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Mini Cheesecakes

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Creamy and light mini cheesecakes perfectly portioned for parties or any occasion.

Ingredients

Scale
  • 2 cups (240g) graham cracker crumbs, finely crushed
  • 1/3 cup (67g) packed light or dark brown sugar
  • 1/2 cup (113g) unsalted butter, melted
  • 1 cup (240ml) cold heavy cream
  • 16 ounces (452g) full-fat brick cream cheese, softened
  • 1/3 cup (67g) granulated sugar
  • 2 tablespoons (30g) sour cream or plain yogurt
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon pure vanilla extract
  • Optional toppings of your choice (fruit, sauce, chocolate, or cocoa)

Instructions

  1. Line pans. Line two standard 12-count muffin pans with cupcake liners for a total of 24 mini cheesecakes.
  2. Make the crust. In a bowl, combine graham cracker crumbs, brown sugar, and melted butter; mix until textured like wet sand.
  3. Press crust into liners. Use about 1 and 1/2 tablespoons of the mixture for each liner, pressing firmly into the bottom.
  4. Whip the cream. Whip the cold heavy cream in a mixing bowl until stiff peaks form.
  5. Beat cream cheese and sugar. In a separate bowl, beat softened cream cheese with granulated sugar until smooth.
  6. Add tangs and flavor. Mix sour cream or yogurt, fresh lemon juice, and vanilla into the cream cheese mixture.
  7. Fold in whipped cream. Gently fold whipped heavy cream into the cream cheese mixture until smooth.
  8. Fill the cups. Spoon or pipe 2 tablespoons of filling over each crust, smoothing the tops.
  9. Chill. Refrigerate the cheesecakes for at least 3 hours, or up to 2 days before serving.

Notes

Serve chilled for the best texture; pairs well with mini grilled cheese Hawaiian rolls.

Nutrition

Keywords: mini cheesecakes, desserts, party treats, easy recipes

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