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Mini Cheesecakes
David Atikson

Mini Cheesecakes (in a Standard Muffin Pan)

These mini cheesecakes baked in a muffin pan are creamy, smooth, and incredibly simple. The perfect party-ready dessert that feels indulgent but is easy to make ahead.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 3 hours 15 minutes
Servings: 12 cheesecakes
Course: Dessert
Cuisine: American
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 1 cup graham cracker crumbs
  • 2 Tablespoons granulated sugar
  • 3 Tablespoons unsalted butter melted
  • 16 ounces full-fat brick cream cheese softened
  • 1/2 cup granulated sugar
  • 1/4 cup full-fat sour cream
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon freshly squeezed lemon juice
  • 2 large eggs

Method
 

  1. Step 1 Preheat oven to 350°F (177°C) and line muffin pan with cupcake liners. Mix crust ingredients and press into liners. Pre-bake for 6 minutes.
  2. Step 2 Beat cream cheese and sugar until smooth. Add sour cream, lemon juice, and vanilla. Mix in eggs one at a time just until combined. Fill muffin liners with batter.
  3. Step 3 Optional: Place a pan of boiling water on the rack below for a steam bath. Bake cheesecakes for 20 minutes, then cool at room temp 45 minutes. Chill for 2+ hours.

Notes

Make these the night before your event, and add toppings just before serving. Try seasonal sauces like lemon curd in spring or salted caramel in winter.