Easy Mini Cheesecakes
These easy mini cheesecakes are the perfect dessert to top fresh fruit with during the warm summer month. They have a sweet and salty homemade crust and a filling that is creamy and packed with flavor. It's an impressive dessert to share with guests and loved ones at any party!
Ingredients
Crust
- 1 package graham crackers (1 heaping cup of crumbs)
- 1/2 heaping cup pretzel crumbs
- 8 tbsp unsalted butter, melted
Cheesecake filling
- 16 oz cream cheese room temperature
- 2 eggs room temperature
- 1 egg yolk room temperature
- 1/2 tsp vanilla extract
- 1/2 cup sour cream room temperature
- 1 tsp cornstarch
- 1 tbsp lemon juice room temperature
- 1/2 cup granulated sugar
Instructions
For the crust
- Line a 12 cavity muffin pan with cupcake liners and preheat the oven to 350ºF.
- In a medium sized bowl, mix together the pretzel crumbs and graham cracker crumbs with the melted butter.
- Evenly distribute the crust mixture to each of the 12 liners, approximately 1.5-2 tbsp per cup. Use the bottom of a shot glass or a 1/3 cup measuring cup to pack the crust into an even layer. Frimly press down on the crust to create a solid layer for the filling.
- Place in the oven and bake for 7 minutes at 350ºF.
For the cheesecake filling
- While the crusts bake, add the room temperature cream cheese and sour cream to a large bowl. Using a hand mixer, beat on medium speed until smooth.
- Add the vanilla extract, lemon juice sugar and cornstarch and beat again until combined, making sure to scrape down the sides to incorproate all of the sugar.
- Mix in the eggs and egg yolk one at a time on low speed, mixing until just combined.
- Evenly distribute the filling between the 12 crust-filled liners, filling each cup almost all the way to the top. Do not overfill.
- Pop in the oven on a low/middle shelf and bake for 17-20 minutes on 350ºF until the edges turn slightly golden brown.
- Remove from the oven and let cool completely before transferring to an airtight container. Chill for at least 3-4 hours or overnight for best results. *do not skip this step or the cheesecakes will not properly set.
- After chilling, top with your favorite fruit, chocolate, whip cream, or sauces. Enjoy!
Notes
Store in an airtight container in the fridge for 4-5 days or freeze for up to 3 months. If freezing the cheesecakes, transfer them to the fridge the day before serving to thaw.