Classic Mini Cheesecakes

Mini Cheesecakes are one of my favorite desserts to make. They are creamy, decadent, and not too sweet. Plus, they are perfect versatile treats for entertaining or for a rich late-night snack. My recipe is for classic mini cheesecakes, but you can add about 1 tsp of your desired extract to add some depth to the filling (I highly recommend almond extract). You can also use more or less crust if you prefer a cheesecake with a more prominent crust or a creamier texture. The toppings are totally up to you too! As long as you stick to my classic recipe, your cheesecakes are sure to be a crowdpleaser.

Supplies:

• 12-cup cupcake tin
• Large mixing bowl
• Paddle attachment (If you do not have a stand mixer, an electric mixer works just fine. If you do not have either, then be prepared to work out your arms!)
• Set of measuring spoons
• 1/2 cup measuring cup (I used 2 1/4 cups)
• 1/3 cup measuring cup
• Sifter (not pictured)
• 12 cupcake liners (not pictured)

Ingredients for the Crust:

• 20 graham crackers or 5 sheets
• 3 tbsp unsalted butter, melted
• 1/2 tsp ground cinnamon
• 2 tbsp granulated sugar

Ingredients for Cheesecake Filling:

• 12 oz full-fat cream cheese, softened at room temp
• 1/2 cup granulated sugar
• 2 tbsp all-purpose flour, sifted
• 1/2 cup full-fat sour cream, room temp
• 1 1/2 tsp vanilla extract
• 1 tsp almond extract (optional)
• 1 tsp lemon juice
• 2 large eggs

Serves: 12

Prep: 30-45 min

Cook: 15-20 min

Cool: 2 hrs or overnight

1. Preheat your oven to 325ºF (convection bake if your oven has that option).
2. Line cupcake tin with liners.
3. Place graham crackers in a ziplock bag and use a hard object (I used a rolling pin) to smash the graham crackers into crumbs.
4. In a medium-sized bowl, mix graham cracker crumbs, melted butter, sugar, and cinnamon.
5. Divide the graham cracker mixture among the 12 cups. You can use part of or make more of the graham cracker mixture to make a thinner or thicker crust.
6. Press crust mixture into cupcake liners using the bottom of the 1/3 cup measuring cup (any size cup works too).
7. Place the crust on the center rack and bake for 5 min. Rotate the pan and bake for another 5 min. The crusts should feel slightly firm to the touch. As soon as they become aromatic, take them out.
8. Once crusts have cooled for about 5 min, place them in the freezer.

1. Reduce your oven to 300ºF (convection bake if your oven has that option).
2. In a large bowl, mix cream cheese, sugar, and flour. Mix on low speed until the ingredients barely come together to avoid air bubbles. Scrape down the sides of the bowl with a spatula when necessary.
3. Add vanilla extract, almond extract (optional), and lemon juice. Continue to beat on low speed until barely combined.
4. Add eggs ONE AT A TIME, mixing in between.
5. Take out the crusts from the freezer.
6. Evenly divide filling into cupcake liners (about 1/3 cup of filling each).

1. Place cheesecakes in the center rack and bake for 15 min.
2. Turn the oven off and bake for an additional 5 min. Cheesecakes should be slightly jiggly in the center and the tops should be tacky but not sticky.
3. Take the cheesecakes out and let them rest at room temperature for 30 min. It is totally normal if the cheesecakes sink a little bit in the center.
4. Refrigerate cheesecakes for at least 2 hrs. Best when refrigerated overnight.

Since these cheesecakes are an entertainer's multitool, toppings are completely tailored to whatever your tastebuds desire. You can add whipped cream, fudge, berry coulis, or all three! You can also top off your cheesecake with fresh fruit, nuts, chocolate chips, cookie crumbs, candy bits, or sprinkles. Practically every ice cream topping pairs perfectly with these mini cheesecakes. Since I am more of a classic-cheesecake-lover, whipped cream with a simple strawberry for added freshness is my personal favorite. With or without toppings, these mini cheesecakes are decadent delights everyone will enjoy!