Mini Cheesecakes
Yield: 48 mini cheesecakes
Cook Time: 20 minutes
Tips: You will need 2 mini muffin pans that have 24 mini muffin tins on each. May be frozen, then thawed and chilled later. To easily crush graham crackers into crumbs, simply place graham crackers in a plastic bag and pound gently with a flat surfaced meat pounder over a wooden cutting board.
Suggestion: Cheesecakes may be served plain or topped with any variety of toppings, such as fruit, drizzles of caramel or butterscotch or whipped cream. Delicious as a fun and easy dessert, and great for parties!
Most of us can probably agree that cheesecake is one fabulous dessert! Cheesecake recipes are actually pretty easy to make; they just take a little time in the oven to bake them to that perfect melt-in-your-mouth consistency. The beauty of this mini cheesecake recipe is that because of their small size, the mini cheesecakes only take 20 minutes in the oven and chill in the refrigerator much quicker than full-sized cheesecakes do.
Another thing that makes these mini cheesecakes so easy to make is the graham cracker crumb "dust" that envelopes each mini cheesecake. Traditionally, cheesecakes feature a crumb crust (often made with graham crackers, gingersnaps or chocolate wafers) that is usually combined with some sugar and butter, and usually requires a short baking time in the oven before filling with the cheesecake mixture. With this mini cheesecake recipe, you simply butter some mini muffin tins, then dust each tin with some graham cracker crumbs, simply by placing a small amount of graham cracker crumbs in each tin, then tilting the pan around until the bottom and sides are coated with the crumbs.
These mini cheesecakes taste amazing with just the sweetened sour cream topping. However, if you'd like to add a little additional flavor, color and texture, you can top each mini cheesecake with one or a variety of toppings, such as a raspberry, blackberry or boysenberry, a drizzle of caramel or butterscotch sauce, a little whipped cream, or any other small topping you can dream up! These mini cheesecakes are perfect for parties, holidays, or any social gathering, and of course are great for dessert anytime!
These mini cheesecakes taste amazing with just the sweetened sour cream topping. However, if you'd like to add a little additional flavor, color and texture, you can top each mini cheesecake with one or a variety of toppings, such as a raspberry, blackberry or boysenberry, a drizzle of caramel or butterscotch sauce, a little whipped cream, or any other small topping you can dream up! These mini cheesecakes are perfect for parties, holidays, or any social gathering, and of course are great for dessert anytime!
Recipe▼
Ingredients
-
Mini Cheesecakes
- 2 8-oz. packages cream cheese, softened
- 3/4 cup granulated sugar
- 3 eggs, separated
- softened butter (for greasing muffin tins)
- 1/2 cup graham cracker crumbs
- Sour Cream Topping
- 3/4 cup sour cream
- 2 1/2 tablespoons granulated sugar
- 1 teaspoon vanilla
Directions
Mini Cheesecakes
Using an electric mixer or electric hand mixer, cream together cream cheese and sugar. Add slightly beaten egg yolks and mix on low speed until blended.
Beat egg whites with an electric mixer or electric hand mixer until stiff, then fold into cream cheese mixture until blended.
Butter 48 miniature muffin tins. Coat each tin with film of crumbs, tilting muffin pan in different directions to move crumbs around until bottom and sides are coated. Fill each cup three quarters full with cream cheese mixture. Bake 15 minutes at 350°F. Remove from oven and set aside while preparing sour cream topping (recipe follows).
Sour Cream Topping
Mix sour cream, 2 1/2 tablespoons sugar and vanilla. Put a slim teaspoon of this mixture on top of each cake (there is just enough to go around). Bake again 5 minutes at 350éF. May be frozen and defrosted later when ready to serve or refrigerated until ready to serve.
