Perfect Mini Cheesecakes
Ingredients
Crust:
- ¾ cup (83 g) graham cracker crumbs (about 5 rectangle graham crackers, crushed)
- 2 tablespoons (27 g) granulated sugar
- 3 tablespoons (43 g) butter, melted
Cheesecake Batter:
- 12 ounces (340 g) full fat cream cheese, softened to room temperature
- ⅔ cup (141 g) granulated sugar
- ⅓ cup (80 g) sour cream, at room temperature
- 1 large (50 g) egg, at room temperature
- 1 large (18 g) egg yolk, at room temperature
- 1 tablespoon fresh lemon juice
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 325 degrees F. Line a 12-cup muffin tin with paper liners. Lightly grease the liners with nonstick cooking spray. Set aside. (See note below for alternate pan sizes.)
- For the crust, in a medium bowl, stir together the graham cracker crumbs and granulated sugar. Add the melted butter and stir until all the crumbs are evenly moistened.
- Divide the crust evenly among the prepared muffin tin - about a heaping tablespoon of crumbs per muffin cup. Press the crumbs firmly into an even layer in each liner.
- Bake for 6 minutes. Set aside to cool completely.
- For the cheesecake batter, in a medium bowl with a handheld electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, mix the cream cheese and sugar together until well-combined and creamy, 1 to 2 minutes.
- Add the sour cream, egg, egg yolk, lemon juice and vanilla. Mix just until all the ingredients are fully incorporated (don't over mix).
- Divide the batter evenly on top of the cooled crusts. The muffin tins will be quite full (unlike regular muffins, the cheesecake batter won't overflow).
- Bake the cheesecakes for 22 to 25 minutes until puffed and lightly set around the edges. Remove from the oven and let the cheesecakes cool completely in the pan.
- Once cooled, gently remove the cheesecakes from the pan and refrigerate until chilled and ready to serve.
- Serve with an easy fruit topping (see note below), whipped cream, chocolate drizzle, or plain.
Notes
Room Temperature Ingredients: using room temperature ingredients helps ensure the cheesecake batter is fluffy and creamy without needing to over mix (takes more mixing to incorporate cold ingredients). Over mixing can result in the cheesecake cracking while baking and can also result in a less creamy texture.
Pan Options
Standard Muffin Tin
Yield: 12 cheesecakes, heaping 1 tablespoon crust per muffin cup, bake as directed in the recipe Mini Muffin Tin
Yield: 32 to 40 cheesecakes, heaping 1 teaspoon crust per mini muffin cup, bake for 13-15 minutes Mini Cheesecake Pan
Yield: 16 to 18 cheesecakes, 1 tablespoon crust per muffin cup, bake for 18-19 minutes For both the standard muffin tin and mini muffin tin, line the tin with paper liners and grease the liners. For the mini cheesecake pan, grease each well in the tin (no need to use liners as the removeable bottoms help release and remove the mini cheesecakes). Easy Fruit Topping: in a small saucepan, combine 6 to 8 ounces fresh or frozen fruit (about 1 cup), 1/2 cup water, 1/3 cup granulated sugar (can be adjusted, more or less, depending on the sweetness of the fruit), 1 tablespoon cornstarch and a squeeze of fresh lemon juice. Bring to a simmer over medium heat and cook, stirring constantly, for 2 to 3 minutes, until bubbly and thickened. Cool and refrigerate until ready to serve.
Standard Muffin Tin
Yield: 12 cheesecakes, heaping 1 tablespoon crust per muffin cup, bake as directed in the recipe Mini Muffin Tin
Yield: 32 to 40 cheesecakes, heaping 1 teaspoon crust per mini muffin cup, bake for 13-15 minutes Mini Cheesecake Pan
Yield: 16 to 18 cheesecakes, 1 tablespoon crust per muffin cup, bake for 18-19 minutes For both the standard muffin tin and mini muffin tin, line the tin with paper liners and grease the liners. For the mini cheesecake pan, grease each well in the tin (no need to use liners as the removeable bottoms help release and remove the mini cheesecakes). Easy Fruit Topping: in a small saucepan, combine 6 to 8 ounces fresh or frozen fruit (about 1 cup), 1/2 cup water, 1/3 cup granulated sugar (can be adjusted, more or less, depending on the sweetness of the fruit), 1 tablespoon cornstarch and a squeeze of fresh lemon juice. Bring to a simmer over medium heat and cook, stirring constantly, for 2 to 3 minutes, until bubbly and thickened. Cool and refrigerate until ready to serve.