Are you craving a delicious dessert that's both easy to make and incredibly satisfying? Look no further! These mini cheesecakes with a buttery graham cracker crust are the perfect treat for any occasion. Whether you're a seasoned baker or a kitchen novice, this recipe is guaranteed to impress. They're perfect for potlucks, parties, or a simple weeknight indulgence. Get ready to dive into a world of creamy, dreamy cheesecake goodness!
Ingredients:
For the Graham Cracker 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
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- ¼ cup sour cream
- Pinch of salt
Instructions:
Get started with the crust:
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Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or use paper liners. This step prevents sticking and ensures easy removal.
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In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened. The mixture should be crumbly but hold its shape.
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Divide the graham cracker mixture evenly among the muffin cups, firmly pressing it into the bottom to form a crust. Use the bottom of a measuring cup or spoon to create an even layer.
Now for the creamy filling:
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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. This ensures a light and fluffy texture.
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Beat in the vanilla extract.
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Add the eggs one at a time, mixing well after each addition. Be sure to scrape down the sides of the bowl to incorporate all ingredients.
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Stir in the sour cream and salt until just combined. Avoid overmixing, as this can lead to cracks in the cheesecakes.
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Fill each prepared crust with the cheesecake batter, filling each cup about ¾ full.
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Place the muffin tin on a baking sheet (this catches any spills) and bake for 15-20 minutes, or until the cheesecakes are set around the edges but still slightly jiggly in the center.
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Let the mini cheesecakes cool completely in the muffin tin before refrigerating for at least 2 hours, or preferably overnight. This allows them to set completely and develop their rich flavor.
Tips for Perfect Mini Cheesecakes:
- Room temperature cream cheese is crucial: This ensures a smooth and creamy filling without lumps.
- Don't overmix the batter: Overmixing can incorporate too much air, resulting in cracks.
- Cool completely before refrigerating: This prevents cracking and ensures a firm texture.
- For easier removal: Run a thin knife or spatula around the edges of the cheesecakes before unmolding.
Variations:
- Chocolate lovers rejoice!: Add ½ cup of melted semi-sweet chocolate chips to the cheesecake batter for a decadent chocolate cheesecake.
- Berrylicious: Top the cooled cheesecakes with fresh berries like strawberries, blueberries, or raspberries.
- Add a swirl: Create a marble effect by swirling in some melted chocolate or caramel into the batter before baking.
Nutritional Information (per cheesecake):
- Calories: Approximately 200-250 (depending on variations)
- Fat: 12-15g
- Carbohydrates: 20-25g
- Protein: 4-5g
These mini cheesecakes are a perfect example of delicious and easy recipes. They make for healthy meals in moderation, are quick dinner ideas if served as a dessert, and are a delightful addition to your homemade cooking repertoire. Enjoy these best recipes, perfect for any occasion!