- 10
Cool Down
Turn off the oven, crack the door open, and let the cheesecakes cool in the oven for 1 hour to prevent cracking.
- 11
Chill the Cheesecakes
Remove the cheesecakes from the oven and refrigerate for at least 4 hours, preferably overnight, before serving.
Serving
- 12
Add Toppings
Before serving, top each mini cheesecake with fresh berries and a dollop of whipped cream if desired.
- 13
Serve
Carefully remove the mini cheesecakes from the muffin tin and serve chilled.