Mini Cheesecakes
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!
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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