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Mini Cheesecakes with Fresh Berries and Cream Cheese Crust Recipe

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★★★★★

4.5 from 63 reviews

These Mini Cheesecakes are creamy, individual-sized desserts featuring a buttery graham cracker crust and smooth cream cheese filling. Perfectly portioned for sharing or enjoying solo, they bake to a delicate texture that’s slightly set around the edges with a gentle jiggle in the center. Garnish them with fresh berries, a spoonful of jam or curd, or a drizzle of melted chocolate to elevate their flavor.

Ingredients

Scale

Crust

  • 3/4 cup (75g) graham cracker crumbs (about 5 whole graham crackers, crushed)
  • 3 tablespoons (42g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • Pinch of table salt

Filling

  • Two 8-ounce packages (454g) cream cheese, at room temperature
  • 3/4 cup (149g) granulated sugar
  • 1 tablespoon (14g) King Arthur Pure Vanilla Extract
  • 1/8 teaspoon table salt
  • 1/4 cup (57g) sour cream, at room temperature
  • 2 large eggs, at room temperature
  • 2 teaspoons lemon juice

Garnish

  • Fresh mixed berries, jam or curd of your choice, or melted chocolate

Instructions

  1. Preheat and prepare pan: Preheat the oven to 350°F. Lightly grease a standard muffin pan or line with baking cups to prevent sticking.
  2. Make crust mixture: In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and a pinch of salt. Stir thoroughly until the mixture is well combined.
  3. Form crusts: Divide the crust mixture evenly among the muffin wells, using about one rounded tablespoon (11g) per well. Press firmly to compact the crust evenly at the bottom.
  4. Bake crusts: Bake the crusts in the preheated oven for 8 to 10 minutes until set and beginning to brown. Remove from the oven, reduce oven temperature to 325°F, and allow crusts to cool while preparing the filling.
  5. Prepare filling: Using a stand mixer with a flat beater or a hand mixer, beat cream cheese, sugar, vanilla, and salt together at medium speed for 3 to 5 minutes until smooth. Avoid high speed to prevent air bubbles.
  6. Add remaining filling ingredients: Stir in sour cream, then add eggs one at a time, mixing until smooth between additions. Scrape down the bowl sides as needed. Add lemon juice and mix just until evenly incorporated and smooth.
  7. Fill crusts: Evenly divide the batter among crust-lined muffin wells, using about 1/4 cup (64g) per well.
  8. Bake cheesecakes: Bake the mini cheesecakes at 325°F for 15 to 18 minutes until edges are set and centers jiggle slightly. Internal temperature should be 150°F to 155°F.
  9. Cool: Remove from oven and cool on a rack for 30 to 45 minutes, then refrigerate uncovered in the pan for at least 3 hours or up to overnight to fully set.
  10. Serve: Remove mini cheesecakes from the pan. If using baking cups, they will lift out easily. Otherwise, loosen edges with a small offset spatula before turning out. Garnish as desired with berries, jam, curd, or melted chocolate.
  11. Storage: Store leftovers covered in the refrigerator for up to 3 days or freeze for longer storage.

Notes

  • Ensure all dairy ingredients are at room temperature for smoothest batter and even baking.
  • Do not overbeat the cream cheese mixture to avoid incorporating excess air which can cause cracks.
  • The slight jiggle in the center when done is key to a creamy texture after chilling.
  • Use a digital thermometer to check the internal temperature for perfect doneness.
  • If not using baking cups, carefully loosen edges to remove cheesecakes without breaking.
  • Chilling cheesecakes uncovered initially helps prevent condensation and soggy crusts.
  • These can be frozen wrapped tightly for up to 1 month; thaw overnight in the refrigerator before serving.

Keywords: mini cheesecakes, graham cracker crust, cream cheese dessert, individual cheesecake, baked cheesecake, easy dessert

Find it online: https://famdishes.com/mini-cheesecakes-with-fresh-berries-and-cream-cheese-crust-recipe/