Mini Cheesecakes with Graham Cracker Crust and Berry Garnish Recipe
These Mini Cheesecakes offer a perfectly creamy and rich dessert with a buttery graham cracker crust, baked individually for easy serving and delightful presentation. Topped with fresh berries, jam, curd, or melted chocolate, they are a crowd-pleasing treat ideal for any occasion.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 3 hours 45 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Crust
- 3/4 cup (75g) graham cracker crumbs (about 5 whole graham crackers, crushed)
- 3 tablespoons (42g) unsalted butter, melted
- 2 tablespoons (25g) granulated sugar
- Pinch of table salt
Batter
- two 8-ounce packages (454g) cream cheese, at room temperature
- 3/4 cup (149g) granulated sugar
- 1 tablespoon (14g) King Arthur Pure Vanilla Extract
- 1/8 teaspoon table salt
- 1/4 cup (57g) sour cream, at room temperature
- 2 large eggs, at room temperature
- 2 teaspoons lemon juice
Garnish
- Fresh mixed berries, jam, curd of your choice, or melted chocolate
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Lightly grease a standard muffin pan or line with baking cups to prevent sticking.
- Make the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and pinch of salt; mix thoroughly until evenly blended.
- Press the Crust: Divide the crust mixture evenly among the muffin wells (about a rounded tablespoon per well). Firmly press the crumbs into the bottom of each well to form an even crust layer.
- Bake the Crust: Bake the crusts for 8 to 10 minutes until set and beginning to brown. Remove from oven, reduce the temperature to 325°F (163°C), and cool the crust while preparing the filling.
- Prepare the Batter: Using a stand mixer with a flat beater or an electric hand mixer in a medium bowl, beat the cream cheese, sugar, vanilla extract, and salt on medium speed until smooth, about 3 to 5 minutes. Avoid high speed to prevent air bubbles.
- Add Sour Cream and Eggs: Stir in the sour cream. Add eggs one at a time, mixing until smooth after each addition. Scrape the sides of the bowl as needed. Add lemon juice and mix until evenly incorporated.
- Fill the Pan: Evenly divide the batter over the cooled crusts, about 1/4 cup per muffin well. Use a scoop to maintain consistency.
- Bake Mini Cheesecakes: Bake at 325°F (163°C) for 15 to 18 minutes, until the edges are set but the center still jiggles slightly. The internal temperature should be 150°F to 155°F (65°C to 68°C).
- Cool and Chill: Remove from oven and cool on a rack for 30 to 45 minutes. Then refrigerate in the pan, uncovered, for at least 3 hours or overnight to fully set.
- Serve and Garnish: Carefully remove cheesecakes from the pan. If baking cups were used, they will lift out easily. If not, loosen edges with a small offset spatula before removing. Garnish with fresh berries, jam, curd, or melted chocolate as desired.
- Storage: Store leftovers covered in the refrigerator for up to 3 days, or freeze for longer storage.
Notes
- Ensure all dairy ingredients are at room temperature to achieve a smooth batter and prevent lumps.
- Do not overmix the batter to avoid incorporating too much air, which can cause cracks in the cheesecakes.
- Allow the mini cheesecakes to chill thoroughly to develop the best texture and flavor.
- Use a water bath if you want to further reduce cracking, though not necessary for mini cheesecakes.
- For a quicker crust, pre-made graham cracker crusts can be used, adjusting quantities accordingly.
- Customize toppings based on preference: fresh fruit, fruit preserves, or chocolate all complement the creamy filling beautifully.
Keywords: mini cheesecake, graham cracker crust, cream cheese dessert, individual cheesecakes, easy cheesecake recipe
