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Mini Cheesecakes

Deliciously rich and creamy mini cheesecakes that require less effort than traditional recipes, perfect for portion control and quick baking.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 3 hours 33 minutes
Servings: 12 mini cheesecakes
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 1/4 cups Graham cracker crumbs
  • 5 tablespoons Unsalted butter, melted
  • 1/2 teaspoon Vanilla extract
For the filling
  • 16 ounces Full-fat cream cheese, softened Use full-fat for the richest texture.
  • 2/3 cup Granulated sugar
  • 1 large Egg, room temperature
  • 1/4 cup Sour cream
  • 2 tablespoons Heavy whipping cream
  • 1 tablespoon Cornstarch
  • 1 teaspoon Vanilla extract

Method
 

Preparation
  1. Preheat the oven to 325°F and line a muffin pan with parchment paper cupcake liners.
  2. In a medium bowl, mix graham cracker crumbs, melted butter, and vanilla extract until moistened.
  3. Spoon mixture into each lined muffin cup and pack down evenly.
  4. In a large bowl, beat cream cheese and granulated sugar until smooth.
  5. Add the egg and sour cream, mixing until fully incorporated.
  6. Fold in heavy whipping cream, cornstarch, and vanilla extract until glossy and uniform.
  7. Divide filling evenly among prepared muffin cups, filling each about 3/4 full.
Baking
  1. Bake for 18 to 20 minutes, until centers jiggle slightly.
Cooling
  1. Allow mini cheesecakes to cool at room temperature, then refrigerate for 2 to 4 hours before serving.

Notes

Tips for the best texture: Use room temperature ingredients, don't overmix after adding eggs, and cool gradually. Store leftovers in the fridge for up to five days.