Mini cheesecakes

Introduction

These mini cheesecakes are the ultimate individual dessert, offering all the rich, creamy indulgence of a full-sized cheesecake in perfectly portioned, easy-to-serve cups. You get a buttery graham cracker crust and a smooth, tangy filling with a hint of lemon in every bite. They’re also surprisingly simple to make and bake much faster than a traditional cheesecake.

Prep & Cook Time

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes (plus cooling time)
• Servings: 9 mini cheesecakes

Ingredients

• 150 g graham crackers
• 60 g butter (melted)
• 400 g cream cheese (at room temperature)
• 120 g sugar
• 10 g cornstarch
• 2 tsp lemon juice
• 1 tsp vanilla powder (use half this amount if you prefer less rich vanilla flavor)
• ½ tsp salt
• 2 large eggs (at room temperature)
• 60 g sour cream (at room temperature)

Instructions

1. Preheat your oven to 325°F (160°C). Line 9 cups of a standard muffin tin with paper liners.
2. Prepare the crust: Place the graham crackers in a food processor or sealed plastic bag and crush them into fine crumbs. In a medium bowl, mix the graham cracker crumbs with the melted butter until well combined and the mixture resembles wet sand.
3. Form the crust: Spoon about 1 tablespoon of the crumb mixture into the bottom of each prepared muffin cup. Press the crumbs down firmly and evenly using the bottom of a small glass or a tamper. Par-bake for 5 minutes, then remove from the oven.
4. Make the filling: In a large mixing bowl, beat the cream cheese with a hand mixer or stand mixer on medium speed until smooth and creamy, about 1-2 minutes.
5. Add the sugar, cornstarch, lemon juice, vanilla powder (use half this amount if you prefer less rich vanilla flavor), and salt to the cream cheese. Beat on medium-low speed until fully combined and smooth, scraping down the sides of the bowl as needed.
6. With the mixer on low speed, add the eggs one at a time, mixing until just incorporated after each addition. Be careful not to overmix.
7. Add the sour cream and mix on low until the batter is smooth and uniform.
8. Fill the cups: Divide the cheesecake batter evenly among the 9 prepared muffin cups, filling them almost to the top of the liners.
9. Bake for 30-35 minutes, or until the edges are set and the centers only have a slight, gentle wobble when you tap the pan.
10. Cool the cheesecakes in the turned-off oven with the door slightly ajar for 15 minutes. Then, transfer the muffin tin to a wire rack to cool completely to room temperature. Finally, refrigerate for at least 4 hours, or preferably overnight, before serving.

Variations

• Chocolate Crust: Swap the graham crackers for an equal weight of chocolate wafer cookies or Oreo cookies (with the filling removed) for a chocolatey base.
• Marble Swirl: Before baking, drop small dots of chocolate sauce or fruit preserves onto the batter and use a toothpick to gently swirl it for a marbled effect.
• Lemon Zest Topping: After baking and cooling, top each mini cheesecake with a dollop of whipped cream and a sprinkle of fresh lemon zest for extra brightness.
• Berry Compote: Just before serving, spoon a simple berry compote (made by simmering frozen berries with a little sugar) over the top for a fresh, fruity contrast.

Tips for Success

• Room Temperature is Key: Ensure your cream cheese, eggs, and sour cream are at true room temperature. This prevents a lumpy batter and results in the creamiest, smoothest filling.
• Don’t Overmix: Once the eggs are added, mix on low speed and only until just combined. Overbeating incorporates too much air, which can cause the cheesecakes to rise and then crack as they cool.
• Prevent Sticking: Using high-quality paper liners is essential. You can also give them a very light spritz of non-stick cooking spray before adding the crust for easy peeling.
• Test for Doneness: The cheesecakes are done when the edges look puffed and set, but the center (about the size of a dime) still jiggles slightly when you gently shake the pan. They will firm up as they cool.

Storage & Reheating

FAQ

Can I use a different type of cookie for the crust?

Yes, you can substitute the graham crackers with an equal weight (150g) of other dry cookies like digestive biscuits, vanilla wafers, or gluten-free cookies.

Why did my cheesecakes crack on top?

Cracking usually happens from overmixing the batter (incorporating too much air), overbaking, or a sudden temperature change. Cooling them gradually in the turned-off oven helps prevent this.

Do I have to use a water bath?

No, the smaller size of these mini cheesecakes makes a water bath unnecessary. They bake evenly and quickly without one.

Can I make these without a muffin tin?

A muffin tin provides the best structure. If you don’t have one, you can use sturdy, freestanding paper liners placed on a baking sheet, but the shape may spread slightly.

Can I double this recipe?

Absolutely. Simply double all ingredients and use two muffin tins. You may need to rotate the pans halfway through baking for even cooking.

Is the cornstarch necessary?

The cornstarch helps stabilize the filling, giving it a slightly firmer, smoother texture and helping to prevent cracks. You can omit it, but the texture may be a little softer.