These Mini Cheesecakes are the ultimate in richness and creaminess, boasting a melt-in-your-mouth texture and an irresistible flavor that’s simply heavenly. They’re a culinary delight in every sense, with just the right balance of sweetness and a luscious, velvety texture. The possibilities for garnishing these mini cheesecakes are endless, allowing for a personalized touch. Plus, their individual cupcake serving size adds an extra element of fun!

These Mini Cheesecakes are the epitome of decadence, offering a luxuriously rich and creamy texture that melts in your mouth and an utterly irresistible flavor. Their deliciousness knows no bounds, with endless possibilities for delightful toppings. These mini cheesecakes are the ideal dessert choice for any gathering or celebration, guaranteed to leave everyone delighted!

What’s more, these mini cheesecakes are surprisingly easy to prepare. No need for a special water bath, and cleanup is a breeze thanks to the cupcake liners. After indulging in just one bite, you’ll quickly understand why they’re such a beloved treat. There’s truly so much to adore about them! These mini cheesecakes are a perfect addition to any gathering or celebration, regardless of the season. And if you need to serve a larger crowd, you can easily double the recipe to make 24.

Here’s a breakdown of the key ingredients and their roles in making these cheesecakes:

Graham crackers: These can either be purchased pre-crushed, processed in a food processor, or crushed in a resealable bag with a rolling pin. The goal is to achieve a fine, even texture to create the crust.
Granulated sugar: This sweetens both the crust and the cheesecake filling. If you prefer a subtle caramel-like flavor, you can use brown sugar, but be aware that it will add a slight tint to the crust and filling.
Butter: Salted or unsalted butter can be used, depending on your taste preference. Butter binds the crust ingredients together and adds flavor.
Cream cheese: Opt for good-quality cream cheese to ensure the best results. Cream cheese is the primary ingredient in the cheesecake filling and provides its creamy, rich texture.
All-purpose flour: Flour serves to thicken the cheesecake filling and reduces the risk of cracking during baking.
Eggs: Eggs play a crucial role in binding the ingredients together and providing structure to the cheesecake.
Vanilla extract: Using real vanilla extract is recommended for the best flavor. While you can experiment with other extracts like peppermint, almond, or rum, keep in mind that you may need to adjust the quantity as they have varying intensities.
Sour cream: Sour cream contributes to the overall texture of the cheesecake, making it smoother and creamier.
Heavy cream: This ingredient enhances the texture and imparts a rich flavor to the cheesecake. It’s not recommended to substitute heavy cream with other alternatives for this recipe.

Here’s a delightful array of toppings to serve with your Mini Cheesecakes, adding a burst of flavor and texture:

Blueberry Sauce: A fruity and slightly tart blueberry sauce.
Raspberry Sauce: A vibrant and tangy raspberry sauce.
Strawberry Sauce: A sweet and luscious strawberry sauce (see below).
Salted Caramel Sauce: A rich, buttery, and slightly salty caramel sauce.
Homemade Jam: A strained jam (seeds removed) to top the cheesecakes, offering a burst of fruit flavor.
Mashed Fresh Berries: Freshly mashed berries for a natural and fruity topping.
Whipped Cream: Light and fluffy whipped cream for a classic touch.
Fruit Curd: Choose from lemon, passionfruit, coconut, or mango curd for a zesty and tropical twist.
Nutella or Cookie Butter: A decadent spread of Nutella or cookie butter for a sweet, nutty layer.
Toasted Coconut: Crispy and aromatic toasted coconut for a delightful crunch.
Chopped Nuts: A sprinkling of chopped nuts, such as almonds or pecans, for added texture and flavor.
Chocolate Ganache: A velvety and rich chocolate ganache for the chocolate lovers.
With this wide range of toppings, you can customize your Mini Cheesecakes to suit any palate and occasion. Enjoy experimenting with different combinations!

Here are some essential storage to ensure your Mini Cheesecakes remain perfect:

Storage: Cheesecakes, including mini cheesecakes, should always be stored in the refrigerator. Store them in an airtight container to prevent any odors from the fridge from affecting their taste. They can be kept in the refrigerator for about 3 to 4 days.
Freezing: Yes, you can freeze these mini cheesecakes. Chill them thoroughly in the refrigerator first, and make sure they are without any toppings. Place them in an airtight container suitable for freezing.
Thawing: To thaw, transfer the frozen mini cheesecakes to the refrigerator. Allow them to rest in the refrigerator overnight before serving.

