This recipe for creamy mini cheesecakes is so simple and perfect for a small crowd. They are so scrumptious and easy to make. Start by preheating your oven to 350 degrees Fahrenheit and place the rack in the centre position. You will need some graham crackers or graham crackers crumbs and crush them by putting them in a plastic bag then crush with a rolling pin. Place them in a bowl then get some unsated butter and pour that in with some granulated sugar.
Mix that until thoroughly combined then take the mixture and evenly divide among the cupcake liners. Add granulated sugar ina bowl then add in lemon zest then keep that aside and make the rest of the batter. Add softened cream cheese to the stand mixer then beat that for a couple of minutes until nice and smooth. Add in a teaspoon of pure vanilla extract and give it a nice mix through.
Beat that until it becomes nice and smooth and creamy. Add some eggs in one at a time with the mixer on low speed then continue mixing it until thoroughly combined. Add in some sour cream which will give the cheesecake a nice tangy and nice texture. Using an ice cream scoop, evenly divide the batter among the muffins cups. Bake ina 325 degrees Fahrenheit preheated oven for about 20 minutes.
Once they are done, place them on a wire rack to cool completely then you can refrigerate them for at least an hour or overnight. Slice some strawberries and jam then fill each of the cupcakes with a little bit of the jam and pour in the centre of the cheesecake then top with about three raspberries or strawberries.
Ingredients;
- 2/3 cup graham cracker crumbs (about 5 whole crackers)
- 1 ½ Tbs. sugar
- 3 Tbs. unsalted butter, melted
- Pinch salt
Filing;
- 2 – 8oz packages cream cheese – softened
- ½ cup of sugar
- 1 tsp. vanilla bean paste or pure vanilla extract
- 2 large eggs – room temperature
- ¼ cup sour cream – room temperature
- 2 tsp. lemon zest
- Pinch of salt
Topping;
- Seedless strawberry and/or raspberry jam
- Fresh Strawberries – cut in half lengthwise, fresh raspberries and fresh blueberries
Instructions;
- Preheat oven to 325°F and place the rack in the centre position. Line a muffin tin with 12 liners. Set aside.
- Combine the graham crumbs, 1 ½ tablespoon of sugar and melted butter in a bowl.
- Divide the mixture evenly among the muffin liners and press it down with the bottom of a ¼ cup measuring cup or the back of a spoon. Set aside.
- Place the ½ cup of sugar and the lemon zest into a small bowl and rub together with your clean fingers, until fragrant and slightly damp. Set aside.
- Place the softened cream cheese in a large bowl and beat on medium-low with a hand mixer or stand mixer fitted with the paddle attachment, until creamy and smooth, about 1-2 minutes.
- Add the lemon-sugar mixture, salt and vanilla.
- Mix until thoroughly combined, with the mixer on medium-low. Scrape the bowl and paddle, as needed.
- Add the eggs, one at a time, with the mixer on low, beating well after each addition.
- Scrape as needed. Add the sour cream and mix until incorporated.
- Give the bowl one last scrape to be sure the ingredients are thoroughly combined.
- Spoon the mixture evenly into the muffin tins over the crust. I use an ice cream scoop.
- Bake for about 18-20 minutes or until centres are almost set. The cheesecakes will rise during baking and are likely to crack a bit.
- Remove from the oven and set on a rack to cool completely. Chill the cheesecakes in the muffin tin for at least 2 hours or overnight, before removing from the tin and topping.
- When the cheesecakes are removed from the oven the centres will begin to sink, but this expected and provides the perfect space for the topping.
- Remove chilled cheesecakes from liners, if desired and top each cupcake with about a heaping teaspoon of jam, a strawberry halves or a few raspberries, and some blueberries or the topping of your choice.
- Keep refrigerated until ready to serve.
