Easy Mini Cheesecake

This easy Mini Cheesecakes recipe is my go-to for any party because my guests always enjoy the creamy texture and crunchy base! I have topped the mini cheesecakes with fresh fruit and nuts for a burst of flavour. I’m sure you are going to love this easy dessert recipe!

https://www.youtube.com/watch?v=iyk_fjgjTgg

Ingredients

For the Base

• 1½  cups (150 grams) Graham Crackers, crumbs

• 1½  tbsp White Granulated Sugar

• ¼ cups (60 grams) Unsalted Butter, melted 

For the Cheese Filling

• 2 cups (450 grams) Cream Cheese, block, full fat, room temperature

• ½ cup (100 grams) White Granulated Sugar

• ½ cup(80 grams) Sour Cream, full fat, room temperature

• 2 large Eggs, room temperature

• 1 tsp Pure Vanilla Extract

• ½ tsp Lemon Zest

• 1 tbsp Lemon Juice

• 1½ tbsp (14 grams) All-Purpose Flour

Method

For the Base

1. Using a food processor, blend the graham crackers into a fine crumb. 

2. Transfer it to a bowl and add the sugar. Give it a quick mix so that the sugar gets well distributed with the crumbs.   

3. Add the melted butter and mix it well till you get a wet sand-like texture.

4. Line a muffin tray with cupcake liners and add a spoonful of the crumb mixture to each lined cup, press the mixture tightly and evenly using a ⅓ cup measure as your tool. Now set the prepared muffin tray aside.

For the Cheesecake Filling

1. Using an electric hand mixer, cream the cream cheese on a medium speed till smooth and creamy. 

2. While mixing, gradually add in the sugar. Scrape down the bowl and give it one more mix.

3. Next you are going to add the sour cream and mix until well combined.

4. Now you want to turn your mixer to stir and add in the eggs one at a time, mixing until just incorporated.

5. Add in vanilla extract, lemon zest, lemon juice, and flour and mix on stir until just combined. 

6. Now with a spatula give it a final mix to make sure all the ingredients are well incorporated and you have a silky smooth batter.

7. Using a trigger release ice cream scoop, divide the cheesecake filling into the prepared muffin tray. Gently shake the tray to even out the surface. 

8. Bake in a preheated oven at 320ºF (160ºC) on the center rack for 15-20 minutes or until the top of the cheesecakes are just set.

9. Remove from the oven and leave to cool completely in the tray at room temperature. Place the tray in the refrigerator for 3-4 hours for the cheesecakes to firm up before decorating.

10. Decorate with berries, jam, whipped cream, salted caramel, and nuts

11. This is a great make-ahead dessert and this recipe can be doubled without any adjustments. 

12. The mini cheesecakes can be kept in an airtight container and refrigerated (prior to decoration) for up to one week and they can even be placed in the freezer for a couple of months.