Mini cheesecakes in muffin pans are creamy! This simple recipe makes 9 portion-controlled cheesecakes. Standard 12-count muffin pan. See recipe note for extra mini muffin pan cheesecakes.
– 2/3 cup (80g) graham cracker crumbs (about 5 1/2 full sheet graham crackers)– 2 Tablespoons (28g) unsalted butter, melted– 1 Tablespoon (12g) granulated sugarCheesecake– 8 ounces (226g) full-fat brick cream cheese, softened to room temperature– 1/4 cup (50g) granulated sugar– 1/4 cup (60g) full-fat sour cream, at room temperature– 1/2 teaspoon pure vanilla extract– 1 teaspoon fresh lemon juice (optional, but recommended)– 1 large egg, at room temperature
INGREDIENTS
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INSTRUCTION
Preheat oven to 350°F (177°C). Line a 12-count muffin pan with 9–10 liners. See recipe note for mini muffin pan. This recipe makes 9–10 mini cheesecakes, leaving 2–3.
STEP 1 .
You could skip the liners and spray or butter the pan, but mini cheesecakes are hard to release. I suggest liners for convenience. Mix the crust ingredients in a medium bowl.
STEP 2.
Sandy mixture. Press a heaping tablespoon of crust mixture into each liner. I use 1 1/2 tablespoons of crust per mini cheesecake. Pre-bake 5 minutes.
STEP 3.
Beat the cream cheese and granulated sugar in a large bowl on medium-high speed with a handheld or stand mixer with a paddle or whisk attachment for 1 minute until smooth and creamy.
STEP 4.
Add sour cream, vanilla, and lemon juice and mix well. Add egg and beat until combined on medium speed. Thick batter. Split the batter among the liners. About 1 tablespoon per cheesecake.
STEP 5.
Bake for 18–20 minutes until the edges are set and the centers slightly jiggle. Cheesecakes should cool at room temperature for 30 minutes on a wire rack, then refrigerate for 2 hours or up to 1 day.
STEP 6.
If chilling longer than 2 hours, loosely cover cheesecakes. Chilling makes cheesecakes slightly sink in the middle.
STEP 7.
It allows toppings! Serve with any toppings (see Note below) after chilling. Refrigerate leftover cheesecakes covered for 5 days.