Miniature Baked Cheesecakes Recipe
What are the best mini cheesecakes? What are the similarities between a cheesecake and the smaller, less intimidating cousin? Remember those big cheesecakes that always seemed like a *project*? How do I make mini cheesecakes? Is it quick, easy, and perfect for when you just want a little something sweet without committing to anything? What is a whole dessert? My grandma used to make the most amazing cheesecakes, rich and decadent. These little guys are a nod to her, but scaled down for modern life – and my current cravings! If you love cheesecake, you NEED this Miniature Baked Cheesecake Recipe in your life. You can totally customize them, and they’re the perfect size for portion control (or, you know, for a kid).
What is the recipe for mini cheesecakes?
Think of a classic cheesecake, but shrunk down into individual portions. What are miniature baked cheesecakes? What makes these muffins so good? They’re creamy, and baked in muffin tins. The “miniature” aspect makes them perfect for parties, potlucks, or just a regular Tuesday night. When you need a little pick-me-up, this is it. I love the versatility. Can you top them with anything from fresh berries to chocolate ganache? Unlike a full-sized cheesecake, which can be daunting and take forever to bake, these little cuties are just as cute. Are ready in a fraction of the time? What’s more, no water bath required! What is a good recipe for mini cheesecakes?
Why you’ll love this recipe?
Okay, where do I even begin? There are approximately one million reasons why I’m obsessed with this Miniature Baked Cheesecakes Recipe, but I’ll try to keep it concise. First, the flavor is insane! That creamy, tangy cheesecake filling perfectly balances the sweet graham cracker crust. It’s like a party in your mouth! And speaking of the crust, you can use any kind of cookie crumbs you like! Second, the simplicity is a game-changer. Honestly, it’s almost foolproof. I’ve messed up plenty of recipes in my day, but this one always comes out perfectly. Third, it’s surprisingly cost-effective. You probably already have most of the ingredients in your pantry. What I love most about this Miniature Baked Cheesecakes Recipe is that it allows for complete creativity, and how easy they are to prepare for even beginner bakers. Compared to other dessert recipes, this one uses minimal ingredients and still delivers maximum impact. Seriously, you can have gourmet-level desserts in under an hour, I’m not kidding!
How do you make mini cheesecakes?
Quick Overview
How do I make mini cheesecakes? Then, you whip up a creamy cheesecake filling, pour it over the crusts, and bake until golden brown. What’s your favorite topping and a quick cool down? What makes this method special is that baking them in individual portions ensures even cooking and flavoring. How do you prevent crack Plus, the smaller size means they bake much faster than a regular cheesecake, so it’s quicker, and more flavorful. How can I make life easier and less stressful?
Ingredients Notes:
For the Crust:
Graham Cracker Crumbs: You can buy these pre-made, or crush your own. I always crush my own because it feels more “homemade”.
Melted Butter: Unsalted is best, so you can control the saltiness of the crust.
Sugar: Just a touch to add sweetness to the crust. I’ve used brown sugar before, and it adds a nice caramel-y flavor.
For the Filling: Why is the
Cream Cheese: This is the star of the show! Make sure it’s full-fat and softened to room temperature for the creamiest results.
I use granulated sugar, but you could experiment with caster sugar for an even better taste. Is there a
Eggs: They bind everything together and give the cheesecake its structure. Use large eggs.
Vanilla Extract: Adds a lovely warmth and depth of flavor. Don’t skimp on the good stuff!
Sour Cream: This adds a tangy flavor and helps keep the cheesecake moist. If you’re feeling adventurous, you can substitute with Greek yogurt.
How do I follow step
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. How do you remove cheesecakes? If you don’t have liners, you can grease the muffin tin really well, but the lining is just so much. What makes cheesecake stick to the pan?
Step 2: Mix Dry Ingredients
In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Set aside. Mix well until the crumbs are evenly moistened. The mixture should resemble wet sand. This step is important because it ensures that the crust holds together nicely, providing a good base for assembling.
Step 3: Mix Wet Ingredients
In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Do not overmix. What is the best way to do this with an electric mixer? Make sure there are no lumps of cream cheese. Then, beat in the eggs one at a time, followed by the vanilla extract and sour cream. How do you mix cheesecake ingredients?
Step 4: Combine
Carefully spoon the cream cheese filling over the graham cracker crusts. Filling each muffin cup is a cup. Is it possible to climb almost to the top? Do not overfill them, as they will expand during baking. I always use an ice cream scoop to portion the filling evenly. Gently tap the muffin tin on the counter to release any air bubbles.
Step 5: Prepare Filling
Where can I get creative? If you want to add a swirl of fruit puree, chocolate ganache, or caramel sauce, now’s the time to do it. Just drop a small amount of your chosen topping onto the filling and use tweezers or knife to cut it. Do not over-swirl, or the colors will muddy. If not, you can just proceed to baking them.
Step 6: Layer & Swirl
Bake for 18-22 minutes, or until the edges are set and the center is just slightly jiggly. The cheesecakes will continue to set as they cool. Keep a close eye on them during baking, as oven times can vary. You want them to be golden brown around the edges, but still slightly soft in the center. If in doubt, err on the side of underbaking, as overbaked cheesecakes can be dry.
Step 7: Bake
Remove muffin tin from the oven and let cheesecakes cool in the pan for about 30 minutes. Then, transfer them to a wire rack to cool completely. Once they’re cool, you can chill them in the refrigerator for at least 2 hours before serving. This allows the flavors to meld together and the cheesecake to set properly.