Tips for Perfect Mini Cheesecakes:

Choose Quality Cream Cheese: Opt for good-quality cream cheese, such as Philadelphia, for the best results.
Soften Cream Cheese Well: Soften the cream cheese thoroughly to avoid lumps and ensure the batter blends smoothly. You can do this by microwaving it in short intervals and rotating occasionally.
Use a Hand Mixer: Utilize a hand mixer for even mixing and to create a uniform batter.
Don’t Over-Mix: Avoid over-mixing the batter, as this can incorporate too much air, causing the cheesecakes to rise excessively and then sink in the center.
Baking Time: Be cautious not to over-bake the mini cheesecakes, as this can lead to cracking.
Complete Chilling: Allow the mini cheesecakes to chill completely for the best texture.
Topping Timing: Add toppings only when you’re ready to serve. Adding them too early can cause the moisture from the toppings to affect the cheesecake’s texture.

Love Cheesecakes? Be sure to check out these other great cheesecake recipes!

Mini Cheesecakes

Servings: 12
Prep: 15minutes
Cook: 28minutes
Resting: time 3hours
Ready in: 45 minutes

Ingredients

1 cup (114g) finely crushed graham crackers (equivalent to about 7 full-size sheets)
1 1/2 tablespoons (19g) granulated sugar
3 tablespoons (38g) melted butter*
2 packages of cream cheese, each 8 ounces (well softened)
3/4 cup (150g) granulated sugar
1 1/2 tablespoons (12g) all-purpose flour
2 large eggs
1 teaspoon vanilla extract
1/4 cup (58g) sour cream
1/4 cup heavy cream
Toppings for serving, see notes for ideas

Instructions

For the crust:

Preheat your oven to 350 degrees.
In a mixing bowl, combine crushed graham crackers with 1 1/2 tablespoons of granulated sugar.
Pour in the melted butter and stir the mixture until it’s evenly coated.
Divide the graham cracker mixture evenly among 12 standard-size paper-lined muffin cups, using nearly 2 tablespoons in each cup.
Press the mixture firmly into an even layer.
Bake in the preheated oven for 5 minutes.
Remove from the oven and let it cool while you prepare the filling. Lower the oven temperature to 325 degrees.

For the cheesecake mixture:

In a small mixing bowl, whisk together 3/4 cup of granulated sugar and 1 1/2 tablespoons of flour until well blended.
In a separate mixing bowl, place the softened cream cheese and pour the sugar mixture over it.
Blend the mixture at low speed until it becomes smooth.
Add the eggs one at a time, blending on low speed after each addition. Be sure to scrape the sides and bottom of the bowl, and mix just until combined.
Add the vanilla extract, sour cream, and heavy cream, and mix until just combined.
Tap the mixing bowl against the countertop around 30 times to release some of the air bubbles.
Divide the mixture evenly among the muffin cups, filling each nearly to the top of the cupcake liner.
Bake in a 325-degree oven for 18 to 23 minutes. The centers should have a slight jiggle, so be careful not to over-bake. If they start to crack, they are becoming over-baked.
Remove from the oven and let them cool for about 1 hour.
Loosely cover them with plastic wrap, transfer them to the refrigerator, and chill for 2 hours.
Serve chilled, topping each one with a spoonful of either Salted Caramel Sauce or Strawberry Sauce just before serving. (Note: For the best results, add the topping right before serving.)
Store any leftovers in an airtight container in the refrigerator or freeze them if desired

Notes

You have the flexibility to use either salted or unsalted butter in this recipe, depending on your personal flavor preference.

For the Strawberry Sauce

Ingredients

1 pound of fresh strawberries
2 tablespoons of granulated sugar
2 teaspoons of fresh lemon or lime juice

Instructions

Place all the ingredients in a food processor.
Pulse the ingredients until they are well chopped, and the mixture is starting to break down and become liquid. You may prefer to leave some small pieces rather than completely pureeing everything.
Transfer the sauce to an airtight container.
Chill the sauce in the refrigerator for at least 30 minutes, or until it’s ready to be served.

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