Mini Cheesecake
Tempting Mini Cheesecakes are perfectly delicious with smooth cream filling and a tasty scratch made graham cracker crust.
Servings: 12
Calories:
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 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.