Step 8: Cool & Glaze
Once the cheesecakes are completely cooled, you can top them with your favorite toppings. I love fresh berries, chocolate shavings, or a simple dusting of powdered sugar. Can you drizzle them with caramel sauce, chocolate ganache, or fruit puree? Have fun with it! How do you customize cheesecakes?
Step 9: Slice & Serve
Serve the Miniature Baked Cheesecakes chilled. What are some good recipes for a weeknight dessert? If you want to make them extra special, you can serve them on a platter with varying toppings for guests. To choose from. Or, you can serve them individually on small plates with a sprig of mint for an elegant touch.
What should I serve it with?
Miniature Baked Cheesecakes are so versatile that they can be served with almost anything! What is it like to
For Breakfast:What are some good morning coffees that pair well with a cup of coffee? Can you crumble them over yogurt or granola? What are some healthy breakfast ideas?
For Brunch:Serve them as part of a brunch buffet with other sweet and savory items. What are some great side dishes to serve with a sparkling rosé? Garnish them with edible flowers for an elegant touch.
As Dessert:What are some of the best after-dinner treats? Serve with a scoop of vanilla ice cream or whipped cream. Pair them with a glass of wine or herbal tea.
For Cozy Snacks:What are some good ways to enjoy a cold winter evening with friends? What is your favorite movie? Snuggle up on the couch with a blanket. What are some of the best cheesecakes?
My family loves to enjoy these with a scoop of vanilla ice cream during movie night. Sometimes we add a sprinkle of mini chocolate chips for an extra touch of sweetness. My grandma always served them with a dollop of homemade whipped cream and fresh strawberries. Whatever you choose, it will work perfectly!
How do I make mini cheesecakes?
I’ve made these Miniature Baked Cheesecakes (like, seriously a lot) before. What are some tricks to take cheesecakes to the next level?
Cream Cheese:Make sure your cream cheese is soft. I’m talking leave-it-out-on This will ensure a smooth, creamy filling without any lumps.
Mixing Advice:Don’t overmix the filling. Overmixing can cause cheesecakes to crack during baking. Mix until just combined.
Swirl CustomizationWhat are some creative toppings for a salad? Can you swirl in fruit purees, chocolate ganache, caramel sauce, or even peanut butter? Do not overdo cheesecakes, as too much topping can weigh down the cheese cake.
Ingredient Swaps: You can use different types of cookie crumbs for the crust. Graham crackers are classic, but you could also use Oreos, shortbread cookies, or even gingersnaps. Just adjust the amount of sugar accordingly.
Baking Tips: Keep a close eye on the cheesecakes during baking. Oven times can vary, so start checking them around 18 minutes. You want them to be golden brown around the edges, but still slightly jiggly in the center.
Glaze Variations: For a simple glaze, whisk together powdered sugar and milk until smooth. You can also add a touch of vanilla extract or lemon juice for extra flavor. Drizzle the glaze over the cooled cheesecakes.
One time, I accidentally used cold cream cheese straight from the fridge. The filling was lumpy and the cheesecakes didn’t bake evenly. Lesson learned! Another time, I overbaked them, and they were dry and cracked. Now, I always set a timer and check them frequently during baking. It also happens to be that when I bake them on the middle rack, they come out better than on the top or bottom racks. Just be sure to know your own oven and adjust the time and temperature accordingly.
Storing and Reheating Tips
These Miniature Baked Cheesecakes are best stored in the refrigerator. They can last for up to 5 days if stored properly.
Room Temperature: I don’t recommend leaving them at room temperature for more than a few hours, as the cream cheese can spoil. If you’re serving them at a party, keep them chilled until just before serving.
Refrigerator Storage: Store the cheesecakes in an airtight container in the refrigerator. This will prevent them from drying out or absorbing odors from other foods.
Freezer Instructions: You can also freeze the cheesecakes for longer storage. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw them in the refrigerator overnight before serving.
Glaze Timing Advice: If you’re planning to glaze the cheesecakes, it’s best to do so just before serving. This will prevent the glaze from becoming sticky or dissolving during storage. If you’re freezing the cheesecakes, wait until they’re thawed to glaze them.
Frequently Asked Questions
Final Thoughts
So there you have it! My go-to Miniature Baked Cheesecakes Recipe that is easy and delicious. I really hope you give this one a try, because it’s such a crowd-pleaser, and you really can customize them to your taste. If you love the ease and versatility of this recipe, you’ll definitely want to explore my other dessert recipes. Each one is designed to be simple, flavorful, and perfect for busy home cooks. Happy baking!
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Miniature Baked Cheesecakes Recipe
Ingredients
Main Ingredients
- 1.5 cups graham cracker crumbs finely crushed
- 0.5 cup unsalted butter melted
- 2 tablespoons sugar for the crust
- 16 ounces cream cheese softened
- 0.75 cup sugar for the filling
- 2 teaspoons vanilla extract
- 2 large eggs room temperature
- 0.25 cup sour cream
- 0.25 cup all-purpose flour
- 1 pinch salt
Instructions
Preparation Steps
- Preheat your oven to 325°F (165°C) and line a muffin tin with paper liners.
- Mix together graham cracker crumbs, melted butter, and sugar until well combined. Press about 1 tablespoon of the mixture into the bottom of each lined muffin cup.
- In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add in vanilla extract, eggs, sour cream, flour, and salt, then beat until well combined.
- Divide the cheesecake filling evenly over the crusts in each muffin cup.
- Bake in the preheated oven for 18-20 minutes or until the center is set. Allow to cool to room temperature before refrigerating for at least 2 hours.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
