Mini Cheesecakes: 6 Irresistible Bites of Joy Recipe

Introduction

These mini cheesecakes are bite-sized delights that pack all the creamy goodness of a classic cheesecake into a convenient, fun-sized treat. Perfect for parties or a sweet snack, they are easy to make and sure to impress.

Ingredients

• 8 oz cream cheese, softened
• 1/2 cup sugar
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 2 large eggs
• 1/4 cup crushed graham crackers
• 1/4 cup melted butter
• Red and green sprinkles for decoration

Instructions

1. Step 1: Preheat the oven to 325°F (160°C).
2. Step 2: In a bowl, mix the cream cheese and sugar until smooth and creamy.
3. Step 3: Add the vanilla extract and sour cream to the mixture, stirring well to combine.
4. Step 4: Incorporate the eggs one at a time, mixing thoroughly after each addition.
5. Step 5: In another bowl, combine the crushed graham crackers and melted butter until evenly mixed.
6. Step 6: Press the graham cracker mixture firmly into the bottom of mini cupcake liners to form the crust.
7. Step 7: Pour the cheesecake mixture evenly over the crust in each liner.
8. Step 8: Bake in the preheated oven for 20 minutes, or until the cheesecakes are set.
9. Step 9: Allow the mini cheesecakes to cool, then refrigerate for at least 2 hours to firm up.
10. Step 10: Before serving, decorate with red and green sprinkles for a festive touch.

Tips & Variations

• For a different crust, try using crushed digestive biscuits or chocolate cookies instead of graham crackers.
• Mix fresh fruit or fruit preserves into the filling for added flavor.
• Use mini silicone cupcake molds to easily pop the cheesecakes out without liners.
• Ensure the cream cheese is fully softened to avoid lumps in the batter.

Storage

Store the mini cheesecakes in an airtight container in the refrigerator for up to 3 days. For best texture and flavor, consume within this time. To reheat, bring them to room temperature briefly or enjoy straight from the fridge as they are best served chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these mini cheesecakes?

Yes, you can freeze them. Place the cheesecakes in a single layer on a baking sheet to freeze, then transfer to an airtight container or freezer bag. Thaw overnight in the refrigerator before serving.

How do I prevent cracks on the cheesecake surface?

To minimize cracking, avoid overmixing the batter and bake at the recommended temperature. Also, allow the cheesecakes to cool gradually in the oven with the door slightly open if possible.

Mini Cheesecakes: 6 Irresistible Bites of Joy Recipe

Print Recipe

★★★★★

4.9 from 68 reviews

These Mini Cheesecakes offer six delightful individual servings that combine a creamy, smooth cheesecake filling with a buttery graham cracker crust. Perfectly baked and topped with festive red and green sprinkles, they make an irresistible bite-sized treat for any occasion.

• Author: Amaya
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours 35 minutes
• Yield: 6 mini cheesecakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cheesecake Filling

• 8 oz cream cheese, softened
• 1/2 cup sugar
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 2 large eggs

Crust

• 1/4 cup crushed graham crackers
• 1/4 cup melted butter

Topping

• Red and green sprinkles for decoration

Instructions

1. Preheat Oven: Preheat the oven to 325°F (160°C) to prepare for baking the mini cheesecakes.
2. Prepare Cheesecake Mixture: In a mixing bowl, blend the softened cream cheese with sugar until the mixture becomes smooth and creamy.
3. Add Flavorings: Stir in the vanilla extract and sour cream evenly into the cream cheese mixture to enhance richness.
4. Incorporate Eggs: Add the eggs one at a time, beating well after each addition to ensure a smooth batter.
5. Make Crust: In a separate bowl, combine the crushed graham crackers with melted butter until the mixture resembles wet sand.
6. Form Crust Base: Press the graham cracker mixture firmly into the bottom of mini cupcake liners or pans to form an even crust layer.
7. Fill Mini Cups: Pour the prepared cheesecake batter over the graham cracker crust, filling each liner nearly to the top.
8. Bake: Place the pans in the oven and bake for 20 minutes, or until the cheesecake is set but still slightly jiggly in the center.
9. Cool and Chill: Allow the mini cheesecakes to cool to room temperature, then refrigerate for at least 2 hours to fully set and develop flavor.
10. Decorate and Serve: Before serving, sprinkle the tops with red and green sprinkles for a festive touch.

Notes

• Ensure cream cheese is softened to avoid lumps in the mixture.
• Do not overbake; the cheesecake should be slightly jiggly in the center when done baking to ensure creaminess.
• Refrigeration time is essential for proper texture and flavor development.
• Use mini cupcake liners for easy serving and portion control.
• Sprinkles add a decorative touch and can be customized to any color theme.

Keywords: mini cheesecakes, individual cheesecakes, bite-sized desserts, graham cracker crust, creamy cheesecake, festive sprinkles