These luscious mini cheesecakes are rich, tangy, and perfectly portioned—ideal for dinner parties, holidays, or anytime you want a bite-sized treat that’s both decadent and elegant. Each one has a crisp graham cracker crust, a creamy vanilla-scented filling, and a vibrant berry topping.
Ingredients
For the Crust:
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⅔ cup (about 5 whole) graham cracker crumbs
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1½ tablespoons granulated sugar
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3 tablespoons unsalted butter, melted
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Pinch of salt
For the Cheesecake Filling:
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2 packages (8 oz each) cream cheese, softened
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½ cup granulated sugar
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2 teaspoons lemon zest
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1 teaspoon pure vanilla extract (or vanilla bean paste)
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2 large eggs, at room temperature
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¼ cup sour cream, at room temperature
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Pinch of salt
For the Topping:
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Seedless strawberry or raspberry jam
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Fresh strawberries (halved), raspberries, and/or blueberries
Instructions
1. Prep the Oven and Pan
Preheat the oven to 325°F (163°C). Line a standard 12-cup muffin tin with paper cupcake liners. Set aside.
2. Make the Crust
In a small bowl, mix:
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Graham cracker crumbs
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1½ tablespoons sugar
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Melted butter
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Pinch of salt
Stir until fully combined and the crumbs are evenly coated.
Divide the mixture evenly among the cupcake liners (about 1 tablespoon per cup). Use the back of a spoon or a measuring cup to press the crumbs firmly into the bottom of each liner. Set aside.
3. Flavor the Sugar
In a small bowl, combine the ½ cup sugar and lemon zest. Rub them together with your fingertips until the sugar is slightly damp and fragrant. This infuses the sugar with citrus oils for a brighter cheesecake flavor.
4. Make the Cheesecake Batter
In a stand mixer with the paddle attachment (or a hand mixer), beat the softened cream cheese on medium-low speed until smooth and creamy, about 1–2 minutes.
Add:
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Lemon-sugar mixture
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Salt
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Vanilla extract
Beat until fully incorporated, scraping down the sides and bottom of the bowl as needed.
With the mixer on low, add the eggs one at a time, beating just until each is incorporated. Avoid overmixing.
Add the sour cream and mix just until smooth and fully combined. Scrape the bowl one final time to ensure an even texture.
5. Fill and Bake
Using an ice cream scoop or spoon, evenly divide the cheesecake batter over the prepared crusts in the muffin tin.
Bake for 18–20 minutes, or until the centers are just set but still slightly jiggly. They may puff up and crack a bit—this is normal.
Note: The centers will slightly sink as they cool, creating the perfect well for toppings.
6. Cool and Chill
Remove the cheesecakes from the oven and place the tin on a wire rack to cool completely.
Once cooled, transfer the entire muffin tin to the refrigerator and chill for at least 2 hours, or overnight for best results.
7. Top and Serve
Remove the chilled cheesecakes from their liners if desired.
Top each mini cheesecake with:
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1 teaspoon jam (warmed slightly for easy spreading)
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Fresh berries: strawberry halves, raspberries, blueberries, or any combination you like
Keep refrigerated until ready to serve.
Tips & Variations
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Room-temperature ingredients help create a smooth batter without lumps.
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Try substituting gingersnap crumbs or vanilla wafers for a fun twist on the crust.
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Swap the jam for lemon curd or chocolate ganache for different flavor profiles.
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Make ahead! These cheesecakes hold well in the fridge for up to 3 days, or freeze (un-topped) for up to 2 months.
Nutrition Estimate (Per Cheesecake)
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Calories: ~200
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Fat: ~14g
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Carbs: ~15g
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Protein: ~3g
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Sugar: ~11g
Final Thoughts
These mini cheesecakes are a dessert everyone will love—delicate, creamy, and bursting with bright, fresh flavor. They look elegant, taste indulgent, and couldn’t be easier to serve. The perfect little dessert for any celebration!
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