Mini Cheesecakes

Why You’ll Love This Recipe

• Perfect for Parties: Individual servings eliminate the need for slicing and make for easy, handheld enjoyment.

• Quick and Convenient: Faster and simpler to prepare than traditional large cheesecakes.

• Customizable Toppings: Easily adaptable with various toppings to suit any occasion or preference.

• Make-Ahead Friendly: Can be prepared in advance and stored, making them a stress-free dessert option.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• Graham Cracker Crumbs: Forms the classic base for the crust.

• Unsalted Butter: Binds the crust together and adds richness.

• Full-Fat Cream Cheese: Provides a creamy and smooth texture.

• Granulated Sugar: Sweetens the filling.

• Vanilla Extract: Enhances the overall flavor.

• Eggs: Binds the filling and contributes to the structure.

Directions

1. Prepare the Crust: Combine graham cracker crumbs with melted butter until the mixture resembles coarse sand. Press this mixture firmly into the bottoms of lined muffin tins to form the crust.

2. Pre-Bake the Crust: Bake the crusts in a preheated oven to set them, then allow them to cool while preparing the filling.

3. Make the Filling: Beat the room-temperature cream cheese until smooth. Add granulated sugar and vanilla extract, mixing until fully incorporated. Add eggs one at a time, mixing just until combined to avoid incorporating too much air.

4. Assemble: Divide the cheesecake filling evenly over the pre-baked crusts in the muffin tins.

5. Bake: Bake until the centers are set but still slightly jiggly.

6. Cool and Chill: Allow the cheesecakes to cool to room temperature, then refrigerate for several hours or overnight to fully set.

Servings and Timing

This recipe yields approximately 12 mini cheesecakes. The preparation time is about 15 minutes, with a baking time of around 20 minutes. After baking, the cheesecakes should be chilled for at least 4 hours, preferably overnight, to ensure they are fully set and achieve the best texture.

Variations

• Chocolate Lover's Delight: Add melted chocolate to the cheesecake batter for a rich, chocolaty twist.

• Fruit Swirl: Incorporate fruit preserves or compote into the batter before baking for a fruity flavor.

• Cookie Crust: Substitute the graham cracker crumbs with crushed cookies like Oreos for a different crust flavor.

• Nutty Addition: Mix finely chopped nuts into the crust mixture for added texture and flavor.

Storage/Reheating

• Refrigeration: Store the mini cheesecakes in an airtight container in the refrigerator for up to 5 days.

• Freezing: To freeze, place the cooled cheesecakes on a baking sheet and freeze until solid. Then, wrap each cheesecake individually in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving.

• Reheating: These cheesecakes are best enjoyed chilled or at room temperature and do not require reheating.

FAQs

How do I prevent my mini cheesecakes from cracking?

To prevent cracking, avoid overmixing the batter, especially after adding the eggs. Also, ensure the cheesecakes cool gradually by leaving them in the oven with the door slightly open after baking.

Can I use low-fat cream cheese for this recipe?

Using full-fat cream cheese is recommended for the best texture and flavor. Low-fat versions may result in a less creamy consistency.

Is a water bath necessary for baking mini cheesecakes?

No, a water bath is not required for mini cheesecakes baked in muffin tins, making this recipe simpler than traditional cheesecake recipes.

Can I make these cheesecakes without liners?

While liners make removal easier, you can bake without them by thoroughly greasing the muffin tin. However, liners are recommended for the best results.

How can I tell when the mini cheesecakes are done baking?

The cheesecakes are done when the centers are set but still slightly jiggly. They will firm up further upon cooling.

Can I add toppings before chilling the cheesecakes?

It's best to add toppings like whipped cream or fruit after the cheesecakes have fully chilled and set to maintain their appearance and texture.

What size muffin tin should I use?

A standard 12-cup muffin tin is ideal for this recipe, yielding appropriately sized mini cheesecakes.

Can I double the recipe?

Yes, the recipe can be doubled to make 24 mini cheesecakes. Ensure you have enough muffin tins and oven space to accommodate the increased quantity.

How long should I let the cheesecakes cool before refrigerating?

Allow the cheesecakes to cool at room temperature for about an hour before transferring them to the refrigerator to chill.

Can I use a different type of crust?

Absolutely! Feel free to experiment with different crusts, such as using crushed cookies or adding spices to the graham cracker mixture for a unique twist.

Conclusion

These mini cheesecakes offer a delightful and versatile dessert option that's both easy to make and sure to impress. Whether for a special occasion or a personal treat, their creamy texture and customizable nature make them a go-to recipe for any cheesecake lover.

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Mini Cheesecakes

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Indulge in these perfectly portioned Mini Cheesecakes with a smooth, creamy filling and a classic graham cracker crust. Ideal for parties, gatherings, or a personal treat, they’re easy to make, customizable, and perfect for serving without the hassle of slicing a large cheesecake. Whether topped with fruit, chocolate, or whipped cream, these mini cheesecakes are sure to impress.

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 4 hours (including chilling time)
• Yield: 12 mini cheesecakes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Graham Cracker Crumbs

Unsalted Butter

Full-Fat Cream Cheese

Granulated Sugar

Vanilla Extract

Eggs

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Instructions

• Prepare the Crust: Combine graham cracker crumbs and melted butter until it resembles coarse sand. Press firmly into the bottoms of muffin tins lined with paper liners.

• Pre-Bake the Crust: Bake the crusts at 325°F (163°C) for about 5-7 minutes to set. Let them cool.

• Make the Filling: Beat room-temperature cream cheese until smooth. Add sugar and vanilla, mixing well. Add eggs one at a time, mixing after each addition.

• Assemble: Spoon the cheesecake filling evenly over the cooled crusts.

• Bake: Bake at 325°F (163°C) for about 15-20 minutes, until the centers are set but still slightly jiggly.

• Cool and Chill: Let the cheesecakes cool at room temperature for 1 hour. Refrigerate for at least 4 hours, or overnight, before serving.

Notes

• Add melted chocolate or fruit preserves to the batter for variations.

• Mini cheesecakes can be topped after chilling with whipped cream, fresh fruit, or a drizzle of chocolate sauce.

• Ensure the cheesecakes cool gradually to avoid cracks in the tops.