The beauty of these mini cheesecakes lies in their simplicity. The buttery graham cracker crust provides a perfect balance to the rich, creamy cheesecake filling, while a hint of lemon juice adds a refreshing tang. Whether you’re hosting a party or simply indulging in a personal dessert, these bite-sized cheesecakes are the ideal solution. Top them with fresh berries, whipped cream, or your favorite preserves for a treat that’s as visually stunning as it is delicious.
Ingredients
For the Crust:
- 1 cup graham cracker crumbs (about 8-9 crackers)
- 2 tbsp granulated sugar
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened (2 blocks)
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 2 tbsp sour cream
- 1 tbsp lemon juice (optional, for a slight tang)
For Topping (Optional):
- Fresh berries
- Fruit preserves
- Whipped cream
Instructions
1. Prepare the Crust:
Preheat your oven to 325°F (160°C) and line a standard 12-cup muffin tin with paper liners. In a small bowl, combine the graham cracker crumbs and sugar. Pour in the melted butter and mix until the crumbs are evenly coated and resemble wet sand.
2. Form the Crust:
Spoon about 1 to 1 1/2 tablespoons of the crumb mixture into each muffin liner, pressing it firmly into the bottom to create an even layer. Use the back of a spoon or a small glass to compact the crumbs. Bake the crusts for 5 minutes, then remove them from the oven and let them cool while you prepare the filling.
3. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 1-2 minutes. Add in the sugar and vanilla extract, and continue to beat until well combined. Scrape down the sides of the bowl as needed.
Next, add the eggs one at a time, mixing on low speed until just combined after each addition. Avoid overmixing to keep the filling from becoming too airy. Stir in the sour cream and lemon juice (if using), mixing until smooth and creamy.
4. Fill the Cups:
Divide the cheesecake filling evenly among the muffin cups, filling each one almost to the top. You can use a spoon or a small cookie scoop to ensure even portions.
5. Bake:
Bake the mini cheesecakes for 15-18 minutes, or until the centers are set and only slightly jiggly. The edges may turn slightly golden. Remove from the oven and allow the cheesecakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
6. Chill:
Once cooled, refrigerate the cheesecakes for at least 2 hours, or overnight if possible, to allow them to set and develop their full flavor.
7. Add Toppings:
Before serving, add your favorite toppings such as fresh berries, a dollop of fruit preserves, or a swirl of whipped cream.
