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Mini Cheesecakes
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Mini Cheesecakes

These Mini Cheesecakes are smooth, creamy, and perfectly portioned bite-sized desserts with a buttery cookie crust and rich vanilla cheesecake filling. They’re easy to make, elegant to serve, and endlessly customizable with toppings like fruit, chocolate, or caramel—making them perfect for any occasion or sweet craving.
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Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings: 12
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Crust
  • 1 cup 134g graham cracker crumbs (or vanilla wafer crumbs)
  • 2 tbsp 26g sugar
  • 4 tbsp 56g unsalted butter, melted
Cheesecake Filling
  • 12 oz 339g cream cheese, room temperature
  • 1/2 cup 104g sugar
  • 2 tbsp 16g all-purpose flour
  • 1/2 cup 115g sour cream
  • 1 1/2 tsp vanilla extract
  • 2 large eggs room temperature
Topping
  • 1/2 cup 120ml heavy whipping cream, cold
  • 5 tbsp 36g powdered sugar
  • 1/2 tsp vanilla extract
  • Fresh fruit optional, for topping

Method
 

  1. Preheat oven to 325°F (162°C) and line cupcake pan.
  2. Mix crust ingredients, press into liners, and bake for 5 minutes.
  3. Lower oven to 300°F (148°C).
  4. Beat cream cheese, sugar, and flour until smooth.
  5. Add sour cream and vanilla, mix well.
  6. Add eggs one at a time, mixing slowly.
  7. Fill cups and bake 15 minutes, then let rest in oven.
  8. Cool gradually, then chill completely.
  9. Whip cream until stiff peaks form.
  10. Top with whipped cream and fresh fruit.

Notes

  • Always use room temperature cream cheese and eggs for a smooth, lump-free cheesecake batter.
  • Mix the batter on low speed only to avoid adding too much air, which can cause cracks while baking.
  • Don’t skip the slow cooling process inside the oven — it helps prevent sinking and keeps the texture creamy.
  • Make sure to chill the cheesecakes completely before adding toppings for the best structure.
  • For clean presentation, use a piping bag for whipped cream and add toppings just before serving.
  • These mini cheesecakes taste best when served cold straight from the fridge.