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Mini Cheesecakes

Mini Cheesecakes topped with blueberries, raspberries, blackberries, and strawberries
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Delightful mini cheesecakes are easy to make, perfect for gatherings, and customizable for any occasion.

Ingredients

Scale
  • 1 cup (120g) graham cracker crumbs (about 8 full sheet graham crackers)
  • 2 Tablespoons (25g) granulated sugar
  • 3 Tablespoons (43g) unsalted butter, melted
  • 16 ounces (452g) full-fat brick cream cheese, softened
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (60g) full-fat sour cream, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon freshly squeezed lemon juice
  • 2 large eggs, at room temperature

Instructions

  1. Preheat your oven to 350°F (177°C) and line a standard 12-count muffin pan with cupcake liners.
  2. Combine the graham cracker crumbs, 2 tablespoons of sugar, and melted butter in a medium bowl. Press the mixture into each liner and bake for 6 minutes.
  3. Beat the cream cheese and remaining sugar in a large bowl until smooth and creamy, about 2 minutes.
  4. Add the sour cream, lemon juice, and vanilla extract; beat until well combined.
  5. Mix in the eggs one at a time, mixing just until combined after each addition.
  6. Divide the batter among the prepared liners, filling them to the top.
  7. Bake for about 20 minutes until the edges are set and the centers jiggle slightly.
  8. Remove from the oven and let cool at room temperature for 45 minutes.
  9. Chill the mini cheesecakes in the refrigerator for at least 2 hours or up to 24 hours.
  10. Garnish with whipped cream and fresh fruits as desired before serving.

Notes

Use room temperature ingredients for a smoother batter. Avoid over-mixing to prevent cracks.

Nutrition

Find it online: https://glazerush.com/mini-cheesecakes/