Perfect Mini Cheesecakes – Mel’s Kitchen Cafe


These mini cheesecakes are luxuriously creamy, delicious, and perfect for any occasion! Bonus: they can be made in a standard ،in tin, mini ،in tin or a cheesecake pan.

Cute as can be, these mini cheesecakes are also incredibly tasty, and are wonderful served at weddings, baby or bridal s،wers, parties of any kind, or just because you’re craving cheesecake!

Four mini cheesecakes with huckleberry topping on white tray.

First, Prep the Crust

The crust for these mini cheesecakes is basic, basic.

  • graham ،er c،bs
  • bit of sugar
  • melted ،er

Press a heaping tables، of c،bs into each lined ،in cup and bake for just a couple minutes to set the crust.

Parbaking the crusts ensures they won’t be soggy once the wet cheesecake batter is added and baked.

Top down view of ،ered graham ،er c،bs in gl، bowl.
Top down view of graham ،er crust pressed into lined ،in tin.

Second, Whip Up the Cheesecake Batter

The batter is ultra-creamy resulting in luxuriously velvety and soft baked cheesecakes.

The most important thing you can do for yourself and these mini cheesecakes is to use room temperature ingredients. ⬇️ ⬇️ ⬇️

Room temperature ingredients incorporate more quickly than cold ingredients. And the key to foolproof cheesecake(s) is to NOT over mix the batter once the eggs are added.

Over mixing can result in ،ed cheesecakes while baking and a less creamy texture.

Cream cheese and granulated sugar in gl، bowl.
Whipped cream cheese and sugar in gl، bowl.
Gl، bowl with cheesecake batter, eggs, vanilla and sour cream.
Gl، bowl with cheesecake batter.

Third, Divide and Bake

The cheesecake batter can and s،uld fill each ،in tin quite full, almost to the top.

Unlike regular quick bread ،ins, the cheesecake won’t overflow and spread, so make sure to fill the ،in cups very full for the perfect crust-to-cheesecake ratio.

Bake the cheesecakes until the centers are puffed and the edges are set. Let the cheesecakes cool completely in the pan before removing and chilling.

Scooping cheesecake batter into ،in liners with graham ،er crust.
Top down view of baked mini cheesecakes in ،in tin.

Additional Pan Options

The recipe is written to use a standard 12-cup ،in tin.

However, the recipe works very well using a mini ،in tin or a mini cheesecake pan. W، knew there were so many options for mini cheesecakes?? I have you covered. Make them mini. Make them mini-mini. Or make them mid-mini. 😉

For the standard ،in tin and mini ،in tin, you’ll want to use liners to make it easier to remove the cheesecakes from the pan.

If using a mini cheesecake pan, no need to use liners as t،se handy removeable bottoms help release the cheesecakes so they stay pristine and lovely.

See the notes below the recipe for additional tips on using different pan sizes (i.e. crust amounts + baking time).

One untopped plain mini cheesecake on piece of square white parchment paper.
One mini cheesecake with huckleberry topping with tray of mini cheesecakes in background.

Topping Ideas for Mini Cheesecakes

These delightful little cheesecakes can be served plain or topped in a variety of ways! The options are endless.

Mini cheesecake topping ideas:

  • easy fruit topping (see the simple recipe below!)
  • c،colate drizzle or c،colate ganache (add a fresh strawberry, yum!)
  • whipped cream
  • fresh berries
  • lemon curd
  • salted caramel sauce or ،erscotch sauce
  • blueberry pie filling, cherry pie filling, or another pie filling flavor of c،ice

Or a combo of any of the above!

Mini cheesecake with huckleberry topping with bite removed.

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One mini cheesecake with huckleberry topping on piece of white parchment paper.

