Small Batch Mini Cheesecakes Recipe

Sometimes, all you need is a little indulgence—just enough to satisfy your sweet tooth without going overboard. Enter Small Batch Mini Cheesecakes! These perfectly portioned treats are creamy, dreamy, and oh-so-satisfying. They’re great for when you don’t want to make a full cheesecake but still crave that luxurious flavor. Let’s get baking!

Why You’ll Love This Recipe

Mini cheesecakes aren’t just adorable; they’re practical and delicious. Here’s why you’ll adore them:

Perfectly Portioned: No need to cut slices or worry about leftovers. These mini cheesecakes are the ideal size for single servings.

Quick and Easy: You don’t need a springform pan or water bath. These come together with minimal effort.

Customizable: Top them with fresh fruit, chocolate ganache, caramel, or even crushed cookies. The possibilities are endless.

Crowd-Pleasing: Whether you’re serving a few friends or treating yourself, these cheesecakes are always a hit.

Ingredients

Here’s what you’ll need to create these little bites of heaven:

Cream Cheese: The creamy base of the cheesecake. Make sure it’s softened for a smooth batter.

Granulated Sugar: Adds the perfect touch of sweetness without overpowering the flavor.

Egg: Helps bind the ingredients and gives the cheesecakes their structure.

Vanilla Extract: Enhances the flavor with a hint of warmth and sweetness.

Sour Cream: Adds tanginess and ensures the filling stays creamy.

Graham Cracker Crumbs: The foundation of that classic cheesecake crust. You can substitute with crushed cookies if you’d like.

Butter: To bind the crust and give it a buttery richness.

Optional Toppings: Fresh berries, whipped cream, melted chocolate, or caramel sauce—whatever your heart desires!

Instructions

Let’s whip up these delightful mini cheesecakes:

Preheat Your Oven: Set your oven to 325°F and line a muffin tin with paper liners. This will make removing the cheesecakes super easy.

Make the Crust: Combine graham cracker crumbs and melted butter in a bowl. Mix until the texture resembles wet sand. Press about a tablespoon of the mixture into the bottom of each liner, pressing firmly with the back of a spoon or your fingers.

Prepare the Filling: In a mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add the egg, vanilla extract, and sour cream, and mix until well combined. Be careful not to overmix, as it can incorporate too much air.

Assemble: Divide the filling evenly among the prepared crusts, filling each liner about ¾ full.

Bake: Place the muffin tin in the oven and bake for 18-20 minutes, or until the centers are just set. They may jiggle slightly but will firm up as they cool.

Cool: Let the cheesecakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely. Once cooled, refrigerate for at least 2 hours before serving.

Serve and Enjoy: Top with your favorite toppings and enjoy these creamy, dreamy treats!

Nutrition Facts

Servings: 6 mini cheesecakes
Calories per serving: Approximately 200 (depending on toppings)

Preparation Time

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 2 hours 30 minutes (including cooling)

How to Serve Small Batch Mini Cheesecakes

These cheesecakes are incredibly versatile. Here are some serving suggestions:

• Classic: Top with fresh strawberries or raspberries and a dollop of whipped cream.
• Decadent: Drizzle with chocolate ganache and sprinkle with crushed nuts.
• Tropical: Add a spoonful of pineapple compote and shredded coconut.
• Festive: Use seasonal fruit and dust with powdered sugar for a holiday treat.

Additional Tips

• Room Temperature Ingredients: Make sure your cream cheese and egg are at room temperature for the smoothest filling.
• Chill Thoroughly: Don’t skip the refrigeration step. It’s essential for setting the cheesecake properly.
• Make It Your Own: Experiment with different crusts, like crushed Oreos or shortbread cookies.
• Storage: Store leftovers in an airtight container in the fridge for up to 5 days. They also freeze beautifully!

FAQ Section

Q1: Can I use a different crust?
A1: Absolutely! Try crushed Oreos, gingersnaps, or even pretzels for a unique twist.

Q2: Can I make these cheesecakes ahead of time?
A2: Yes, they’re perfect for making ahead. Prepare them the day before and refrigerate until ready to serve.

Q3: Can I freeze mini cheesecakes?
A3: Yes! Wrap each cheesecake individually in plastic wrap and store in a freezer-safe container for up to 3 months. Thaw in the fridge before serving.

Q4: How do I prevent cracks in the filling?
A4: Avoid overmixing the batter and don’t overbake. Cooling slowly also helps prevent cracks.

Q5: Can I double the recipe?
A5: Yes, just double the ingredients and bake in two muffin tins.

Q6: What’s the best way to remove cheesecakes from the liners?
A6: Chill them thoroughly first, then gently peel away the liner.

Q7: Can I add mix-ins to the batter?
A7: Definitely! Try mini chocolate chips, crushed candy bars, or swirls of fruit puree.

Q8: Can I use low-fat cream cheese?
A8: You can, but the texture might not be as rich and creamy.

Q9: How long should I refrigerate them?
A9: At least 2 hours, but overnight is even better for the best texture.

Q10: Can I use silicone muffin molds instead of paper liners?
A10: Yes! Silicone molds work wonderfully and make removal even easier.

Conclusion

Small Batch Mini Cheesecakes are the perfect little indulgence—easy to make, customizable, and absolutely delicious. Whether you’re treating yourself or sharing with loved ones, these creamy bites are sure to impress. So go ahead, whip up a batch, and savor every bite!

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