Description
Delicious mini cheesecakes made with a buttery crust and creamy filling.
Ingredients
Scale
- 25 vanilla wafers or 8 full sheet graham crackers
- 1 1/2 Tablespoons granulated sugar
- 4 Tablespoons unsalted butter, (melted)
- 2 8 oz (16 oz) full fat, brick-style cream cheese, (very soft)
- 2/3 cup granulated sugar
- 1/2 cup sour cream (at room temperature)
- 1 1/2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 large eggs (at room temperature)
- 1 large egg yolk (at room temperature)
- Whipped Cream and Berries ((See Notes))
- Lemon Curd (
) - Glazed Strawberries (
) - Strawberry Sauce (
) - Blueberry Sauce
- Cherry Pie Filling, (chilled)
- Caramel Sauce (with candy bars!
) - Chocolate Sauce (
)
Instructions
- Preheat the oven to 350°F. Lightly spray a standard 12-count muffin pan with nonstick cooking spray, then add the cupcake liners (this prevents the liners from sticking to the pan).
- Add the wafers/crackers to a food processor and pulse until finely ground (or crush in a bag with a rolling pin). Add the butter and sugar and pulse (or stir) until evenly combined. Add 1 tablespoon to each liner, then firmly press down with the back of a glass or measuring cup. Bake for 6 minutes, then allow to cool on a wire rack for at least 5 minutes before filling. Reduce the oven temperature to 325°F.
- Add the cream cheese to the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed (4) until light and fluffy, about 2 minutes (no less!). Add sugar and beat one additional minute.
- Add the sour cream, lemon zest, vanilla, and salt, and beat just until blended. Add the eggs one at a time, followed by the egg yolk, beating as little as possible, just until combined after each addition (overbeating once you add the eggs can cause cracks and the cheesecake to rise, then deflate).
- Divide the mixture between the cupcake liners, filling each to the top. Drop the pan on the counter a few times to remove excess air bubbles.
- Bake until the edges are set, and the centers slightly jiggle when you tap the pan, 17-21 minutes. Don’t overbake them, or they won’t be as creamy.
- Let the pan cool on a wire rack for 1 hour, then refrigerate. Then cover with plastic wrap and refrigerate for at least 8 hours. They can be stored in the fridge for up to 5 days, but are at peak freshness after chilling for 8-24 hours.
- Top with desired topping such as whipped cream and berries, lemon curd and berries, glazed strawberries or strawberry sauce, blueberry sauce, caramel sauce, or chocolate sauce, etc.
Notes
- For best results, chill cheesecakes overnight before serving.
- Garnish with your choice of toppings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 individual cheesecake
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg