Mini Cheesecakes are so smooth and elegant, they will be gobbled up faster than you can put them out. This affordable and easy to make selection is perfect on any occasion. Full of flavor, creamy textures and comes in on a budget friendly price. This is perfect with coffee, as a snack or simply enjoy as a quaint dessert. Top with your favorite fruits, whip cream, or just about anything you like. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.
Watch the video and follow the instructions below to have these delicious mini cheesecakes today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. This recipe is so rich, sweet, creamy and ohh so good on a graham cracker crust. I sincerely hope you enjoy this delicious recipe. Thanks for visiting and see you again soon.
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Use a food processor to crush the crackers. Or buy graham cracker crumbs. In a medium size bowl: place in the graham crackers, melted butter, sugar, and mix well. Divide the crumbs evenly into the 12 cups of the muffin tin. Then, press the crumbs into the bottom of the pan (use the bottom of a measuring cup to help press down).
Bake for 10 minutes. Remove the tin and let cool for 15 minutes.
In a medium size bowl: add softened cream cheese and whip until smooth. Add sugar and whip until smooth. Add sour cream, vanilla extract, salt, lemon zest and whip/beat until smooth. Add 1 egg and whip until smooth. Continue to add the other egg and continue to whip until smooth.
Divide the cheesecake batter evenly in the muffin tin. Then very gently jiggle the pan until settled and level.
Bake for 18 – 20 minutes or until the top of the cheesecake is set. Remove from the oven and let set at room temperature for 2 hours. Then, cover with an air tight container or saran wrap. Refrigerate for 6 hours or overnight.
Serve with fresh fruits
Or cream
Enjoy!
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Mini Cheesecake
Equipment
- Muffin Tin
Ingredients
Crust
- 1 ½ cups crumble graham crackers 6 full sheets
- ¼ cup unsalted butter melted
- 2 tbsp sugar
Cheesecake
- 16 oz cream cheese room temperature
- 2 large eggs room temperature
- ½ cup sour cream room temperature
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp lemon zest
- ¼ tsp salt
Whipping Cream
- 1 cup heavy whipping cream
- 2 tbsp sugar
Instructions
- Preheat the oven to 325°F. Place 12 muffin paper liners in the muffin tins.
Crust
- Use a food processor to crush the crackers. Or buy graham cracker crumbs.
- In a medium size bowl: place in the graham crackers, melted butter, sugar, and mix well. Divide the crumbs evenly into the 12 cups of the muffin tin. Then, press the crumbs into the bottom of the pan (use the bottom of a measuring cup to help press down).
- Bake for 10 minutes. Remove the tin and let cool for 15 minutes.
Cheesecake
- In a medium size bowl: add softened cream cheese and whip until smooth. Add sugar and whip until smooth. Add sour cream, vanilla extract, salt, lemon zest and whip/beat until smooth. Add 1 egg and whip until smooth. Continue to add the other egg and continue to whip until smooth.
- Divide the cheesecake batter evenly in the muffin tin. Then very gently jiggle the pan until settled and level.
- Bake for 18 – 20 minutes or until the top of the cheesecake is set.
- Remove from the oven and let set at room temperature for 2 hours. Then, cover with an air tight container or saran wrap. Refrigerate for 6 hours or overnight.
Cream
- In a bowl: add cold whipping cream and sugar. Beat on medium until soft peaks form. Place the cream in a tipped pastry bag. Then decorate each bar with cream just prior to serving.
Serve with fresh fruits or cream. Enjoy!
Video
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