Description
Delightful bite-sized cheesecakes with a creamy texture and graham cracker crust, perfect for any occasion.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup sour cream
- Zest of 1 lemon
- 1/4 cup raspberry puree (optional, for topping)
- Fresh raspberries (optional, for garnish)
- Edible flowers (optional, for garnish)
Instructions
- Preheat your oven to 325°F (163°C). Line a standard muffin tin with paper cupcake liners.
- In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
- Divide the crust mixture evenly among the prepared muffin liners, pressing it firmly into the bottom to form a solid base for each cheesecake.
- In a separate large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, ensuring there are no lumps.
- Gradually add the powdered sugar to the cream cheese, mixing until well combined. Add the vanilla extract and beat until incorporated.
- Add the eggs one at a time, mixing on low speed until just combined after each addition. Be careful not to overmix.
- Stir in the sour cream and lemon zest, mixing until the batter is smooth and uniform.
- Pour the cheesecake batter over the prepared crusts, filling each liner about 3/4 full.
- Bake in the preheated oven for 20-25 minutes or until the edges are set but the center is slightly jiggly.
- Turn off the oven and leave the cheesecakes inside for an additional 10 minutes to help prevent cracking.
- Remove the mini cheesecakes from the oven and let them cool at room temperature for about 30 minutes.
- Once cooled, refrigerate the cheesecakes for at least 2 hours before serving to allow them to firm up.
- To serve, top each mini cheesecake with raspberry puree and fresh raspberries, and garnish with edible flowers if desired.
Notes
Ensure ingredients are at room temperature for better mixing. Serve with coffee or tea for a perfect pairing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg