Are you craving a decadent dessert that's both easy to make and utterly delightful? Then look no further! These mini Philadelphia cheesecakes are the perfect solution. Forget fiddling with a large cheesecake – these individual treats are quick, easy, and guaranteed to impress. They're the ideal healthy dessert option for a dinner party, a special occasion, or even a cozy night in. Get ready to experience the creamy, dreamy goodness of classic Philadelphia cheesecake in a perfectly portioned package!
Ingredients:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- Optional: Fresh berries for topping
Instructions:
Get Started: Prepare the Crust
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or use mini muffin liners.
- Combine Dry Ingredients: In a medium bowl, combine the graham cracker crumbs and ¼ cup of granulated sugar.
- Add Butter: Stir in the melted butter until evenly moistened. The mixture should resemble wet sand.
- Press into Cups: Divide the crumb mixture evenly among the muffin cups, pressing firmly into the bottom to create a solid crust.
Make the Cheesecake Filling:
- Beat Cream Cheese & Sugar: In a large bowl, beat the softened cream cheese and 1 cup of granulated sugar until smooth and creamy. A hand mixer or stand mixer works best.
- Add Eggs One at a Time: Beat in the eggs one at a time, mixing well after each addition. Be sure to scrape down the sides of the bowl to ensure everything is incorporated.
- Stir in Vanilla & Sour Cream: Stir in the vanilla extract and sour cream until just combined. Don't overmix.
Bake & Cool:
- Fill the Crusts: Carefully spoon the cheesecake filling into the prepared crusts, filling each cup about ¾ full.
- Bake: Bake for 15-20 minutes, or until the cheesecakes are set around the edges but still slightly jiggly in the center.
- Cool: Let the cheesecakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely. Refrigerate for at least 2 hours, or preferably overnight, to allow them to fully set.
Serve & Enjoy:
Once completely chilled, garnish your mini cheesecakes with fresh berries or your favorite toppings. Serve and enjoy these delicious bites of creamy heaven! These mini cheesecakes are perfect for individual servings, making them ideal for portion control and easy sharing.
Cooking Tips for Perfect Mini Cheesecakes:
- Soften the cream cheese thoroughly: This is crucial for a smooth and creamy texture. Let it sit at room temperature for about 30 minutes before starting.
- Don't overmix the batter: Overmixing can incorporate too much air, resulting in cracks in the cheesecakes.
- Don't overbake: Slightly underbaked cheesecakes are better than overbaked ones. They’ll continue to set as they cool.
Variations:
- Chocolate Cheesecake: Add ½ cup of unsweetened cocoa powder to the cheesecake filling.
- Fruit Swirls: Gently swirl in your favorite fruit preserves or jam into the batter before baking.
- Spiced Cheesecake: Add a dash of cinnamon or nutmeg to the filling for a warm, comforting twist.
Nutritional Information (per cheesecake, approximate):
- Calories: Approximately 200-250
- Fat: Approximately 12-15g
- Protein: Approximately 4-5g
- Carbohydrates: Approximately 20-25g
These mini Philadelphia cheesecakes are a fantastic addition to your repertoire of easy recipes and healthy meals. They're perfect for quick dinner ideas or as a show-stopping dessert. Try this homemade cooking recipe and impress your friends and family with this delicious dish! These are surely some of the best recipes you’ll ever try!