Description
Creamy New York-style mini cheesecakes bring irresistible dessert magic to your table with minimal effort. Silky smooth texture and graham cracker crust create a perfect bite-sized indulgence you’ll absolutely crave.
Ingredients
Scale
Primary Ingredients:
- 16 ounces (454 grams) cream cheese, softened
- 2 large eggs
- 1 cup (240 milliliters) graham cracker crumbs (about 8 crackers)
- 4 tablespoons (60 milliliters) unsalted butter, melted
Sweeteners and Flavorings:
- 2 tablespoons (30 grams) granulated sugar (for crust)
- ½ cup (100 grams) granulated sugar (for filling)
- 1 teaspoon vanilla extract
- ½ cup (120 milliliters) sour cream
Toppings:
- Fresh berries
- Chocolate drizzle
- Caramel sauce
- Whipped cream
Instructions
- Prepare the oven environment by heating to 325F (160C) and positioning a standard muffin tin with delicate paper liners.
- Construct the foundational crust by blending graham cracker crumbs with sugar and melted butter until achieving a uniform consistency. Distribute the mixture evenly across muffin cavities, pressing firmly to create a compact base. Briefly toast the crust for 5 minutes, then allow to cool and stabilize.
- Create the creamy filling by whisking cream cheese and sugar until achieving a silky, lump-free texture. Incorporate eggs individually, gently mixing after each addition to maintain a smooth composition. Fold in vanilla extract and sour cream, ensuring complete integration of ingredients.
- Carefully ladle the cheesecake mixture over prepared crusts, filling each compartment approximately three-quarters full. Transfer the tin to the preheated oven and bake for 18-20 minutes, watching for a slightly trembling center indicating perfect doneness. Remove and allow initial cooling within the pan for 10 minutes before transferring to refrigeration for minimum 2-hour chilling.
- After complete refrigeration, embellish mini cheesecakes with optional garnishes like fresh berries, chocolate shavings, caramel drizzle, or pillowy whipped cream. Serve chilled and savor the delicate, creamy dessert.
Notes
- Achieve a smooth, crack-free surface by avoiding overmixing the cheesecake batter, which introduces excess air and can cause splitting during baking.
- Prevent crust crumbling by pressing graham cracker mixture firmly and evenly into the muffin cups, creating a compact base that holds together perfectly.
- Customize these mini cheesecakes for dietary needs by substituting gluten-free graham crackers, using low-fat cream cheese, or creating vegan versions with cashew-based alternatives.
- Control portion sizes and prevent overbaking by using an instant-read thermometer, checking that the internal temperature reaches 150F for a creamy, not dry, texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 200
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg