Mini cheesecakes
These adorable mini cheesecakes with a vanilla flavor and a graham cracker crust are perfect sweet treats for serving a large crowd. They're easy to make and require no special equipment.
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Servings: 9 cheesecakes
Calories: 315kcal
Equipment
- Digital kitchen scale
- 9 Muffin liners
- Muffin pan
- Metal whisk or a hand mixer
- 2 Mixing bowls
Ingredients
For the crust
- 150 g graham crackers
- 60 g butter melted
For the cream cheese filling
- 400 g cream cheese at room temperature
- 120 g sugar
- 10 g cornstarch
- 2 teaspoon lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 large eggs at room temperature
- 60 g sour cream at room temperature
Instructions
- Preheat the oven to 325F (160C) and line a muffin pan with 12 muffin liners.
- Pulse the crackers in a food processor until they form fine crumbs. You can also use a plastic bag and a rolling pin to crush the crackers. Add melted butter and pulse just until the mixture resembles wet sand.
- Divide the mixture between the liners and press down with a spoon or the bottom of a shot glass to make it compact and flat. Set aside.
- In a large mixing bowl, add the cream cheese. Mix it with a spoon or a rubber spatula until smooth and creamy.
- Add the sugar, cornstarch, lemon juice, vanilla extract and salt. Whisk with a metal whisk or beat with a hand mixer on medium just until well combined.
- Add eggs one at a time and whisk just until fully incorporated and the mixture has a homogenous consistency.
- Add sour cream and whisk to incorporate.
- Divide the mixture between muffin liners.
- Bake in the middle of the oven for 20-22 minutes or until the tops are slightly puffed up and the cheesecakes are still a little bit jiggly if shaken.
- Remove from the oven and let the cheesecake cool down to room temperature. Then, place in the fridge for 4-6 hours or overnight.
- Remove the muffin liners from the cheesecakes and top them with jam (see Note 1 for cranberry jam recipe) of your choice, fresh berries, mint, and/or powdered sugar.
Video
Notes
Note 1: Combine 100g of frozen cranberries, 50g of sugar, 2 teaspoon of cornstarch, and 1 tablespoon of lemon juice in a saucepan. Cook everything together until the mixture becomes bubbly. Let it simmer for 2 minutes to remove the starchy flavor. Remove the saucepan from the heat and add a handful of frozen berries. These berries will add freshness and sour notes to your jam. Allow the jam to cool down completely before decorating your cheesecakes with it.
Store your cheesecakes in the fridge for up to 4 days or freeze them for up to 1 month.
Nutrition
Nutrition Facts
Mini cheesecakes
Serving Size
1 cheesecake
Amount per Serving
Calories
315
% Daily Value*
Fat
19
g
29
%
Saturated Fat
10
g
63
%
Trans Fat
0.003
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
86
mg
29
%
Sodium
402
mg
17
%
Potassium
121
mg
3
%
Carbohydrates
30
g
10
%
Fiber
1
g
4
%
Sugar
19
g
21
%
Protein
6
g
12
%
Vitamin A
702
IU
14
%
Vitamin C
0.5
mg
1
%
Calcium
77
mg
8
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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