Mini Cheesecakes
These mini cheesecakes are the perfect bite-sized dessert for your next party. So simple, yet so impressive!
Servings: 12
Ingredients
- 16 oz Full fat brick cream cheese, softened to room temperature.
- ¼ cup Sour cream
- ¼ cup Honey
- 2 Eggs
- 1 tsp Vanilla extract
- 1 tsp Lemon juice
- 1 cup Graham cracker crumbs (about 8 full graham cracker sheets)
- 3 tbsp Unsalted butter, melted
Instructions
- Preheat oven to 350℉. Line a standard 12-count muffin pan with muffin liners.
- In a food processor, combine the graham crackers sheets and melted butter. Pulse for 30-60 seconds, until the mixture has a sandy consistency. Spread the mixture evenly among the 12 muffin liners, about a heaping tablespoon into each liner. Firmly press the mixture into the bottom of each liner. Bake in the preheated oven for 7 mins.
- In a large mixing bowl, combine the softened cream cheese, sour cream, honey, eggs, vanilla extract and lemon juice. Using a hand mixer, beat the ingredients together on medium-high speed just until the mixture is smooth and creamy, about 3 minutes. Do not over mix.
- Divide the batter evenly among the 12 baked graham cracker crusts. It's ok if the crust is still warm.
- Optional Water Bath (prevents cheesecakes from excess sinking): Boil a pot of water. Fill a wide baking pan, roasting pan or wide pot with 1 inch of hot water (do not use glass), and place on the bottom rack of the preheated oven. Place cheesecakes on the middle rack, and close the oven door quickly to trap the steam inside.
- Bake the cheesecakes at 350℉ until the edges are set and the center has a slight jiggle, about 18-20 mins.
- Remove the pan from the oven and allow the cheesecakes to cool for at least 30 mins before removing them from the pan. Place cheesecakes onto a cooling rack and allow to come to room temperature. Then, place them into the refrigerator for at least 2 hours until fully set.
- Top the cheesecakes with homemade whipped cream and your favorite berries. Cover and refrigerate the decorated cheesecakes until ready to serve.
Notes
Storage instructions: Cover fully assembled cheesecakes and store in the refrigerator for up to 5 days. Or place these mini cheesecakes in a freezer safe container and freeze for up to 3 months. To thaw, place them in the refrigerator overnight.
Make Ahead Instructions: Bake the crusts and fill with cheesecake batter, then cover and store in the refrigerator for up to 3 days. Bake before serving. Or fully bake the cheesecakes and store in an airtight container in the refrigerator for up to 5 days, decorate before serving.
Super Mini Cheesecakes: Spread the graham cracker crust among 24 super mini lined muffin liners, bake at 350℉ for 3-4 mins. Once filled with cheesecake batter, bake for 9-11 mins.