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The Best Mini Cheesecake Recipe

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4.3 from 11 reviews

This Best Mini Cheesecake Recipe features a smooth, creamy filling atop a buttery graham cracker crust, baked into perfect individual portions. These delightful mini cheesecakes are easy to make, baked in a muffin pan for convenience, and chilled until set. Serve them topped with whipped cream and fresh fruit for a classic, indulgent dessert that’s perfect for gatherings or anytime sweet cravings strike.

  • Total Time: 4 hours 32 minutes
  • Yield: 12 mini cheesecakes

Ingredients

Crust

  • 1 cup (113g) graham cracker crumbs
  • 4 Tbsp unsalted butter, melted

Cheesecake Filling

  • 16 oz full fat cream cheese, softened to room temperature
  • ½ cup (99g) granulated sugar
  • 1 tsp vanilla bean paste
  • 2 large eggs

Toppings (optional)

  • Whipped cream
  • Fresh fruit

Instructions

  1. Prepare the crust: Preheat your oven to 350º F. Line a regular-sized muffin pan with paper muffin liners. In a mixing bowl, combine the graham cracker crumbs and melted butter until the mixture resembles coarse sand. Put 1-2 tablespoons of this crumb mixture into each muffin cup. Use a ⅓ cup measuring cup or similar tool to press the crumbs down firmly to create the crust base.
  2. Bake the crust: Bake the crust for 5 minutes in the preheated oven. Once done, remove the pan from the oven and let the crust cool while you prepare the cheesecake filling.
  3. Make the cheesecake batter: In a mixing bowl, beat the softened cream cheese and sugar with an electric mixer for 1-2 minutes until the mixture is smooth and creamy.
  4. Add flavor and eggs: Beat in the vanilla bean paste, then add the eggs one at a time. Mix just until the yolk breaks and the batter is smooth, being careful not to overmix to avoid air bubbles or cracks in the finished cheesecake.
  5. Fill the pans: Evenly divide the cheesecake batter among the muffin cups, filling each lined cup fully.
  6. Bake the cheesecakes: Bake for 15-17 minutes or until the center is only slightly jiggly. Avoid overbaking for a creamy texture.
  7. Cool and chill: Allow the mini cheesecakes to cool to room temperature then refrigerate for at least 4 hours to chill and set. If refrigerating overnight, loosely cover the cheesecakes with plastic wrap.
  8. Serve: Before serving, top the cheesecakes with whipped cream, fresh fruit, or your choice of chocolate ganache for an extra touch of flavor and presentation.

Notes

  • Do not overbeat the eggs to prevent air bubbles and cracking on the cheesecake surface.
  • Use full fat cream cheese for the best creamy texture and flavor.
  • Press the crust firmly in the muffin cups to ensure it holds together well during baking.
  • Allow cheesecakes to chill fully in the refrigerator for optimal firmness before serving.
  • Customize toppings according to your preference such as berries, chocolate sauce, or caramel.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeteach.com/the-best-mini-cheesecake-recipe/