Are you craving a decadent dessert but don't want to bake a whole cheesecake? Then these adorable 6-inch mini cheesecakes are the perfect solution! These individual cheesecakes are not only easy to make, perfect for portion control, but also incredibly delicious. They're ideal for a romantic dinner, a casual get-together, or even a satisfying solo treat. Get ready to impress your friends and family with this quick and easy recipe for homemade cooking at its finest!
Ingredients:
This recipe yields 6 mini cheesecakes.
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
For the Cheesecake Filling:
- 16 ounces cream cheese, softened to room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup sour cream
- Pinch of salt
Instructions:
Get Started:
- Preheat your oven to 325°F (160°C). Grease six 6-inch ramekins or muffin tins.
Make the Crust:
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened.
- Divide the crumb mixture evenly among the prepared ramekins, pressing firmly into the bottom to create a compact crust.
Prepare the Filling:
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add the sugar, beating until well combined.
- Beat in the eggs one at a time, mixing well after each addition. Be sure to scrape down the sides of the bowl.
- Stir in the vanilla extract, sour cream, and salt. Mix until just combined. Don't overmix.
Bake the Cheesecakes:
- Pour the cheesecake filling evenly over the graham cracker crusts in each ramekin.
- Place the ramekins in a larger baking pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins (this creates a water bath, preventing cracking).
- Bake for 25-30 minutes, or until the cheesecakes are set around the edges but still slightly jiggly in the center.
- Turn off the oven and let the cheesecakes cool in the oven with the door slightly ajar for 1 hour.
- Remove the ramekins from the water bath and let them cool completely on a wire rack.
Chill and Serve:
- Once cooled, cover the mini cheesecakes and refrigerate for at least 4 hours, or preferably overnight, to allow them to fully set.
- Before serving, garnish with your favorite toppings, such as fresh berries, chocolate shavings, or a dollop of whipped cream.
Tips for Perfect Mini Cheesecakes:
- Room Temperature Ingredients: Ensure your cream cheese is softened to room temperature for a smooth and creamy filling.
- Don't Overmix: Overmixing the batter can incorporate too much air, leading to cracks in the cheesecakes.
- Water Bath: The water bath helps to create a gentle, even baking environment, preventing the cheesecakes from cracking and ensuring a smooth texture.
- Cooling: Allowing the cheesecakes to cool gradually in the oven helps prevent them from cracking.
Variations:
- Chocolate Mini Cheesecakes: Add ½ cup of unsweetened cocoa powder to the cheesecake filling for a rich chocolate flavor.
- Fruit Swirl: Fold in ½ cup of your favorite berries (like raspberries or blueberries) into the filling for a fruity twist.
- Spiced Mini Cheesecakes: Add a pinch of cinnamon, nutmeg, or ginger to the filling for a warm, comforting flavor.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and may vary depending on the specific ingredients used.
- Calories: Approximately 300-350
- Fat: Approximately 18-20g
- Protein: Approximately 6-7g
- Carbohydrates: Approximately 30-35g
These delicious mini cheesecakes are a perfect example of delicious dishes you can easily make at home. They’re a fantastic addition to any meal or a delightful treat on their own. Enjoy!