This mini cheesecake recipe is based on a popular cheesecake recipe. Mini cheesecake is a lot less fuss to make than a big cheesecake. Start by preheating the oven to 325 degrees Fahrenheit then start making the graham cracker crust which is optional to this recipe. To make the crust, you will need a three-quarters cup of graham cracker crust in a large bowl the star in sugar and mix them until well combined then stir in melted butter.
Stir everything together until the crumbs and completely coated by the butter, it should be like a wet sandy mixture. Evenly divide the graham crackers into a cake mould and if you are not making the graham crackers, you will lightly butter the cheesecake moulds and set them aside. If you don’t have a cake mould, you can opt to do this in a muffin cups and the cheesecake will come out perfect, lightly press the crackers to they are firmly set at the bottom of the moulds then set it aside.
In a large bowl you will add in cream cheese you do want this to be the brick-style cream cheese, not the spreadable kind and for best results, your cream cheese should be softened and at room temparature. Use an electric mixer to stir the cream cheese just until it’s smooth and creamy, do not overmix it. Once softened, add in sugar and stir it in until its nicely combined with the cream cheese.
Add sour cream, vanilla extract and salt then using an electric mixture, mix everything until creamy and completely combined. You will then start adding the eggs one at a time and I recommend you lightly scramble the egg before adding it to the mixture. Stir the egg on low speed until its incorporated, it’s really important that you do not overmix the cheesecake batter but make sure that everything is nicely incorporated.
Finish off mixing with a spatula and make sure there are no lumps in the batter then portion it in the prepared cheesecake moulds, you can use an ice cream scoop or a scoop to portion the batter. Smooth out the top then bake in a preheated 325 degrees Fahrenheit oven for 17 to 20 minutes or until the top feels set when lightly touched and are lightly golden brown.
Let the cheesecake cool completely to room temparature and then you will transfer then into the fridge where they will chill for several hours. They are delicious to serve plain with no toppings, however, you can dress them in a ganache drizzle or whipped cream.
Graham cracker crust: (Optional)
- 3/4 cup (85g / 3Oz) graham cracker crumbs
- 1 1/2 (6.25g / 0.2 Oz) Tablespoons granulated sugar
- 4 Tablespoons (60 grams / 2.12 ounces)salted butter melted
- 16 oz (455g / 16 Oz) softened cream cheese
- 1/2 cup sugar 100g
- 1/2 (80g / 2.8 Oz) cup sour cream
- 3/4 teaspoon vanilla extract
- 1/8 teaspoon salt
- 2 large eggs lightly beaten, room temperature preferred
- Preheat oven to 325F (160C) and line a 12-count mould or muffin tin with paper liners or brush with butter.
- In a medium-sized bowl stir together graham cracker crumbs and 1 ½ Tablespoons sugar. Add melted butter and stir again until ingredients are moistened and completely combined.
- The portion about 2-3 teaspoons of the crust mixture into each liner in your prepared muffin tin. Use a spoon or the (clean) bottom of a ¼ cup measuring cup to tamp down crumbs so they are evenly packed into the bottom of each liner. Set aside while you prepare your mini cheesecake filling.
- Place cream cheese in the bowl of a stand mixer (or in a large bowl and use an electric mixer) and stir on low speed until smooth and creamy.
- Add sugar and stir again until well-combined.
- Add sour cream, vanilla extract, and salt. Stir until ingredients are well-combined, pausing occasionally to scrape the sides and bottom of the bowl so there are no lumps.
- Gradually add eggs, one at a time, until just incorporated. Keep the mixer on low-speed and do not over-beat. Once again scrape the sides and bottom of the bowl and stir on low-speed once more to ensure ingredients are completely combined.
- Evenly divide batter into the prepared cake moulds.
- Transfer to 325F (160C) oven and bake for 17-20 minutes or until edges are just beginning to turn a very light golden brown and centres are set. Do not over-bake or the texture will be dry and mealy.
- Allow cheesecakes to cool completely to room temperature and then gently remove each mini cheesecake from muffin tin. Transfer to the refrigerator and chill completely (about 3 hours) before serving.
- If desired, top with whipped cream, strawberry sauce, blueberry sauce, or chocolate ganache.