Indulge in the creamy goodness of mini cheesecakes that are sure to impress your guests and satisfy your sweet cravings. These delightful desserts are perfect for any occasion, whether it’s a birthday party, holiday gathering, or a simple family dinner. With a buttery crust and a rich, velvety filling, each mini cheesecake is topped with fresh berries, making them not only delicious but visually stunning as well. Get ready to dive into this delightful recipe that will leave you wanting more!
Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup sour cream
- Fresh berries for topping (strawberries, blueberries, raspberries)
- Mint leaves for garnish
Servings and Cooking Time
This recipe makes 12 mini cheesecakes. Preparation time is approximately 15 minutes, with a cooking time of 20 minutes. Allow an additional 2 hours for cooling.
Nutritional Value
Each mini cheesecake (1 serving) contains approximately 250 calories, 18g fat, 20g carbohydrates, and 4g protein. This is based on a standard serving size for one person.
Step-by-Step Cooking Process
- Preheat your oven to 325°F (160°C).
- In a bowl, combine graham cracker crumbs and melted butter.
- Press the mixture into the bottom of muffin tins lined with paper liners.
- In a large mixing bowl, beat the cream cheese until smooth.
- Add sugar and vanilla extract; mix well.
- Incorporate eggs one at a time, mixing after each addition.
- Stir in sour cream until fully combined.
- Pour the cheesecake mixture over the crusts in the muffin tins.
- Bake for 20 minutes or until the edges are set but the center is slightly jiggly.
- Remove from the oven and let cool completely before refrigerating for at least 2 hours.
Alternative Ingredients
You can substitute graham cracker crumbs with crushed digestive biscuits or oreos for a different flavor. Also, consider using Greek yogurt instead of sour cream for a healthier option.
Serving and Pairings
Mini cheesecakes pair wonderfully with a drizzle of chocolate sauce or a dollop of whipped cream. They also complement a cup of coffee or tea, making for a delightful finish to any meal.
Storage and Reheating
Store mini cheesecakes in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to a month. To enjoy them again, simply thaw in the refrigerator overnight.
Cooking Mistakes
- Overmixing the batter can lead to cracks; mix just until combined.
- Not allowing the cheesecakes to cool before refrigerating can result in a soggy crust.
- Using cold cream cheese can cause lumps; always soften it first.
- Not preheating the oven can affect baking time and texture.
- Skipping the parchment paper can make removal difficult.
Helpful Tips
- Use a water bath for even baking and to prevent cracking.
- Let the mini cheesecakes sit at room temperature for a few minutes before serving.
- Experiment with different toppings like caramel or fruit compote.
- For a festive touch, add colored sprinkles or edible glitter.
FAQs
Can I make mini cheesecakes ahead of time?
Yes, mini cheesecakes can be made up to two days in advance. Just store them in the refrigerator until you’re ready to serve.
Can I use a different type of cheese?
You can use ricotta or mascarpone cheese for a different flavor profile, but the texture may vary.
How do I know when they are done baking?
The edges should be set, while the center should still have a slight jiggle. They will firm up as they cool.
Can I add flavorings to the batter?
Absolutely! You can incorporate lemon zest, chocolate, or fruit purees into the batter for varied flavors.
What if I don’t have muffin tins?
You can use a springform pan or any small baking dish. Just adjust the baking time accordingly.
Conclusion
These mini cheesecakes are not only easy to make but also a crowd-pleaser at any gathering. With their creamy texture and delightful toppings, they are sure to become a favorite dessert in your home. Enjoy making and sharing these sweet treats!
Mini Cheesecake
Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter melted
- 2 cups cream cheese softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup sour cream
- Fresh berries for topping
- Mint leaves for garnish
Instructions
- Preheat your oven to 325°F (160°C).
- In a bowl, combine graham cracker crumbs and melted butter.
- Press the mixture into the bottom of muffin tins lined with paper liners.
- In a mixing bowl, beat the cream cheese until smooth.
- Add sugar and vanilla extract; mix well.
- Incorporate eggs one at a time, mixing after each addition.
- Stir in sour cream until fully combined.
- Pour the mixture over the crusts in the muffin tins.
- Bake for 20 minutes or until the edges are set.
- Let cool completely before refrigerating for at least 2 hours.
