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Easy Mini Cheesecakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 81 reviews
  • Author: Jessica
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 4 hours 30 minutes
  • Yield: 12 mini cheesecakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Easy Mini Cheesecakes are a creamy, perfectly portioned dessert with a buttery biscuit crust and a smooth, tangy filling. With a simple recipe that requires minimal ingredients and an easy baking process, these cheesecakes are ideal for any occasion. They bake at a low temperature to achieve a rich and silky texture without cracks, and the chilling step ensures a refreshing finish every time.

Ingredients

Scale

Crust

  • 1 ½ cup (150 g) biscuit crumbs (graham crackers or your choice)
  • ¼ cup (60 g) unsalted butter, melted

Filling

  • 10.5 oz (300 g) full-fat cream cheese, room temperature
  • ½ cup (100 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 1 ½ tablespoon (14 g) all-purpose flour
  • ¾ cup (185 g) full-fat sour cream, room temperature

Instructions

  1. Preheat the Oven: Preheat your oven to 320ºF (160ºC). Line a 12-cup muffin pan with paper liners to prepare for the crust and filling.
  2. Make the Crust: Crush your choice of biscuits into fine crumbs. Mix the crumbs with the melted unsalted butter until fully combined. Press the mixture evenly into the bottom of each lined muffin cup to form the crust.
  3. Prepare the Cream Cheese: Soften the full-fat cream cheese to room temperature for smooth mixing. Beat on low speed just until creamy – avoid overmixing to prevent air incorporation.
  4. Add Sugar: With the mixer still on low, add the granulated sugar gradually until fully incorporated and creamy.
  5. Incorporate Eggs: Add the eggs one at a time while mixing on low speed. Mix only until just combined to reduce air bubbles, which can cause cracks.
  6. Add Flavorings and Flour: Pour in the vanilla extract, lemon juice, and all-purpose flour. Mix just until combined to keep the batter smooth and consistent.
  7. Mix in Sour Cream: Add the room-temperature sour cream and gently mix until the batter is smooth. Avoid overmixing.
  8. Fill Muffin Cups: Divide the cheesecake batter evenly among the 12 muffin cups over the prepared crust.
  9. Bake: Bake the mini cheesecakes on the lower two-thirds rack of the oven at 320ºF (160ºC) for approximately 15 minutes. The edges should be set while the centers still jiggle slightly.
  10. Cool and Chill: Let the cheesecakes cool completely in the pan on a wire rack. Once cooled, transfer them to the refrigerator and chill for at least 4 hours, preferably overnight, for the best texture.
  11. Serve: Serve chilled, optionally topped with your favorite fresh fruit or sauce just before eating.

Notes

  • Use room-temperature cream cheese for a smooth batter; cold cream cheese leads to lumps.
  • Don’t overmix after adding eggs to prevent cracks by minimizing air in the batter.
  • Bake at a steady low temperature to achieve a creamy texture without cracking; consider using an oven thermometer for accuracy.
  • Remove the cheesecakes from the oven when the edges are set but centers still jiggle slightly to ensure optimal texture.
  • Cool the cheesecakes gradually in the pan before refrigerating to maintain smooth, crack-free tops.

Nutrition

  • Serving Size: 1 mini cheesecake (approx. 80g)
  • Calories: 280
  • Sugar: 18g
  • Sodium: 120mg
  • Fat: 20g
  • Saturated Fat: 12g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 0.5g
  • Protein: 5g
  • Cholesterol: 90mg

Find it online: https://jessicasrecipes.com/easy-mini-cheesecakes-recipe/