Mini Cheesecakes Recipe
Make Mini Cheesecakes Recipe in just 5h . 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 (162°C). Line a standard 12-cup muffin tin with paper liners or lightly grease each cup. Place 1.5 cups graham cracker crumbs and 2 tablespoons granulated sugar in a medium bowl and stir to combine.
- 2
Add butter and press
Melt 6 tablespoons unsalted butter and add to the crumbs with a pinch of salt. Stir until evenly moistened. Divide about 1 to 1 1/2 tablespoons of the crumb mixture into each muffin cup, then press firmly into an even layer across the bottom using the back of a spoon or the bottom of a small glass to create compact crusts. Bake crusts for 5 minutes, then remove and let cool slightly while preparing filling.
Filling
- 3
Bring cream cheese to room temperature
Ensure 16 oz of cream cheese is fully softened (leave at room temperature at least 30–60 minutes or microwave in 5-second bursts if short on time). Softened cream cheese yields a smooth filling with fewer lumps.
- 4
Beat cream cheese and sugar
In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese with 2 tablespoons granulated sugar (note: total sugar in filling is 2 tbsp; if you prefer slightly sweeter mini cheesecakes, add up to 2 tbsp more) on medium speed until smooth and no lumps remain, about 1–2 minutes. Scrape down the bowl as needed.
- 5
Add eggs and flavorings
Add 2 large eggs one at a time, mixing on low speed after each addition just until combined. Mix in 1/2 cup sour cream, 1 teaspoon vanilla extract, 1 tablespoon all-purpose flour, 1 teaspoon lemon zest (optional), and 1/4 teaspoon salt. Mix on low speed until everything is evenly incorporated; do not overmix (overmixing can incorporate air and cause cracks).
- 6
Fill the cups
Spoon or pipe the filling over the pre-baked crusts, filling each cup nearly to the top (about 2 tablespoons filling per cup). Tap the pan gently on the counter to release any large air bubbles. If you have any large bubbles, pop them with a toothpick.
- 7
Bake
Bake at 325°F (162°C) for 15–18 minutes, until the edges are set and the center is slightly jiggly (it will continue to set while cooling). Avoid overbaking to keep a creamy texture.
- 8
Cool and chill
Remove the pan from the oven and let the mini cheesecakes cool on a wire rack for 30 minutes to come to near room temperature. Then transfer the cheesecakes (still in liners) to the refrigerator and chill for at least 2 hours, preferably 4 hours or overnight, to firm up and develop flavor.
Topping (optional)
- 9
Prepare toppings
If using fresh berries, rinse and dry them, hull strawberries and slice if desired. Warm 1/4 cup berry jam or fruit sauce briefly in the microwave (10–15 seconds) or in a small saucepan to loosen it for drizzling.
- 10
Assemble and serve
When ready to serve, remove paper liners (if used) or serve with liners on. Spoon a small amount of warm jam over each mini cheesecake and top with fresh berries. Dust lightly with powdered sugar if desired. Serve chilled. Store leftovers covered in the refrigerator for up to 4 days.