Mini Classic Cheesecakes - Creamy, Buttery, Perfectly Portioned & Crowd-Pleasing Every Time!
🛒 Ingredients:
(Makes 12 mini cheesecakes — standard muffin tin)
For the Crust:
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 3 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp sour cream
Optional Toppings:
- Fresh berries (strawberries, raspberries, blueberries)
- Whipped cream
- Fruit preserves or lemon curd
- Chocolate ganache or caramel drizzle
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👨🍳 Directions:
Step 1: Prepare the Crust
1. Preheat oven to 325°F (160°C). Line a muffin tin with paper cupcake liners.
2. Mix graham cracker crumbs, sugar, and melted butter in a bowl.
3. Press about 1 tbsp of the mixture into the bottom of each liner.
4. Bake crusts for 5 minutes, then set aside to cool.
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Step 2: Make the Cheesecake Batter
1. Beat softened cream cheese and sugar until smooth and creamy (no lumps!).
2. Add egg and vanilla, and mix just until combined — don’t overbeat.
3. Gently fold in sour cream for a smooth, luscious texture.
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Step 3: Bake the Cheesecakes
1. Fill each cupcake liner nearly to the top with cheesecake batter.
2. Bake for 15–18 minutes, or until centers are just set with a slight jiggle.
3. Cool in the tin for 15 minutes, then transfer to the fridge to chill for at least 2 hours.
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Step 4: Top & Serve
1. Just before serving, add your favourite toppings.
2. Serve chilled for the creamiest texture and best flavour!