Mini Cheesecakes Recipe

Prepare pan and crumbs

Preheat the oven to 325°F (163°C). Line a 12-cup standard muffin tin with paper liners or lightly grease a silicone mini muffin pan. Place gluten-free graham cracker crumbs and granulated sugar in a bowl and stir to combine; add the optional toasted almonds if using.

Form crusts

Pour the melted butter over the crumbs and stir until mixture resembles wet sand and holds together when pressed. Divide the crumb mixture evenly among the 12 wells (about 2 tablespoons per well). Use the back of a spoon or a small measuring cup to firmly press crumbs into an even layer forming a compact base. Bake the crusts for 6–8 minutes until set and slightly golden. Remove from oven and cool while preparing filling. Reduce oven temperature to 300°F (149°C).

Prepare cream cheese

Place the room-temperature cream cheese in a large mixing bowl. Beat with an electric mixer on medium speed until smooth and free of lumps (about 1–2 minutes). Scrape down the bowl as needed.

Add sugar and stabilizer

Add the granulated sugar and cornstarch to the cream cheese and continue beating until combined and smooth, about 30–45 seconds.

Incorporate eggs and flavor

Add the eggs one at a time, mixing on low speed until just combined after each addition. Mix in the vanilla extract and lemon zest (if using). Do not overbeat; keep the mixture silky and avoid adding excess air.

Fold in sour cream

Mix in the sour cream on low speed until homogeneous and smooth. Give a final gentle stir by hand to ensure uniform texture.

Fill crusts and bake

Spoon the filling over the prebaked crusts, filling each cup nearly to the top (about 2 tablespoons of filling per mini cheesecake). Smooth the tops with the back of a spoon. Place the muffin tin on a baking sheet and bake at 300°F (149°C) for 15–18 minutes, or until the centers are set but still slightly jiggly. To minimize cracking, avoid overbaking and do not open the oven during the first 12 minutes.

Cool gradually

Turn off the oven and crack the oven door; let the cheesecakes sit in the warm oven for 30 minutes to cool gradually. This step helps prevent cracks. After 30 minutes, remove from the oven and transfer to a wire rack to cool to room temperature (about 30–45 minutes).

Chill

Once at room temperature, refrigerate the mini cheesecakes (still in the tin) for at least 2 hours, preferably 4 hours or overnight, to fully set and develop flavor.

Unmold and top

When ready to serve, remove the cheesecakes from the muffin tin and peel off liners. Top each mini cheesecake with a spoonful of fresh berries or a small dollop of jam. Add a small swirl of whipped cream if desired and lightly dust with powdered sugar.

Storage

Store leftover mini cheesecakes in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze on a baking sheet until solid, then transfer to a sealed container for up to 1 month; thaw in the refrigerator before serving.