MINI CHEESECAKES

Mini Cheesecakes image

I've been playing with my recipe for small-batch cheesecakes for probably a decade. The gracious thing about mini cheesecakes in muffin cups is that you can't really over-do it. Especially when you're only making a small batch. This recipe makes just four mini cheesecakes with graham cracker crusts. Two mini cheesecake cupcakes for you, two mini cheesecake cupcakes for me, and then none for tomorrow when we should get back to our diets.

Provided by Christina Lane

Categories dessert

Time 8h35m

Yield 4 mini cheesecakes or 2 servings

Number Of Ingredients 10

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Ingredients

3 sheets graham crackers
2 tablespoons unsalted butter, melted
4 ounces cream cheese, at room temperature
5 tablespoons granulated sugar
1/2 teaspoon fresh lemon juice
1/2 teaspoon pure vanilla extract
1 large egg
1/3 cup semisweet chocolate chips
1 teaspoon coconut oil
6 strawberries, for serving

Steps:

Preheat the oven to 325 degrees F.
Add the graham crackers to a food processor and pulse a few times to break up the crackers. Add the melted butter and pulse until the mixture is finely ground and resembles wet sand, with no large pieces remaining. (Alternatively, you can crush the graham crackers in a resealable bag with a rolling pin. Pour the crumbs into a bowl and stir in the melted butter to combine.)
Line 4 cups in a muffin tin with paper liners. Divide the graham cracker mixture evenly between the cups. Use a small shot glass or the end of a wooden spoon to press the crumbs firmly into an even crust. Set aside.
Beat the cream cheese and sugar in a stand mixer fitted with a paddle attachment. Add the lemon juice and vanilla and beat on medium speed until completely combined, about 30 seconds. Remove the bowl from the stand and stir the egg in by hand (do not use a mixer for this step).
Divide the batter among the cups and tap the tin on the counter to release any air bubbles. Bake for 20 minutes, then let the cheesecakes cool near the oven--no drastic temperature changes. Chill the cheesecakes overnight, covered, in the fridge.
Before serving, melt the chocolate and coconut oil in a double boiler or a heat-proof bowl fitted over a small saucepan of simmering water. (Alternatively, you can melt the chocolate and coconut oil in the microwave on low in 20-second intervals, stirring between each.)
To make the strawberry hearts, slice 2 to 3 planks off each strawberry and use a 1/2-inch heart-shaped pie crust cutter to cut out hearts from each plank. Reserve the rest of the berry for another use.
Decorate each cheesecake with 2 teaspoons melted chocolate and sprinkle the hearts on the cheesecakes like you own the place.

*** Explore more Mini Cheesecakes Recipes »

Comment
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Rashoo Rashoo

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Overall, I thought these mini cheesecakes were pretty good. I would definitely make them again, but I might try a different crust next time.

Khemraz Magar

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These mini cheesecakes were a bit too rich for my taste. I think I would have liked them better if they were a bit less sweet.

Ohemaa Kelly

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These mini cheesecakes are so delicious and decadent. I love the creamy filling and the graham cracker crust is the perfect complement.

Taylor Lee

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I'm not a fan of the graham cracker crust on these mini cheesecakes. I think it would be better with a chocolate cookie crust.

Marvin Allison

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I love that these mini cheesecakes are made with sour cream. It gives them a nice tang that I really enjoy.

Ghayoor Abbas

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These mini cheesecakes are the perfect size for a party or potluck. They're also really easy to make and can be made ahead of time.

Roshit

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I was a bit disappointed with these mini cheesecakes. The crust was too crumbly and the filling was a bit too tangy for my taste.

EDWIN MUTALI

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These mini cheesecakes are so cute and festive. I love making them for parties and holidays.

Brandon Mwendwa

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I've tried a lot of different mini cheesecake recipes, but this one is definitely my favorite. The crust is perfect and the filling is creamy and delicious.

Rojina Ghale

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These mini cheesecakes are a great way to use up leftover graham crackers. I also like that they're a bit smaller than regular cheesecakes, so I don't feel as guilty eating them.