Mini Cheesecakes Recipe
Make Mini Cheesecakes Recipe in just 4h . 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
- 1
Prepare pan and crumbs
Preheat oven to 325°F (160°C). Line a 12-cup standard muffin tin with paper liners or lightly grease it. Place 1 cup graham cracker crumbs in a medium mixing bowl.
- 2
Mix crumbs
Add 2 teaspoons granulated sugar and a pinch of salt to the crumbs, then pour in 3 tablespoons melted unsalted butter. Stir with a fork until mixture resembles wet sand and holds together when pressed.
- 3
Form crusts
Divide the crumb mixture evenly among the 12 prepared muffin cups (about 1 to 1 1/2 tablespoons per cup). Use the bottom of a small glass or measuring spoon to press crumbs firmly into an even thin disc on the bottom of each cup.
- 4
Bake crusts
Bake the crusts in the preheated oven for 5 minutes to set. Remove from oven and allow to cool while you prepare the filling. Reduce oven temperature to 300°F (150°C) if your oven runs hot.
Filling
- 5
Soften and beat cream cheese
Place 16 oz room-temperature cream cheese in a large mixing bowl. Use an electric mixer on low to medium speed and beat until smooth and free of lumps, about 1 to 2 minutes. Scrape down the bowl once or twice.
- 6
Add sugar and flavorings
Add 2 tablespoons granulated sugar and 1 teaspoon vanilla extract (and 1 teaspoon lemon zest if using). Beat until fully incorporated and smooth, about 30 seconds.
- 7
Add egg and sour cream
Add 1 large egg and 1 tablespoon sour cream. Mix on low speed just until combined — do not overmix. The batter should be smooth and slightly thick.
- 8
Portion filling
Spoon or pipe the filling over the prebaked crusts, filling each cup nearly to the top but leaving a little room for expansion (about 2 tablespoons filling per mini cheesecake). Tap the pan gently on the counter to release any air bubbles.
- 9
Bake filling
Bake at 325°F (160°C) for 14–18 minutes, or until the centers are set but still slightly jiggly. (If you lowered to 300°F after crust step, bake about 16–20 minutes.) Avoid overbaking to keep creamy texture.
- 10
Cool and chill
Remove the tin from the oven and let the mini cheesecakes cool to room temperature on a wire rack, about 30–40 minutes. Once cooled, transfer them (still in liners) to the refrigerator and chill for at least 2 hours, preferably 4 hours, to fully set.
Topping (optional)
- 11
Add toppings
Before serving, top each mini cheesecake with fresh berries or a spoonful of fruit compote (about 1 tablespoon per cheesecake). Lightly dust with powdered sugar if desired.
- 12
Serve
Serve chilled. Store leftover mini cheesecakes covered in the refrigerator for up to 4 days.
