Are you craving a decadent dessert that's both easy to make and incredibly satisfying? Then look no further! These mini cheesecakes, inspired by the queen of Southern comfort food herself, Paula Deen, are the perfect answer. Forget fussing with a large cheesecake – these individual treats are quick to assemble, bake beautifully, and offer a delightful portion control that’s perfect for parties or a cozy night in. These easy recipes are a fantastic addition to your healthy meal repertoire, providing a delicious and satisfying end to any meal.
Ingredients:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 ¼ cups granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup sour cream
- Optional: Your favorite toppings – fresh berries, chocolate shavings, caramel sauce
Instructions:
Getting Started: Making the Crust
- Preheat your oven to 350°F (175°C). Grease a 12-cup mini muffin tin. This is a crucial step for easy removal later!
- In a medium bowl, combine the graham cracker crumbs, ¼ cup of sugar, and melted butter. Mix until evenly moistened.
- Divide the crumb mixture evenly among the prepared muffin cups, pressing firmly into the bottom to form a crust.
Creating the Cheesecake Filling
- In a large bowl, beat the softened cream cheese and 1 ¼ cups of sugar until smooth and creamy. An electric mixer makes this step a breeze!
- Beat in the vanilla extract until well combined.
- Add the eggs one at a time, mixing well after each addition. Don't overmix – just until everything is incorporated.
- Stir in the sour cream until just combined.
Baking the Mini Cheesecakes
- Fill each mini crust with the cheesecake filling, dividing it evenly among the cups.
- Bake for 15-18 minutes, or until the cheesecakes are set around the edges but still slightly jiggly in the center. Overbaking will lead to cracks.
- Let the cheesecakes cool completely in the muffin tin before transferring them to a wire rack to cool further. This prevents them from breaking.
Serving Suggestions and Storage
Once completely cool, refrigerate your mini cheesecakes for at least 2 hours to allow them to fully set. This step is important for the best texture. Garnish with your favorite toppings before serving – fresh berries are always a delightful choice!
These mini cheesecakes can be stored in an airtight container in the refrigerator for up to 3 days.
Tips and Variations:
- For a richer flavor: Use full-fat cream cheese.
- Add a touch of citrus: Incorporate the zest of one lemon or lime into the batter for a refreshing twist.
- Make it chocolatey: Add ½ cup of melted semi-sweet chocolate chips to the filling.
- Spice it up: A dash of cinnamon or nutmeg adds warmth and complexity.
- For a gluten-free option: Use gluten-free graham cracker crumbs.
Nutritional Information (per mini cheesecake, approximate):
Calories: Approximately 200-250 Fat: 12-15g Saturated Fat: 8-10g Sugar: 15-20g Protein: 3-4g
These are estimates and may vary depending on the specific ingredients used.
This simple recipe provides a fantastic opportunity for homemade cooking, offering delicious dishes perfect for any occasion. Whether you’re a seasoned baker or a beginner, these mini cheesecakes are guaranteed to impress! They are a great addition to your repertoire of quick dinner ideas and best recipes. Enjoy!