Tuesday, January 28, 2020

Recipes Easy Mini Cheesecakes

Easy Mini Cheesecakes feature a graham cracker crust and the creamiest cheesecake filling! Baked in a muffin pan, this recipe yields one dozen bite-sized cheesecakes that are perfect for parties… or portion control! We love topping them with a swirl of whipped cream and a cherry, but feel free to add fresh fruit or chocolate chips!

P.S. Did you know you can bake cheesecake in a muffin pan?!
Because you totally can! Just line the muffin tins with paper liners before adding the crust and filling! No mini cheesecake pans required! You could even use a mini muffin pan, just decrease the bake time by a few minutes.

For the Graham Cracker Crust: 
  • 1 cup Graham Crackers Crumbs 
  • 3 tablespoons Granulated Sugar
  • 1/4 teaspoon Kosher Salt
  • 3 and 1/2 Tablespoons Unsalted Butter, melted
For the Cheesecake Filling:
  • 16 ounces Full-Fat Cream Cheese, very soft (use brick-style cream cheese for best results)
  • 1/2 cup Sour Cream, at room temperature
  • 2/3 cup Granulated Sugar
  • 1 and 1/2 teaspoons Vanilla Extract
  • 2 large Eggs plus 1 Egg Yolk, at room temperature
  • 1 teaspoon lemon juice 
  • 1/3 cup heavy cream 
  • Whipped cream, for topping, optional 
  • Cherries, for topping, optional 
  1. Preheat oven to 325 degrees (F). Line a 12-cup muffin tin with paper liners, lightly spray liners with non-stick spray and set aside.
For the Crust:
  1. In a large bowl combine graham cracker crumbs, sugar, salt, and melted butter. Using a rubber spatula, stir well to evenly combine. Add 1 heaping tablespoonful to each lined muffin cup. Press the crust firmly into an even layer.
  2. Bake in preheated oven 5 minutes then remove from oven and set aside to cool. In the meantime, make your filling.
  3. Reduce the oven temperature to 300 degrees (F). 
For the Cheesecake Filling:
  1. In the body of a high power blender, food processor, stand mixer fitted with the whisk attachment, or in a large bowl using a hand held mixer, beat the softened cream cheese and sour cream until smooth. Add sugar and vanilla and beat smooth, scraping down the sides and bottom of bowl as needed. Add in the eggs and yolk and beat until combined. Add in the lemon juice.
  2. Turn the mixer off and, using a rubber spatula, gently stir in the cream, mixing until evenly combined.
  3. Divide the filling evenly among cups, pouring it on top of the prepared crust layer. The molds will be very full.
  4. Bake in preheated oven for 16 minutes, then turn off the oven and leave the door closed for another 10 minutes.
  5. Remove the pan from the oven and place the pan on a wire rack to cool completely. Once cool to the touch, place the pan in the fridge to chill for at least 2 hours. Once the cheesecakes are completely cool, you can remove them from the pan. 
  6. Store in the refrigerator, in an airtight container, until needed. Cheesecakes will keep for 5 days.


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