Mini Cheesecakes (in a Standard Muffin Pan)

As seen on

Sally’s

Total Time

3 hours, 15 minutes

Prep Time

20 minutes

Cook Time

25 minutes

Rating

(93)

Ingredients

9-10

2/3 cup (80g) graham cracker crumbs (about 5 1/2 full sheet graham crackers)
2 Tablespoons (28g) unsalted butter, melted
1 Tablespoon (12g) granulated sugar
8 ounces (226g) full-fat brick cream cheese, softened to room temperature
1/4 cup (50g) granulated sugar
1/4 cup (60g) full-fat sour cream, at room temperature
1/2 teaspoon pure vanilla extract
1 teaspoon fresh lemon juice (optional, but recommended)
1 large egg, at room temperature

How would you rate this recipe?

Preparation

Inline ingredients (beta)

Cook mode

Click to complete

Step 1

Preheat oven to 350°F (177°C). Line a standard 12-count muffin pan with 9–10 liners.

Step 2

Make the crust: Combine all of the crust ingredients in a medium bowl. Mixture will be sandy. Firmly press a heaping Tablespoon of crust mixture into each liner. Pre-bake for 5 minutes.

Step 3

Make the filling: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 1 minute. Add the sour cream, vanilla extract, and lemon juice then beat until fully combined. On medium speed, add the egg and beat just until combined. Batter will be thick. Divide the batter between all the liners. It’s about 1 Tablespoon per cheesecake.

Step 4

Bake until the edges are set and the centers only slightly jiggle, about 18–20 minutes.

Step 5

Set the pan on a wire rack and allow cheesecakes to cool at room temperature for 30 minutes, then transfer to the refrigerator and chill for at least 2 hours and up to 1 day. If chilling for longer than 2 hours, loosely cover the cheesecakes. The cheesecakes will slightly sink in the middle as they chill.

Step 6

Once chilled, add any desired toppings and serve. Cover and store leftover cheesecakes in the refrigerator for up to 5 days.

Chef’s notes

Make Ahead Instructions:

Prepare the cheesecakes through Step 3 up to 2–3 days in advance. Cover unbaked cheesecakes and store in the refrigerator until ready to bake. Continue with Step 4. Freeze individual baked cheesecakes for up to 3 months. Thaw overnight in the refrigerator before serving.

Topping Suggestions:

Salted caramel, lemon curd, strawberry topping, chocolate ganache, red wine chocolate ganache, fresh fruit or maraschino cherries, and homemade whipped cream.

More Than 9 Mini Cheesecakes:

This recipe is fantastic for doubling, tripling, or quadrupling. Simply double, triple, or quadruple each ingredient, including in the crust.

Super Mini Cheesecakes:

Line a 24-count mini muffin pan with mini muffin liners or grease with nonstick spray or butter. For easy and seamless removal from the pan, using liners is preferable. Make the crust and cheesecake batter as directed. Press 2 teaspoons of crust into each mini muffin liner. Pre-bake at 350°F (177°C) for 4 minutes. Remove from the oven and fill each with cheesecake batter. Bake for 10–11 minutes or until the cheesecakes appear set on top. Continue with Step 6 in this recipe. Yields approximately 30 super mini cheesecakes.

Non-US Readers:

Don’t have graham crackers where you live? Use these measurements for a biscuit crumb crust

Categories

Cuisines

Meal Types

Dietary

Cooking Methods

Occasions

Ingredients

Seasonal Recipes

Skill Level

other

Mini Cheesecakes (in a Standard Muffin Pan)

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Chef’s notes

More recipes by Sally’s