These cute little mini cheesecakes are adorable and a lot of fun to make and eat. You can literally top them with anything: from chocolate shavings to fresh fruit to sauces and nuts. This makes a great dessert when you have company over or for kids’ parties; set up a station with all kinds of toppings and just let the little ones go wild. It’s quick and easy to make and tastes absolutely scrumptious. Let’s get started.
Mini Cheesecakes – Recipe
- ½ – 1 cup graham cracker crumbs (depending on how thick you like your crest)
- 2 Tbsp. unsalted butter, melted (substitute with margarine)
- 1 package low fat cream cheese, room temperature
- ¼ cup and 2 Tbsp. white sugar
- 3 Tbsp. sour cream
- 2 eggs
- 1 Tbsp. lemon zest
- ¾ tsp. vanilla extract
- In a small bowl combine crust ingredients. Press evenly into 6 ramekins or well-greased muffin tray. You can also use a cupcake tray; these will make smaller mini cheesecakes, about 10 – 12. Chill in the fridge while you prepare filling. Preheat oven to 350 degrees.
- Whisk together eggs and set aside. Using an electric mixer on medium or stand mixer, whip cream cheese until pliable and smooth. Add sugar and continue to whip until smooth and glossy.
- Add sour cream and lemon zest and keep whipping until well incorporated. Stir in vanilla extract, taste to see if it’s sweet enough for you and adjust accordingly.
- Pour even amount into each prepared ramekins/muffin tray. If using ramekins arrange them on a baking tray. Bake for 20 – 25 minutes until completely set. Remove and let cool. Unmold and chill for at least 2 hours before serving.
Chill them uncovered and unmolded or they will start to ‘sweat’ in the fridge and the crust will start to get soggy. I like them a little extra firm so I baked mine for a little longer. Serve them with the topping or toppings of your choice and enjoy!