These mini cheesecakes are luxuriously creamy, scrumptious, and excellent for any event! Bonus: they are often made in a normal muffin tin, mini muffin tin or a cheesecake pan.
Cute as may be, these mini cheesecakes are additionally extremely tasty, and are fantastic served at weddings, child or bridal showers, events of any variety, or simply since you’re craving cheesecake!
First, Prep the Crust
The crust for these mini cheesecakes is fundamental, fundamental.
- graham cracker crumbs
- little bit of sugar
- melted butter
Press a heaping tablespoon of crumbs into every lined muffin cup and bake for only a couple minutes to set the crust.
Parbaking the crusts ensures they received’t be soggy as soon as the moist cheesecake batter is added and baked.
Second, Whip Up the Cheesecake Batter
The batter is ultra-creamy leading to luxuriously velvety and tender baked cheesecakes.
A very powerful factor you are able to do for your self and these mini cheesecakes is to make use of room temperature elements. ⬇️ ⬇️ ⬇️
Room temperature elements incorporate extra rapidly than chilly elements. And the important thing to foolproof cheesecake(s) is to NOT over combine the batter as soon as the eggs are added.
Over mixing can lead to cracked cheesecakes whereas baking and a much less creamy texture.
Third, Divide and Bake
The cheesecake batter can and may fill every muffin tin fairly full, nearly to the highest.
Not like common fast bread muffins, the cheesecake received’t overflow and unfold, so be sure to fill the muffin cups very full for the right crust-to-cheesecake ratio.
Bake the cheesecakes till the facilities are puffed and the perimeters are set. Let the cheesecakes cool utterly within the pan earlier than eradicating and chilling.
Extra Pan Choices
The recipe is written to make use of a normal 12-cup muffin tin.
Nevertheless, the recipe works very properly utilizing a mini muffin tin or a mini cheesecake pan. Who knew there have been so many choices for mini cheesecakes?? I’ve you lined. Make them mini. Make them mini-mini. Or make them mid-mini. 😉
For the usual muffin tin and mini muffin tin, you’ll need to use liners to make it simpler to take away the cheesecakes from the pan.
If utilizing a mini cheesecake pan, no want to make use of liners as these useful removeable bottoms assist launch the cheesecakes in order that they keep pristine and beautiful.
See the notes beneath the recipe for added recommendations on utilizing totally different pan sizes (i.e. crust quantities + baking time).
Topping Concepts for Mini Cheesecakes
These pleasant little cheesecakes may be served plain or topped in quite a lot of methods! The choices are limitless.
Mini cheesecake topping concepts:
- straightforward fruit topping (see the straightforward recipe beneath!)
- chocolate drizzle or chocolate ganache (add a contemporary strawberry, yum!)
- whipped cream
- contemporary berries
- lemon curd
- salted caramel sauce or butterscotch sauce
- blueberry pie filling, cherry pie filling, or one other pie filling taste of selection
Or a combo of any of the above!
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Excellent Mini Cheesecakes
Crust:
- ¾ cup (83 g) graham cracker crumbs (about 5 rectangle graham crackers, crushed)
- 2 tablespoons (13 g) granulated sugar
- 3 tablespoons (43 g) butter, melted
Cheesecake Batter:
- 12 ounces (340 g) full fats cream cheese, softened to room temperature
- ⅔ cup (141 g) granulated sugar
- ⅓ cup (80 g) bitter cream, at room temperature
- 1 massive (50 g) egg, at room temperature
- 1 massive (18 g) egg yolk, at room temperature
- 1 tablespoon contemporary lemon juice
- ½ teaspoon vanilla extract
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Preheat the oven to 325 levels F. Line a 12-cup muffin tin with paper liners. Calmly grease the liners with nonstick cooking spray. Put aside. (See observe beneath for alternate pan sizes.)
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For the crust, in a medium bowl, stir collectively the graham cracker crumbs and granulated sugar. Add the melted butter and stir till all of the crumbs are evenly moistened.
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Divide the crust evenly among the many ready muffin tin – a few heaping tablespoon of crumbs per muffin cup. Press the crumbs firmly into a fair layer in every liner.
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Bake for six minutes. Put aside to chill utterly.
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For the cheesecake batter, in a medium bowl with a handheld electrical mixer or within the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and sugar collectively till well-combined and creamy, 1 to 2 minutes.
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Add the bitter cream, egg, egg yolk, lemon juice and vanilla. Combine simply till all of the elements are absolutely included (do not over combine).
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Divide the batter evenly on prime of the cooled crusts. The muffin tins will probably be fairly full (not like common muffins, the cheesecake batter will not overflow).
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Bake the cheesecakes for 22 to 25 minutes till puffed and evenly set across the edges. Take away from the oven and let the cheesecakes cool utterly within the pan.
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As soon as cooled, gently take away the cheesecakes from the pan and refrigerate till chilled and able to serve.
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Serve with a straightforward fruit topping (see observe beneath), whipped cream, chocolate drizzle, or plain.
Pan Choices
Customary Muffin Tin
Yield: 12 cheesecakes, heaping 1 tablespoon crust per muffin cup, bake as directed within the recipe
Mini Muffin Tin
Yield: 32 to 40 cheesecakes, heaping 1 teaspoon crust per mini muffin cup, bake for 13-Quarter-hour
Mini Cheesecake Pan
Yield: 16 to 18 cheesecakes, 1 tablespoon crust per muffin cup, bake for 18-19 minutes
For each the usual muffin tin and mini muffin tin, line the tin with paper liners and grease the liners. For the mini cheesecake pan, grease every properly within the tin (no want to make use of liners because the removeable bottoms assist launch and take away the mini cheesecakes).
Simple Fruit Topping: in a small saucepan, mix 6 to eight ounces contemporary or frozen fruit (about 1 cup), 1/2 cup water, 1/3 cup granulated sugar (may be adjusted, roughly, relying on the sweetness of the fruit), 1 tablespoon cornstarch and a squeeze of contemporary lemon juice. Convey to a simmer over medium warmth and prepare dinner, stirring consistently, for two to three minutes, till bubbly and thickened. Cool and refrigerate till able to serve.
Serving: 1 mini cheesecake, Energy: 221kcal, Carbohydrates: 19g, Protein: 3g, Fats: 15g, Saturated Fats: 9g, Ldl cholesterol: 71mg, Sodium: 155mg, Fiber: 0.2g, Sugar: 16g
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