Mini Cheesecakes

Mini desserts often receive criticism for being gimmicky or inferior versions of their full-sized counterparts, these mini cheesecakes are an exception and are sure to change anyone's mind who is on the wrong side of the mini dessert debate. They perfectly replicate the smooth and creamy texture, and just-sweet-enough tangy flavor of the original, and can be dressed up or down just like any other plain cheesecake. Furthermore, they are even easier to make, store, transport, and share than a hefty whole cheesecake, as they do not require a water bath.

Tips for the Best Mini Cheesecakes :

If you're an experienced cheesecake maker, you know there are certain tricks to achieve the perfect homemade cheesecake. Although not all of these tips are necessary for mini cheesecakes, there is some overlap, and a few exclusive tricks that are helpful to know before you start baking. Here are some tips to make the best mini cheesecakes:

- Use room temperature ingredients, such as cream cheese, eggs, and sour cream, to ensure even mixing and a smooth texture.

- Use solid block cream cheese instead of spreadable tubs to get the right texture and prevent sinking.

- Don't skip the flour as it gives the filling structure and prevents sinking in the center.

- Avoid overmixing the filling to prevent too much air from incorporating and causing sinking or cracking.

- Always use liners for the pan, even if it's nonstick or silicone, to easily remove the delicate cheesecakes and make them portable and storable.

- Allow them to cool slowly in the oven and then on the counter to prevent cracking. This applies to mini cheesecakes as well as larger ones.

Experiment with Cheesecake Flavors :

This mini cheesecake recipe is a great starting point that can be customized to your liking. Get creative and add your own twist by incorporating citrus zest or mini chocolate chips into the filling. For a different crust, try substituting graham crackers with Biscoff or Oreo cookies without the cream. You can even add a small swirl of jam, Nutella, or lemon curd to the cheesecakes before baking to add a pop of flavor. The possibilities are endless!

RECIPE :

Mini Cheesecakes

PREPE TIME :                          COOK TIME :                  COOLING AND                    TOTAL TIME :

                                                                                             CHILL TIME :                     

    20 mins                                     28 mins                             3 hrs                                3 hrs 48 mins

    

SERVINGS :  12 Cups

SERVINGS :  12 Mini Cheesecakes

INGREDIENTS :

For the crust :

• 3 1/2 ounces (100g) graham crackers (about 6 whole crackers)
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1 1/2 tablespoons (20g) unsalted butter, melted

For the filling

• 10 1/2 ounces (300g) cream cheese, room temperature
• 1/2 cup (100g) sugar
• 1 tablespoon flour
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 2 large eggs, room temperature
• 3 1/2 ounces (100g) sour cream (about heaping 1/3 cup), room temperature

Optional toppings

• Fresh berries
• Raspberry sauce or jam
• Whipped cream

METHOD :

1- Preheat the oven to 350°F. 

2- Prepare the crust :

Pulse the graham crackers in a food processor until finely ground. Add the sugar, salt, and melted butter and pulse together just until some clumps form, approximately 20 seconds.

SIMPLE TIP!

If you don’t have a food processor, you can crush the graham crackers by hand. Place them in a heavy-duty plastic freezer bag. Seal the bag and roll over the top with a rolling pin to crush the graham crackers until they are fine crumbs. Transfer to a bowl and mix with the sugar, salt, and melted butter.

3- Fill and bake the crust :

Add muffin liners to a standard muffin pan. Distribute the crust evenly among the 12 liners using a tablespoon. 

Once all the crust mixture is used up, use a cup or small glass that fits into the muffin tin to press the crust into an even layer in the bottom of the liner (you can also use the back of a spoon or your fingertips). It’s okay if some of the crust comes up the sides a little bit. 

Bake until the edges begin to brown, about 8 minutes. Remove and set the muffin tin on a wire rack to cool, then lower the oven temperature to 325°F.

4- Prepare the filling :

Add the cream cheese to the bowl of an electric mixer fitted with the paddle attachment. Mix just until smooth, about 30 seconds. Add the sugar and flour and beat on low speed until integrated and smooth, about 1 minute. 

Scrape down the sides of the bowl. Add the salt and vanilla, mixing just until fully incorporated. Add the eggs, one at a time, scraping down the sides of the bowl and mixing on low speed for 30 seconds after each addition. Add the sour cream and mix on low speed until just incorporated.

SIMPLE TIP!

If you don’t have a stand mixer, you can use a hand mixer. Mix on low and be careful not to overmix, or your mini cheesecakes are most likely to crack and/or collapse.

5- Fill and bake the mini cheesecakes :

Make sure the crust and baking tin is completely room temperature (if it’s not, wait until it is). Distribute the filling evenly into each muffin liner using a quarter-cup measure. Gently tap the muffin tin on the counter to release any bubbles in the cheesecake filling. 

Transfer to the oven and bake for 16 to 20 minutes. As with larger cheesecakes, if you give the tin a little shake, the center should still jiggle slightly while the edges look a bit more set. Turn off the oven, prop open the oven door with a wooden spoon, and let the cheesecakes cool in the oven for 20 minutes.

6- Cool and chill :

Remove the tin from the oven and let cool to room temperature on a wire rack. Once cooled to room temperature, pull the mini cheesecakes out of the muffin tin using the liners. 

Transfer to a plate or baking sheet. Cover loosely with plastic wrap or foil, then chill in the refrigerator for at least 2 hours before serving.

7- Serve :

To serve, remove the liners, if desired, and transfer the mini cheesecakes to a plate. Serve as is or with a topping of your choice. 

Cooled mini cheesecakes will keep in an airtight container in the fridge for up to 5 days and can easily be slipped into a freezer bag and frozen for up to 3 months. Let frozen cheesecakes thaw overnight in the fridge before serving

NUTRITION FACTS : (PER SERVING)

      209                                         14g                             18g                                       3g

CALORIES                               FAT                         CARBS                             PROTEINS

Bon appetite !! 

Did you love the recipe? Leave us a review in the comments! 

Don't forget to share the article with your friend