Mini Cheesecake Recipe: How It’s Done

• Begin by preheating your oven to 325°F (160°C). Line your mini muffin pan with parchment paper liners to ensure that your cheesecakes come out easily once baked.
• In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand.
• Spoon about a tablespoon of the crust mixture into each muffin cup, pressing down firmly with the back of a spoon to create an even layer. Bake the crusts in the preheated oven for 5-7 minutes, or until they are slightly golden and set.
• While the crust is baking, prepare the cheesecake filling. In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar, mixing until well combined.
• Add the sour cream and vanilla extract to the cream cheese mixture, and continue to beat until fully incorporated. Finally, add the eggs one at a time, mixing on low speed until just combined. Be careful not to overmix, as this can lead to cracks in your cheesecakes.
• Remove the crusts from the oven and let them cool slightly. Pour the cheesecake filling over the crusts, filling each cup about ¾ full.
• Return the muffin pan to the oven and bake for 18-20 minutes or until the edges are set but the centers are still slightly jiggly. Turn off the oven and crack the door open, allowing the cheesecakes to cool gradually for about 30 minutes.
• Once cooled, transfer the mini cheesecakes to the refrigerator and chill for at least 2 hours, or until completely set. Serve topped with whipped cream and fresh fruit if desired.