Why make this recipe
This mini cheesecake recipe stands out for its creaminess and delightful flavor. Perfect for gatherings or a simple dessert at home, these cheesecakes are easy to make and deliver a satisfyingly sweet experience. Their small size makes them a fun treat that everyone can enjoy without feeling too guilty. Plus, who doesn’t love a good cheesecake?
How to make the creamiest mini cheesecake ever!
Ingredients :
- 1/4 cup crushed graham crackers
- 1 tbsp sugar
- 1 tbsp butter (melted)
- 4 oz cream cheese (at room temperature)
- 2 & 1/2 tbsp sugar
- 1 1/2 tbsp sour cream or creme fraiche
- 1 1/2 tbsp heavy cream
- 1/4 tsp vanilla
- 1/2 tsp flour
- 1 egg (at room temperature)
Directions :
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Make the graham crust: In a bowl, mix together the crushed graham crackers, 1 tablespoon of sugar, and melted butter. Press this mixture firmly into the bottom of mini cheesecake cups or a muffin tin to form the crust. Bake at 350°F (175°C) for about 5-7 minutes or until slightly golden. Let it cool while you prepare the filling.
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Make the cheesecake batter: In a mixing bowl, beat the cream cheese until smooth. Gradually add in the 2 & 1/2 tablespoons of sugar, mixing until well combined. Stir in the sour cream, heavy cream, vanilla, flour, and egg. Mix until everything is smooth and creamy.
How to serve the creamiest mini cheesecake ever!
When your mini cheesecakes are ready, let them cool completely before removing them from their cups or tins. You can serve them plain or topped with your favorite fruits, chocolate sauce, or a dollop of whipped cream for an extra touch of sweetness.
How to store the creamiest mini cheesecake ever!
These mini cheesecakes can be stored in the refrigerator for up to a week. Simply place them in an airtight container to keep them fresh. If you want to store them for a longer time, you can freeze them for up to three months; just make sure to wrap them well.
Tips to make the creamiest mini cheesecake ever!
- Ensure that the cream cheese and egg are at room temperature. This helps to achieve a smooth and creamy texture.
- Don’t overmix the batter; this can create air bubbles and affect the texture.
- You can customize the flavor by adding lemon zest or chocolate chips to the batter.
Variation
For a chocolate version, you can replace some of the cream cheese with melted chocolate or add cocoa powder. You can also try adding different flavored extracts like almond or peppermint for a unique twist!
FAQs
Q: Can I use low-fat cream cheese?
A: Yes, you can use low-fat cream cheese, but the texture may be slightly different – it might not be as creamy.
Q: How can I tell when the mini cheesecakes are done?
A: They are done when the edges are set, and the center still has a slight jiggle. They will firm up as they cool.
Q: Can I make these ahead of time?
A: Absolutely! These mini cheesecakes are perfect for making ahead. Wrap them well and store them in the fridge or freezer until you’re ready to serve.
Mini Cheesecakes
Ingredients
Method
- In a bowl, mix together the crushed graham crackers, 1 tablespoon of sugar, and melted butter. Press this mixture firmly into the bottom of mini cheesecake cups or a muffin tin to form the crust.
- Bake at 350°F (175°C) for about 5-7 minutes or until slightly golden. Let it cool while you prepare the filling.
- In a mixing bowl, beat the cream cheese until smooth. Gradually add in the 2 & 1/2 tablespoons of sugar, mixing until well combined.
- Stir in the sour cream, heavy cream, vanilla, flour, and egg. Mix until everything is smooth and creamy.
- When your mini cheesecakes are ready, let them cool completely before removing them from their cups or tins.
- Serve them plain or topped with your favorite fruits, chocolate sauce, or a dollop of whipped cream for an extra touch of sweetness.