The Best Mini-Cheesecakes
Many cheesecake recipes claim to be the best, but these sour cream topped mini-cheesecakes really are extraordinarily creamy and delicious. Cheesecake can be kind of tricky to make, complicated with a water bath and worries about a cracked top. This recipe is super easy to make, with only a few ingredients, and results in a manageable sized treat. The Best Mini-Cheesecakes can be made with or without the sour cream topping. Either way you will not be disappointed.
I have wonderful childhood memories of my Grandma Lola’s sour cream topped cheesecake. I definitely prefer this version of cheesecake to the New York style with no such topping. When making this recipe, you can skip the sour cream topping if you prefer, either way the cheesecake is super creamy and delicious. Making the cheesecakes mini helps to cook the filling evenly and the result is a smooth creamy consistency, fully cooked without any cracks in the top.
Ready for Spring with a few Swiss Meringue Buttercream flowers. The Best Mini-Cheesecakes would also be just as delicious with a few berries thrown on top.
The Best Mini-Cheesecakes
Ingredients
Graham Cracker Crust
- 2 cups grahm cracker crumbs
- 3 tablespoons granulated sugar
- 2 tablespoons brown sugar
- 1/2 cup melted butter
Cheesecake
- 32 ounces cream cheese, softened
- 1 cup granulated sugar
- 2/3 cup sour cream
- 2 teaspoons vanilla extract
- pinch sea salt
- 4 large eggs
Sour Cream Topping
- 2 cups sour cream
- 3/4 cup granulated sugar
Instructions
- Place the oven rack on the lowere 1/3 of the oven. Preheat the oven to 325 degrees. Line cupcake pan with parchment paper liners.
- Prepare the graham cracker crust by combining all ingredients in a bowl and mixing until combined. Set aside.
Cheesecake
- In the bowl of an electric mixer fitted with a paddle attachement, beat the cream chees unil smooth and creamy. Take care not to overbeat or you will incorporate too much air.
- Add sugar to the cream ches and mix until creamy.
- Add sour cream, vanilla and salt and stir until well-combined. Scrape down the sides of the mixer frequently.
- With mixer on low speed, slowly add eggs, one at a time, and mix just until incorporated. Once all the eggs have been added, scrape down the sides of bowl and mix slowly until completley combined.
- Fill each cupecake liner with about 1 tablespoon of the graham cracker crust mixture and press down with a glass bottom or back of spoon.
- Pour the cheesecake mixture on top of the graham cracker crust filling about 3/4 full.
- Bake for about 30 minutes, until the cheesecakes are slightly puffed and set. don't overbake or the texture will suffer. While the cheesecakes bake, prepare the sour cream topping.
- Remove from overn and allow to cool for 5 minutes. Spoon 1-2 tablespoons of the sour cream topping over cheesec and smooth. Return to oven for 8-10 minutes.
- Remove from oven and allow to cool for at least 15 minutes, then remove mini-cheesecakes from cupcake pan and place on wire rack. Allow to cool completely, 1-2 hours before refrigerating. Chill at least 3 hours, preferably overnight, before serving.
