Mini Cheesecake Recipe
Easy Mini Cheesecakes infused with tart lemon zest for extra zing. The creamy filling is baked over a graham cracker crust then topped with your favorite fruit, berries, dessert sauce or decorate with an assortment for a showstopper platter.
Servings: 12
Calories: 172kcal
Equipment
- 12 well muffin tin
- 12 paper cupcake liners
Ingredients
For the crust:
- 1 cup graham cracker crumbs (113g or about 7 full sheets)
- 1 ½ tablespoons granulated sugar (23g)
- pinch of salt
- 2 ½ tablespoons unsalted butter melted
For the filling:
- 16 ounces block cream cheese room temperature
- ⅔ cup granulated sugar (135g)
- zest of 1 lemon (optional)
- 1 tablespoon all-purpose flour
- pinch of salt
- 2 large eggs room temperature
- 1 tablespoon milk or heavy cream
- 1 teaspoon vanilla extract
- ½ cup sour cream (4oz or 113g)
Optional topping ideas:
- salted caramel sauce
- chocolate sauce with strawberries
- raspberries and powdered sugar
- blueberry sauce
- lemon curd
- whipped cream
Instructions
To prepare the crust:
- Preheat oven to 350°F. Line a 12-well muffin tin with paper cupcake liners. Set aside.
- In a food processor, process the graham crackers to fine, even crumbs, about 30-seconds. Add the sugar and salt. Pulse to combine. Add the melted butter and pulse until the mixture is evenly moistened and resembles wet sand.
- Divide the mixture evenly between the 12 prepared liners. Press down firmly into an even layer. Bake at 350°F for 5 minutes or until fragrant and lightly browned. Set aside to cool while preparing the filling.
- Reduce the oven temperature to 325°F.
To prepare the filling:
- Using an electric mixer, beat the cream cheese in a large mixing bowl until smooth and creamy. In a small bowl combine the sugar and lemon zest. Press together with a fork to break down the zest. Add the flour and salt to the sugar and stir to combine.
- With the mixer running on medium-low, slowly add the sugar mixture mixing until smooth. Scrape down the sides of the bowl with a rubber spatula as needed.
- Add the eggs one at a time beating just until the yolk disappears before adding the next. Scrape down the sides and bottom of the bowl and blend again. Don’t over-beat.
- Add the milk, vanilla and sour cream and blend on low until combined. Scrape the bowl again then fold together using a spatula to ensure the mixture is well blended.
- Divide the mixture between the 12 liners in the prepared pan. Each liner will be full but this is okay. Bake at 325°F for 18 to 21 minutes or until the tops of the cheesecakes are just set. Cool the pan on a rack for one hour then carefully remove the cheesecakes from the pan. Store in an airtight container in the refrigerator for at least 4 hours or up to overnight before serving.
- Decorate with your favorite toppings and serve. See the full post for topping ideas.
Notes
Depending on the toppings mini cheesecakes may be best decorated just before serving.
Leftovers will keep in the refrigerator for up to 5 days. Mini cheesecakes may be frozen, well sealed for up to 3 months.
Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Nutrition
Calories: 172kcal | Carbohydrates: 22g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 44mg | Sodium: 326mg | Potassium: 144mg | Fiber: 0.3g | Sugar: 17g | Vitamin A: 194IU | Vitamin C: 0.1mg | Calcium: 154mg | Iron: 1mg