Cheesecake Littles Recipe
Make Cheesecake Littles 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
Prepare pan
Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners or grease well. If using silicone liners, still grease lightly.
Make crumbs
Combine 1.5 cups graham cracker crumbs, 2 tbsp granulated sugar and a pinch of salt in a bowl. Stir to combine.
Add butter and press
Pour in 6 tbsp melted butter and mix until crumbs are evenly moistened and hold together when pressed. Divide crumb mixture evenly among 12 cups (about 2 tbsp per cup). Press firmly into the bottom (and slightly up the sides, if desired) to form a compact base.
Bake crust: Bake crusts for 6–8 minutes until set and fragrant. Remove from oven and let cool while making the filling. Reduce oven temperature to 300°F (150°C) if you prefer very gentle baking for the filling.
Filling
Soften and beat cream cheese
Place 16 oz room-temperature cream cheese in a large mixing bowl. Using a hand mixer or stand mixer on low, beat until smooth and lump-free, about 1–2 minutes. Scrape down the bowl.
Add sugar and flavor
Add 2 tbsp granulated sugar, 1 tsp vanilla extract, 1 tsp lemon zest (if using) and a pinch of salt. Beat on low until combined and smooth, about 30–45 seconds.
Fold in sour cream
Fold in 1/2 cup sour cream by hand or mix briefly on low until uniform. The final batter should be silky and pourable but not thin.
Fill crusts: Spoon or pipe the filling over the prepared crusts, filling each cup about 3/4 full (roughly 2–3 tbsp each). Tap the pan gently on the counter to release air bubbles and smooth the tops.
Bake: Bake at 325°F (160°C) for 12–16 minutes, until edges are set and centers still slightly wobbly. If you reduced oven to 300°F earlier, bake 14–18 minutes. Avoid browning.
Cool: Turn off the oven, open the door slightly and let the muffins sit in the warm oven for 30 minutes to cool slowly (this helps prevent cracking). Then remove to a wire rack and cool to room temperature.
Chill: Once at room temperature, refrigerate the cheesecake littles for at least 2 hours (preferably 4 hours or overnight) to set fully.
Topping (optional)
Make sour cream topping
Mix 1/2 cup sour cream with 1 tbsp powdered sugar until smooth. Chill until ready to use.
Top and serve
When ready to serve, dollop about 1 tsp of the sour cream topping on each cheesecake little and finish with fresh berries or 1/2–1 tsp jam on top. Serve chilled.