Mini Cheesecakes – Easy and Delicious Bites of Creamy Goodness
Mini cheesecakes are a perfect dessert for any occasion, offering the rich, creamy texture of classic cheesecake in an adorable, bite-sized form. Whether you’re planning a party or looking for a sweet treat to enjoy on your own, this mini cheesecake recipe will satisfy your cravings!
Ingredients:
For the Crust:
- ¾ cup graham cracker crumbs (or any cookies of your choice)
- 1 tablespoon granulated sugar
- 3 tablespoons unsalted butter, melted
For the Cheesecake:
- 16 oz cream cheese, softened
- ½ cup light brown sugar
- ¼ cup sour cream
- 2 tablespoons all-purpose flour
- 2 large eggs
For the Topping (Optional):
- Caramel sauce
- Chocolate syrup
- Pecan halves
Instructions:
- Preheat the oven to 350°F (175°C). Place a large rimmed sheet pan on the bottom oven rack and fill it halfway with water to create steam, ensuring a moist baking environment for the cheesecakes. Line a muffin tin with 12 metal cupcake liners.
- Make the crust: In a small bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until fully incorporated. Evenly distribute the mixture into the cupcake liners, pressing down firmly to form the crust base.
- Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese and light brown sugar until smooth and creamy. Add the sour cream and flour, then beat until combined. Add the eggs one at a time, mixing after each addition. Be careful not to overmix.
- Fill the cups: Pour the cheesecake batter into each cupcake liner, filling them almost to the top.
- Bake: Place the muffin tin on the oven rack above the steaming water pan. Bake for about 25 minutes, or until the cheesecakes are set but still slightly jiggly in the center.
- Cool: Remove the cheesecakes from the oven and let them cool in the tin for about 15 minutes. Carefully transfer the cheesecakes to a wire rack and let them cool for another hour.
- Refrigerate: Chill the cheesecakes in the refrigerator for at least 4 hours, or overnight for best results.
- Add toppings: Once chilled, drizzle the mini cheesecakes with caramel sauce and chocolate syrup. Optionally, top with pecan halves for added crunch.
Tips for Perfect Mini Cheesecakes:
- Use room-temperature cream cheese for a smoother, lump-free batter.
- Don’t overmix the batter to prevent air bubbles that can cause cracks.
- If you don’t have cupcake liners, you can grease and flour the muffin tin directly.
- For a different twist, try using fruit compote or whipped cream as a topping instead of caramel and chocolate.
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