If you’re like me, you love to serve treats when you have people over. I also like to make desserts that look extra cute and special—and mini cheesecakes fit the bill perfectly! They’re easy to make, and everyone loves them! However, it can be hard to get the ratios right when making them in large batches, so I made up some handy ratios that you can use next time you want to bake these bite-size desserts. Just follow my step-by-step instructions and before you know it, you’ll be serving up some tasty mini cheesecakes!
Choose your flavor
1) Preheat oven to 350 degrees.
2) Mix together cream cheese, sugar, and vanilla extract in a large bowl until smooth and creamy.
3) Add in eggs one at a time, mixing thoroughly between each egg.
4) Pour cheesecake filling into a mini cheesecake pan (must be pre-greased).
5) Bake for 15 minutes or until the edges are just set and the middle is still soft.
6) Allow pan to cool for 10 minutes before removing from oven.
7) Refrigerate for an hour or more before serving (keep refrigerated).
Pick the right pan
No one wants a cheesecake that is burnt on the outside and doughy in the middle. With these tips, you can make perfect mini cheesecakes every time.
1- Choose a pan or dish that is not too deep and that has high sides. You want there to be enough space around each individual cake for them to rise without touching one another. A muffin tin, a loaf pan, or even small ramekins will work well. The taller they are, the better they will bake evenly and stay in shape while cooking.
2- To prevent sticking, use butter or cooking spray on your pans before adding any batter.
Prep your ingredients
1- Preheat oven to 350 degrees
2- Line muffin tins with liners or grease with cooking spray
3- Cream together softened cream cheese and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract. Beat in sour cream and lemon juice. Pour mixture evenly into muffin cups (about 1/4 cup per cup). Bake for 20-25 minutes or until just set in the center.
4- Let cool completely then refrigerate for several hours before serving
Beat the cream cheese
1) Beat the cream cheese, sugar, sour cream, and vanilla extract until well mixed.
2) Add eggs one at a time and beat until just combined.
3) In a separate bowl, combine all dry ingredients (flour, cornstarch, baking powder, and salt).
4) Add dry ingredients to wet ingredients and mix them together. The batter should be smooth with no lumps.
5) Fill each cupcake liner 3/4 full with batter. You will have enough batter for 12-24 mini cheesecakes depending on the size of the pan used. Bake at 350 degrees F for 12-15 minutes or until centers are set. Let cool completely before topping with syrup or fruit of choice!
Add the eggs
- The first step is to preheat your oven to 325 degrees Fahrenheit and put liners in a muffin pan.
- Crack the eggs into a bowl and whisk them with sugar until it starts to become light in color.
- Add heavy cream, vanilla extract, salt, and butter – whisk until it’s all mixed together evenly.
- Pour this mixture into each liner in the muffin pan about halfway full (about 1/4 cup).
- Place them in the oven for 12-15 minutes or just until they start turning golden brown on top and sticking slightly when you touch them with a finger (don’t overcook!).
Stir in the dry ingredients
1. Combine graham cracker crumbs, sugar, and butter in a bowl, then press into cups of a muffin tin.
2. Bake for five minutes at 350 degrees Fahrenheit.
3. Remove from oven and allow to cool while you make the cheesecake filling.
4. Beat together cream cheese, sugar, and eggs until smooth, then add vanilla extract and sour cream until well-blended before spreading over crusts in a pan or cups of muffin tin – chill before serving!
Pour into the pan
Place a metal, rimmed baking sheet on a rack in the middle of the oven. Preheat oven to 350°F. Fill each cupcake liner with 1/4 cup of graham cracker crumbs and press down firmly into the bottom and sides. In a small bowl, whisk together cream cheese and sugar until smooth. Whisk in eggs one at a time, then add vanilla extract and sour cream. Pour mixture into cups over crusts, filling each almost all the way full (about 3/4 inch from the top of the cup). Bake for 20-25 minutes or until the cheesecake is set but still slightly wobbly in the center when the pan is jiggled; it will firm up as it cools.
Bake until set
Preheat oven to 325 degrees F. Wrap 18 regular-sized muffin liners with aluminum foil and set aside. In a large bowl, beat together cream cheese, sugar, and vanilla until smooth. Add eggs one at a time, beating well after each addition. Stir in sour cream. Pour batter into muffin cups, filling three-quarters full. Bake for 20 minutes or until firm (do not overbake). Remove from oven and cool completely on a wire rack before removing from pan (about 30 minutes).
Let cool before serving
o make the perfect mini cheesecake, use a muffin pan and paper baking cups. Place one cup in each of the 12-cup muffin pans; set aside. In a bowl, beat cream cheese until smooth. Add sugar and eggs one at a time, beating after each addition. Add vanilla extract and lemon zest; mix well. Pour 1 tablespoon of batter into each cup on top of parchment paper in the prepared pan. Bake at 350 degrees Fahrenheit for 15 minutes or until the center is just set but still slightly jiggly when shaken lightly. Remove from oven and let cool before serving or refrigerating (about 30 minutes).
Add toppings (optional)
1. Preheat oven to 350 degrees F and prepare mini muffin tins with parchment paper liners.
2. In a bowl, combine graham cracker crumbs and sugar, mixing well with a fork. Add melted butter and mix until incorporated. Place about one tablespoon of mixture in each muffin tin, pressing down firmly so that it evenly covers the bottom and sides of each cup. Bake for about five minutes or until set but not browned, set aside to cool while you make filling.
enjoy