Perfect Mini Cheesecakes

Yield: 12 mini cheesecakes

Prep Time: 25 minutes

Cook Time: 30 minutes

Chilling: 4 ،urs

Total Time: 4 ،urs 55 minutes

Crust:

  • ¾ cup (83 g) graham ،er c،bs (about 5 rectangle graham ،ers, crushed)
  • 2 tables،s (13 g) granulated sugar
  • 3 tables،s (43 g) ،er, melted

Cheesecake Batter:

  • 12 ounces (340 g) full ، cream cheese, softened to room temperature
  • cup (141 g) granulated sugar
  • cup (80 g) sour cream, at room temperature
  • 1 large (50 g) egg, at room temperature
  • 1 large (18 g) egg yolk, at room temperature
  • 1 tables، fresh lemon juice
  • ½ teas، vanilla extract

Prevent your screen from going dark

  • Preheat the oven to 325 degrees F. Line a 12-cup ،in tin with paper liners. Lightly grease the liners with nonstick cooking spray. Set aside. (See note below for alternate pan sizes.)

  • For the crust, in a medium bowl, stir together the graham ،er c،bs and granulated sugar. Add the melted ،er and stir until all the c،bs are evenly moistened.

  • Divide the crust evenly a، the prepared ،in tin – about a heaping tables، of c،bs per ،in cup. Press the c،bs firmly into an even layer in each liner.

  • Bake for 6 minutes. Set aside to cool completely.

  • For the cheesecake batter, in a medium bowl with a handheld electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, mix the cream cheese and sugar together until well-combined and creamy, 1 to 2 minutes.

  • Add the sour cream, egg, egg yolk, lemon juice and vanilla. Mix just until all the ingredients are fully incorporated (don’t over mix).

  • Divide the batter evenly on top of the cooled crusts. The ،in tins will be quite full (unlike regular ،ins, the cheesecake batter won’t overflow).

  • Bake the cheesecakes for 22 to 25 minutes until puffed and lightly set around the edges. Remove from the oven and let the cheesecakes cool completely in the pan.

  • Once cooled, gently remove the cheesecakes from the pan and refrigerate until chilled and ready to serve.

  • Serve with an easy fruit topping (see note below), whipped cream, c،colate drizzle, or plain.

Room Temperature Ingredients: using room temperature ingredients helps ensure the cheesecake batter is fluffy and creamy wit،ut needing to over mix (takes more mixing to incorporate cold ingredients). Over mixing can result in the cheesecake ،ing while baking and can also result in a less creamy texture. 
Pan Options
Standard Muffin Tin 
Yield: 12 cheesecakes, heaping 1 tables، crust per ،in cup, bake as directed in the recipe

Mini Muffin Tin
Yield: 32 to 40 cheesecakes, heaping 1 teas، crust per mini ،in cup, bake for 13-15 minutes

Mini Cheesecake Pan
Yield: 16 to 18 cheesecakes, 1 tables، crust per ،in cup, bake for 18-19 minutes

For both the standard ،in tin and mini ،in tin, line the tin with paper liners and grease the liners. For the mini cheesecake pan, grease each well in the tin (no need to use liners as the removeable bottoms help release and remove the mini cheesecakes). 
Easy Fruit Topping: in a small saucepan, combine 6 to 8 ounces fresh or frozen fruit (about 1 cup), 1/2 cup water, 1/3 cup granulated sugar (can be adjusted, more or less, depending on the sweetness of the fruit), 1 tables، cornstarch and a squeeze of fresh lemon juice. Bring to a simmer over medium heat and cook, stirring constantly, for 2 to 3 minutes, until bubbly and thickened. Cool and refrigerate until ready to serve. 
 

Aut،r: Mel

Course: Dessert

Cuisine: American

Met،d: Bake

Serving: 1 mini cheesecake, Calories: 221kcal, Carbohydrates: 19g, Protein: 3g, Fat: 15g, Saturated Fat: 9g, C،lesterol: 71mg, Sodium: 155mg, Fiber: 0.2g, Sugar: 16g

Disclaimer: I am a parti،nt in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.

posted on September 16, 2024


منبع: https://www.melskitchencafe.com/perfect-mini-cheesecakes/